My husband swore, if I just could get on with choosing cast iron pans, that he could cook me killer breakfasts, specifically eggs. I ventured into Williams-Sonoma and left with the only sloped side cast iron skillet they had, a 10″ Komin.
Hubby also said that he was going to season the pan for me, but as he installed a new shower head, I was left eyeing a small lamb roast and the unseasoned cast iron skillet.
Subsequently, I lovingly rubbed the pan with sunflower oil and left it to cure in our Lacanche oven set at 450 degrees. Meantime, I distracted myself with wine and googled how to cook with and maintain cast iron.
Why Choosing Cast Iron Pans is a Smart Move
I learned that cast iron is 50% better conductor of heat up or down than other materials, adds iron to your food. Apparently, cast iron develops a seasoned patina that ultimately works better than non-stick pans. Further, unlike commercially coated pans that scratch and are thrown away, cast iron is a pan that your kids can inherit.
After the initial seasoning of the skillet, I learned how to clean it in order to maintain the non-stick surface. Truthfully, even on seasoned cast iron pan the eggs will not slide off. However, that artificially coated surface too only lasts a short time. Given the choice, I’ll be choosing a cast iron pan over non-stick.
A little work cleaning your cast iron pan, will give you years of service. Here’s a link to my article on my best tips for cleaning cast iron.
I love the sloped sides of my Komin and how it moves from stove top to oven. Best of all my Komin 10″ skillet pan is incredibly lightweight. Since I have chicken wings for arms, if a intruder arrives I can bean him with the skillet or cook him dinner.
Alas, the 10″ skillet surface turns out to be too small for doing eggs. Komin does not make a larger one. Therefore, I am back to searching for an egg cooking alternative.
Choosing Cast Iron Pan Alternatives
The alternative seems to be blue steel or carbon steel skillets which have many of the same characteristics of cast iron. Here’s a great link about the differences between cast iron and carbon by Daniel Gritzer of Serious Eats.