I have used iron cookware for nearly 60 years and my skillets are a joy to behold. The secret? Bake your cornbread in them. While the oven is preheating, pour just a tablespoon or so in skillet and heat along with preheat. Mix the dry and liquid ingredients only enough to moisten, pop them in the heated, oiled skillet and bake about half the time you usually do. Just wipe out with paper towel and store. ... View related article.
