For about two years…well, ever since I started this site…I have been yearning for a cast iron skillet. Yes, I clearly could have just gone out and bought one, so just call me lazy. But after dropping hints to my mother-in-law (read: straight up telling her I wanted one), I finally got one for Christmas this year. And, wow are they heavy! I was so eager to get cooking in it. There were so many cast iron related recipes I had to pass up over the years because I didn’t have the right equipment. Hold up. Let me go back in time and tell you that I once did have a cast iron Dutch oven. I was so eager to use it for slow braising in the oven that I figured I didn’t have to season it. Wouldn’t the cooking do the seasoning? Well, if you are a cast iron novice like I was, let me tell you. Without seasoning the cast iron ahead of time, I was left with a lot of crap dried and sealed to the Dutch oven. Then to top it off, (close your ears all you expert cast iron using Southerners) I decided to scrub …

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