The only time I don’t use them is when I am cooking with liquid.As I am a Southern girl, and as everyone knows we fry everything in bacon grease, including vegetables, I use them a lot. I don’t use it on broccoli, just on greens, and green beans, and fried corn, and pinto beans…I wish my iron skillet was an old family heirloom because that would make for a better story.As much as I’d like to embellish, however, I have to admit I bought my iron skillet in an antique shop. ) I found it in Iowa City many years ago, and the shop owner told me it was cast in the early 1900s.
This method also works for cooked or burned on food.
Cast iron does require a little different care than your regular pots and pans though.
You should NEVER wash them in the dishwasher or soak them, and dish soap is a no, no too.
There’s no date or brand on it, so unless I carbon dated it there’s no real way of knowing its true age.
It’s said, however, that a flat bottom means the cookware is older than one with ridges; mine is flat.