Originally Posted by
corky
Your last sentence is a big part of it. Cast iron is supposed to improve with use. Many families have cast iron that they pass down to future generations. It has never really caught on with me but maybe because I do so much cooking on the grill. Do you use yours in the oven as well?
Sometimes, but not very often. Mrs. braslvr makes blackberry cobbler in a medium skillet, and pita bread on a large very hot one in the oven. Maybe a couple of other things rarely.
Normally stovetop, used like a hot flat top at a restaurant. I would destroy a typical fancy non-stick skillet in days the way I like to sear and toast things. I have in fact.
