I love cast iron skillets. There's just something about cooking on a slab of iron that's powered by Proof-of-Work. Cast iron skillet owners need to put in the time and effort to season their skillet. Whether that be from meticulously going through the seasoning process over and over again or just cooking with it over the years, either way, cast iron skillets are for those with a lower time preference.

Through seasoning, fat management, and proper heat management, your cast iron skillet will become versatile enough to cook nearly anything. From various meats, to pies, to breads, to vegetables, to your favorite breakfast foods, cast iron can handle it all. I use mine daily for nearly every stove-top meal.

I started my my cast iron journey in 2015, when my wife and children gifted me two Lodge skillets for Father's Day. Since then, I have sought out a few select pieces for my collection. My favorite pieces include my small 3-notch Lodge from roughly the 1940's and my small logo Griswold from roughly the same time period.

Beyond skillets, I have a newer Lodge Dutch oven and two very old and unmarked cast iron griddles. The one griddle was my 86 year old grandmother's griddle that her mother used to use when she was a child. There are no markings on it and most likely came from a local iron forge. I've never cooked on this one. My other griddle, which I have cooked on, is from the 1960's or so, again with zero markings.

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