Cast Iron Skillets continued

Hey Munk,

Sorry about the bad experience with Lodge....I've ordered mine straight from the internet with no problem. Just wonder if some of the hardware stores have second grade stuff? You made me curious enough to check out the ones we have a little bit closer. They look fine but I'll keep what you said in mind.

Ironically, the wife has used the skillet the last couple of nights with some chicken & thick pork chops. No wonder I can't lose a couple of pounds!! :)

Steve
 
Yvsa,
Mother-in-law bought me a 10 quart dutch oven with the charcoal rim lid and three legs. I cook out and in and the darn thing wouldn't fit in my oven... I got out my angle grinder and found out what you were talking about. 3 cut-off wheels and 2 hour to cut off those legs and grind it smooth.

Hard stuff.

Otto
 
clearblue said:
I found a really nice Wagner at a flea market and not trusting it's history, I picked up a 10# sack of straight charcoal and made a bed of coals and filled the pan with the hot charcoal-- inside and out and let'er cooktill the fire went out. After reseasoning, it is a kitchen queen. ;)

check out this Griswold #12 with heat ring:

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=976&item=3290348045&rd=1
Click to expand...

It strikes me that this large, heavy pan with lid, should have a handle a little wider and longer. Or maybe it's the ebay photo.
 
It's not the photo. Griswald is light for size. There is an elegance and a shapeliness that is functional and practical. The lid can be lifted with the handle provided. I lifted a number 12 several weeks ago visiting friends near St Regis MT.

I think the metal used must be better- it is poured thinner- or else the molds are more sophisticated.


munk
 
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