Date:  September 17, 2020  |   Photography: Rett Peek  |  

There are many reasons to love cast iron. Chief among them is durability, which explains why the same pieces are used for decades and even handed down to the next generation. Aside from that, its popularity endures because it stands up to extremely high temperatures, meaning it works as well around a campfire as it does in the oven. But, perhaps, most of the lore surrounding the cookware has to do with one word: seasoning. Any cook will tell you cast iron—whether a skillet, a cornbread pan, or a Dutch oven—is only as good as its seasoning, which must be acquired. The more you cook in your pieces, the more layers of oil patina they will have. Much like a favorite recipe, the seasoning on cast iron gets better every time it’s used.