How to Pick a Fry Pan

There are a lot of fancy-shmancy fry pans on the market right now, and sometimes it can be hard to figure out what to choose. When George and I were getting married and had to make up a registry, we didn't know anything. Now, five years later, we know. So I'll tell you.

Get a Cast Iron Fry Pan.

The only exception to this rule is if you don't have an oven or a friend/ neighbor who would lend you their oven for a few hours per year.

Why You Should Get a Cast Iron Fry Pan:

1. The NYTimes agrees with me.
2. Because they last forever, you can use your grandparents' fry pan and your grandkids can use yours.
3. They don't have aluminum, so you don't have to worry about their giving you Alzheimer's.
4. They distribute heat way better than your average fry pan. Your cooking will become more impressive.
5. You can stick them in the oven.
6. They are super-easy to clean with a rag or a Dobie pad. You don't need to soak them. If the non-stick quality comes off because you soaked them or scrubbed too hard, no problem! Just season them again and you're ready to go.
7. Maybe they don't look pretty, but they do look rustic and authentic. They will always look timeless.
8. It is nearly impossible to destroy them. George and I have done very bad things to them and they survived.
9. They are inexpensive. As in, a 10" skillet with lid is $40.
10. They are made in the USA.
11. They stack more easily than woks.
12. You can use any utensil on them that you want! No more melting plastic spatulas.
13. If you are iron-deficient, these might be just what the doctor ordered.

George and I have used all sorts of non-stick or fancy Le Creuset fry pans and there is absolutely no question in our minds that cast iron is the way to go. So go out and get a set!