Cast iron and I had a rocky start. I burned eggs, ruined a batch of tomato sauce, and swore off skillet cooking more than once before I figured out what this pan is actually good for (and what it's not). This list is everything I use now: the pans I reach for instead when a recipe calls for acid or delicate hands, the cleanup gear that keeps my skillet happy, and a cookbook that finally taught me how to cook with cast iron instead of against it.
