You've probably seen Made In Cookware® by now. They're the cookware brand used in 4,000+ professional kitchens, including 100+ Michelin-starred restaurants, and adopted by millions of home cooks.

Well, they just dropped a full cast iron collection. And they did it differently.

Where most cast iron has a rough, pebbly cooking surface, Made In machined theirs smooth. That means better searing, easier food release, and cleanup that doesn't require a degree. Every piece is cast, machined, and seasoned in the USA, oven-safe to 900°F, and compatible with all heat sources, including open flames. This is heirloom cookware, built to be the last cast iron you ever buy.

Their Cast Iron Skillets are where most people start: perfect for frying eggs, searing steaks, or getting that smashburger crust.

Shop Cast Iron

Bonjour!

We are continuing on our three-part series of Meunier.

If you missed part one, check it out here. We covered how the grape you were told was Champagne's rustic third wheel is, one cell down, the noblest thing in the region under a coat of “flour.” Plus, actual flour and a Gladiator tie-in.

In today’s installment: if modest Meunier is really noble Pinot Noir underneath, then how did it spend the better part of three centuries as Champagne's peasant grape—and end up banned by law from the region’s best villages for forty-two years?

We'll dig into those questions, including the three arguments “justifying” Meunier’s treatment as the redheaded stepchild, and cracks of light showing its potential in a system where the odds were stacked against it.

As mentioned before, this is my first time serializing instead of dropping one enormous nerdy essay on you at once. Does it work for you? Hit reply and let me know.

Grab a glass.