Jenny Lynn Keller
This week’s treasure discovery in my southern living garage museum was a box of iron skillets. Cooks all over the world use them. But as a gal raised in the South, I’m southern enough to think we’ve elevated their purpose to perfection. The word cornbread says it all. If you need more convincing, think about our regional specialty—fried anything. Chicken, okra, potatoes, green tomatoes, and pickles come to mind. If flour or cornmeal will stick to it, an iron skillet will fry it to a heavenly taste. And I haven’t even mentioned all their other baking talents or said a word about their sauteing abilities. Good gracious, makes me hungry just typing these words. What’s cooking in your iron skillet these days?