There’s an article on the versatility of cast iron skillets in the March 2013 issue of Every Day with Rachael Ray. They can be used for frying or baking and in so many other ways. I, for one, love using a cast iron skillet. I think it’s the best for cooking meat and scrambled eggs, as well as skillet cornbread and cookies. I still have yet to cook this buttermilk skillet cake. The Rachael Ray article has recipes as well, and I’d like to try the trout with lemon, butter and herbs. I’m looking to eat more fish, and I love trout. I got a set of cast iron skillets from Cracker Barrel.
Who I AmDina Di Maio, author of Authentic Italian: The Real Story of Italy's Food and Its People; Writer 20+ years; NY lawyer copyright and trademark experience
Goodreads: Authentic Italian
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