If you prepare a lot of meat, the 12-inch is where you can perfect your ribeye and cook up a healthy portion of seasoned ...

Q: Do you have a favorite cast-iron piece in your collection? A: It depends upon what I am making. My 12-inch skillet is my go-to. For soups and stews it is an enamel coated Dutch oven.

Preheat oven to 425 degrees. In a large (12-inch) cast-iron or other ovenproof skillet over medium-high heat, brown sausages, turning occasionally, until lightly golden, about 5 minutes.