Cast Iron Skillet
The most useful pan in my kitchen
A cast iron skillet is one of those bits of kit that pays for itself within the first week. It holds heat better than any other pan, goes from hob to oven without a second thought, and gets better the more you use it. I use mine for searing steaks, frying eggs, and finishing chicken thighs in the oven. Unlike non-stick pans it'll last decades if you look after it properly — no peeling coating, no replacing every couple of years.
Why I use it
I've had mine for seven years and it's the pan I reach for most. Once it's properly seasoned nothing sticks, and the sear you get on meat is genuinely better than any other pan I've used. It's heavy, but that's the point.
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