Traditionals and Cast Iron Cookware

cudgee said:
An Italian Maserin, 440 stainless lock back. It is a great steak and all purpose knife and extremely sharp. I used to use it when i went hunting, as was just a useful all round knife in the field and campsite. Now i just use it in the kitchen.:thumbsup:.
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Nice. We needed some fresh knife content here so we don't get in trouble...:p
 
P.S. that is definitely.a.fine blade cudgee cudgee . I just got my first Italian pocket knife in the form of our BF 2020 swayback. I've also got an A.G. Russell boning knife hanging on my magnet by the stove. Those Italians sure do put out some fine cutlery.
 
Wild Willie said:
P.S. that is definitely.a.fine blade cudgee cudgee . I just got my first Italian pocket knife in the form of our BF 2020 swayback. I've also got an A.G. Russell boning knife hanging on my magnet by the stove. Those Italians sure do put out some fine cutlery.
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They certainly do, be doing it for a long time. Glad you like the 2020 forum knife.:):thumbsup::thumbsup::thumbsup:.
 
After 24 hrs in the Etank, I gave it a good scrub and hit it with some grape seed oil to prevent any flash rust. It will need another round in the Etank, but it’s greatly improved.
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While I’m covered in gunk, the postal service delivered this Jerome Latreille beauty. It’ll have to wait until I’m cleaned up.
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Georgecatl said:
After 24 hrs in the Etank, I gave it a good scrub and hit it with some grape seed oil to prevent any flash rust. It will need another round in the Etank, but it’s greatly improved.
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While I’m covered in gunk, the postal service delivered this Jerome Latreille beauty. It’ll have to wait until I’m cleaned up.
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Told ya it had years left in it.:thumbsup::thumbsup::thumbsup:;). Make sure you post photos when you are done restoring.:):):).
 
This is by far my most used cast iron piece (two burner griddle) -- it rarely leaves the stove top. My meager collection includes a Lodge 10" skillet that I've used for about twenty years and a 6" Griswold skillet that I received from my mom via her mom. I have no idea how old it is but the logo puts it in the 1939-1957 range (I think).

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peanutsxx said:
This is by far my most used cast iron piece (two burner griddle) -- it rarely leaves the stove top. My meager collection includes a Lodge 10" skillet that I've used for about twenty years and a 6" Griswold skillet that I received from my mom via her mom. I have no idea how old it is but the logo puts it in the 1939-1957 range (I think).

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:thumbsup::thumbsup::thumbsup:. And a beautiful knife to go with the Lodge Griddle.
 
I forgot that we can include enameled cookware too, in which case I extensively use (nearly every meal at least one of these): Le Creuset round 2 qt, 3.5 qt, and 5.5 qt. I also have a Le Creuset 12" skillet but have rarely used it.

If I take these into account then the griddle above is the second most used item and the 2qt is the most used.
 
peanutsxx said:
I forgot that we can include enameled cookware too, in which case I extensively use (nearly every meal at least one of these): Le Creuset round 2 qt, 3.5 qt, and 5.5 qt. I also have a Le Creuset 12" skillet but have rarely used it.

If I take these into account then the griddle above is the second most used item and the 2qt is the most used.
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Yeah I'm not gonna be a stickler about some of it, the only thing I think we need to be careful of is knife content... I don't want to get in trouble for a lack of it.
 
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