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