Just purchased a 5 quart dutch oven with lid and a 3 piece cast iron set
including a deep fry pan for chicken. When the power went out after severe
storms in July, my cast iron came in very handy on the grill. I cooked
bacon on the griddle (okay, the griddle is not Lodge; it came from a defunct
company in Ohio and belonged to my grandmother); I used the bacon drippings
to make cornbread in my Lodge iron skillet.

I figure, if the weather gets nasty I can use the dutch oven to cook stew
and such in the fireplace. And who knows? I might actually fry chicken
again one of these days. I'd be using Robb Dabb's recipe, of course.

Jill