I did get a case iron skillet and am getting the hang of using it. A friend has a chicken recipe that she does the veggies on the stove a little, then adds chicken and her homemade sauce, then puts the whole thing in the oven. I'm going to try it this weekend -- it will be my first from the stove to the oven dish using the cast iron skillet.
"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-
"What wisdom can you find that is greater than kindness?" -Jean Jacques Rousseau- ~*~*~*~*~*~*~*~*~*~*~*~ Co-team leader: I Love Muffins Co-team leader: Cooking for One or Two
I have a lot of cast iron (some with ceramic coatings, like my dutch oven) and stainless steel.
I really love using my cast iron for starting any recipes on the stove that need to be finished off in the oven. They're also super great for roasting vegetables in the oven - it's way better than wasting some foil!
I love cast-iron cookware and have a nice selection of skillets in various sizes. Unfortunately, cooking with them isn't as foolproof on my electric glass-top range, so I don't use them as much. My other cookware is primarily Calphalon from the '80s. I like it a lot, and they've improved the finish since my purchase. I don't replace it because it's still good; there's nothing wrong with it. I have a couple other nonstick skillets that I've picked up more recently that I like. I usually look for good sales on things like that.
I think I'd go to a thrift store for cast iron but be more inclined to get nonstick cookware new.
current weight: 2.6 over
Fitness Minutes: (86,682) Posts: 5,354 11/16/11 6:36 P
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.