Thread: Cast iron?

Nice pce,why is it called a slant?

Originally Posted by pixelfixed

Nice pce,why is it called a slant?

It's the way the name Griswold is. Here's a large block

All these nice and pretty pans.

I reexamined my favorite by far tonight that resides on the top of our stove. The only time it leaves is to go into the oven.It is an Erie size 8 and can't decide if it is a series 2 or 3. I am leaning towards a 2 but if I really need to know I would have to clean the bottom. I don't think I will at least for now. Besides being lazy I think the patina gives it character.

I'm still in search of a nice Erie. Haven't found on yet.

I've been thinking about types of grease or oil used to season cast iron. Crisco is what I have been using because we always have a tub in the pantry and that is what we used in scouts. I am curious about lard. Does anyone use it, or do you have a preferred grease/oil?

I used lard for quite some time. Lately I've been using Crisco (had it around the house) and honestly I can't see a difference. I think the most important thing is getting the product just beyond it's smoke point when seasoning.

I use Crisco shortening. I've tried regular vegetable or canola oil, but they don't coat as well.