Lodge Logic Skillet
The Real Deal,
Slowly but surely, several years ago, I started bringing the cast iron camping gear into the kitchen and retiring the standard pots and pans. It started out with just the skillet, since it does such a great job with eggs in the morning. Then came the griddle because it leaves those grill lines in the chicken breast and is so much healthier when the fat runs off steaks & burgers. Think stove-top, reverse engineered version of George Foreman Grill. Then the dutch over came indoors because roasts & casseroles turn out so much better. Can you see now how we even toss wood into the old Weber to use as a fire pit & oven? There is no better stir fry than an open flame in the Weber with a cast iron wok. Dutch ovens with hot coals on top of the lids have produced some of the tastiest stews. Our home now has a "hybrid" kitchen with cooking being done indoors & outdoors, and the traditional outdoors cast iron cookware seeing equal time on the stovetop & in the oven.
Lodge Logic Skillet
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