About Cast Iron Diary
A cooking diary written from one counter, one skillet, and whatever the week actually allows.
Who writes it
I’m Maya Collins. Eight years in restaurant kitchens taught me technique; leaving them taught me that
most people cook on a Tuesday, not on a service line. Everything here is written the way I cook at home —
with the shortcuts named out loud.
What you’ll find
One-pan dinners, slow-cooker backups, skillet breads and bakes, and the occasional dessert that earns
the oven time. Where a dish needs a cast-iron pan, I say so; where a regular pan works, I say that too.
What we don’t do
No ingredient lists built to impress, no “restaurant-quality in 10 minutes” claims, and no step that
only works in a professional kitchen.