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I just got into cast iron recently. I now have an assortment of Griswold, Wagner, BSR, and single notch Lodge skillets. Absolutely the best cornbread, fried taters, and fried chicken. Dutch oven chili on the campfire is hard to beat as well.
A well seasoned cast iron skillet works well for all sorts of stuff. That's all I use for cornbread. Pre heat the pan first in the oven while mixing the ingredients. Retain the oil and add it to the hot pan and pour in the ingredients and into the oven. This way you get a nice crispy crust on the outside of the cornbread. It works well for stove top cooking steaks too. When I worked in a restaurant I learned to cook steaks on the flat top and not on the grill.When I cook a venison backstrap I sear the meat all around first on the stove top in a very hot case iron skillet with a little olive oil then 15 minutes in the oven at 350. When that's done I set the meat aside and deglaze the pan with beef bullion then add a shot of bourbon and some heavy cream, a little salt and black pepper. The meat will be medium rare. After cutting the meat into medallions any juices will be added to the sauce. If medium rare isn't cooked enough for you just add it to the sauce in the pan for a minute.
