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.
Monday, December 12, 2022
The Classic. I use my Griswold nearly everyday, and that one is nearly a hundred years old (by the logo, made in the 30's). For twenty bucks you can't go wrong with this one.
I gave one to my girlfriend so I could properly seer meat when cooking at her house, she put it in the dishwasher. I reseasoned it and wash it myself now after cooking.
I have a pan just like that one, and it seasoned perfectly. Food slides right out. Mom and dad had some really nice pans, but I never thought to see what brand they were. My sister may have them...
Still using our 100+ year old Volrath #7… love using it on the campfire and then in the house, the campfire smell hangs on for awhile. Just the right amount of craggy crap caked on the outside sides…
I have a couple of old Griswold's. You can't beat them: Surfaces machined smooth, light weight, perfect cookers. Mine are from the 50s. I also have a Lodge and a Wagner 1891, more modern - but these modern ones just aren't made to the same manufacturing standards. They come with the rough finish from the sand-casting process, and they weigh a lot more than they ought to. I take some wet/dry fine sandpaper (600 grit) and a jitterbug sander and get'em smooth on the inside before I even season them. Makes a big difference
I bought that very same one about 8 months ago. The inside has a "pebbly" texture to it and is impossible to clean. I spent about an hour with the random orbital sander and 5" emory discs to make it smooth and now it is fine.
I gave one to my girlfriend so I could properly seer meat when cooking at her house, she put it in the dishwasher. I reseasoned it and wash it myself now after cooking.
ReplyDeleteI have a pan just like that one, and it seasoned perfectly. Food slides right out. Mom and dad had some really nice pans, but I never thought to see what brand they were. My sister may have them...
ReplyDeleteWe have two - one solely for eggs.
ReplyDeleteStill using our 100+ year old Volrath #7… love using it on the campfire and then in the house, the campfire smell hangs on for awhile. Just the right amount of craggy crap caked on the outside sides…
ReplyDeleteI have a couple of old Griswold's. You can't beat them: Surfaces machined smooth, light weight, perfect cookers. Mine are from the 50s. I also have a Lodge and a Wagner 1891, more modern - but these modern ones just aren't made to the same manufacturing standards. They come with the rough finish from the sand-casting process, and they weigh a lot more than they ought to. I take some wet/dry fine sandpaper (600 grit) and a jitterbug sander and get'em smooth on the inside before I even season them. Makes a big difference
ReplyDeleteMy wife said she will leave if I brought another cast iron anything in the house.
ReplyDeleteI bought that very same one about 8 months ago. The inside has a "pebbly" texture to it and is impossible to clean. I spent about an hour with the random orbital sander and 5" emory discs to make it smooth and now it is fine.
ReplyDeleteCan't use 'em on the newfangled radiant cook top stoves.
ReplyDeleteThe Griswold I cook on daily was my great grand mother's. Probably 1890.
ReplyDelete