Cast-Iron Chef Davis Love III
By mustang6560 on 8/21/13

In the recent issue of Garden & Gun, Davis Love III shares his unusual passion for a specific kind of cookware -- cast-iron.
"When I was a kid, I had a fried bologna sandwich for lunch just about every day," says the professional golfer and 2012 Ryder Cup captain Davis Love III, standing over a stack of cast-iron skillets on a warm day at his home in St. Simons, Georgia. "And my mom always fried the bologna on cast iron.

"Eventually, Love's mother, who grew up cooking with cast iron on a farm in North Carolina, taught her son to make his own sandwiches. Then Love got older, moved out, and got married. His mother gave him a couple of her skillets to use in his first kitchen.

That's when his collection started, though he's hesitant to label it that. "Collection assumes a strategy," Love says. "This was just an interest. I'd see a pan in an antique store, or a friend would give me one." Nonetheless, a collection began to take shape. A friend saw the cookware piling up and gave Love a book about Griswold and Wagner, two companies that dominated cast iron in the early and mid-twentieth century. After paging through it, Love started to look for specific pieces—Dutch ovens, waffle irons, skillets large and small.
His cast-iron collection, which is impressive nonetheless, could make former Food Network star and lover of all things fried Paula Deen salivate.

With retirement Champions Tour eligibility less than a year away, Davis may decide to diversify his interest, which could turn his passion for cast-iron into something more.

h/t Press Tent

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Image via Flickr, TourProGolfClubs

[ comments ]
legitimatebeef says:
That is funny and truly unexpected. I made the cast-iron discovery a couple years ago myself. It is a joy to cook on it. Anyone who is serious about their cooking has to have some, that's all there is to it. Cheap, nonstick and lasts forever (if treated right), and the way it cooks up everything from eggs and pancakes to steak, burgers, chops, chicken, any kind of meat, etc., it just cannot be beat.
Torleif Sorenson says:
Ummm... Garden & Gun Magazine? My reaction was that those two things are a bit unrelated, but at least on their web site, they explained the name and concept.

And if Beef also says they're great to have, then obviously I need to go get one for myself and learn how to use it... just like I did with my pizza stone.
Torleif Sorenson says:
Hey, Beef: Can you use cast-iron on electric cook-tops, or are they only meant for gas? I don't have natural gas service here at La Cueva del Tor — even the water-heater is electric.
guzzlingil says:
cast iron is the only way to cook....come down to SE La for some Jambalaya....or gumbo....or ................
legitimatebeef says:
Tor, it should work fine. That's the great thing about cast iron, its not delicate. You could put it in a roaring oven, under a broiler, over hot coals, whatever. I use my griddle pan to bake pizza on btw, and it works pretty good.
Matt F says:
Just don't wash it with detergent after you've used it. Wipe it out with a paper towel and you're good to go.
falcon50driver says:
If you buy a new one, don't forget, you must "season" it before you get the great cooking results.
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