Quote:
Originally Posted by Kelt
Today I pulled the trigger on something I’ve been coveting for a long time, a “Butter Pat“ cast iron skillet. I have my grandmothers old school smooth finish cast iron from I don’t even know when in a 12 inch which I love to death and use frequently. I have wanted one in a smaller size for quite some time but one of the same quality of the older pans. $tupid, but I’m going for the quality.
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If you enjoy it, I'd say it is a great purchase. I have a 12" and an 8", and the 8" is perfect when I want just enough cornbread for myself, or myself and one other. It's also great when I want just one or two eggs. Or when my 12" is being put to another use. Heck, cast iron is the way to go for cooking. Have you ever tried making a pineapple upside-down cake in one? It is _divine_, the way the cast iron perfectly caramelizes the pineapples.