I stumbled upon this and I thought that it might be either helpful or at least interesting to those of us who use cast iron:
Numbers & Letters - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
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I stumbled upon this and I thought that it might be either helpful or at least interesting to those of us who use cast iron:
Numbers & Letters - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
The information one can find on this website is both eclectic and fascinating. The SRP members have such varied interests.
60 years old this year. Use it several times a week. It’s showing its age a bit - some dings in the porcelain, but it is still the most useful oven pot in the house.
Attachment 285693
Breakfast for supper tonight gents. Wagner #6 for eggs and bacon and the big Wagner #10 for the hashbrowns. When you cook with cast iron, breakfast isn't just for breakfast anymore.
Two of my children and two of the grandkids will be here for St. Patrick's Day. Along with Corned Beef, carrots, cabbage there will be some fresh baked Soda Bread.
The recipe came from my good friend Tc. I did vary the recipe just a bit in that Tc adds some cream to the buttermilk to add richness and I combined a pint of Half and Half with a pint of Buttermilk and left it covered at room temperature for 24 hours and used that as the buttermilk. (It's like making yogurt.)
Ready to Bake:
Attachment 285800
Fresh out of the oven:
Attachment 285801
While I don't have Real Irish Butter--I do have real butter for it! :tu
Tastes real good with a pint of Guinness