What are the essential tools Natasha Nicholes uses for her cornbread and pinto beans recipes?

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For my cornbread and pinto-beans-style cooking, I lean on a few essentials that show up often in my kitchen:

• Cast-iron skillet – for skillet cornbread, frying, sautéing, and getting that perfect crust
• Dutch oven or enameled cast-iron pot (like the Martha Stewart cast-iron collection I love) – great for slow-simmering beans and smoked meats
• Silpat or sturdy baking sheets – if I’m baking cornbread as muffins or in a pan
• Good measuring cups and spoons – I collect cute, functional sets and use them constantly

Do you usually make skillet cornbread, baked cornbread, or hot-water cornbread?