WE LOVE COOKING in cast-iron skillets. Whether we’re searing, frying, baking, braising, or roasting, these pans are incredibly sturdy and naturally nonstick. As you use them, their seasoning keeps improving because heated fat molecules link up to form a hard, elastic film that bonds to the iron, protecting it from rust and forming a surface that easily releases food—and is endlessly renewable. You can hand down these pans for generations.
In the 19th century, cast-iron skillets were common in the United States and made by many American manufacturers. Sadly, almost none of those companies survived the 20th century. Lodge Manufacturing, however, has produced cast-iron cookware in Tennessee since 1896, making it the longest-operated American cast-iron cookware company. Today, most cast-iron skillets are imports from China, where cast-iron cookware was invented.…
