Cast Iron

 I love cast iron, cook on it every day. We have probably eight or nine skillets.

Several years ago I was at an auction and bought three cast iron skillets, simply because no one was bidding on them. One was a BSR one was a Lodge,  and the one on the bottom was unmarked.  I gave $20 for the stack. Got them home and understood why.  That bottom skillet was a disaster. Rusty, warped and pitted.  It looked like it was used as a dog bowl in someone's back yard.

I cleaned it up and seasoned it.  Began using it on those occasions where I would not normally use good cast iron. Highly acidic food with lots of seasoning, stiff like that.  And, like all my good cast iron, I treat it right. Clean it after every use, dry it over moderate heat, then re-season with good oil.  It still has its pits, it is still warped, but I noticed a week or so ago that Belle made corn bread in it. Today I used it to sauté highly seasoned shrimp in butter.

Then I realized that old pitted, warped dog skillet gets more use than my highly seasoned "good" skillets. When I'm doing something sketchy, it's the skillet I grab, because I can't hurt it.  And Belle's apt to grab it to make cornbread.

There is a metaphor for life in that skillet, if I can just figure it out.