Tradition: Cast-iron skillets

I admit, I wouldn't know how to make several dishes without my cast-iron skillet.

German pizza, sausage, breakfast steaks and spaghetti sauce all necessitate Carl and I pulling out the cast-iron.

But, the main item that just isn't the same without a cast-iron skillet is cornbread.

No matter what kind, the trick is to put a thin layer of vegetable oil in the bottom of your cast-iron skillet and put the skillet in the oven while it pre-heats.

Once the oven is hot, take out the pan (remember the handle is hot!), and carefully pour your batter into the hot oil.  Put the skillet directly back into the oven and set your timer.

It comes out beautifully crisp on all sides and wonderfully moist inside.

And, the best part is, the oil helps keep your cast-iron skillet in top shape.

I learned when I was young that proudly showing Mom the cast-iron skillet I scrubbed and scrubbed at meant I was in trouble. Funnily enough, Mom has a similar story of the time she worked and worked to get all that built-on grease out of Boo Boo's iron skillet.

In case you have a child who is so proud of having "helped" or new to the iron skillet world, here's what you need to know about seasoning your skillet.

Lightly coat the entire skillet with vegetable oil and wipe out the excess. Put your skillet upside down in a 250 degree oven for 20 to 30 minutes. Let it cool, then repeat the process three more times.

Don't clean your skillets too aggressively. A nice layer of grease is what gives cast-iron skillet cooking its distinctive flavoring. Instead of soap and steel wool, use sea salt for any stuck-on food. Otherwise, just use hot water and rinse well.

Once clean, wipe a thin layer of oil on the inside of the skillet to keep it from rusting. If you have a lid, store the skillet with the lid askew so the pots can breathe.