Introduction

When I started cooking in college, I discovered that foods cooked in cast-iron pans had a certain cachet that definitely helped my social life. Guys thought steaks charred in black skillets were sexy and macho, as well as delicious. Mom’s creamy mac ’n’ cheese (made in her Dutch oven) was a terrific icebreaker at an open house, and there was never a bite left of my seasonal cobblers under crisp streusel topping. I soon realized sharing food was my destiny and cast iron played an important supporting role.