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Cast-Iron Chefs
Photo/Lodge Cast Iron
Cast-iron skillets are flying off the shelves—no small feat for a piece of cookware that weighs up to eight pounds. With more of us Covid-cooking at home, new chefs are embracing the back-to-basics pans that Grandma used for fried chicken, reports Isaac Morton, whose Smithey Ironware Co. of South Carolina more than doubled its workforce last year. The attractions of one-piece forged cookware are durability and simplicity. The skillets can go from stovetop to grill to oven and sear a steak, simmer chili or bake a pie. Their heft means they easily conduct and retain heat for even cooking. And with just a bit of care, a well-seasoned cast-iron skillet is nonstick, …
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