Cast Iron Cowboy Kent Rollins Champions Traditional Skillets as Ultimate Cooking Tool

There’s something timeless about cooking with cast iron, and no one embodies that spirit quite like "Cowboy" Kent Rollins, the New Mexico chuckwagon cook who’s become a modern-day champion of the skillet. Known for his rugged charm and culinary wisdom, Rollins is gearing up for his new TV series, "Cast Iron Cowboy," set to premiere on the Outdoor Channel in September. Filmed on iconic ranches across the U.S., from the Bighorn Basin to the Ruby Mountains, the show promises to capture the raw, fiery essence of the American frontier.

Rollins swears by cast iron for its unmatched durability and versatility. Unlike flimsy Teflon or stainless steel, cast iron doesn’t just endure—it thrives, holding heat like a champ and moving effortlessly from stovetop to open flame. "This is Mother Nature's kitchen," he says, recalling episodes shot in conditions ranging from a blistering 101 degrees to a bone-chilling 3 degrees. For him, it’s not just cookware; it’s a legacy. "Nobody fights over Teflon pans in a will," he quips, "but a cast-iron skillet? That’s worth a showdown."

Beyond tradition, Rollins points to a surprising perk: health benefits. Cooking with cast iron can boost iron intake, a fact he credits for the robust health of past generations. "Back in my school days, nobody was anemic," he notes. "Everyone cooked in cast iron—it’s simply the best."

Some shy away from cast iron, intimidated by myths of tricky upkeep, but Rollins debunks that with cowboy practicality. Cleaning is a breeze—wipe out the grease, pour on hot water, and it’s good as new. With minimal care, like proper seasoning and drying, these pans can last for generations. For Rollins, cast iron isn’t just about food; it’s about honoring the land, community, and the cowboy way of life, whether he’s frying up a meal or baking biscuits over an open fire after a long day of herding cattle.