This Article written by a hubpages.com Expert Writer.

Excellent heat retention and diffusion properties make cast iron skillet cooking very popular, and cast iron is not one of the toxic metals. This cookware is especially useful for searing or frying, because of its ability to withstand and maintain very high cooking temperatures, and long-cooking stews, or braised dishes, can also be prepared in cast iron cookware because of its heat diffusion properties.

Cast iron's ability to develop an extremely "non-stick" surface makes it a real good choice for egg dishes, cornbreads, and pineapple-upside down cakes. Cast iron cookware can come in dutch ovens, frying pans, deep frying tetsubines, woks, potjies, flattop grills, and griddles.

Older cast iron cookware has to be "seasoned" to protect it from rusting, to provide a non-stick cooking surface, and to prevent food from interacting with the iron of the pan. Newer cast iron cookware does not require this seasoning treatment.

Lodgemfg.com's website recommends wash the older cookware with hot, soapy water and a stiff brush, rinse and dry completely, apply a thin even coating of melted solid vegetable shortening to the cookware, set oven to 350 degrees, place cookware upside down on top rack of oven, bake cookware for at least one hour, turn off oven, and let cookware cool in the oven. For additional suggestions on how to re-season older cast iron cookware contact info@lodgemfg.com, or their Customer Service Department.

Some popular brands of cast iron cookware over the years have included Griswold, Wagner, and Lodge.

Avoid cooking very cold foods in cast iron cookware because it can promote sticking. Handles on these cookware products can become very hot so use an oven mitt when removing pans from ovens or stoves.

Lil Rickie's Farmer In The Dell Country Eggs

(Coming Soon, Lil Rickie's Most Popularly Requested Greek Recipes Cookbook)

Ingredients:

2 tablespoons Extra Virgin olive oil, 3 cups peeled and shredded baking potatoes, 1 tablespoon butter, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 diced medium onion, 1 pressed garlic clove, 6 Grade A Extra Large eggs, salt and pepper to taste

Preparation:

Preheat oven to 350 degrees

Add cold water to cover potatoes in a large bowl and let stand 5 minutes, (remember to drain and pat potatoes dry).

Melt butter in 10-inch cast iron skillet over high heat.

Saute 5 minutes bell peppers and onion. Add garlic, stir potatoes in, season with 1/2 teaspoon salt. Stir often enough until potatoes are golden and tender, (about 10 minutes).

Remove from heat. Make 6 indentations in potato mixture using back of spoon.

Add 1 Grade A Extra Large egg into each one of the six indentations.  Salt and pepper to taste.

Bake at 350 degrees till eggs set, (about 14 minutes).

Serves: 6 (Serve this dish immediately upon being prepared).

Notes: A couple little helpful hints for this dish are soaking potatoes in cold water prevents greying, and patting potatoes dry prevents sticking to the cast iron skillet.