(What's in the kitchen?)
I've hated my teflon skillets for years. Especially on a boat, my skillets' bottoms ride the burner elements unevenly and that means that food cooks unevenly, too. So I started reading, and decided to give iron skillets another try.
Vintage (pre-Griswold) Erie, PA skillets and Dutch ovens from the 1880-1905 era are unbelievably expensive ... so I checked Amazon and ordered the three Lodge pieces (below). Even with shipping, the total price was less than half of one 12-inch vintage Erie frying pan.
Iron skillets aren't just heavy; they lay flat and hold still on the burners, too.
