We knew we could trust Katie when she brought us her favorite cast iron skillet: the Lodge. It’s a seasoned 12” skillet with a handy handle that makes it easier to work with. Lodge was founded in 1896 and makes its cast iron cookware right here in the US (in Tennessee to be exact). In 2002, Lodge discovered a way to pre-season this fantastic product — no more need to spend precious time breaking in your new pan. Just take it home, rinse, dry, and you’re ready to go.
Says Katie: “Cast iron lets you easily transfer food from stovetop to oven. It has incredible, even heat distribution, and maintains a very steady temperature. It sears and browns like nobody’s business, with excellent natural non-stick properties, so no Teflon worries. Plus it lasts forever. Now, that’s a pan!”
Katie shares her secret corn bread techniques in today’s video, and you’ll find the recipe right on her site. Hungry for more? Check out the Daily Grommet blog.