Cast-iron cookware breeds a strange kind of obsession. When I got my first pan, I spent untold hours seasoning, cooking, researching the best non-soap methods to use for cleaning, and re-seasoning that thing. Finally, I became exhausted by the whole process and realized that you can skip seasoning a cast-iron pan as long as you use it regularly and clean and oil it properly in-between uses.
However, according to many people who love cast iron, vintage pans are far superior to modern ones (vintage, in this case, being defined as any pan made pre-1950). Many cast-iron aficionados swear that… more
Sig Nordal 