Shhh! Baby's sleeping!
So I got a Lodge cast-iron skillet out of a restaurant supply store on lower Bowery, in my old 'hood. Right now I'm in the middle of "seasoning" it, which apparently involves rubbing it lovingly in oil and tucking it in to a hot oven for a nice three hour nap in the afternoon. I am also advised to cook bacon in it a few times to speed the seasoning process. You're also supposed to eschew soap when washing it, just using a wire brush and hot water.
Why did I get a cast-iron skillet, you ask? Two words: Pot. Roast.
