Cooking with cast iron...

[Mister Obvious]

You can't go wrong with Lodge. The only thing I don't like about them is the bumps from the sand casting. It's a little pointless to put that factory seasoning coat on a bumpy skillet.

The bumpiness is great for really getting that seasoning to stick to itself layer upon layer... there's a method to the madness, and I really think Lodge totally nailed it with their finish. I cannot believe how non-stick it is right from the get-go. I am so grateful for cast iron... for real.

My dad has always made cornbread in a skillet. He has a small one exclusively for that purpose.

That's hot.