It was nearly a year ago that I purchased my first Cast Iron Skillet.
Drew and I were driving up the coast, heading to Big Sur for our one year anniversary, when we stopped in the sweet town of San Louise Obispo (even the name is precious) to stretch out legs and have a quick bite to eat.
It was then, as we wandered the streets at mid day, when we came across it; a small shop with a set of cast irons displayed in the window. I knew in that moment my life would never be the same.
That little skillet came camping with us. It won my heart over with bacon sizzling on its rustic surface and started me down the path that all cast iron lovers head down; a path of seasoning and obsession.
I now own three cast irons, a meager start to what I hope will one day be a large, flourishing collection. When I go to Sur Le Table I stare in awe at all the pretty black pots, pans, and stove top griddles... so many sizes, so many options all begging me to take them home with me (and one day they will).
The beauty of a cast iron is that it gets BETTER with age and use (so long as you take care of it properly). The surface will become glazed in years of oil and fat, filling the pores of the skillet, slowly building an oh so coveted layer known as 'seasoning' rendering the pan virtually non stick and epically flavorful. There is a part of me that longs to solely cook in cast iron, which I realize is unrealistic, BUT not impossible.
While there is more to this story but I will save it for another day. For now know this-My love is iron clad and I am not ashamed to admit it.
Are you cast iron obsessed?