I was pleased to see iron skillets and cast aluminum endorsed at the end of this article on silicon cookware.  We cook almost entirely in our iron skillets – large, medium, and small, an iron griddle, and two old Revereware saucepans, large and small.  We also have Robert’s mother’s cast aluminum set, which goes camping and is also used for poached eggs, and a couple of large stainless steel pots with a steamer for large quantities, rarely used.  And pizza pans.

Cornbread? Chicken pot pie? Pfannkuchen? Baked in an iron skillet.  Pasta sauce, stir-fried vegetables, scrambled eggs, omelets – iron skillet.  A variety of pancakes, of course, on the iron griddle, but also biscuits, Navajo fry bread – and grilled cheese sandwiches – topped by and iron skillet to squish them.  When we were camping out in the house before we moved the furniture, we had just an iron skillet and a pizza pan.  Pancakes did fine in the skillet, just a little harder to turn.  My mother got a new-fangled Teflon skillet once.  It was awfully fussy, soon scratched, and then difficult to clean. I never had the desire.

Ours are just plain, old-fashioned iron skillets, a design unchanged for centuries, no fancy colored ceramic outside.  Robert arrived in my life with one, I had one.  We’ve picked up more along the way. We provided our daughter with one, which she claims is just not as good as ours for pfannkuchen, one of her favorite foods.  She and her brother will inherit ours, eventually.  I had my grandmother’s iron griddle, until it broke, after what must have been more than half a century.  I still have her iron corn stick pan, which doesn’t get as hard use.

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