Who here uses it? We have many different pans, pots, Dutch ovens - all either Wagner or Griswold. Only a few modern non-sticks. The wife uses some for this, some for that. I use an iron griddle for eggs, and an antique iron waffle iron. Watcha got?
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Who here uses it? We have many different pans, pots, Dutch ovens - all either Wagner or Griswold. Only a few modern non-sticks. The wife uses some for this, some for that. I use an iron griddle for eggs, and an antique iron waffle iron. Watcha got?
17, 15, 12, 10,8, and 6 inch cast skillets. Also have a cast griddle I use with the coleman. Love em. Some were my grandmothers; I have a 6 inch square that was hers. The newer ones are Lodge I believe. Absolutely no substitute for even cooking. Particularly nice for fish and chicken.
I have one ancient skillet by Wagner that I use solely for cornbread. I also have a unbranded "chicken fryer" of unknown ancestry -- it is an oval shape, two inches deep, about nine wide and sixteen inches long inside. Handles on each end, which preclude its use in my oven which is too small to accommodate such a pan. Used to use it on the grill outdoors, but haven't tetched it in yahrs.
Nowadays I use clad-stainless for everything and scour them with Brillo (no detergent shall ever touch one of my pots or pans, least of all auto-dishwasher stuff).
I have a large ancient one with a busted handle.
Used as a broiler pan on the bottom rack, not in a broiler "drawer".
The Lodge is much more polite if you take an angle grinder and make 'em smooth. Still good though.Quote:
Originally Posted by K7SGJ
Just a 10 incher for cornbread.
10" griddle, brand x, had it from new for about 20 years. Dedicated to my daily fried egg. Nothing but EV olive oil touches it. Extremely slightly higher in the center than the edges.
I have some Le Creuset cast iron stuff from France that's really sweet but most of my cooking is done using stainless-clad copper sauce pans.
Carl, have you ever used San Marzano canned tomatoes? I payed $3.88 for a 28oz can of these http://ecx.images-amazon.com/images/...500_AA300_.jpgat Wally world.
The best canned tomatoes I ever had were from Italy but had no salt, calcium chloride, or citric acid in them. These have salt, they better be good.
All I have is a 10" skillet and a griddle. Only used for breakfast, and the occasional steak or salmon.