I agree. We are using mostly cast iron - two plain cast iron skillets and two enameled cast iron dutch ovens. As mentioned above, the heat dispersion is excellent and they go from stovetop to oven with no problem. And cleanup is easier than I ever expected it to be.
28 degrees outside. Grilling a filet for Debbie and a porterhouse for me. For the side, it's garlic Hasselback potatoes with herbed sour cream. Happy New Year Casers!
Tonight we did a couple of pork chops in cast iron on the stovetop. To go along with them we had Brussels sprouts in an orange/butter/ginger sauce. It was astoundingly good.