what ya got for cast iron

heres my CI & woks

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what I bought yesterday was the dutch oven, triangle pan, sauce dish w/brush, another dish for sauce or ? & couple more of those CI hot pads.
 
I've got this 8" skillet (sorry 'bout the bacon)

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Also got a 10" skillet, a griddle pan and a 4.5 liter dutch oven (to make cowboy BBQ in!).

There is no way in h*ll that I would degrade my kitchen by using one of those non-stick frying pans. That it like making a roast in a microwave oven.
 
Arboc...no worries. We love drive by bacon porn!

Beandip...the Lodge 12" is the gateway drug of cast iron. Soon, very soon, you will become a slave and an addict to all cast iron pushers here on THP. 'Sides....as you are Texican and all....it's in your DNA to have black iron around to cook with.


Salute', TB.
 
CH...that "triangle" piece you bought makes the absolute best cornbread...lots of crust on the pieces that come out...and I don't know about you but I LIKE crust....
 
Hate to even say it but I gave my last big CI skillet to my son..why??? I have a bad back and it was just too heavy, so now I make him cook for me when I go there. At least I know he will not wash it with soap or anything like that, it will be well taken care of.
 
I have mine displayed, but I still use it all the time! The 10" (second photo, middle skillet) was given to me by my grandmother when I was 18...and it was given to her by her mother when she was married in 1941 (and it was well used then). I'm guessing that it's roughly 85 years old. Nothing sticks to it!!

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I'm a cast iron cookware junkie. Yard sales are perfect for finding the vintage stuff. Most pieces are there because their present owner doesn't know how to care for or cook in them. Even those severely neglected pieces can be brought back in to service with a bit of TLC.

Folks that know me and my penchant for cast cookware have even outright given me the stuff. Always nice.

My inventory is too extensive to list here. I have everything from four inch skillets on up to an old soap kettle that I break out for large gatherings a couple of times a year. Beef stew for 300 or so? No problem!

The original, renewable, non-stick cookware is still the best. Solid, thick bottoms for more even heat distribution and the durability to last several lifetimes. Consistent performance over a wood fire, stovetop or in the oven. Can't ask for more than that.
 
Ya'll should check it: http://www.wag-society.org/index.php

Pauly, if it's that old, I bet it's a Griswold or Wagner...stuff is worth a lot besides it's practical value. ;)

I grew up with Mom's ancient Erie pan...she treated it like it was a sacred artifact. 'Cuz it was.

We 'forgot' how to make the same iron as in pre-WW2 days....all those plants are gone.

I got a 110yo+ Erie griddle I got for free...it's got about as hard a finish as Obsidian. Ya can still see the original spiral grooves.

I love it, but it's worth 'bout $100 to a collector. ;)

I'm totally frelled that I haven't found a decent skillet yet tho..they ain't cheep unless yer lucky. Lodge is nice an all, but new shit can't hold a candle to the real Iron of the Industrial Age.
 
Wow! Quady just invented Cast Iron Snobbery! That will only inflame the terrorists even more! Excellent! It's a new world order ya'll....welcome to the Black Iron Mafia!

Salute',TB.
 
QuadShotz said:
Ya'll should check it: http://www.wag-society.org/index.php

Pauly, if it's that old, I bet it's a Griswold or Wagner...stuff is worth a lot besides it's practical value.
Click to expand...

After you mentioned this, I went and got it down....cause I don't think I'd ever REALLY looked at the back of it!!

It would appear to say Wagner...but it's hard to make out...

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It's been well "loved"!;)
 
It's not hard to make out, it says Wagner. The W and R are larger.
 
I never knew it had collector value...

...it does make great bacon and eggs!! All I have to do to clean it out is run warm water over it...and wipe it out with a paper towel.....then re-coat w/ bacon grease.
 
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