Do you own any cast iron cookware such as skillets, frying pans or dutch ovens?

Yes and I love them. I have a set of Le Creuset that my daughter bought me about 6 or 7 years ago and have used nothing but these pans since. They are marvelous and you don't have to use high temps to get them to cook.In fact, it is recommended you never go above medium heat and they truly do work.

Clean-up is a breeze, too. I also have a couple of cast iron dutch ovens for making soups or stews which are marvelous - one is Martha Stewart's collection and it works both on the stove top and in the oven - and a couple of old fashioned cast iron skillets that I use for making all kinds of great things in the oven like apple pancakes, cornbread, etc.I have a friend who cooks with all the above over the campfire and they work great!

Yes, I am a big fan of cast iron. A kettle for roasts, a small one for cornbread, a larger one for several uses and a large, deep chicken fryer. They are interchangeable for their uses, my uses are dictated by size requirements.

Each of my pieces are made by Lodge.

Love my wagnerware skillet....would love to add a dutch oven someday, but the only places you can get wagnerware is at auctions and they skyrocket during the bidding.

I've found amazing deals on cast iron at local white elephant sales and flea markets. Also, it may sound suprising, but I have come across the random inexpensive but quailty pieces at Ross and Sur le Table brick-n-motrar stores. I have a quality link Revive and Season a Cast Iron Skillet or Pan that may be helpful if you find a piece in less-than-desireable condition.

Thanks for your responses and enjoy my hubs!

Yes. I have a cast iron frying pan that I use to make corn bread. I love the way you can put it right in the oven!

Cast iron is my favorite stove top and open fire cooking items. It has been said numerous times how it retains heat. Using fuel on the stove top can be cut down, because the cast iron continues to cook the food after the heat source has been removed.

They should all get energy stars.

I have Le Creuset Enamel coated dutch oven and 2 frying pans (bare cast iron), they work very well for containing heat throughout the cooking process. Only thing Le Creuset is on expensive side, lodge dutch ovens are cheaper and also good.

I have owned cast iron cookware for years. The trick is to season them. Once you use them, clean with soap and water.

Here's the trick, add about a tablespoon of cooking oil and a pinch of salt, and place it on low heat. Take a couple paper towels and rub the salt and oil around. After a few times of this they become almost non-stick.

You will know when they are properly seasoned. I hope this was helpfull.

I got a cast iron skillet this year, and I prefer it to all of my other pans. I would like to get the Le Creuset dutch oven as well, but the price is so high!

I have a cast iron wok that has been in use for almost everyday for 20 years. In fact, it's the only one that I bought when I got married. Compared to steel wok, stir frying with cast iron wok is much easier as it does not heat up suddenly.

Once heated up, it is able to retain heat longer. It never gets rusty, since it is used almost daily, there's always a layer of oil coating to protect it from rust. Try not to use too much soap when wishing, as this can destroy the protective oil coating.

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