Heirloom Tomatoes, Cast-Iron Cooking, Soap Making Tips and More

By Grit Staff
Published on October 6, 2015
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by Susan Abbott
Susan Abbott and family were one of several winners of our Homesteaders of the Year recognition.

Cast-Iron Love

Just a quick note to let you know that I really enjoyed your article on cast-iron cookware (“Cooking With Cast Iron” July/August). It is the only way to cook, and the cookware will make a great gift to pass on to the grandchildren.

Just recently I hit the jackpot at a garage sale. There were two stacks of cast-iron skillets, but halfway down the first stack was a Griswold No. 7 skillet in perfect condition. The sign said “All skillets $10.” That $10 bill came out of my wallet so fast it almost burst into flames. I love Griswold iron because it is so well-made compared to some of the iron cookware today. Cast iron will be around when all this nonstick aluminum stuff will be but a faint memory. Keep up the good work.

Cornbread forever,

Mike Lundquist, Underwood, Minnesota


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