So when you think of someone getting smashed in the grill with a frying pan, chances are a skillet would probably be the weapon of choice.  It’s heavy, durable and has a sturdy handle which also makes it great for cooking. 

Cast iron skillets are the most versatile piece of cooking equipment in the kitchen, you can sautée crab cakes or bake beans over a campfire.  They work great because of its durability and non-stick capabilities but need to be taken care of to last.
So when you buy a skillet you first need to season it, this fills in the porous surface, prevents it from rusting and makes it non-stick.  First scrub the skillet with hot soapy water to remove the wax.  Next line the bottom of your oven with tin foil and heat to 400 degrees.  Now cover the entire skillet with Crisco and place in the oven upside down for an hour.  There will be some smoke so try to do this on a warm day when you can have the windows open.  That’s it, now just make sure never to wash your skillet with soap, just rinse and wipe it out with a paper towl or wipe it out with kosher salt.

I use my skillet a lot, but I love to use it for blackening.  Here is a recipe for a blackening spice.  Use it on fish, steaks, chicken or just about anything. 

Blackening Season
¼ cup kosher salt
3 tbsp sweet paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp dried thyme
2 tbsp dried oregano
1 tbsp black pepper
1 tbsp white pepper
2 tsp cayenne pepper

Just mix together and press meat into mixture and sear on high heat.