| eat | cook | think | italy | home | email |
I love cast iron. It's nearly indestructible and provides a nice, even heat. You should have at least one cast iron skillet, preferably a 10 or 12 incher. The best aren't even made anymore, but are worth looking for. 
I got my first Griswold skillets when my grandmother died nearly 25 years ago. They were already old then, but I still use them almost every day. Savvy dealers know their value and mark them up (a 12-inch skillet in good shape can go for $40 or more, although that's not much compared to new high end cookware).
Garage sales are the best place to find them, and that's how I've added to my collection. Turn the pan over and look for a cross within a circle and the word Griswold. I've picked up vintage skillets for as little as $1, but expect to pay $5-10.
If the pan is rusty or encrusted with grease, buy it anyway. You can clean it off and reseason the pan, a simple procedure. Once it's clean, put in on a burner or in the oven until it's pretty hot, then pour in a few drops of oil and rub with a paper towel or newspaper. You may have to repeat the oiling process for a few weeks, but eventually the iron's pores will fill and a nice, nonstick surface will develop.
Some people freak out if you clean their cast iron with detergent or even water, but you don't have to be too fanatical. If the pan is really greasy, a little detergent won't hurt. Just don't scrub really hard with a scouring pad or you'll have to do the seasoning ritual again (most of my pans have been seasoned many times).