What one piece of cookware a person cooking for one cannot live without?

This piece is probably my best friend in the kitchen. Best friends hold special places in our lives. They know you well, and you know them. You can rely on them through thick and thin. They are dependable, reliable, and comfortable. They are your "go-to" person.

Mine is a cast iron skillet. Cast iron isn't mentioned much anymore. Its name conjures up images of Western settlers or great-grandma cooking over a vintage stove. Cast iron is a timeless classic and goes from 19th century to the 21st century usage with ease.

Individuals who are only cooking for one person usually don't have the storage space or the need to collect various gadgets and loads of pots and pans. Cast iron is an inexpensive, multi-purpose kitchen workhorse.

A cast iron skillet is something you will find yourself constantly using, and for several good reasons.

• It lasts forever. 

OK, maybe not forever, but you get the idea. A well-cared for cast iron skillet will last until you have grandchildren. Its simple, solid construction and durability give it a long life-expectancy.

• Cast iron is the original non-stick cookware.

Long before non-stick coatings were discovered and became popular, cast iron made stick-free meals for generations. Now with concerns over non-stick coatings' safety and being scratched off from improper usage, cast iron offers a better alternative.

Brand new cast iron needs to be "seasoned". No, this has nothing to do with salt and pepper. It is a very simple process by which a non-stick coating is created on the cooking surface of the pan. Directions on how to season your cast iron will follow.

• Cast iron keeps your food warm for longer period of time.

Many cheaper pans and pots are made of aluminum or aluminum-coated metals. Aluminum is a good conductor of heat, but it also cools down quickly. Cast iron will radiate the stored heat back into the food once it is removed from the stove. Because it retains heat so well, please use a padded hot pad or oven mitten when handling a cast iron skillet until it completely cools.

• Cast iron can be used on top of the stove and in the oven.

You can't do this with many other forms of non-stick pans. You can pan-sear a piece of meat on the stove and then finish baking it right in the awaiting oven. In fact, you can make your meal all in one skillet by cooking the vegetables alongside the meat.

• Cast iron browns and crisps foods beautifully.

Ever wonder how you can get that golden brown color on a skinless, boneless chicken breast? Want to sear that hamburger with a nice crust on the outside and juice-ladden on the inside? Would you love to have some crunchy hashbrowns for Sunday breakfast? Have you ever had a grilled cheese sandwich toasted to perfection? Cast iron encourages proper and even browning and has other skillets beat.

How to buy a cast iron skillet when cooking for one person.

Cast iron's beauty and practicality lie in its simplicity. Selecting a cast iron skillet is simple. Cast iron comes in many sizes. Since you are cooking for one person, choose one with a smaller diameter (6 to 8 inches). Look for a small indentation on the tim that acts like a pouring spout to easily pour out oils or liquids. 

How to season a new (or old) cast iron skillet.

Wash the cast iron skillet with a mild detergent for an initial cleaning. You will not use detergent again on the skillet as it will break down the time-worn, non-stick finish on the skillet. Do not ever wash it in a dishwasher.

If your cast iron is new, it will be a dark, metallic gray color. Rub your hand over the cast iron, and you will notice it has a slightly porous surface. These pores in the iron will fill with oil and then close up creating a natural, non-stick surface.

Move the top oven rack to the center position. Preheat your oven to 300ºF. Wash it (only this once) and dry it. Pour a few tablespoons of vegetable oil (such as corn, soybean, grapeseed) into the skillet. Using a paper towel, wipe the inside and outside of the skillet very well with the oil until it glistens. If you need more oil to coat the skillet, go ahead.

Place the cast iron skillet on the middle rack in the oven. Place a baking sheet on the lower rack to catch any excess oil that may drip.

Let it bake for about 30 minutes while you go do something else around the house. Cast iron gets very hot! Please use oven mittens or a hot pad when handling your cast iron from the oven. Afterwards, flip the cast iron upside down (bottom side is up) and bake for another 30 minutes.

Take it out of the oven and let it cool on a heat-resistant surface. Wipe out any excess oil.

How to clean and care for a cast iron skillet after use.

It may take two or three rounds of seasoning before a nice black finish builds on the surface of the skillet. 

After you have cooked with a cast iron skillet and let it cool, wipe the pan with a damp sponge/scrubber and hot water. Do not use any soap or detergent. If there are little bits of food stuck to the skillet, sprinkle in some salt and use this as an abrasive to scour the skillet. If the food is severely stuck to the pan, it means the seasoned coating of the skillet needs to be redone. Follow the previous steps on how to season the skillet.

Once all traces of food are washed away, rinse it again with water. Dry the skillet. Place it on a burner on the stove, and add a teaspoon or so of oil. Scrunching up a paper towel in your hand, coat the inside of the skillet with the oil. Throw away the paper towel. 

Turn on the heat for the burner to medium-low, and heat the skillet until it is quite warm. Turn off the burner and let the skillet cool. The heat allows the pores in the iron to open up and take in the oil. The heat also helps to moderately sterilize the skillet. It's ready for its next use.

A well-used cast iron skillet gets better with age and is nice enough to leave out on top of your stove to have at a moment's notice. Buy a cast iron skillet when you are cooking for one person. It is long-lasting, naturally non-stick, easy to care for, and can be used on the stove or in the oven, and cooks like no other. I am sure once you have one, you will be reading for it again and again like a reliable, old friend.