On Apartment Therapy
Our cast iron skillet is the workhorse of our kitchen. In fact, we use it so often that it almost never makes it back into the cupboard. Lodge is definitely the number one retailer when it comes to quality cast iron cookware - with very good reason!
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- Nic Webb
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- Lattice Stix
- 1615 Jerrold Avenue San Francisco, CA 94124
Recent comments
@heather77
Cast iron is the way to go if you're cooking thicker cuts of meat indoor (meaning not on the grill). You need a really heavy pan to sear and cook the meat properly. Thinner pans will cool off too much when the meat is placed on the pan. The thick cast iron will retain a lot more heat so you will get that nice brown caramelization on both sides of the meat without it becoming tough. caliH on Oct 6, 2010
@heather77
Cast iron is the way to go if you're cooking thicker cuts of meat indoor (meaning not on the grill). You need a really heavy pan to sear and cook the meat properly. Thinner pans will cool off too much when the meat is placed on the pan. The thick cast iron will retain a lot more heat so you will get that nice brown caramelization on both sides of the meat without it becoming tough. caliH on Oct 6, 2010