If you aren’t cooking with cast iron, than you need to start.

While some people say that they cook evenly, that’s not what’s so great about cast iron, it’s their ability to hold heat… ie: once they get hot, they stay hot, which allows you to sear your meat perfectly, carry over cooking from stove to oven, and back again, to create perfect pan sauces.

These pans also caramelize vegetables beautifully, bringing out their natural sweetness.

Versatile too - you can bake bread, pies, cornbread, even cakes in them.

Perfect for a campfire, or outdoor fire pit as a change of pace, it’s really the only pan you need.

And… don’t believe the hype about it being hard to take care of them. You can use soap. You can scrub them. You just need to make sure that when they are clean, you dry them. Either in a cooling down oven, or on the stove on low for several minutes, rubbing the inside, handle and outside with a mild vegetable oil (I use avocado oil).