The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast-iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick!
Skillet or Frying Pan: Choose the size most comfortable for you. I recommend the 10-inch one, as it's the best tradeoff of size and weight. Personally, I own 10- and 12-inch models because on occasion, I'm called on to feed large groups of people.
Griddle: Want to make the greatest pancakes you've ever eaten? Want your French toast to have that crispy edge so prized at breakfast time? You need to get a cast-iron griddle pan and get it good and hot on the stovetop. They work fine on electric or gas ranges, or over a campfire if you're so inclined.
Dutch Oven: Before anyone ever thought of a crock pot, there was the cast-iron Dutch oven. Dutch ovens have been used for hundreds of years. Nothing will hold a good, even temperature better than the heavy metal of this monster pot, and it can go from stovetop to oven without missing a beat.
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