Cast iron pans are a glorious tool. After years of use, they become even better. My pan is at a point where I can even fry eggs with them sticking. One of my favourite things to do is make one-pan meals. In this case, two beautiful turkey thighs and a few sliced potatoes. Add salt, pepper, and a seasoning of choice before firing into the oven at 425. I like to start skin side down, with a flip after 35 minutes. Bake another 30-35 minutes before doing your best to let everything cool enough to eat.
This isn’t even out of the oven yet, and I’m bathing in the smell.