Cast Away! (Skillet version)

     Every cook should have a cast iron skillet.  Lots of people are hesitant to use them, but after researching a little, I was SOLD on how versatile and low maintenance cast iron skillets are!

     My skillet was a gift from my parents (from Cracker Barrel, quite random, but I LOVE IT), so I have not experimented with other brands.  I looked up some info at Williams-Sonoma, and this is what they say about caring for cast iron skillets:

• Always wash skillet with HOT water and a nylon brush.  NO SOAP. I use these stainless steel scrubbies (SOAP FREE), available at Walmart, Target, whatever..)
• 'Season' skillet with oil (olive oil, vegetable oil...whatever you have on hand) *Season really means rub down inside and outside of pan with a soft cloth and oil.  Some people say to put it in the oven to set the oil, but that's too much maintenance for me...I just rub it down with oil after each wash.*
• Cast iron skillets are oven and stove top safe, you can even bake in your skillet!!!
• Skillets heat evenly and won't cool down when you stop cooking (excellent at keeping food warm)

The most popular brand I have seen is 'Lodge Logic' available at Target.com, Williams-Sonoma.com, andAmazon.com.

And I'll leave you with this..an "Easy" Cast Iron Skillet Corn Bread recipe.  It has high ratings and simple, inexpensive ingredients.  Oh, I got it from foodnetwork.com!

Cast Iron Skillet Corn Bread

Directions

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Ingredients

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup whole milk
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 8 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I wonder what rhymes with skillet,
Summer