Why Cast Iron Cast iron pans have been popular cookware since before The United States of America was a thing. They’ve been a favorite from colonial kitchens to cowboy campfires to the most modern kitchens. They’re durable, versatile, and best of all, affordable. It’s the ideal cookware for any sautéed food or scramble and can go straight from the stovetop into the oven, making it the best choice for frittatas. You can even use it for baking- cast iron corn bread is a classic. A simple cast iron pan also looks beautiful sitting on your stovetop in that retro-chic kind of way. Even though I have cupboards full of cookware, the pan I use the most by far is my trusty cast iron.  A 12-inch (30-cm) cast-iron pan, once seasoned, is naturally non-stick, and can add iron to your food unlike some non-sticks which have toxic chemicals in their coating. If you’re looking to buy one, Lodge has been making reasonably priced, nearly indestructible cast iron pans in Tennessee since the 1896.  “But what about the care?” you …