One of the gadgets that I like to use the most in the kitchen is my iron skillet. I think there is something noble in its simplicity: cast iron ore that took shape in a sand mold and that we then patiently cure with oil at home.
I feel that in it there is also an ancestral connection with the cooking methods of our not so distant ancestors. Well, not to mention that now they seem to have become fashionable again.
I love how my cornbread recipe remains in it, but also frying and some baked preparations. It is the best way to ensure that the temperature is distributed well and that the flavor is more authentic.
If you have one, give it the care it asks for (which is quite a lot at first, I'm not going to lie to you) and use it! If you don't have it, take advantage of the fact that there are still options for almost all budgets or look among grandmother's pottery. Maybe there is luck.
This week the menu brings some options to use your iron skillet, in addition to the
Baked preparations
Elaborations with stir-fry
Elaborations to the fire
Cold preparations
