I'm T-minus five hours from filling my nine-quart Dutch oven with enough sweet potatoes to make a vat of pommes purée I can swim in. Tomorrow, after the turkey comes out of the oven, I'll crank the dial to 500 degrees, oil up a trio of cast iron skillets, and send a few pounds of Brussels sprouts screaming to their sweet, caramelized deaths. I love my cast iron cookware, and if you own some, chances are you feel the same way. Because cast iron can do everything and is virtually indestructible. Kind of like orcs.