Hi Marni, I scavenged in my in-laws kitchen when my mother-in-law went in to the nursing home three years ago (she passed away on Thanksgiving). My 90 yr. old father-in-law has been eating with us these three years and has the benefit of the two wonderful, long seasoned fry pans! I also cook tons of stuff in them..cornbread in the little one, but everything in the big one. I stir fry in it as it gets really, really hot and you can quickly cook things.

Here is one of my favorites...Shrimp and Grits

4 servings

4 c. water
1 c slow grits (you can use the quick ones, but it isn't as good )
3 Tbs butter
1/2 c. grated cheddar

Bring water to boil and add grits, following packaging instructions. Remove from heat and stir in butter and cheese.

1 to 1 1/2# shrimp, pealed and deveined (I have found that 1# of shrimp feeds three people for this recipe)
a bit of bacon grease
4 tsp lemon juice
2 TBS parsley
1/2 c scallions cut into 1/4" pieces (I use onions if I have no scallions on hand, but will saute them separately to add to the skillet)
1 garlic clove minced
1/2 tsp cayenne or to taste for spiciness desires
1 14 oz can petite dice tomatoes

Saute' shrimp in a teaspoon or two of bacon fat in very hot skillet until just done, about 2-3 minutes. Remove shrimp. Add all the rest of the ingredients to skillet and cook for three minutes, until very hot. Add shrimp back in and rewarm for one minute. Spoon grits into bowls and spoon the shrimp mixture over. Yummy!