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My uncle Sal in Philly told me his $20 cast iron pan has outlasted 4 stoves
Last weekend at a family cookout, my uncle Sal pointed at his old Lodge skillet and said he's had it since 1987. He said he's replaced 4 stoves over the years but that pan still looks the same. It got me thinking about how I've cycled through 3 nonstick pans in the last 5 years alone. Has anyone else switched to cast iron and actually stuck with it for the long haul?
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phoenix_carter14d agoTop Commenter
My aunt had one of those old Griswolds from her mom and she USED it for everything, even baked cakes in it. She finally gave it to me and I swear that thing is indestructible. I dropped it on the concrete patio once, chipped the concrete but the pan was FINE. The key is you gotta cook bacon in it at least once a week to keep the seasoning happy, that's what she always said. I've had it now for about 10 years and it's just getting better.
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terry_wood5113d ago
Oh man, that's wild about the concrete. Did you ever try baking a cake in it yourself? I'm curious if the bacon seasoning messes with sweet stuff or if it just blends in after a while.
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