Boot Culture

It’s time to settle another cast iron debate… 🌽🔥

#1: Corn wedge skillet
#2: Corn stick pan

Both make incredible cornbread, but if you could only keep one, which are you choosing?

I’m curious to see where everyone lands on this one. Drop your vote in the comments and tell me why! 👇

Let’s give the imported iron a little love. 👀

We talk a lot about American-made cast iron around here, but I know y’all have some favorites made outside the USA, too. Maybe it’s a family hand-me-down or a skillet you bought cheap that’s earned its place on the stove.

What’s your favorite imported piece of cast iron? Tell me what it is and why you love cooking with it!

Some people say 30 minutes, others say 'never use vinegar.' 😅 What's your limit before you pull a skillet out of a vinegar bath? Let me know below! 👇

Cast iron folks, I’ve got a question for you. 👀

What brand of cast iron do you own the MOST pieces of?

Lodge? BSR? Griswold? Wagner? Maybe something completely different?

And I know some of y’all are about to have to go count. 😂

Drop your answer below 👇 Bonus points if you tell me how many pieces you have!

💪🏼💪🏼💪🏼💪🏼

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