My Cast Iron Pans | Use and Care Part 1 - this beautiful farm life

TODAY I SHARE ALL ABOUT MY CAST IRON PANS AND WHAT I COOK IN THEM. AFTER COOKING WITH CAST IRON FOR ABOUT 15 YEARS I WOULDN’T EVER WANT TO BE WITHOUT IT.

my cast iron pans how I use them for cooking chicken — This post may contain affiliate links, which means I may receive a small monetary compensation at no extra cost to you. I appreciate the support and love you all have shown this little farm blog. I will only recommend products I use and love!
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I know, cast iron is all the rage right now, but that is not why I love and use it. I have been using cast iron for many, many years. But it wasn’t always that way.

My first experience with cast iron didn’t go so well.

Before my farmer and I were married 33 years ago he bought the house his grandmother had lived in before she passed away. Because he ended up in grandma’s house he also got to keep everything that no one else wanted. Some of those things were two really nice cast iron pans.

Being a hard working farm boy he didn’t have much time for cooking so it wasn’t until we were married that they ever came out of the cupboard.

And, I tried cooking on those pans, I really did. But not knowing much about cast iron, and with no internet to look it up, I failed miserably. I’m sure I washed them in a sink full of soapy water just like all my dishes. And, surprise, surprise…everything stuck! No matter how hard I tried I failed. Who could ever cook on them?!

So, sadly, out they went in our next yard sale! Oh, that makes me so sad now. His grandma was a wonderful cook and fed many a harvest crew. I would so love to have those pans back now that I understand how to cook on them.

my cast iron pan collection asparagus and egg galette in a 12" cast iron pan

My first cast iron pan of my own

A number of years later I began a new interest in cast iron after I picked up a cast iron cookery and care book. After a little reading I realized the mistakes I had made and was convinced of the virtues of cast iron. I was excited to try again.

Since I had already sold grandma’s cast iron and having never seen a cast iron pot in the kitchen stores near us, I decided I would try the local antique store. That is where I found my beloved antique chicken fryer. It is still my favorite piece in my collection to this day.

It was so smooth inside from years of loving use. All it needed was a good wash and a seasoning. So I carefully followed the directions in the book and it turned out perfectly. I’ve cooked many a chicken in that fryer with it’s wonderful self-basting lid.

Benefits of cooking with cast iron pans

they never wear out…my great grandchildren should inherit these pans
if well seasoned and cared for they are non-stick
no toxins (teflon non-stick pans are toxic to our bodies)
super even heat for perfect cooking every time
hold their heat for a long time after removing from oven or stove top so food stays warm longer
you can use for outdoor cooking with wood or briquettes
easy to clean and care for

My cast iron pan collection

Since I purchased that first pot my collection has grown quite a bit. I now have 11 pieces that I use on a regular basis. They all have different functions and purposes and meet our families needs in different ways.

Skillets

One size is never enough. We started out with an 8″ and 10″ skillet and very quickly moved on to a 12″ skillet. With 9 kids at home it was a necessity! Skillets are so versatile. They are great for frying of course, but just as useful in the oven for baking up cornbread, a cobbler or pie or a one pot sourdough skillet supper.

Dutch Ovens

My large 12″ dutch oven is another hard working piece in my collection. This bad boy is huge…and heavy. But oh, it cooks up the most delicious chickens. Yes, chickens… plural! I can fit two plump chickens in here and have enough meat for 3 meals for our large family all cooked up at once.

I also have a large game roaster that actually fits 3 chickens or two large roasts. Just this past weekend we cooked up a huge pork loin from our 300lb hog we butchered last fall. I had to cut it in half as it was too long for this big pot.

My Cast Iron Pan collection includes 1 large dutch oven and a game roaster — 12″ dutch oven and my game roaster

Chicken Fryer & Covered Deep Skillet

I love my antique chicken fryer with the basting lid (on right below). It is my most prized piece. I cook all my artisan bread loaves in it, and make many a one dish meal in it. It is 10″ and deep enough to nicely fit a whole chicken. I don’t cook chicken in it too often anymore because I usually cook two at a time now with feeding teens and tweens.

The deep covered skillet came off of craigslist (left below). It is lower and 12″ wide, and an off brand. Not quite as heavy as Lodge. But it and the chicken fryer both work great for baking chicken thighs or breast and country pork ribs. It is also perfect for gravy because I can make a little more than in my standard 12″ skillet because this is deeper.

My cast iron pan collection includes 2 chicken fryers

Round griddles

These two pans came later to my collection. I did not realize how much we would come to rely on them until we had them.

In fact, they are used so much, that they practically live on my stove top. Only leaving long enough for a quick clean up and back again. I’m not sure how we lived without them for so many years!

They are the go-to pans for eggs, omelets, crepes, pancakes, griddle sandwiches, heating up leftovers, warming quesadillas, and making galettes. If you wanted smaller pizzas they are perfect for that as well.

My cast iron pan collection includes 2 round flat griddles 10" and 12"

Large rectangular griddles

These two griddles come out when we cook pancakes for the whole crew. They fit over each side of my stove, each over 2 burners. The smaller one is a bit short, but we make it work.

The reverse side of the larger one has grill bars to sear meat also, but honestly, I have never used that side.

My cast iron pan collection includes two griddles that lay over 2 burners on my stove

My Cast Iron Pans | Part 1 Video

Where to find cast iron pans?

Cast iron is very popular today and can be found pretty much anywhere kitchen pans are sold. A great place to find new ones is at outdoor sports stores and I have links below from Amazon as well.

New cast iron, while it may not be as perfectly smooth as pans that have been well loved and used for years, is usually cheaper than antiques. I have found the Lodge brand to be the thickest and most even heating.

That being said, if you come across some antique pieces that are in good shape for a decent price, it is so worth buying them. There are antique dealers who specialize in cast iron so keep your eyes open for those dealers. Check back often until you find just the piece you need in your price range.

You will most likely have to completely restore them (most dealers just surface clean them). IBut that really isn’t hard, so don’t let that discourage you.

It takes a few hours, but once well seasoned it should last for years. Especially if you are careful to maintain the seasoning each time you use them.

I have more details in my Part 2 video coming later this week on how to restore, use and maintain your cast iron.

Which pans should I get first?

That will depend on how you cook and how many people are in your family. But, that being said, here are my general recommendations for my top three pans I could not live without.

10″ or 12″ round flat griddle – super versatile
10″ or 12″ skillet – whatever is the right size for your family
10″ or 12″ chicken fryer or Dutch oven. These both have basting lids for roasting meat, but one has a long handle and one does not. Sometimes Dutch ovens have just side handles and sometimes, like mine, they have a metal handle over the top.