Kitchen Equipment

If you do not have any cast-iron skillets, I advise that you obtain some for authentic results. The typical Lowcountry kitchen has several cast-iron pots and pans, all well seasoned. At the very least, you should have a small (seven- or eight-inch) and a large (ten- or twelve-inch) skillet, well seasoned, for making corn bread with a golden brown crust. Most of my gumbos and pilaus are made in a well-seasoned four-quart cast-iron Dutch oven with its own “self-basting” cast-iron lid. Shop for used cast iron in antique and junk stores; occasionally you can find skillets that already have a good patina. They should have a clean, shiny black interior. If you buy new cast iron, wash it once with soap and water, then render some lard in it according to the instructions. Wipe out the pan, but never wash it again with soap. After each use, paint the inside of the cast iron with lard or bacon grease, then wipe it out. And if you must wash it, use cold water and a natural-bristle brush. The Southeastern Wildlife Cookbook, compiled by the state wildlife department, tells it best: