Cast Iron Kitchens: September 2014

Hey, Vogue is on the right track! Check out this article, "Why the Cast Iron Skillet is the Only Kitchen Tool You Need."

Getting Started

Below, I list some of the best sites for beginners. I chose these sites for the ease of access, the concise and accessible information and their simplicity. Some of the reference sites below are most useful when you're looking for specific information or doing more in-depth research. These beginner sites are the best place to start if you're new to collecting, using or restoring vintage cast iron.

The first question to ask yourself is whether you are most interested in COLLECTING cast iron pans or USING them to cook in. Some brands are valued more for their collectibility and are typically marked with logos that indicate their origin (and carry premium, often astronomical prices), but those who are USERS often favor unmarked brands of what many consider a higher quality for cooking. Pans that are thin and light (e.g., vintage Griswold and Wagner) have a higher value in the collectible market, but do not distribute and retain heat as well as the heavier (often unmarked) brands like BSR (Birmingham Stove & Range) and older Lodge (who later added logos to their pans). While marked collectible pans CAN be used to cook in with vigilance, the heavier walls of thicker pans (often unmarked) provide a superior meal with less fuss cooked with a more consistent heat distribution and retention. Unmarked pans are typically MUCH less expensive and easier to acquire in flea markets, antique stores and online. Don't be fooled into thinking that PRICE equates to QUALITY since, at least with vintage cast iron cookware, the opposite is often true.

Sunday, September 28, 2014

Why the Cast Iron Skillet is the Only Kitchen Tool You Need