A Small Cast Iron Skillet
The most-used pan in my kitchen isn’t a fancy one with a designer label. It didn’t require a loan, and it doesn’t have a scientific- sounding name. But my 6 1/2 inch Lodge cast iron skillet withstands high temperatures, retains heat, and has given me at least thirty years of nonstick cooking. I couldn’t live without it. I use it to toast spices, roast nuts and I reach for it every time I fry myself an egg.
Lots of people have large, much-cherished and well-seasoned cast iron skillets (they are, after all, almost essential for frying chicken), but the small ones are much rarer, which is why they make such swell presents. I have a hard time coming up with a better low-cost gift ($10.95).