After nearly nineteen years of marriage, I’d like to think I’ve learned something about not just my own spouse, but about being married in general. One of those lessons is that a good spouse is one who can keep the other in check, balanced, and grounded. And vice versa, of course. Introvert and extrovert. Left and right. Yin and yang. I can’t tell you when exactly I became a die hard fan of cast iron cooking. It came on gradually and evolved proof-wise from an ever-growing, ever-expanding collection of pieces and recipes that validated my obsession. I can tell you that my wife has been — tho largely supportive — mostly skeptical of the effort and has never fully jumped…

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First, always consider that the tool you’re most likely to get the most use out of is the tool you have the most reason to use. Buy a pan to suit the type of cooking you like to do. A big flat skillet will let you cook big batches of pancakes or grilled sandwiches. A small frying pan will be your breakfast companion for years to come. A generous dutch oven will serve you well for chilis, deep frying and crunchy sourdough breads. So, the simple answer here is buy the pan you need first and build out a collection from there. But, you ask, what would the Cast Iron Guy recommend? You’ve read all about this cast iron movement…

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Some more backstory… Just before the pandemic rolled in and I was nursing ideas about how to make effective use of my domain name I struck upon the plan of buying and “restoring” old cast iron pans. My plan was to scour through eBay, adventure through yard sales, and bumble among the aisles of second hand shops to look for old pieces. I would buy them. I would clean them. I would re-season them and use them. I would write about them. So in September of 2019 I picked up the first of my project pieces from an online seller, a Griswold #3 Egg Pan which arrived in fair, but crusty condition, via the mail. As is visible in the…

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