Cast-iron has always been in my arsenal of cookware with a few sizes at the ready in pots and pans.  But over the years my collection has grown from two cast-iron pans to a large collection in all sizes for many different uses.

Classics in cast-iron cookery: roast chicken, cornbread, chops and potatoes

Classics in cast-iron cookery: roast chicken, cornbread, chops and potatoes

I’ve learned that what makes cast-iron skillets so integral is the sturdiness of the pan and the heat that it conducts so evenly for such dishes as cornbread, producing the inimitable outer crust, or for skillet pies.  Drape pastry dough into a skillet and fill with apples, sugar and a few knobs of butter and it’s all you need for a great pie baked in cast-iron.

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