Food on Fridays: Iron Skillets

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

iron skillet handleWhen I complained that I couldn’t use an iron skillet because I have a smooth-top stove, my friend Linda assured me that a smooth-bottomed vintage Wagner or Griswold skillet that sits flat would fit the bill.

She suggested I watch for one on Ebay, but cautioned me to avoid the ones with heat rings, because they might be more likely to scratch. But more than anything: make sure it sits flat.

For years I thought what a good idea to invest in one of those brands, but they don’t run cheap anymore. If you spot one at a secondhand store, grab it. Even if it looks a little grungy, you can clean it up and season it yourself.

iron skillets stackedI ended up buying a small skillet on Ebay as a Christmas present and a few months later I bought another, larger skillet for my birthday.

They came already seasoned, but regular use has enhanced their nonstick qualities.

At first I thought the small one would be too small. But I use it almost every day.

The large one works perfectly for anything the small one can’t handle.

I looked at Griswolds, but they’re expensive. I ended up settling for Wagner Ware. I don’t think mine are that old, but these seasoned iron skillets are workhorses and, as I already mentioned, provide a naturally nonstick surface for cooking.

iron skillet Wagner WareWhat’s more, while browning my potatoes to perfection or frying my morning egg, the pans add a mineral to my diet that is essential to life.

And they both do so without scratching the stove’s smooth top, because I made sure these had no heat rings and they sit flat.

What about you? Do you use iron pans and skillets, stainless steel, glass, ceramic, or Teflon?

* * * * *

Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

Smaller button for various uses


  • There's always more to come: subscribe to Ann Kroeker by e-mail
  • Want to slow down in our fast-paced world? Check out Not So Fast: Slow-Down Solutions for Frenzied Families.
  • "Like" me on Facebook.
  • Follow me on Twitter.
  • Comments

    1. Hi Ann! I’ve haven’t linked up in quite awhile! Thanks for still being here and hosting. I’ve added the Farmer’s Casserole. I don’t have an iron skillet, but my Grandmother used to cook in one all the time. She made everything in her iron skillet. I’ve been thinking I should buy one.

    2. I use stainless steel but I’m always interested to hear about cast iron. I have never heard of anyone who has them that doesn’t like them. I think the older things are often the best! This week I’ve shared a Chocolate Orange Marble Cake. Thank you for hosting and have a lovely weekend :)

    3. I need to get out my iron skillet. I lack iron and it helps get it into your system. Prunes work good too in small quantities. My fresh chard has many minerals and vitamins in to too. As for skillet, we use non stick at this time.

    4. I use iron skillets every day! I have three different sizes and love the consistency they provide with steady heat. Last nights dinner I made rice in one, lentils in another and pan fried my flounder and stacked it all together for dinner using lots of mexican spices to tie it all up in a bow. I really enjoy being able to keep the items I’ve prepared warm and the pans retain the heat beautifully.

    Speak Your Mind