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If a cast-iron skillet is a fixture in your kitchen, then you already value its versatility. You have probably used it for frying eggs and plenty of bacon, baking cornbread or a tarte tatin, braising ...

Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine since 2019. When it comes to searing a steak, making breakfast, or baking cornbread, ...