They're sturdy, dark and seasoned and they're not just for frying. Cast-iron pans are the swiss army knives of the kitchen: baking, boiling, searing and cooking up anything from corned beef hash to to a tarte tatin.
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)See the recipe »