My MIL gave us a huge cast iron pan.  I have no idea why cast iron is special or what to do with it.  All I know is the entire house smells like an old factory when that pan heats up.

Attention, class is now in session.

In the last couple of weeks there have been half a dozen threads on cast iron.

Go to search, put cast iron as the subject and hit go.

Enjoy your reading.

You're welcome.  (I'd put a smilie here but they no workie on mobile)

Poop thread.

Just save yourself the time and hassle. Send it to me.

I'm curious what "huge" is, does it have a number on the bottom, or could you measure the diameter?

Manufacturer, Lodge, Griswold, Wagner, Erie, picture would be nice.

Turn in your mancard

Get rid of it. It's like BRD. 

This is the answer you've been searching for all your life.  

As to why it's "special":

It's a massive heat sink. It retains its heat well. If you're cooking anything that would benefit from a very stable temperature (especially when adding additional ingredients), and you want to do it cheaply, reach for the cast iron. Searing steaks is an example. Baking and frying is another. 

Conversely, if you need to vary the temperature in the same skillet frequently and quickly, reach for something else. Cast iron takes a long time to heat up, and a long time to cool down. This is a feature, not a bug...until it isn't. 

Use the right tool for the job. 

As for care and maintenance, there are a gazillion threads on this already. Most of the advice is needlessly complicated, and I'm tired of arguing with people. 

I need that stand,I have a similar amount of cast

https://www.amazon.co.uk/Delfinware-Tier-Saucepan-Stand-Black/dp/B0042GNIK2/ref=sr_1_8/253-3876404-3880750?s=kitchen&ie=UTF8&qid=1482194633&sr=1-8



Close as I can find. SO dug this up at a antique shop. Look for "PAN STORAGE".

I need to clean out 1/2 of my garage shelves. The crap is WORSE than BRD!

Save yourselves now go order some Ronco neverstick super slick combo hair replacer and cookware and just don't look back!