Mission 1: New Knife and Seasoned Skillets

Wow, there are a lot of knives out there. I do mean a whole stinking lot of knives that it really is overwhelming. I am, however, going to take the advice of Mommie Dearest (not my mother, D.'s mother and you'll have to ask her the story behind that since I forget most of it) and skip the ceramic knife. I will go with the Mundial 5100 Series 10-Inch Chef's Knife, Red. It came on good recommendation so I'll let you know when it gets here.

I have also realized that I am in desperate need of new pots and pans. all of my frying pans are falling apart (again, I only spent $15 on 5 of them so there you have it). I did make one good purchase though. I invested in a cast iron skillet but I did forget to season it. Stupid me I thought seasoning was what happened after you cooked in it long enough. . .but no, it's not. To season a cast iron skillet you have to heat your oven to 275 degrees and thoroughly coat your pan in a neutral oil (like peanut oil) and bake it in the oven for two hours. This keeps it from absorbing your other foods flavors. In essence the exact opposite of what I thought seasoning your skillet meant.
Crap.
Hope it isn't too late to fix that little mistake. Of course it would have been nicer if I realized this back when it was cold instead of doing it in 80 degree weather.

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