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  • Southern Cast Iron

    The Perfect Pan

    Feb 04, 2020 3 minutes
    BY ANNE BYRN

    like to say that my love affair with cast iron did not begin 40 years ago, even though that’s when I bought my beautiful, old 12-inch Griswold at an Atlanta estate sale. The skillet was shiny and smooth from years of good cooking, but I never showered it with praise. That was saved for copper pans I brought back from cooking school in Paris. You could say that this humble iron skillet with the perfect patina had been like

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