Have you ever noticed the difference between cooking bacon in cast iron and in a regular old non-stick pan?

It makes a huge difference.  Monstrous difference.  Monumental difference.  Life-altering.  Get it?

I wouldn’t have taken this bet if you’d have asked me last week.  Bacon crisps up nice and crunchy in a regular old non-stick skillet just fine.

But then.  I wanted to test my theory.  So I got this 10-inch pan I now refer to as Big Mama, in an effort to prove myself right.  Or wrong.  I wanted to prove myself… ummm, right.  ‘Cause I’m never wrong.  That wouldn’t be right.

Lodge makes a whole set of cast iron pans that come pre-seasoned, meaning, you don’t have to steal your Granny’s cast iron pan to get one that is well on it’s way to being non-stick. And, if that’s not reason enough to grab one up real quick, these cast iron skillets are real price performers, you can get a really heavy duty pan for less than $20.

Other, smaller sizes available if your muscles are not as well-defined as mine.

Lodge 10.25-inch Pre-Seasoned Cast Iron Skillet – $15

Lodge 12-inch Pre-Seasoned Cast Iron Skillet – $18