A big part of not buying anything is making what you have last. If an item is not broken or dangerous, keep using it. Pay no mind to fashion or fad. It is the best way to lower the cost per use of any item - make it last, use it many times. A cast iron frying pan is a good example.
We have had a cast iron skillet for over 20 years, and that was after Linda's mom used it for decades before gifting it to us. It is as good as new. With proper care cast iron cook wear can last several generations. It doesn't get much more cost effective than that.
Cast iron boosts the iron content of cooked foods, especially acidic foods like tomato sauces. When seasoned this versatile cookware is as non-stick as chemical-coated fry pans. Lard is often recommended as a good agent for seasoning cast iron.
Over the years we have used our trusty skillet to make nachos, hash browns, omelets, grilled sandwiches, pancakes, fry bread, stir-fries, tomato sauce, soy sauce/sesame seed tofu and more. In our meat eating days we made nice blackened fish with the cast iron fry pan on a medium to high burner. Our bomb-proof, heavy fry pan has gone camping with us, although not backpacking for obvious reasons.
There are many good cast iron frying pan and dutch oven recipes on the net. I found the following recipe for Indian naan bread that works well in a heavy skillet:
Nann Recipe
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Directions
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Enjoy your naan bread, and remember to put your cast iron skillet in your will for the next generation to enjoy.
