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Message: <blockquote data-quote="jstaylor62" data-source="post: 2096968" data-attributes="member: 6870">I have cast iron skillets and dutch ovens. I have only ever used Lodge. A 12" and 10" skillet have been very versatile. I use the 10" for cornbread all the time. The deeper dutch ovens are the most versatile IMHO. They are deep enough that you can use pans inside of them for baking bread and cinnamon rolls. You have to be very patient as it will take some time to season up your cast iron for use. Once they are seasoned, they are very easy to use as long as you use oil or butter. Clean up is easy. I just use very hot water and a worn out green scrubber to clean mine. Then I follow up by placing them on the burner, getting them very warm to evaporate all the moisture, then follow up with a light coating of butter flavored crisco inside and outside. The oldest skillet I have is 25 years old and cooks and cleans great! Just last weekend I used it to make Brick Chicken. Its also my go to skillet for Blackened Catfish.</blockquote>