Flavorfy started with one cast iron skillet, a Sunday-only pop-up, and a glaze recipe that took eleven tries to get right. The lard, the cayenne, the brown sugar, the ratio — all of it borrowed from Nashville tradition and adjusted, batch after batch, until the heat built instead of just burned.

We still fry in cast iron, in small batches, because the pan holds its own memory of the glaze. Every plate comes on white bread and pickles, the way it's supposed to.

Same skillet, every batch.