After throwing out countless non stick pans, we have been using cast iron for about 10 years. The older cast is definitely better than most new cast iron, probably due to country of origin. Made to last a lifetime. No more Teflon fumes round here.
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After throwing out countless non stick pans, we have been using cast iron for about 10 years. The older cast is definitely better than most new cast iron, probably due to country of origin. Made to last a lifetime. No more Teflon fumes round here.
Like what is described here ;" About 1920, the company introduced the last of their greatest logo products, the block EPU logo. These continued until about 1940. There’s no mystery in understanding this logo either. The word GRISWOLD was block lettering style, rather than slanted to the right like the older slant or Italic style. It was still within the double circle and cross. Underneath, it still said Erie, Pa., U.S.A., just like its older counterpart."
I'd take a pic but I'm too lazy today. Besides, ya seen one, ya seen 'em all. :)
Okay,all this cast Iron talk got the juices flowing,Got out the old Ribbed Pan,season it with some bacon grease and maldive salt.
Got the propane one burner out,(gotta do this outside) Get the pan screaming hot,two bacon wrapped filets,3 mins per side.
Large Idaho baker spud (baked till crispy),sour cream and garden chives,bacon bits (home made Bacon) lots of butter.
Home made sour dough garlic Bread.Maters (yet to be picked,a little balsamic and garden basil.
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I've had a few, great skillets
Cast iron is great, I like my vintage Griswolds and Wagners over my newer lodges, the lodges seem needlessly heavy. here is a link to an old thread on cast iron pans
enjoy,
jim
I do not collect but I have a few, very nice tools
My Staub Coq au Vin pot. Great for any stew really. The underside of the lid has small points designed to drip condensation on the braising food. Adding ice to the top of the lid helps create that self basting process.
Attachment 173490
My #5 Griswold slant is an egg making machine, no sticking at all.
All this talk of cast iron and I am remembering when I had pigs ,chickens , and beef growing in the back yard. I still have the pans stored somewhere. That little egg pan would look great if it had 4 eggs in it that have never seen the inside of a refrigerator.