I'm gleefully starting my cast iron collection (well, adding it to the registry) and in addition to the classic question of LC v. Staub v. Lodge I'm having a hard time figuring out which sizes I need and which pieces are actually necessary. Right now I'm just cooking for my fiance and myself but look forward to cooking for more and entertaining in the future. So the list goes:
French oven (5.5 or 7.25?)
Raw cast iron skillet (10"?)
Braiser (5 qt?)- If I have a french oven do I really need a braiser?
Grill pan- seems like this should be raw cast iron to get hot enough to sear meat. What's the argument for enameled?
Thanks for your help!
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.