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You aren't kidding it is pricey.

At $500 they can keep it. I am sure it is the Real Deal, but I don't have that much coin into an entire kitchen (and camper, and garage) full of cast.

My kind of supper! [emoji1]

If you are ever near the brick and mortar in Ohio, it is SO worth stopping. It is kinda tourist trappy, but they have all the old school stuff, all the way up to giant hog dipping cauldrons and oxen...

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Yes, the crocks from Lehmann's are fantastic, as is their store itself. I have a 10 and a 15L.

The Gärtopfs are excellent because they have fitted stones that keep your food pressed jnside, and...

The Bunn gets 99.5% of the use in our house, but every once in a while I love to get the stovetop perc pot out. I agree with you on the "Real" sense.

We eat a lot of northern. My user name aint just cause I drink too much. [emoji1]

I prefer to just take them out if they are big enough, or I pickle them if they are smaller. They just dissolve away. [emoji1]

*Edit - Big enough fish I mean, not big enough bones.

My son moved into his first apartment last year. For Christmas I gave him my 10" skillet that I had used nearly every day for over 20 years. That thing is so smooth you could melt plastic on it and...

I have used lard, peanut, and coconut oil; (basically whatever is around) all have worked about the same to my recollection.

I always rinse with cold, wipe them out, then put them on a burner for a couple minutes to dry out. Them wipe them down with a thin layer of oil. Been doing it that way forever, I guess.