Cast iron skillet

One of my most prized possessions in the kitchen is my cast iron skillet. I use it mainly for cornbread, but it is also indispensable for bacon, biscuits, and even steak and pork chops from time to time.

This time of year, the skillet's primary purpose is as the magic ingredient for making cornbread for oyster dressing. Cornbread is NOT cornbread if it isn't made in cast iron. Furthermore, cast iron will not be useful if it isn't cured and subsequently handled properly.

Here is a useful primer.