Cast iron is heavy and holds heat well and distributes it evenly. The skillets go smoothly from cook-top to oven and when properly seasoned and cared for, will last for generations; plus, the cookware adds iron to your diet.
You can cook a plethora of foods in cast iron ~ from breakfast to lunch to dinner. Smokey bacon and eggs, crispy hash browns, savory cornbread, frittatas, blackened fish, smothered pork chops, pineapple upside-down cake, fried chicken like Grandma used to make, and this delicious corn pie:
This Bolivian-style Corn Pie recipe was in the Chicago Tribune a few weeks ago and sounded very appetizing to me. The article states that… “The recipe is from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, VA and is adapted from “The World in a Skillet.”
The international flavors evoke the New South, but cooked in the traditional Southern skillet. The restaurant finishes the casserole in a baking pan, but the food staff at the Chicago Tribune used the same 12-inch cast-iron skillet throughout.” So did I.
It is a dish of truly unique flavors and textures and is hard to describe. I just know it’s delicious, and I hope you try it!