Notes from the foundry and the kitchen. No trend pieces, no ten-listicles-a-week. Just what we've learned making one pan well and cooking with it for years.
Soap will ruin it. It won't work on induction. It's too much upkeep. We hear these every week, and most of them are leftover folklore. Here's what's actually true — and what you can stop worrying about today.
You don't need a rack of specialized cookware to eat well on a Tuesday. A week of real weeknight dinners — sear, roast, simmer, bake — all out of one 10-inch pan, with fewer dishes and better food.
Most gifts are forgotten by spring. A cast iron pan gets handed down. Why the Skillet and the Dutch Oven make a present that outlasts the wrapping paper — and how to give one well.