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?
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?
When the government's boot is on your throat, whether it is a left boot or a right boot is of no consequence. — GARY LLOYD
The nation we live in is the nation we have built by design, each successive generation raising the wall of tyranny a little higher. - Chris Griffin
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.
A clear conscience is usually a sign of a bad memory
RIP ALBI-W3MIV RIP RUSS-W5RB RIP BOB-VK3ZL
The Lodge is much more polite if you take an angle grinder and make 'em smooth. Still good though.Originally Posted by K7SGJ
When the government's boot is on your throat, whether it is a left boot or a right boot is of no consequence. — GARY LLOYD
The nation we live in is the nation we have built by design, each successive generation raising the wall of tyranny a little higher. - Chris Griffin
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).
Uhh...Just checking but isnt Brillo chock full-o-detergent just like an SOS pad? I even checked the Brillo website and yeah...Detergent!
Nevermind....strip and shine has no soap.
Anyhoo... I clean my cast iron with kosher salt then rub back down with lard or bacon grease. (kosher salt and swine...gawd...)
Last edited by w3bny; 11-14-2011 at 12:08 PM.
Yeah...I'm a furry...Deal with it!
You can also use steel wool in place of Brillo. Matter of fact steel woll is basically iron so you'd be cleaning iron with iron.
My parents used to have a set of nice iron pans. Unfortunately they stopped using them when some health freak told them that iron is no good for your heath and it causes this, that and the other thing. Dunno what happened to the old iron pans. Probably laying in back of the garage somewhere.
I keep my 2 feet on the ground, and my head in the twilight zone.
I have a large ancient one with a busted handle.
Used as a broiler pan on the bottom rack, not in a broiler "drawer".
"Where would we be without the agitators of the world to attach the electrodes
of knowledge to the nipples of ignorance?" ~ Professor "Dick" Soloman
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.
Last edited by kc7jty; 11-09-2011 at 11:47 PM.
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.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
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