It's not! At all! In fact, this has become the easiest pan in my kitchen to clean. I just run some hot water over it and loosen any baked-on bits with a scrub brush. The surface is left slick, oily, and a tiny bit grimy—which is perfect. Once it's clean, I put it back on a burner and turn on the heat until the water evaporates. If the surface looks dull at all, I wipe a little vegetable oil around.Meat has more flavor when cooked in this pan, and it develops a lovely crust without any sticking. But I've cooked a chocolate chip cookie in it, too (below), which turned out beautifully. Not a whiff of bacon flavor, I promise.
In fact, the only reason I get out my beloved (and it is still very much beloved) 14-inch All-Clad pan is if I'm making a tomato sauce, since the acidity of the tomatoes can react with the iron, or simply need a lot of surface space for a huge dish.
The only downside to a cast iron skillet is the weight. It's hard to lift this baby with one hand while trying to spoon ingredients with the other, and of course the handle gets extremely hot, unlike fancier stainless steel pans. Overall, though, it's one of the smartest pans you can own. Take it from a skeptic.
• Buy the Lodge 12-inch Cast Iron Skillet, $33.95 from LodgeDana's Favorite Pan: Marco Pierre White's Copper Skillet Stephanie's Favorite Pan: All-Clad 2-Quart Stainless Steel Saucier
(Images: Elizabeth Passarella)