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That's the one little thing my wife just won't do... drives me crazy! And she *knows* that works better and makes things more non-stick... I cook scrambled eggs in the stainless and just wipe the pan out with a dry paper towel. Done. She cooks scrambled eggs in the stainless and has a stuck...

Nothing like cornbread cooked in a CI pan. Crispy bottom/sides, soft inside... yum! My wife thinks I'm crazy (OK... maybe she's right... but not for this...) as whenever we have cornbread with a meal, dessert is *always* a slice of cornbread crumbled into a glass with milk poured over. Eat it...

One day my wife came in from "yard sale" shopping with a friend and had a half dozen or so cast iron pots and pans. She started to apologize for the purchases when I stopped her with a "You'll never hear me complain about you purchasing cast iron cooking items, especially when they're...

I wonder how much of that initial non-stick on your Smithey is due to the high polish on that pan? If you'd not said what it was I'd have thought it was a slightly discolored stainless pan all because of that "high" polish job. I know that almost all of the cast iron stuff we've purchased has...

It's also something you do *not* want to eat less than a week or two before getting cholesterol checked... ;) For a few years, the KFC here had livers every Wednesday. I'd buy a pint every week and eat them as a snack.

If you'd only known then what you know now... As I'm sure you know, the main "failing" of cast iron is people just don't season it and think it can be used like a normal pan/skillet, especially new-to-CI users (if they have no experienced cook to guide them). I've seen folks put them in soapy...

No, I've never had chicken livers with bacon. Honestly, to get the bacon as crispy as I insist on it being the livers would likely be overcooked so... I rarely get them at all as my wife won't each chicken, much less livers, so I only get them when I'm willing to fry up a mess just for myself...

I live in the South - CI is a staple in a properly set up kitchen (which are, sadly, few and far between) if you want to cook like grandma use to cook and have things taste "right." You *need* it to make "proper" cornbread. You've not lived until you've had southern home made biscuits and...