The most cherished and versatile element of my batterie de cuisine is a well-seasoned 6” cast iron skillet I inherited from my sister Cindy, who called it her baby skillet.
Now, Cindy called anything of a diminutive nature “baby”; a hand spade was a “baby shovel.” I swear I once heard her call little old Massachusetts the baby state.
“Cindy,” I said, “It’s the Bay State.”
“That’s not what I said,” she replied with a sharp glance. I let it drop; I’d learned a long time ago you can’t win an argument with a big sister.
This skillet is just the thing you need to use for baking in small amounts. This little honey is perfect for good half-dozen (or four catheads). It’s also ideal for a pan of cornbread that will feed at least four easily, and a meat loaf that will feed three. When it comes to baked pasta, I would dearly love to have three more of these skillets to use for a manicotti party, one pan of four for every two people.
They’re also inexpensive, but if you’re lucky, you get one from someone you love.
Yeah, Mr. Yancey, my little brother never won an argument with me either!