Cooking with Cast Iron

Most people don't use it because it's heavy, and they don't know how it works.  Here's a few good reasons to have at least one 10-inch skillet:

 1) Adds iron to your diet, a vital nutrient.  No other cookware does this.
 2) Heats evenly
 3) It's cheap, and it lasts forever.  I paid $9 at a thrift store for mine, 15 years ago.
 4) The more you use it, the better it gets.
 5) It's virtually indestructible.  If you stuck a blazing hot pan into a sink full of icewater, you could probably crack it (same goes for any other pan). 
 6) When properly seasoned, DOES NOT STICK.

How to season:
1) First use:  Fry a couple strips of bacon in it.  Eat bacon.  Wipe clean with a paper towel.
2) Do not use soap.  Iron is porous, you want the oil to go in the pores.  Rinse with lukewarm water, then wipe dry with towel.  If it rusts, rub it with a little oil.  Rust is a little scary to some people, but trust me, it won't hurt you our the pan, just oil it.

Some people don't like to use cooking oils.  One or two teaspoons of peanut oil or olive oil in your cooking isn't going to make you fat.  Eating chips and pop, and not getting any exercise will make you fat. 

Hairpin Legs

I like minimalist and modern designs.  Unfortunately, there's only one store in Kansas City that carries modern furniture, and it's expensive.  I had a look online at AllModern.com and Thrive Furniture, but they weren't any better.  So now I'm looking into building a few pieces.  My time is limited, so I need a shortcut.  Hairpin legs.

See?  This has to be better than paying $300 or more for a particle-board TV stand.