I have my late Father's 9 inch cast iron skillet. Photos of it go back to the mid 30s; one shows a fish being fried in it with the taik sticking up. I make cornbread and always a Pineapple Upside Down cake for my birthday. I have a dutch oven, and a 10, 12, and 14 inch iron skillets. I paid $5 for the 3 at a yard sale about 15 years ago. They are well seasoned. Cooking for one, but those skillets make the best fried green tomatoes; fried okra the other night. Drawn to this post because of the cast iron. Alas, allergic to dairy, wheat, and tomatoes, so pizza is not part of my life. Take Claritin and I can eat tomatoes. I have a corn stick pan and a muffin pan in cast iron too. Mmm makes great popovers in that muffin pan. Too hot in ATL for the oven, but in a few months, I will use my pans multi times per week. Right now--just use them on the gas grill.

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