Moving to Cast Iron pans and casseroles only, is it worth it?

[Aspiringcook]

Been dreaming of owning a cast iron pans collection for years but never wanted to invest much as I was never a great cook. I am trying my best to improve and really make an effort every day. I have a LC one which I adore and am considering expanding my collection as I was given a John Lewis voucher at work. The next one I'd like is a shallow casserole as I think I'd use it a lot to make risotto, pasta, curries etc. I also really want a grilling pan and a small dutch oven (like 20cm or so) for porridge or rice. I cannot afford to get them all but I am dreaming of it. Are they really worth it? Many insta accounts I follow only seem to use these types of pans although I have noticed some of them have the cheap dupes. Are those same quality of LC/Staub? Somehow I can't get around the idea of buying a fake one, would rather wait and save for the real thing but maybe it isn't worth it?

I have ended up with quite a few cast iron casserole dishes (mostly hand-me-downs) and they are great to use in the oven, while also useful for weight-training but as I get older (nearly 70 now) I can see most of them being handed over to foodie DS. Too large for two people, so the bigger ones will go first. I'll retain one or two for large groups.

I love them but you don’t need a full set!!

They are great for curries, sauces, etc. But no point using one to boil water etc. I have a mix of different types of pots for different purposes.

yes, they are heavy but that’s fine! The heaviness shoukd not be an issue unless you are disabled.

I used to have LC that my ex husbands parents bought us, which I lost in the divorce. I bake sourdough twice a week so need a good cast iron. I bought my current one from sainsburys and it’s been brilliant. I have a big one for bread and a smaller one for casseroles and I wouldn’t have LC again as it’s not worth the money.

I cook a lot but I wouldn’t use cast iron pans for everything. I have a large LC, a smaller one and a shallow one. The smaller one is a Habitat one and it’s just as good as LC and about a third of the price. My older LC one started to chip and when I went to the shop and asked them to re-enamel it under warranty, they said they’d only do that if I could produce the receipt. Who keeps receipts from 15 years ago?

There’s also a brand called Nuovva which makes affordable cast iron pans. I’m going to get one as they look exactly like LC but for Habitat prices

Thinking about it, my most used cast iron pans are a Lodge double skillet (a deep pan and the lid doubles up as a shallow skillet). They're not pretty, but you can cook pretty much anything in them.

Ive had a griddle pan and a fry pan for about 40 years. It was on the back of the trend for steaks with griddle lines. Seasoned well and with some oil on the meat, it doesn't stick. But I.prefer steaks in the air fryer now. Have a huge Villeroy and Bosch dutch oven which is great but takes up a whole shelf.

Just wait till you drop one on your toe.

It's definitely worth paying for the "real thing" in my opinion. Quality items last a lifetime.

I have 3 Le Creuset casserole dishes. Two I bought in the early 1980s and the other one was inherited from my MIL, so probably pre-dates mine by a decade or two.

In 1985 I bought a carbon steel wok from Harrods, for about £30. I still use it at least once a week.

I love mine. Yes they are heavy but they're also indestructible. You don't have to worry about scratching the surface or anything like that. Just season them every so often and they're pretty much non-stick.

Personally I try to avoid teflon pans because I with about pfas. So cast iron or stainless steel are the way to go imo.

@Thatsalineallright thank you. I have the enamelled one but understand that the ones without the enamel need to be seasoned. Can you explain what that actually means?

The bottom surface of LC inside the casserole chip off after a while. I had 3 and they all did it.

Grill pans are v common on EBay/Gumtree if you really want one. Indeed, I’d give you mine if you were in London. Reddit is a huge source of info on unenamelled cast iron and seasoning!

I wouldn't have any cast iron pans. They are so heavy and my wrists are getting weaker. Unless you're a young, strong and very keen cook, I don't think cast iron is worth it.

I have some and agree they are good, sturdy, value for money. But they are heavy.

Now in my 60s with a wrist issue (possible arthritis, not sure), I don't feel I can lift and move a full pot with total confidence.

So by all means invest in them if you want to, and enjoy them, but be aware that you might need to move to lighter pots and pans at a later date.

I’ve got a knock off large shallow dish that’s handy for starting on stove and finishing in oven, a large oval le creuset casserole dish that rarely comes out these days now I don’t make sourdough (which it was excellent for) it’s heavy and great for stews. And a smaller knock off casserole dish that is used more in the winter now there isjust 2 of us. The knock off ones are absolutely fine. The6 all go in the dishwasher.

I have a set of Le Creuset stainless steel pans. They are still heavy, but each one has two handles for lifting. I’ve had them for more than ten years, and I still enjoy them coming out of the dishwasher as they look brand new!