I’m curious. Does anyone out there uses cast iron cookware on a regular basis? I’ve used a few skillets now and then and love the way the food tastes and looks coming out of cast iron. My mom used cast iron skillets that were so old and well used that the inside bottoms were shiney smooth. Nothing stuck to them. French toast was absolutely the best out of a bug cast iron skillet. Mom used to get my brother to make her hardwood replacement handles every now and then. She’s throw them in the oven for certain dishes. She had cast iron that fit the deep skillet or dutch oven.
I’m considering buying an induction cooktop that requires cookware containing magnetic materials. Cast iron certainly would qualify there. Induction cooking units don’t waste heat. They magnetically heat just the bottom of the pan, transferring the heat directly to the contents evenly. You can actually place a paper towel between the pan and the cooktop to cook while catching any spatter exiting the pan if you’re not using a lid. Since I seldom need more than one pan to cook a dish It sounds ideal when you also have a microwave.
Let me know about your experience with cast iron cookware and induction cooking. Thanks!