Cooking and Baking

Cast Iron

To segue off the dutch oven conversation...In the world of stainless steel, non-stick and aluminum...who prefers to use a plain old cast iron skillet and for what?

I have to give a shout-out for my ancient 11.5" cast iron skillet handed down to me from my grandmother (have her 8" and a little 5" too but don't use them often). It has to be at least 80 years old and still is my go to for many things (like last night's Bifteck Sautee Marchand de Vins).

I know it was already discussed a bit here...(good article, by the way)

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed