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FOOD: Stirring It Up With Cast Iron Skillets

Scott pounding cornmeal with a pedestal in a wooden mortar.

This is an insightful interview with Scott A. Barton, chef and food historian, he’s currently pursuing a PHD at New York University in the Food Study program. Allow me to share an informative chat with Scott about the ubiquitous cast iron skillet, many of us hold loving memories of those oversized, black  heavy cooking pans that our grandmothers or mothers used to fry-up juicy tender chicken or bake crisp cornbread. These are some finger lickin good moments.

Below is podcast interview with Scott A. Barton:


  • July 25, 2010


    Beautiful. So right on. I have a nice big one on my stove right now. Also, my aunts made everything is a giant cast iron cauldron which now decorates my living room. Scott keep up this work. We need to know more…Sylvia

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