the cast iron skillet


  • 1 cup white self-rising cornmeal
  • 1 egg
  • Enough buttermilk to make batter very thin (about 1 cup)


  1. Oil a cast iron skillet and place it in the oven as oven preheats to 450°F.
  2. Mix all ingredients together to make the batter. Pour batter into hot skillet.
  3. Bake for 20 minutes or until nicely browned.

courtesy of Elizabeth Kelly  a friend of Lodge and a contributor to the cookbook A Skillet Full.

First, I have never tried this recipe.  But it is from the be all, end all of cast iron skillet websites.  I’m thinking it’s probably pretty good.  Secondly, I still have yet to bake  in my skillet.  Though corn bread or some upside something or another would be my first choice.  That being said, I am very proud of my cast iron cookware.  Technically, this is my second skillet.  I had one decades ago.  I was young and stupid and, … long pause … I let it rust.  Gasp!  Martha Stewart would be appalled at my culinary negligence.  Believe it or not, I have matured.  Now, I treasure, if not pamper, my current cast iron skillet – a Father’s Day present to myself over five years ago.

M. Stewart seasons the skillet


  1. A well-seasoned cast iron skillet is naturally non-stick.  Cast iron pots and pans aren’t coated with synthetic materials
  2. Cast iron cookware retains heat
  3.  cook with cast iron pots and pans to boost your iron intake.
  4. Because cast iron cookware is made from the same base material that builds engine blocks, they are guaranteed to last a very, very long time. In fact, the more you cook with it, the better (and more seasoned) it gets.
  5. cheap – very cost effective


  1. heavy – only in 2017 would someone complain of such a thing.  Shut the fuck up, you culinary wannabe pansies. My grandmother weighed 92 pounds. She never complained about anything.  You go, grandma.
  2. susceptible to rust  – isn’t everything.  (witty metaphor usage, eh?)
  3. high maintenance – I have a wife,  two daughters, and work retail pharmacy.  Comparatively, nothing is high maintenance.

true story 

One night I came home from work and panicked.  I saw my cast iron skillet IN THE DRYING RACK  STILL WET.  My youngest daughter boasted that she had cooked some eggs and cleaned up the dishes USING SOAP.  Damn kids. How can you get mad at that?  I didn’t of course.  Instead, I remained calm, dried the skillet and immediately re-seasoned.  (dramatic sigh of relief).  By the way, she said nothing about it’s weight.  She’s thirteen.  You go, daughter.

A Tangled skillet

I figured this was an appropriate post.  It’s January.  Cooking and baking comfort food is pretty much all there is to do when it’s, like, below zero and snowing.  And, that Lodge website (under the recipe) is quite fun.  While you wait for it to load, a cartoon egg ‘cooks’ in a skillet.  Fun.

Order up!

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