Years
ago, after rheumatoid arthritis began to take its toll on my hands and
wrists, I gave away my well-seasoned, treasured iron skillets. I simply
couldn’t lift them any more.
Searching
for a good alternative, I discovered that a stainless steel skillet is
worthless for sautéing because everything sticks to the pan. The only remaining
option was an aluminum non-stick skillet, so I bought one, and another, and
another. No matter how careful one is, the non-stick surface becomes scratched
and worn through. Toxic, so the whole pan has to be replaced, and where does
the old pan go? Into the landfill, of course.
Recently
it was time to replace yet another non-stick skillet. I shopped and shopped but
couldn’t find an acceptable replacement. Then, while grocery shopping, I walked
down an aisle that featured pots and pans. (I still find it strange that one
can buy such things in a grocery store, but I guess that’s why they’re called supermarkets.) There an iron skillet
caught my eye. Eureka! It had two
handles. All of my 2-quart saucepans have two handles and I can lift them even
when they are full.
That
iron skillet was so tempting I had to try to lift it just to see if I could. Yes, I
could! I tried tilting it. I could easily do that, too. Into the cart it went
and we’ve been using it ever since with great pleasure. Not only does it have
two handles, it also had been pre-seasoned, so there was no breaking in period.
Last
evening I decided to bake cornbread in the iron skillet. The results amazed me.
The cornbread was moist in the middle and nicely browned on the top and bottom.
It popped out of the skillet as easily as a loaf of whole wheat bread does.
Sorry I didn’t get a photo until most of the cornbread was gone.
Hooray
for Lodge iron skillets, made in the U.S.A.! That’s the kind my grandma used,
and no other skillet measures up to it.
Copyright 2015 by Shirley Domer