When I was a kid, I think every family in the neighborhood had a cast iron skillet. The pans were more or less the same, but the meals that came out of them were as diverse as the families. Our next door neighbors were from St. Paul, MN and they made Swedish meatballs in their skillet.

My family came from both German and English families and our meals reflected this heritage. Often my mom makes German fries, sliced ​​onions, and hash browns until golden brown and crisp. When I exert myself, I can see the German fries in the pan and smell the delicious smell that permeates the house.

When German, Swedish, and European immigrants came to the United States, some brought their cast-iron skillets with them. These pans accompanied them in the migration to the west. Later, wagon cooks used cast iron skillets, baking sheets, and Dutch ovens to prepare meals.

A cast iron skillet looks dated compared to today’s appliances. But cast iron skillets are making a comeback, and for good reason. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. They are so durable that they have been passed down from mother to daughter, to granddaughter.

USABILITY. You can use a cast iron skillet on the stove, in the oven, over an open fire, on a charcoal or gas grill. Better yet, today’s cast iron skillets come with a nonstick coating.

VARIETY. A six-inch skillet is perfect for preparing a meal for one. The larger 10-inch skillet is ideal for family meals. Roasting pans (pans with rims on the bottom) are also available.

COST. It will search far and wide before finding a better value. A six-inch skillet is about $8 and a 10-inch skillet is about $17—not bad for a lifetime investment. The cost of a barbecue grill varies, depending on whether the exterior has an enamel coating.

You will need to re-season the pan if you have had it for a long time. Lodge, the leading maker of cast-iron cookware, says you should wash your skillet in hot, soapy water first. Pat the pan dry and let it sit on the counter for a few hours.

Lodge then says to preheat your oven to 350 degrees. He coats the pan with solid or liquid butter. Place pan in a jelly pan to catch any drippings. “Bake” the pan in the oven for an hour. Turn off the oven and allow the pan to cool completely before opening the door. Lastly, wipe up any residue with paper towels.

Never wash a pan with soapy water or scrub it after it has been reseasoned. Instead, rinse the pan under hot water and remove any food debris with a stiff brush. Make sure the pan is dry before putting it away. You can also rub the pan with salt to clean it. Rinse off the salt with hot water.

Over time, a dark coating will develop on the bottom of the pan. Don’t worry, this is exactly what you want. In fact, some professional chefs believe that this coating gives food an extra (and perhaps secret) flavor. A well-seasoned skillet only needs a coating of baking spray for the shortening. Some recipes may not call for shortening at all.

I have two frying pans, a simple one and a griddle. What arrangement in them? A better question would be, “What don’t I fix in them?” Wonderful food comes from these skillets: thick cinnamon flavored applesauce, sautéed onions, bell peppers, mushrooms and pea pods, fried brown rice with lots of vegetables, chicken scallops with lemon sauce, lean burgers, grilled asparagus with a touch of garlic, and more.

Healthy food? Forget those fancy, shmancy pans. Get out the cast iron skillet and prepare healthy meals for you and your family.

Copyright 2005 by Harriet Hodgson. To learn more about her work, visit http://www.harriethodgson.com.