Grim's Hall

Cooking with Cast Iron:

Instapundit links this enthusiastic chef on cast iron cooking.

Here at the Hall, I cook with little else. I have a few stainless steel pots that I use for things like warming sauces, but any serious cooking is done on black iron. I use it for roasts, steaks, etc., as everyone else does; but it also works extremely well for quesadillas and grilled sandwiches, any sort of frying, chili or stew, and so forth.

A recent discovery: cast iron works even better than having a pizza stone for baking deliciously crisp pizza crusts. Make your pie up in a skillet, and bake it in the skillet. It comes out perfect every time. You don't even have to oil the skillet -- just toss a bit of corn meal in the bottom so nothing sticks.