A preheated cast-iron skillet gives this lightly savory cornbread a crisp, browned edge. Buttermilk keeps the center moist enough for serving beside chili or beans.

A steady low oven brings thick steak up gently, then a ripping-hot pan gives it a browned crust. This is a reliable method for steakhouse-style results at home.

Thin, crisp-edged burgers cooked hard and fast on cast iron or a griddle. Keep the toppings simple so the browned beef and melted cheese do the work.