In praise of cast iron ...

It has been about a year and a half now that I have been enjoying my cast iron fry pan. Some visitors have expressed surprise that I no longer have any Teflon pans in my home. I was pleased to show off this week when folks were at my place for omelettes. Using my big pan, which is now perfectly seasoned, I was able to make excellent omelettes without anything sticking to the pan. The same goes for steaks, chops, burgers, raw veggies and even grilled cheese sandwiches. And it's perfect for frying fish. Cleaning up is easy. I have a couple of stiff brushes, some hot water and then wipe it clean with paper towels. When I cook fish or eggs, I usually throw in a bit of baking soda and vinegar, to kill any lingering odors. Rinse with hot water, wipe with paper towel and then half a teaspoon of oil to season the pan.
I noticed that the Lodge Company, which makes my favourite pans, has released an updated video about cast iron cooking.
It is worth taking a few minutes to have a look.

This is important because I have read that in some parts of the world, factories using any kind of recycled metal to make up cast iron, including old lead.