re: Cast iron skillet

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Who makes a good one and where can I get it?

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i've never seen a 'bad' iron skillet; even one that was buried in the dirt for 50 years.

keep in mind an iron skillet is alot like a baseball glove. a new one from lodge with the 'pre-seasoning' is not going to be smooth and glassy for awhile. you'll need to work the shite out of that thing for a bit to get it where you want it.

lard and an oven is your friend. if i were you i'd scrub the shite out of it and get the lodge seasoning off and then season it yourself.

you dont need to do the 50-step flaxseed seasoning process despite what others may say.

a good simple lard-ified skillet will do the trick..but it may take a few weeks or months of constant use to find that sweet spot.

i <3 cast iron. if i lost every other skillet in my house but my aunt's 50 year old skillet i'd be just fine.

here you go:

seasoning your cast iron from a good old southern boy engineer

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As a Mechanical Design Engineer, Richard Hall may seem an unlikely choice for a food blogger, but his heritage, common sense know how, and generosity in sharing his knowledge with us make him the perfect choice for a topic of the utmost importance to any Southern cook!

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