I started counting the number of pieces of castiron cookware I own and ran out of fingers
- 5 skillets (from a 6" mini to a #10, which is about 12" across - the #8 and #10 skillets also have castiron lids) - a saucepot, 2 dutch ovens, a mini dutch oven about 7"-8" diameter, a grill pan, a crepe pan and a muffin tin! A collection of many years in the making...
The mini dutch oven (has a pyrex lid) makes perfect rice and other cooked grain every time.
I use the flat side of the grill pan (preheated) in lieu of a baking stone for baking a baguette and the crepe pan
as a baking surface for round or oval "artisan" bread or pizza.
I roast garlic on the stove top using castiron if it has a tight-fitting lid (a castiron lid is ideal) - I use a round cake rack on the bottom as a trivet to keep the garlic bulbs from direct contact with the bottom of the pan so they won't burn. Saves on preheating a large oven just to roast a bunch of garlic bulbs!
I use smaller skillets to dry-roast spices to make my own spice blends (you need a small electric coffee mill to grind the spices) and to toast small portions of sesame seeds, which are great sprinkled on vegetables.
Southern cooks love to cook their cornbread in a preheated castiron skillet (you throw in some lard in the preheated pan just before pouring in the batter and baking in the oven).
Sometimes ppl have skillets or pots they've inherited or picked up that don't have lids - Lodge sells castiron lids for skillets and dutch ovens - or you can often find pyrex lids that will fit your utensil, which I also use. A castiron lid is perfect for slow-heat long-cooking dishes cooked on top of the stove since heat is evenly applied from the top as well as the sides and bottom. Sometimes you can pick up lids on eBay. (BTW, Griswold castiron has become a collectors item and fetches mucho $$$ if in good condition.)
Castiron does take a little extra care - you shouldn't wash it in a dishwasher or let it soak a long time (though I will admit I'm not overly solicitous about caring for some of mine) and they seem to survive with periodic reseasoning.
My only problem - where do I store all this castiron cookware?