One question I’m often asked by home cooks centers around equipment. ‘What do I need in my kitchen?’ The answer is actually very simple. Certainly, you can go to XYZ Kitchen store and buy every gadget under the sun(also investing in some storage space would be smart!). If you are one of those ‘buy every gadget’ folks, I’m happy for you. If you are someone who is just looking to build a solid array of kitchen equipment, this post is for you.
For a lot of people, cooking is more than just putting food on the table, it’s a hobby, it’s a stress release, it’s a way to share family time. You can also think of cooking and the tools used to cook as family heirlooms. If you buy the right equipment, you will be able to pass it down from generation to generation. Pots, pans, knives, whisks….all of these things, when purchased properly, are very durable and will stand the test of time.
Recently, I was at a local antique store and noticed a huge amount of cast iron pans and voila….that’s the inspiration for this post. A good cast iron pan or two is worth its weight in gold.(and I saw some great pans for under $20 which is significantly cheaper than gold) In fact, any kitchen equipment you can find that is cast iron is a great find.(Lodge is a great current manufacturer) I like cast iron because it is very versatile. It heats evenly and when properly treated can act as the best non-stick pan you’ll own.
The biggest key is to stop buying ‘disposable’ cooking equipment simply for the sake of ‘having it’. You can do as much with one great pan and one great knife as you can with a box full of crappy, flimsy pans and a knife that goes dull when faced with a tomato.
As for cleaning, it is imperative that cast iron not get wet. I wipe my pans out with a damp rag after cooking with them and then put them back on the stove on low heat until they are dry. Then I film the pan with a light amount of oil and gently rub the oil over the entire pan. Then they are ready to store!
If you don’t have any cast iron, head out to your local flea market or antique store and pick up a piece or two. Don’t go crazy; kitchen tools should be acquired over time. 
Great post. Two questions, if you please:
1. Any background on the reason for not using water to wash cast iron pans?
2. If cast iron sits for a long time (years, decades) without being used, will it need to be reseasoned? I have inherited some cast iron pans that I’m sure saw lots of use back in their day, and I would assume then that they were well seasoned. But they probably haven’t seen much use for a generation or so. Does the “seasoning” last?
Love, love, love my cast iron skillets! All I have ever used and they make me smile to know how many meals have been cooked in them…all the way back to my great-grandmother.
Here are some answers; I hope they are helpful. There are two main reasons for not using water with cast iron. The first is the fear of rust. Not properly maintained, cast iron will rust(you can scrub away the rust and reseason the pan, however) The second is the fear that people will treat their cast iron pans as ‘soakers’. You know the kind…they’re a little more work after dinner, so they get relegated to ‘soaker’ status and dealt with in the morning. Not a good idea. The best way to clean up a cast iron pan is by using kosher salt as an abrasive to rubbing off items that may have stuck to the bottom. A little rinse with water isn’t going to hurt provided that the pan hits the range and is heated to remove any excess moisture then rubbed with oil.
As for the old pans….I would 100% get them out from wherever they are currently residing. For these pans, I WOULD recommend a warm soapy bath,(and scrubbing off any rust) followed by drying on your stove top and then an application of oil. Once the oil is applied, place the pans in a 300 degree oven for about an hour and you’re back in business. The best thing you can do for old pans is to use them!
Hope these answers help!
I use water to clean mine every time…then they go straight onto the burner to dry though. Beau you really can’t hurt them unless you let them soak in water for hours.