Steph’s Note: My friend—talented storyteller, creative force, and occasional butt-kicker—Dave Conrey of Fresh Rag pitched me this story idea recently. Though it’s a bit different for a mostly recipe-and-info site, the nostalgia and warmth of the tale pulled me in. Cooking shapes countless life memories, so I asked Dave to share his. Take it away, Dave!
I remember a trip to the Northern Sierra mountains where a large group of family and friends camped together. After a week of hiking and fishing, we gathered for a final shared morning before heading home. One of the dads took charge of a large Coleman camp stove, working between two iron skillets—one loaded with bacon and sausage, the other with scrambled eggs. He’d fry a batch, toss the perfectly cooked meat into a tin for people to grab, then start again.
I don’t recall him ever sitting down to eat, but I remember the look on his face as he maneuvered the food like a pro. He was in his element, and that confidence created a warm energy around the camp. Between the chatter of happy campers and the rising aromas, that breakfast felt like a perfect life moment. The trip was full of good memories, and that last morning stuck with me for decades.
Over the years I saw skillet cooking often but never adopted it myself. When it did appear in my family, a wave of appreciation would wash over me, taking me back to that mountain morning. Once, while my uncle prepped his well-used pan, I asked why he oiled it before putting it in the oven. He explained the need to season cast iron periodically to maintain its slick surface. I followed up by asking why not just use a nonstick pan.
“Because this cooks better,” he said, holding his iron pan with quiet conviction. He knew I didn’t fully understand, but he figured I’d come around.
Some years later, after reading about cooking a bit more, I mentioned to my wife that I’d like a cast iron skillet. She may have thought it odd—I wasn’t doing much cooking then—but she remembered it. On Christmas Eve that year, during our tradition of opening one present after dinner, she handed me a long, heavy box. I expected a gag—something heavy hiding a gift card—but when I pulled back the wrapping the Lodge Iron Co. logo stared up from a beautiful piece of metal.
My mom laughed, thinking it an unusual gift; in her view, kitchen tools can imply chores. But for anyone who cooks, quality equipment is an act of love. I cradled the 12-inch skillet, feeling its slightly oily preseasoned surface and imagining the meals I’d make. It was late, and I wanted to season and use it right away, but the pan was already preseasoned and ready.
I had to wait until morning, but I cleaned off dust and set it on the stove in anticipation. I didn’t need any other present; I was determined to make an unforgettable Christmas breakfast. I could already taste the eggs and bacon.
The truth is, your first times with cast iron aren’t flawless. Preseasoned pans are useful, but they haven’t yet built up the multiple layers of seasoning that make them truly nonstick and forgiving. I struggled through a few meals before learning how to get the best results. Now my steaks, bacon, and eggs come out reliably excellent, and the skillet became my go-to tool. One surprising byproduct was how my relationship with cleaning changed.
I’ve never loved doing dishes. It always felt like a chore I’d put off to the annoyance of my wife. But caring for the skillet turned cleaning into a craft. After each use I let the pan cool a bit, pour excess grease into a jar, wipe loose bits and oil with a paper towel, and toss the rag. I set the skillet over the sink, add a small splash of water—not to soak but to loosen stuck bits—and use a simple kitchen brush to sweep away food remnants, like panning for nuggets in a river of silt.
Back on the stove, I dry the pan thoroughly with a towel, then apply a light coat of neutral oil and buff it into a satin sheen. I check for sticky spots and rebuff as needed. It may sound nerdy, but this ritual gives me a quiet pride—part practical maintenance, part simple ceremony. There’s something satisfying about tending a tool that helps me provide for my family.
Anytime you buy a tool, there’s a romantic moment imagining what you’ll do with it. The romance fades a bit when your first attempts fall short—you hammer crooked or cut too short—but persistence pays off. With time you become more skilled: nails go straight, cuts are true, and steaks are cooked exactly as you want.
When I finally made a perfect cast-iron meal, I understood that the pan was more than a lump of metal. It’s a craftsman’s tool, deserving respect and care. Is it the best cooking device for everyone? I can’t claim that, but for me it’s the right one.
Connect with Dave at FreshRag.com and hear his interview on Episode 9 of Harder to Kill Radio.
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