Cast iron skillet recipes vegetarian

Teresa Farney, a friend and food editor of the Colorado Springs Gazette, asks: ?Do you really need to dish out hundreds of dollars for designer-label, high-end cookware when there?s good old cast-iron around? Durable, functional, and relatively inexpensive, cast-iron has so much going for it, it?s a wonder more cooks don?t use it. Maybe it?s because cast-iron seems so old-fashioned compared to all the modern-looking $300-plus industrial cookware sets.? ?Among its strengths is that the heavy metal retains heat well, which helps food cook quickly and evenly,? Farney adds. The reason many people say that they buy a large black skillet in the first place is because they remember their mom or grandmother using it to make the best fried chicken and wonderfully crusty loaves of breads. As a result of that weight?the cookware?s only major drawback?the pans take longer to heat up than, say, stainless steel or aluminum.