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Perhaps he needs a little "enabling" from me Roy.
:rofl2:

Roy, last winter I burned 12 five gallon buckets of kerosene in those lamps for light and heat. I really should get one of the widders moved in next winter to keep me warm.
:rofl2:

While Roy was picking out some fine cast iron I busied myself looking for Aladdin lamps and snagged these two beauties. A green Corinthian and a Model 9. You can drool now Tom. Anyhoo, by the time...

That's a neat little skillet Roy. Just right for us old bachelors. Today my #10 did up a nice mess of extra crispy hash browns and my favorite #8 fried up two smoked beef steaks. Since I'm smoking...

Then we will sit down to a big platter of waffles Roy.

It's kind of like molasses Mike but a more delicate taste. I also drizzle sorghum on hot buttered pone (corn bread).

Here ya go gents. Griswold #8 waffle iron and the left overs from today's dinner (lunch for city fellers). Waffles, swimming in Mrs. Butterworths syrup and pork sausage. Before the inter-galactic...

Welcome on board to the best cookware made jimdnp. Keep working on the seasoning of that skillet and don't give up. My big #10 Wagner took over a year to re-season with bacon grease and raw fried...

Yup............got two of them.

Before this thread goes stagnant again I decided to heat up a couple of Wagners to make supper. Sirloin steak in the #6 and extra crispy hash browns in the #10. Vegetable was fresh picked asparagus...

What brand is that skillet Mike? It looks like it has a long handle......I like it. Between those taters and your SOTD you're going to score big time with your wife.
:tu

He has some pretty good recipes too.

Glad the upside down pie tin idea worked for you Roy. I get a lot of mileage out of one before I toss it in the trash.

Roy, you dog. Now I'm hungry and I have 45 minutes to wait until my beef noodle casserole with cream cheese sauce comes out of the oven....all pre-prepared in my #10 Wagner.:banghead:

You got that right Roy and I don't glow in the dark from the poisonous coatings they put on modern cookware.

Since this thread has been going stale on the list of threads it's time to give it some life blood again. Today I heated up the Lodge chicken fryer and made breaded chicken thighs served up with...

I see a lot of crispy hash browns in that jar of liquid goodness Roy.

Yep, with horseradish sauce.:D

Today was a juicy beef chuck roast with taters and veggies in the Wagner Dutch oven. Two hours in the oven at 300* had meat fall off the bone tenderness.

I have the Lodge chicken fryer in the oven at 350*, full of chicken, onions, and creamed gravy. Side will be mashed spuds and whole kernel corn. Dessert is carrot cake with ice cream.

I decided to get the big Wagner #10 out and heated up. Menu today was a Porter House steak and potatoes with chopped onions fried up on one of the Wagner #6's. I think steaks on a Wagner trump...

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.

As kids we ate most of our meals prepared on cast iron. When my little sister went through puberty she never had the problems of iron poor blood like her friends did. Mom always said it was the...

I also have one like this----> https://www.ebay.com/itm/Vintage-Fairbanks-200-LB-Platform-Counter-Scale/253468154311?hash=item3b03e119c7:g:muUAAOSwCJxaSuBV Yep, it's made of cast iron.

Here's what mine looks like.....picked it up at an old farm auction---->...