Griswold is the iron of choice. Lodge is OK. Kinda like the food at Cracker Barrel ( which, oddly enough) sells Lodge Cast iron..
The Griswolds I have are on their 4th generation of owners.
Griswold is the iron of choice. Lodge is OK. Kinda like the food at Cracker Barrel ( which, oddly enough) sells Lodge Cast iron..
The Griswolds I have are on their 4th generation of owners.
F**K Cancer
Just Damn.
Why are they selling $2800 Griswold on eBay?
It's my go to. Unfortunately they went out of bidness a few years back and finding a decent one for less than a house payment is getting tough.
There's some hipster free love business in Charleston that sells smooth cast iron now. Smithey or some such name. Again, I ain't paying their price for a lodge they took a grinding wheel to for double the price of a lodge I can grind myself.
If'n yer eggs are stickin to yer pan, it means you aint got enuff butter in there. I've never used much cast iron myself though. Cept for cornbread and fried chicken.
"Never Trust a Skinny Chef."
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Again, what the FUK is wrong with you people. It must be a yeti thing. It is CAST IRON. Yuppie shit I tell ya
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
There is zero need to sand down a Lodge, even if you want to have eggs that slide. Just use some more grease and get a stiff bristle brush to clean it. Whatever type of oil they use to season at Lodge seems to flake off in chunks over time though. Put the skillet in your oven on self clean for two hours to strip that off, and follow the seasoning process by a black fella with the handle Culinary Fanatic on YouTube if you want a more durable seasoning coat. He has it down to a science.
or just get a blackstone...
Ugh. Stupid people piss me off.
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