FOOD: Stirring It Up With Cast Iron Skillets

Scott pounding cornmeal with a pedestal in a wooden mortar.

This is an insightful interview with Scott A. Barton, chef and food historian, he’s currently pursuing a PHD at New York University in the Food Study program. Allow me to share an informative chat with Scott about the ubiquitous cast iron skillet, many of us hold loving memories of those oversized, black  heavy cooking pans that our grandmothers or mothers used to fry-up juicy tender chicken or bake crisp cornbread. These are some finger lickin good moments.

Below is podcast interview with Scott A. Barton:

About The Author

Michele Washington

I am a designer, design critic and educator, I love doodling and tinkering with objects that I collect from my global travels.

Other posts by

Author his web site


07 2010

2 Comments Add Yours ↓

The upper is the most recent comment

  1. sylvia #

    Beautiful. So right on. I have a nice big one on my stove right now. Also, my aunts made everything is a giant cast iron cauldron which now decorates my living room. Scott keep up this work. We need to know more…Sylvia

  2. Michele #

    Hey Sylvia
    Scott and I are looking on making this podcast have more legs. Plus we’re working on a few other similar ideas that should come to fruition over the next 12 months. Despite all the tedious work, I truly loved making this podcast. Cheers M


  1. Tweets that mention culturalboundaries » Blog Archive » FOOD: Stirring It Up With Cast Iron Skillets -- 17 07 10

Your Comment

Fill me in *