OP
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Love for the Cast Iron Skillet!!
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Walter Rego
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I have a Griswold No. 3 and an unmarked No. 10 that my mom acquired around the time she was married in 1950. They had not been used in several decades. My new home has a gas stove so I cleaned them up, re-seasoned them and put them to good use. Nothing like a cast iron pan for certain types of cooking.
Speaking of pasta, have you ever tried fried leftover spaghetti ? Put some butter in the pan, get it good and hot and stir in the leftover spaghetti with just a little sauce. Stir until it is good and crispy, then serve with some grated Parmesan.
Speaking of pasta, have you ever tried fried leftover spaghetti ? Put some butter in the pan, get it good and hot and stir in the leftover spaghetti with just a little sauce. Stir until it is good and crispy, then serve with some grated Parmesan.
Cookin' fry bread in my favorite cast iron skillet.
I have no idea who made it. It has no makers mark.
It's from my wife's side of the family so it may have come from Italy when her family first came to america. I do like the wooden handle.
I have no idea who made it. It has no makers mark.
It's from my wife's side of the family so it may have come from Italy when her family first came to america. I do like the wooden handle.
OP
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Fried spaghetti....
I’ve never tried it but I will put it on the list. Sounds good with the Parmesan.
I’ve never tried it but I will put it on the list. Sounds good with the Parmesan.
OP
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Nice pan!
Very cool pan Snubbyfan. I can definitely see where the wooden handle would come in handy.
Cookin' fry bread in my favorite cast iron skillet.
I have no idea who made it. It has no makers mark.
It's from my wife's side of the family so it may have come from Italy when her family first came to america. I do like the wooden handle.
Very cool pan Snubbyfan. I can definitely see where the wooden handle would come in handy.
Sherman, set the Wayback Machine!
My dad used to do that for us. He would just mix the leftover pasta with the sauce and put it in the fridge. The next morning he would fry it into palm sized slabs until crispy and slap it between bread for my school lunch.
I like it and still do it here for the grandkids. They like it, too.
My collection is all Griwald and Wagner except a well seasoned Lodge that is extremely shallow and makes a great pan for frying eggs.
I don’t cook in anything else except my stainless vegetable steamer or one fo my grills. Tossed all my other cookware out 30 years ago.
I don’t cook in anything else except my stainless vegetable steamer or one fo my grills. Tossed all my other cookware out 30 years ago.
Like most of you guys, we cook strictly with cast iron. Just yesterday my wife said we had 30 fry pans in the kitchen. I cleaned four Wagners the other day( two #8's, a #6, and #5) and took them to a small country gun shop. They tend to sell any cast iron the put on the shelf. For years we collected cast iron, bought it a yard sales, Good Will store, etc. Lots of different brands, such as Piqua, Victor, Lodge, Grisswold, and Wagner. Sure has been fun.
My dad swore by Griswold cookware; even had a Griswold meat grinder that we clamped to the table. It is cast aluminum, I think. I've got quite a bit of different pieces and some two & three burner cook tops, waffle iron, etc. Also some newer Lodge and I think a Wagner. My dad freaked out one day when my sisters washed a well-seasoned pan in soapy water! They learned that was wrong!
My wife likes to cook, but not wash the pans for days, sometimes a week.
She purchased a cast iron pan because she had read so many good things about them.
The first one was ruined in about 2 weeks.
Now she washes them within an our or two of cooking.
She purchased a cast iron pan because she had read so many good things about them.
The first one was ruined in about 2 weeks.
Now she washes them within an our or two of cooking.
charlie sherrill
SWCA Member
One of the most unusual murder cases I've ever participated in involved a Lodge cast iron skillet. The call came from a 18 year old guy who claimed he found his 36 year old girlfriend dead in bed early one morning in the trailer they lived in together. He was crying and talking about how much he loved her and how he wanted to find out what she died from. While waiting for the forensics crew to arrive I took a look at the forehead of the dead woman. I could see imprinted the letters LOD backwards on her forehead. Another officer arrived and I told him to cuff the guy. I then went to the kitchen and found a Lodge skillet with bacon grease in it. The guy had hit her with the skillet and then cooked something to eat before cleaning the place up. I later found bloody clothes and sheets hidden in the woods behind the trailer.
Back to the original post, I have an extensive collection of Griswold skillets and other cast iron Griswold products. No Lodge products, especially the one mentioned above. I especially like making cornbread, size depending on how many folks are coming to eat. I also fry a lot of fish and game in my skillets. For something that hasn't been made since around 1957 Griswold is a very good product. I have several over 100 years old that still work very well.
Back to the original post, I have an extensive collection of Griswold skillets and other cast iron Griswold products. No Lodge products, especially the one mentioned above. I especially like making cornbread, size depending on how many folks are coming to eat. I also fry a lot of fish and game in my skillets. For something that hasn't been made since around 1957 Griswold is a very good product. I have several over 100 years old that still work very well.
SAFireman
SWCA Member
I inherited my great-grandmothers Husqvarna skillet. I made bacon in it a week ago. It is truly far better quality than the new super-duper nonstick stuff from the store.
My dad recalled his father making french toast in it when he was a boy. It was cooked in bacon grease. I had a try at it and found out that it was far better than what I had been making with PAM. Bacon grease may not be the most healthy, but dang! it tastes so good
My dad recalled his father making french toast in it when he was a boy. It was cooked in bacon grease. I had a try at it and found out that it was far better than what I had been making with PAM. Bacon grease may not be the most healthy, but dang! it tastes so good
I always said that if a missile ever hit my house, when they sifted the ashes they would find the Griswold skillets and Pfalzgraf dishes.
eveled
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I only cook in cast iron. I have an omlette pan that is phenomenal, but for some reason I really enjoy the mini pans I use them in the toaster oven. Eggs for sandwiches, cinnamon rolls, muffin tops, garlic cloves, individual meat loaf. Etc
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Coldshooter
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One of the issues with new cast iron is the lack of finishing steps. They do not start out as smooth on the cook surface. This takes more effort to season. I rehabilitated a Griswold #8 waffle iron which was rusted but not pitted. The end result was quite nice.
What was it Saddam Husain use to say before he got himself hung? This will be “The Mother of All Battles,” I think.
That #14 Griswold is the mother of all skillets!
eveled
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FWIW. I took one of my mini lodge pans and spent a lot of time finishing the inside until it was smooth. Then re seasoned it and it performs no differently than any of the others.
My only complaint with the new stuff is it is noticibly heavier. I’m Leary of old cast iron because I’ve seen too many lead ingots shaped like frying pans.
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I'll add a pic after I put this up. Typin' is a lot easier on the laptop than the i-phone for these old hands.
My paternal grandmother was born circa 1890. At some point not too long after she married Gramps she got this black cast iron skillet. My earliest memories of standing at her feet as she fried chicken she was using this skillet and it was well broken in then.
When my parents married she gave it to my mother as "something old". When I married my first wife in 1965 my mother gave it to us as something old. I don't think there is much in my kitchen that I use any more that that skillet. I only use it for 4 things. Fried chicken, chicken fried steak, fried fish, and cornbread.
I use an air fryer for french fries these days for health issues but sometime...just now and then I gotta fry up some 'taters and relive the good old days.
I have other cast iron cook wear but I don't use it much. It's okay but it just lacks something that I get with that old black iron.The food is unbeatable and every time it brings back a flood of precious memories of my Nannie and my Mom. Now my kids will some day get it and perhaps remember standing at my feet as I fried chicken and fish.
My paternal grandmother was born circa 1890. At some point not too long after she married Gramps she got this black cast iron skillet. My earliest memories of standing at her feet as she fried chicken she was using this skillet and it was well broken in then.
When my parents married she gave it to my mother as "something old". When I married my first wife in 1965 my mother gave it to us as something old. I don't think there is much in my kitchen that I use any more that that skillet. I only use it for 4 things. Fried chicken, chicken fried steak, fried fish, and cornbread.
I use an air fryer for french fries these days for health issues but sometime...just now and then I gotta fry up some 'taters and relive the good old days.
I have other cast iron cook wear but I don't use it much. It's okay but it just lacks something that I get with that old black iron.The food is unbeatable and every time it brings back a flood of precious memories of my Nannie and my Mom. Now my kids will some day get it and perhaps remember standing at my feet as I fried chicken and fish.
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OP
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