And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Sunday, December 6, 2020
Lasts for a century, works as good or better at 100 as it did in its first year
Lodge is a classic, but my Grandmother's deep dish Wagner cooked meals over many many fires and cast iron stoves for at least 30 years. Mom's family were migrant farm workers, moving around picking crops from Texas to Colorado.
When Gramma died, we were all allowed to pick two items from here house as rememberences. The Wagner and a no-name dutch oven (legless) were my choices. We still use them, mostly the skillet and its still going strong. About 12 - 13 years shy of a century. The dutch oven mainly for ox tail caldo, but tamales and other dishes have been cooked as well.
Skillets I use everyday, used the dutch oven yesterday. I have Wagners, Lodges, but I like my old Griswold the best. Not too thick, perfect seasoning, older than I am but much more useful.
I love the Lodge deep skillet I trash picked a tiny bit of surface rust cleanup, then reseasoning and just like that we have a new friend in the kitchen. And thanks to the folks who leaned it next to their trashcan so it could easily be spotted from the street.
When we had our antique shop, a Griswold/Wagner skillet wasn't there very long. My mother died at age 90 in 2000 and her skillet had been a wedding gift in 1931. Oldest daughter took that as a pick when Mom's stuff was divided up . . .
These still make that satisfying "Thunk" when they strike a human head like those in 3 Stooges movies?
ReplyDeleteAnything other than Lodge is just a pan.
ReplyDeleteVery nice, but I like a longer handle.
ReplyDeleteLodge is a classic, but my Grandmother's deep dish Wagner cooked meals over many many fires and cast iron stoves for at least 30 years. Mom's family were migrant farm workers, moving around picking crops from Texas to Colorado.
ReplyDeleteWhen Gramma died, we were all allowed to pick two items from here house as rememberences. The Wagner and a no-name dutch oven (legless) were my choices. We still use them, mostly the skillet and its still going strong. About 12 - 13 years shy of a century. The dutch oven mainly for ox tail caldo, but tamales and other dishes have been cooked as well.
Skillets I use everyday, used the dutch oven yesterday. I have Wagners, Lodges, but I like my old Griswold the best. Not too thick, perfect seasoning, older than I am but much more useful.
ReplyDeleteGriswold absolutely are the gold standard I've looked at the rough surface finish of the new Lodges and I'm not impressed.
DeleteGreat but damn heavy... Still, it's better than the teflon coated pans when it comes to steaks...
ReplyDeleteI love the Lodge deep skillet I trash picked a tiny bit of surface rust cleanup, then reseasoning and just like that we have a new friend in the kitchen.
ReplyDeleteAnd thanks to the folks who leaned it next to their trashcan so it could easily be spotted from the street.
We may be a little weird but we have 4 cast iron skillets, 2 stove top dutch ovens and 4 dutch ovens that have feet for campfire cooking.
ReplyDeleteWhen we had our antique shop, a Griswold/Wagner skillet wasn't there very long. My mother died at age 90 in 2000 and her skillet had been a wedding gift in 1931. Oldest daughter took that as a pick when Mom's stuff was divided up . . .
ReplyDelete