Cast Iron Skillets

Here's a great thought: If you have an uneven burner like mine, a cast iron skillet is perfect. One of their big pluses is even heating. An added benefit is increased iron in your diet. They take a long time to season, and if you're not careful, they'll rust. Might make your iron level TOO high. I've been coveting my mother's. They're beautiful. Mine's less than 20 years old, but of course, I've only used it a few times.

They're perfect for cornbread. Just grease the skillet with Crisco (no trans-fats any more) and put it in the oven until it preheats. It will sizzle when you pour in the batter. This is key.

There are whole schools of thought about yellow v. white cornmeal, buttermilk, sweet, etc. I don't begin to know all the intricacies of cornbread. All I know is that right before Thanksgiving, I see lots of older, genteel Memphis ladies in line at the grocery store with Jiffy cornbread mix. I understand that's "sweet" cornbread. I figure, if you're making the cornbread, even from a mix, as opposed to the Pepperidge Farm bag, you're authentic. I don't care if it's sweet or not as long as it has oysters in it!!

Oh, my goodness, oyster cornbread dressing. My 16 year old goes nuts for it. It's a treasure hunt for the oysters.

Well,, that's all I have for now. Main sad kitchen point is, if you have an uneven burner, think about cast iron skillets and all the rich traditions they offer.