Griswold Manufacturing, founded in Erie, Pennsylvania, started manufacturing cast iron cookware in 1865. However, it closed in 1957 due to financial difficulties and now many of the pieces have become collectors' items. In 1910, another company, Lodge started manufacturing cast iron cookware and is still in business in South Pittsburg, Tennessee. Joseph Lodge started the family business that has gone through two World Wars and The Great Depression with products of quality that have become a choice of cookware today. Besides the skillet my mother gave me, I have two smaller skillets, a pie-shaped divided skillet, a biscuit skillet, and several "corn" pans I use for cornbread.
The healthy benefits of cast iron cooking is widely known; 1) you avoid toxic fumes that accompany most non-stick cookware, and 2) foods cooked in cast iron can boost your intake of iron which is crucial for maintaining energy levels and strengthens the immune system. There is a technique to cure your pan, but once that has been done, you have a wonderful non-stick pan that you can use for so many things. My mother baked cornbread, fried chicken, made cobblers, and cooked our weekend breakfasts in hers. There's so many more things you can do and baking rolls is one of them.
Skillet Herb Rolls
1/4 cup warm water (110F-degrees)
1 pkg. (2 1/4 tsp.) active dry yeast
1/2 tsp. granulated sugar
The first thing in making yeast rolls is to proof the yeast. This is done by mixing the yeast into the warm water with the sugar. Let set until the mixture becomes foamy. This should take 5-7 minutes.
2 2/3 cups King Arthur Bread Flour
3 T granulated sugar
1 1/2 tsp. Kosher salt or Bread Salt
1 T dried onion
1 T dried dill
1/2 tsp. baking soda
1/2 tsp. ground black pepper
1 T unsalted butter, at room temperature
1 large egg
1 cup 4% cottage cheese
Once the dough has doubled in size, lightly grease the 10-inch cast iron skillet with melted butter. Divide the dough into 12 pieces and form into rolls.