Cast iron skillets are a long-term investment. People have inherited them from grandparents and great-grandparents. The longer they are used the more seasoned and non-stick they become. If you are not lucky enough to have inherited some cast iron then the key is to start with a pan that has been pre-seasoned. This is important because it can take many years to properly season a pan. The pan that I like is the Lodge Logic pre-seasoned 15-inch skillet. This is what I use to get a good crust on any meat and to brown and bake many other dishes.

Castiron is essential in getting the grill-like crust on your meat. This crust is the Maillard reaction (/maɪˈjɑːr/ my-YAR) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Achieving this flavorful crust can not be done to the same extent with other pan types. I like the 15-inch size, it is a nice size to use for feeding a family. I cook steaks in batches for my large family, but for just 2-3 large steaks, the pan is roomy enough to cook all at once. It goes from stove to oven and, if used carefully, can be used on most glass cooktops.

Cast Iron Skillet Steak

Easy Spinach & Artichoke Dip

Where to buy:

Amazon: Lodge Logic pre-seasoned 15-inch skillet.