Thread: Is anybody else a cast iron nut/collector?

A bit of bacon grease on top and a big pat of homemade butter in the middle,sweeeeeeeeet

I'm so jealous!

Lots of cast iron cookware here, all different types. We even have a large 24" x 12" x 4" casserole pan. Seems to weigh about 50 pounds. I cook a sausage stuffed cornbread in that on occasion. All my frying is in cast iron - we only fry in the outdoor kitchen, never in the house. Fryer is pretty large, holds a gallon and a half of oil. Only fry about once a month - have to watch my girlish figure

I got a cast iron skillet that we use to cook anything from pork sausage to pecan pie. I've got a small cornbread skillet that I cannot seem to get seasoned right. You take a roll of maple pork sausage cook cook it in the skillet and then make a pecan pie in a little of the grease.... Wow!

Is there any difference in the skillet grandmaw has vs the lodge stuff at bps? I was told they crack and won't season... I really love the way the one at the unit cooks and the smell while its cooking can be smelled while cutting grass! I got to get one.

Originally Posted by Catch'em

Is there any difference in the skillet grandmaw has vs the lodge stuff at bps? I was told they crack and won't season... I really love the way the one at the unit cooks and the smell while its cooking can be smelled while cutting grass! I got to get one.

I don't think they are the same quality of cast. They will do fine until you run across that vintage find though.

Love my Griswald cast Iron. Still have and use the same skillet that cooked my scrambled eggs when I was a 5 yr old brat. Some 50 yrs later that skillet and cornstick pan and a gridle stay on the back burner ready for use.

If you have a Griswold or a Wagner, you have the best available. All others are "wannabes".

Thanks for sharing. Always thought the spider logo was oldest. Learned me something.

Thanks for that link Don