Saturday, May 20, 2006

The Cast Iron Skillet

A traditional breakfast at Knucklehead Manor, when L'il Knuck is here, is eggs scrambled with cheese, bacon cooked in the cast iron skillet, and biscuits. So I was thinking about writing an ode to the cast iron skillet to the uninitiated. Not technical or historical stuff about how the best ones are the 50-year-old ones found at yard sales or the even heat distribution or how they become naturally non-stick over time. I was going to talk about how each one has a personality and how great it is to just wipe it with paper towels for proper cleaning and how bacon cooked in a cast iron skillet is possibly the best-tasting food in the world.

So I sat down to maybe write about it, and I started poking around, and I read stuff like this ridiculously funny account of getting a vascetomy, and I subsequently burned the bacon to an inedible black powder, filling the house with smoke.

Perhaps I'll write about the joys of having all the doors and windows wide open in this lovely weather.

3 Comments:

At 10:35 AM , Anonymous Chris Wage said...

I love my cast-iron skillet. I take pride in its oily black sheen..

Now if I could just find a bacon press big enough for it..

 
At 10:39 AM , Blogger Nashville Knucklehead said...

Now if I could just find a bacon press big enough for it.

The bottom of another cast iron skillet?

 
At 12:44 PM , Blogger newscoma said...

Until you find what your looking for, try the lid to a pot.
Not perfect, but works okay.

 

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