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I'm gonna say that's a staged marketing pic LOL. Toast never looks that good coming off one of those contraptions! I've gotten close but only on rare occasions. Good memories.

Nice score! Wagner made some good iron.

Exactly the way I was taught.

Only topped by the (punishable by hanging) violation of adding beans to your chili!

It's a law in Texas that cornbread must be cooked in cast iron.

Keepin' it legal...

Pie crust looks perfect to me. I pre-bake crusts for 'leaky' fillings or high sugar content fillings.

Those pot pies look great too.

Nice looking piece of iron.

No need for liners in my Griswold muffin pan. Pre-heat and a short shot of pam is all that's needed.

I use a Shapton Glass progression on mine to smooth them and finish them with either an Escher or Coticule.

Pure lard has always worked well on my Griswold collection.

Duck eggs (mallard) are fantastic. Never tried turkey eggs. Guinea, not so good.

My Griswold 8 has processed a lot of bacon and sausage. I think that's what they were designed for. Oh, and potatoes. Oh yes, also eggs. And ...

Rules say you can't post pix like that without posting the recipe. Don't get banned!

That's a good looking pizza burglar you have there.

My wife said that if I bring home another piece of cast iron, she's gonna leave me.

I'm gonna miss her.

:tameshigiri:

You are not helping!

Agreed! I have considered one of those round griddles. Now you're bumping that thought up again.

Very cool. Looks like one in the house that we bought many years ago that was built in 1950. I burned a lot of biscuits in that oven!

Cornbread looks good but I want to see more of the stove!

I'll order one when my Griswolds and Lodge's wear out :rofl2:

Quartered lengthwise, cutting the veins out. 1/4" squares. Keeps the flavor, adds color, and doesn't mess up the cornbread texture.

I do. Put it in while pre-heating the oven and mixing up the batter. Pull the pan out, put in a tablespoon or so of bacon drippings and swirl it around to cover the bottom and up the sides a little....

Never seen more perfect coloring on a cornbread.

425° ??

Those and my two 14 inchers for when we do a big fish fry.

I also have Lodges and Wagners that I use for heavy-duty frying. The advantage to the old Griswolds (in my book) is that they are thinner and lighter. That is good for everyday cooking - bacon, eggs,...

I think you are right. I almost always add a splash of olive oil while the pan is warming. Also makes cleanup quick and easy.

I get my wife her own skillets :)