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This image of vintage cast-iron reminded us how much we love the endlessly-useful, impossible-to-destroy cookware. We’ve been using it for years having inherited many pieces from friends or relatives. It provides the even heat of heavy copper cookware at a fraction of the cost. We use a 10- year-old griddle to heat tortillas, small skillets to fry eggs, our classic big skillet to hot smoke salmon, and a big 12-inch Finnish Littala pan (below) to make our faux-fried bricked chicken…
If properly cared for, cast-iron will build up a naturally nonstick surface that can take the place of commerical nonstick cookware, (more…)