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A Lodge cast iron skillet is about as close to buy-it-for-life as kitchen gear gets: it sears, roasts and bakes, and it gets better the more you use it. The care is simpler than people think.
Most kitchens want the 12-inch. Get the 10-inch if you cook for one or two.
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Room to sear without crowding, cook a whole skillet dinner or bake cornbread. Comes pre-seasoned.
Good to know: It's solid cast iron, so the handle gets hot; keep a mitt or handle cover nearby.
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Lighter and easier to handle, right for eggs and cooking for one or two.
Good to know: Perfect for one or two; get the 12-inch for family meals.
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Three sizes for less than buying them separately. Good as a gift or a registry pick.
Good to know: Hang them or stack with a towel between to protect the seasoning.
Check price on AmazonFor soups, stews, braises and no-knead bread.
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Holds heat like cast iron but the enamel needs no seasoning. Stovetop to oven to table.
Good to know: Use wooden or silicone tools to keep the enamel looking new.
Check price on AmazonA scraper and a scrubber are all you really need.
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Pops stuck bits off in seconds without hurting the seasoning.
Good to know: Keep one by the stove; they're small enough for any drawer.
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For the stubborn stuff. Scrubs clean without stripping the seasoning.
Good to know: Rinse and dry it after use and it lasts for years.
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A light, even coat of oil after washing, with no greasy paper towels.
Good to know: Makes oiling quick and even; a paper towel and any cooking oil works too.
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