Cast iron skillets are a must for every aspiring cook’s kitchen. I inherited mine from my Mother and they are probably over 50 years old. They are very well seasoned at this point! Cast iron skillets sear meat and other protien the best, because of their heating capabilities. They also can be transferred to the oven for further cooking. I generally tend to transfer my meat to a different baking sheet and continue to deglaze the cast iron skillet to make a sauce. I highly recommend investing in one and it can be an heirloom that can be passed on as mine were. If wanting to make cornbread this is your tool or for other breads as well!
Cleaning a problem – no way! This is a Chatty tip and story. My siblings, four of them, had no problem with me taking these skillets. One wanted to use them for decorative purposes, the other three had no idea what to do with them and the thought of cleaning them brought back bad memories of scrubbing for hours. Here is a simple cleaning solution. If you are not making a sauce, which generally requires deglazing, deglaze it with about a ¼ cup of water/broth/wine. It is magic – the cleaning is done! Now all you have to do is let the pan cool, run under water to clean and dry.