The Every-Day Cookware

ooking back, I’m almost embarrassed to admit that up until five years ago, I owned only one cast-iron skillet, which was sadly underused. I would pull it out occasionally to sear a steak or cook burgers if it was too cold or rainy outside to use the grill, but that’s about it. My husband, tired of replacing scratched nonstick [coated] frying pans every year, suggested many times that we should just use our cast-iron skillet instead. However, I was hesitant to make the switch. With my limited use