I love Cast Iron/Carbon steel pans

I'm a little fussy about some things; knives & cutting tools, outdoors clothing, cookware, etc. Fancy design, a "technical" look, or eye catching packaging are not important to me. I like these things to be simple, functional and long lasting. That's a big part of why I never buy teflon coated aluminum pots and pans. I prefer to stick to good ol' cast iron and carbon steel, with a few stainless thrown in for good measure.

After years of experience I gave up buying modern aluminum and chemical crap in 2004. It isn't worth the powder to blow it to hell! You spend 10~20$ on a new pan or pot, which lasts 1 year, maybe 2 if you're really careful, before the coating wears out and it becomes completely useless. I mean they are so useless you wouldn't even want to take them on a camping trip! Even if you go with the most expensive, "HIGH QUALITY" stuff it'll still only last 2 years. Bye Bye hard earned money... you basically just gave it away to make someone else richer. Not for me thanks!

What's worse is that cooking with teflon is known to release toxic and carcinogenic gases into the air! You don't have to take my word for it, just google it! There's lots of sources available online. There even some suggestions that Dupont has tried to cover up studies which highlight Teflon's potentially harmful effects. Can't say I'm much surprised.

On top of this, one has to bear in mind the considerable environmental damage caused by aluminum extraction. In Quebec, Alcan is the province's second largest Hydro Electric power producer. Entire river systems have been severely impacted to provide the energy necessary to extract aluminum. I do consider that there are quite a few genuinely valid, wealth creating uses of aluminum; but to be clear, aluminum cookware is NOT ONE OF THEM!!!

I love cast iron and carbon steel for pans and dutch ovens. Below is a picture of my newest piece, a carbon steel crepiere.


With more use it will develop a nice black patina finish, that's virtually non-stick. It's lighter weight than cast iron and works very well over an open fire, so it'll be great on camping trips!

When people find out what I cook with they usually give me a curious glance and make a comment about cast iron being heavy. I try to explain the benefits:

1. They Last a lifetime (or several lifetimes!)
2. They Produce no toxic fumes when cooking
3. They Go easily from stove top to oven
4. They Are great over an open fire
5. They Are virtually non-stick when properly seasoned and cared for!

Even better, I'm convinced that over the life cycle of a cast iron or carbon steel piece of cookware the cost imposed on the environment is SIGNIFICANTLY reduced compared to that of aluminum equivalents. And I KNOW FOR A FACT that the impact on my pocket book is reduced! If the non-stick seasoning of a cast iron or carbon steel pot or pain ever becomes impaired, you can strip the pan down to bare metal and simply start the process all over again! Once you learn how, it's easy! And it's genuinely satisfying knowing you'll never have to spend your hard earn cash on another pot or pan.

Generally, after explaining the benefits of cast iron and carbon steel, you usually have an interested audience. However, when you explain the special care required you loose most of them: "You mean you have to season/oil them!" "What do you mean you don't use soap?!?"

If you're tired of throwing you're money away on new pots and pans every year or two, and you enjoy learning new skills and taking care of your possessions, do yourself a favour and learn about how to use and care for cast iron and carbon steel. Then go out and get yourself 1 item (a pan probably) to start with. I like stuff made by Lodge and DeBuyer. Learn how to season it and care for it.

If you ever have any questions don't hesistate to contact me. I made A LOT of mistakes when starting with cast iron, but I finally have it down and am truly enjoying the results!