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Old-fashioned cast-iron cooking still has place in modern kitchen

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By Greg Summers

There's a shiny, new cast-iron skillet above the refrigerator in our kitchen. But that's about to change; I'm ready to knock that sheen off by seasoning it and putting it to good use.

To me, the pride of every southern kitchen is still a cast-iron skillet.

In a day when stainless, copper-coated cookware is the rage, that old dark skillet has lost its appeal to many.

Why?

I'm not really sure, considering that it can be used for a wide array of roasting, frying, sauteing and baking.


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