A cast-iron skillet takes years to break in. Curing and seasoning it to the right texture takes patience. After 20 years, mine is finally just right.
With the abundance of zucchini that our neighbors leave for us on our porch, I get to be inventive and creative with how to prepare mass quantities of the squash.
This recipe for broiled zucs has been in my kitchen for at least 10 years but I’d never made it. It was tasty but honestly the best part of it was the burned cheese.
The kids ate it up but was not a highly rated dish.
The skillet performed spectacularly.
