On Thu, May 27, 2010 at 6:46 PM, Kathryn Bales <kgb@frontiernet.net> wrote:
Which is exactly why you use an old, crusty, black cast iron skillet.
Preferably one that has been in the family as long as the recipe.
Ron Soave wrote:
Another of the real nuances is the cookware itself. Chinese steel pans
don't yield the same flavor. I'm serious.
And yes, you can still buy the real heavy duty cast iron skillets! In
fact, they still make them in the USA and they have everything that
you could possibly want... They even come pre-seasoned now!!! Lodge
makes some really good stuff.
www.lodgemfg.com
You can't make cornbread without a cast iron skillet!
--
Kent
1960 Bugeye
1967 Sprite - following in the 73's footsteps to the boneyard...
1969 Midget - just a shell of its former self
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