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Everything from cobbler to cornbread to pot pie benefits from a cast iron preparation, thanks to its seamless stovetop-to-oven transition abilities.

iron preparation, thanks to its seamless stovetop-to-oven transition abilities. What’s more, they last pretty much forever with proper care, meaning the cast iron you buy today will not just serve you well, but maybe your grandchildren as well. (Oh, and for the curious: You can definitely wash your cast iron pans with a mild soap. Just make sure to dry it well and oil generously immediately afterward.) ARROW-CIRCLE-RIGHT DON’T USE IT WHEN... ... you’re cooking something highly acidic and the pan is brand new. When a cast iron pan is “well-seasoned” and broken in over the course of months or years, acidic dishes using ingredients like citrus juice are completely fine. But try cooking an acidic meal in a freshly purchased cast iron skillet,

Arrow-Circle-Down WHEN TO USE CAST IRON:

There’s always a lot of chatter in home-cook circles about the merits and drawbacks of cast iron — including, but not limited to, the ongoing debate about whether you can clean it with soap and water — but those who are dedicated fans are loyal for a reason. Handy and homey with high heat retention, cast iron should be your chosen vessel for stovetop deep-frying because it can keep oil at the correct temperature for long periods, ensuring whatever you’re crisping up to golden brown — whether chicken legs or okra — won’t become excessively greasy. Well-seasoned cast iron is also superior for searing steaks and baking. Everything from cobbler to cornbread to pot pie benefits from a cast

12 ROUSES J ANUARY | F EBRUARY 2022