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  • Southern Cast Iron

    Still Going Strong

    Aug 11, 2020 1 minute
    Nancy Meeks

    long with this issue marking the arrival of autumn, it also marks the 5th anniversary of ! Begun as a series of cast iron-themed special issues of our sister magazine, , the first premiered on newsstands in fall 2015. From the start, we’ve been guided by our own love for all things cast iron and the relationships we’ve forged with our devoted readers. Your vast knowledge of cooking, collecting, restoring, and educating in all things cast iron is incredibly inspirational to the team and me, so to mark the occasion in this issue, we’ve brought back some of your favorite cast iron recipes and stories from the past five years starting on page 45.

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    More from Southern Cast Iron

    Southern Cast Iron5 min read
    Good Ol’ Grits
    Makes about 8 servings 4 cups chicken broth1½ teaspoons kosher salt, divided1 cup yellow grits2 cups shredded fontina cheese½ cup half-and-half2 large eggs, lightly beaten1 (10-ounce) can tomatoes with mild green chiles, drained2 tablespoons unsalted
    Southern Cast Iron4 min read
    A Collector’s Paradise
    Marg and Larry O’Neil have amassed a collection of vintage cast iron exceeding 13,000 pieces, housed in their home and an unassuming pole barn on the Pacific Northwest plains, leading up to the slopes of Mt. Rainier. And they want you to come see it
    Southern Cast Iron5 min read
    Cobblers & Crumbles
    Makes about 8 servings 6 cups fresh strawberries, sliced⅓ cup plus ¼ cup granulated sugar, divided2 tablespoons fresh lemon juice1 tablespoon cornstarch2 cups cake flour, plus more for dusting2½ teaspoons baking powder½ teaspoon kosher salt6 tablespo

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