I’ll admit it—I used to be intimidated by cast iron cookware. It seemed heavy, high-maintenance, and something only professional chefs could master. But everything changed the day I inherited my grandmother’s well-seasoned cast iron skillet.

The first time I used it, I decided to make a simple grilled cheese sandwich. As the bread crisped to golden perfection and the cheese melted into gooey bliss, I realized this pan was different. The even heat distribution was unmatched, and the crispy edges of that sandwich were proof. From then on, my cast iron skillet became my go-to for nearly everything.

One of the biggest benefits I’ve noticed is its versatility. I’ve used it to sear steaks, bake cornbread, roast vegetables, and even make desserts like skillet brownies. It transitions seamlessly from stovetop to oven, saving me time and dishes. And let’s talk about the flavor—over time, the skillet develops a natural non-stick surface that adds a unique depth to everything I cook.

Another thing I love is how durable it is. Unlike non-stick pans that wear out, cast iron gets better with age. Yes, seasoning it seemed intimidating at first, but it’s as simple as rubbing it with oil and letting it bake. That pan is now a workhorse in my kitchen, just as it was in my grandmother’s.

Cooking with cast iron has also made me feel more connected to tradition. There’s something special about using a pan that’s been in the family for years, knowing I’m continuing a legacy.

If you’re hesitant about trying cast iron, don’t be. Start with something simple, like a grilled cheese, and let the skillet work its magic. It might just become your favorite kitchen companion—like it has for me.