Cast-iron pans are beloved by many chefs, for good reasons: They can go from stove to oven, they are ideal heat conductors, and when properly cared for, they can last decades. Two basic skillets are the Keilen 11.5-inch cast iron skillet at Sears ($9) and Williams-Sonoma’s sturdy 12-inch Lodge skillet ($27). A more sophisticated version can be found at Ginny’s, which carries Paula Deen’s Swirled cast-iron skillet ($50) and matching Dutch oven ($90), with a red enamel exterior and a white enamel interior (pictured). The enamel lining makes it easy to clean and doesn’t necessitate the seasoning and oiling required by more traditional pans. Cabela’s has a cast-iron starter set with three skillets, a Dutch oven with lid and heavy gloves, perfect for cooking over a campfire ($80). Lodge Pro Grid’s cast-iron griddle has a ridged side designed for cooking chops, and even vegetables; its smooth reverse side is ideal for making pancakes ($45). For Dutch ovens, look no farther than the big sale at DutchOvenPro.com, where you’ll find the Ultimate Turkey Roaster set, complete with roasting rack (on sale for $78). What’s Cooking America offers a useful guide to using and caring for your cast-iron cookware — it’s best to wipe off and oil them rather than scrubbing with soap and water. Once you have your pan, you can make skillet cornbread or recipes from Crate & Barrel’s Cast Iron Skillet Cookbook ($17).