Thread: Cast iron?

I emailed Legacy to ask if they do their own cast, this was the response.

Thank you for the question.

At this time we do not make the cast iron in house. We get them from several companies all based in the US.

We have plans on opening a Casting Facility in 2018 and we will be doing our own castings in house then.

I hope this answered your question and if you have any more don't hesitate to ask

Thank You,
Legacy Cast Iron

Originally Posted by cudarunner

Welcome Home!

By the way--What time is it out in the shop

I,ll let you tell me!



How many of you guys have a clock like that for your Harley shop? Also has a history behind it,,

Originally Posted by tcrideshd

I,ll let you tell me!

How many of you guys have a clock like that for your Harley shop? Also has a history behind it,,

Looks like about 2:05 Glad you like it.

I won't hijack this thread, I'll put the pics you sent me and the history/story at my thread about my ride.

Glen, how is the carbon steel skillet from Lodge working out?

Speaking of carbon steel pans, this little guy has been my daily egg fryer since about 1985. Bought it at Fortunoff's in NJ. Stamped Made In France, and 16. Just right for one egg, but you can squeeze two in if you're careful. The mini spatula is handy as all get out ;
https://www.amazon.com/Dexter-Russel...dexter+spatula

Originally Posted by Leatherstockiings

Glen, how is the carbon steel skillet from Lodge working out?

I like it so much I just ordered the 12"

Originally Posted by gssixgun

I like it so much I just ordered the 12"

I first read this as that you ordered 12.

Gonna have to get a gem iron next, try this fabled corn bread. Gem irons aren't hard to get here, but never even heard of anyone making corn bread.
Glad you like the CS Glenn, probably our most used pan. We eat a lot of fish, and it always comes out spot on. Beer batter, mmm.
Been on a gas hob for 14 years now, would never go back to electric.

Finally got a request from the wife for a specific pan, and it was on sale

14" Pizza Pan is on the way here, she really likes the home made Pizza better now and we can freeze the dough so we can basically have it within 1 hour anytime we want...


Not My pic

Never thought of freezing the dough...I just make enough for 2 small pizzas and cook em both so I've got something to nibble at for a few days. That's one of the factors pushing me to want a 15"skillet. Love me some pan pizza baked in an iron pan.