I was extremely excited to be included in this article on cast iron (because hey, I have cast iron and season a lot of it here at House Copper!) with Food52! And we all know cast iron is a kitchen staple.

Read on!

Confession: I have a cast-iron problem. Once I found them intimidating (why are they so heavy?), but now I can’t get enough of them. Whether searing salmon or baking cookies, cast-iron pans and skillets are a kitchen necessity—one that’s been making a comeback with many chefs in recent years.

“When I pull out the cast iron, the kids know we’re having something a little extra special for dinner,” says coppersmith and author of Copper, Iron, and Clay; A Smith’s Journey, Sara Dahmen. “I can make stew for lunch or make an apple pie in a Dutch oven over the open campfire.”

For the full article on How to Score Vintage Cast Iron for just $5, click HERE.