I am writing this post as an intervention so my readers can help with my husband’s new obsession. Mr. Handsome has really gotten into cooking with cast iron over the last few years. I must agree that nothing beats the durability of cast iron, and you don’t have to worry about any of the chemicals that are found in conventional pots and pans. But when we visited the Lodge Museum of Cast Iron and Factory Store, all the cast iron cookware awakened a spending spree I have never seen in Mr. Handsome before.
In all fairness, I was pretty excited about the cast iron store as well. You would not believe the amount of cookware available in cast iron. From skillets to griddles, bread pans to Dutch ovens, and muffin tins to woks, the options seem endless. The best part was that since it was a factory outlet store, they have a large section of “seconds”–cookware sold at highly discount prices because of small cosmetic defects that do not affect the functionality.
We ended up filling the bottom of a cart with cast iron “seconds” to add to Mr. Handsome’s already impressive supply of cast iron (see picture above). At this point, we only have a few pots that aren’t cast iron. In addition to the functionality and durability of cast iron, I love how easy they are to clean and maintain. All you have to do is scrape the food off with a plastic scraper, clean the entire pan with water and sponge, towel dry immediately to prevent rust, and rub with a thin layer of oil.
At the museum, we learned about several serious cast iron collectors who put our inventory of 8-10 pieces to shame. One of the collectors managed to amass more than 13,000 cast iron pieces from around the world!
What are your thoughts on cast iron? Do any of you collect cookware and have advice for poor Mr. Handsome?
Maybe he’s really a cast iron collector with a dental career problem. One or the other might have to go.
haha!
Now how did I know that would happen? 😆
I love my cast iron skillets. They are my favorite for baking cornbread. As a matter of fact, I’m thinking I will bake a pan to go with dinner tonight. I must admit I don’t care properly like I should so I end up seasoning them constantly. There used to be a website dedicated to cast iron skillet enthusiasts but I’m not sure it’s still around. Enjoy your cast iron.
LOL I know right?
I’ve never tried cornbread in a skillet. Do you have a favorite recipe?
By the way, can I come borrow the dutch oven?😆
Sure! Anytime!
My friend has a flat round cast iron pan that she uses for eggs. I would love to have one! Maybe I can go to the cast iron store one day. Which one do you use the most and what is Mr. Handsome’s favorite thing to cook in cast iron?
I would love to hear if your friend has any tips for cooking eggs on a cast iron. That’s one thing I just can’t make work. They always stick so badly. Our 10-inch skillet is our most used item, just for everyday cooking, although Mr. Handsome’s favorite is his outdoor cooking setup (tripod and 8qt Dutch oven). He loves cooking stew. He also has a flat griddle that covers two burners on our stove. He uses that for smash burgers (delicious) and Hibachi.
That griddle sounds amazing! All of that food sounds good!
Eggs are tricky. Here’s how I made scrambled eggs yesterday: I turn my eye on 5-6 and let the skillet get hot. Yesterday I used 4 eggs, cracked into a bowl and whisked with a splash of milk. Once the skillet is hot I spray it with olive oil cooking spray. Pour the eggs in and let it sit a minute till the bottom cooks. Then turn the eye off and scramble a time or two with a spatula, letting it set each time til the eggs are done. Good luck!
Thank you for sharing that! I’ll give it a try.
Try water or sparkling water in the eggs instead of milk. When the water hits the hot pan, it forms steam that puffs up the scrambled eggs. I used to use milk but got better results with water for some reason.
Thanks for the tip! I’ll give it a try. Do you have any tips for cooking over easy eggs on cast iron?
How interesting I’ll try with sparkling water!
When the eggs do stick, the Ringer scrubber from Amazon works really well to clean.
Well, both my husband and I have a cast iron obsession also. We love it! We actually have a cast iron lidded pot on a stand in our fireplace and we cook stew in it….just like the pioneers! We buy old cast iron at antique shops and clean it up. Or, we shop at Buc-ees convenience stores when traveling as they often have a nice selection. I also like to use the skillets to make large chocolate chip cookies.
How amazing! I love that! Two of our pieces are an 8qt Dutch oven and a tripod. Can’t use them in our fireplace, but Mr. Handsome uses them to cook outside over the fire. We hosted 20 friends for an outdoor dinner and made a French-style stew. What is the process of cleaning up the old cast iron?
I thought you said you and your husband were minimalists? 😂
For two minimalist adults and two kids, 4 or 5 pans should be enough, right? 🤔
And look what SHE got as a present: a hacked crooked wood stump tray bowl thing. Like, totally equal. Listen, if she’s happy, she’s happy. But if my hubby gave my that hacked out wooden thing while spending that much money on himself and his hobbies, he’d be eating corn pine for the rest of the year (and April’s just starting 🤣🤣🤣🤣🤣).
It sounds to me that Ellie and Mr H host family, friends, bible study groups… I think it is great to have all pans available. I also loved the bowl. A very personal gift.
I got a set of Le Creuset for a wedding gift over 40 years ago. At that time, enameled iron brands such as Le Creuset, Copco, and Dansk were quite popular. I still have my pieces and have added to them over the years, although the enamel has worn on some of the older pieces. I don’t use them much because they aren’t really dishwasher friendly, and my not-so-young hands have trouble lifting that weight. (You have to re-think household safety when you get to be a senior…) I don’t like plain cast iron because you can’t do any tomato-based dishes or you get that off taste.
My mother had a beautiful cast iron skillet that over the years got smooth as glass inside from all the frying. I sure wish I had that piece now. That kind of finish can take a lifetime to acquire.
I agree, the downside of cast iron is not being able to use it for tomato-based dishes. Looking forward to passing my cast iron down to my kids.
I never had a cast iron piece.
I stick to the pans from Kohls.
I spray them with Pam Cook spray and they come of easy when I use with Tomatoes. . I never had anything stick to my pans
My Moma used to make the best corn bread sticks, and she bought me my own corn stick pan, but I only used it once. She also gave me her deep fryer, which I do use. My other cast iron frying pan is almost too heavy for me now. My brother loves cooking stews in his dutch ovens. Moma and Daddy had a lot of cast iron, but I let my brother keep it.
Ellie look online about Eggs in a cast trend pans.
I throught I read not too do eggs in cast iron pans
I have so much trouble making eggs in cast iron, I have given up. Eileen
I also read that even the professional chefs use a nonstick pan for eggs.
My Mother has always used cast iron for cooking eggs any way for hm probably 40+ years. I do it too. You have to be sure the pan is heated up thoroughly over med. high heat and than lots of butter before you crack your eggs in. Cast iron is great!
Thanks, Es! Have her pans lasted 40 years?
Yes, heat the pan up before putting eggs in and use plenty of butter. Ours don’t stick when made like this. We love our cast iron pans – the biggest is 10 inches across, 2 slightly smaller ones, and 2 little ones. A flat one and a square sandwich sized one.
We bought a little one for the first time because it was on discount for just $6. What do you use those ones for?