I have found that a cast iron pan is one that not all people love and adore as much as my family. It is a history as rich and as dark as the coal that has filled those country roads, the place I call home. Some are handed down from generation to generation while others are purchased from flea markets, where, in turn, will be passed down through the years. Never the less, the pan needs love and uses to keep the seasoning rich and oils as fresh as possible. Pass it on if you have one in your family or go out and buy one to have whether it is an eight slice cornbread pan, Dutch over, or just a cast iron skillet; it won't be a choice you regret.
I wrote the piece a few months ago in a food writing class and I haven't had a chance to share it. My family has influenced my cooking more than anything and if there is one thing that I've learned is that pots and pans are nice but cast iron is the best. It may be a little rough around the edges but that's what you want. Just don't forget to oil it.
Hines
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