They look old-school and heavy, like something out of a pioneer’s covered wagon. But cast-iron pans still have a place in the modern kitchen, and many chefs swear by them. Some home cooks believe they need Teflon and ceramic nonstick pans to get the job done, but cowboy Kent Rollins uses cast iron to cook everything from seared steaks and bacon to fried eggs and biscuits, both indoors and outdoors.
Born in Hollis, Oklahoma, Rollins learned to cook from his mother starting when he was 9 or 10 years old.
