Dating griswold cast iron skillet

21-Feb-2018 03:21 by 9 Comments

Dating griswold cast iron skillet - christian dating friendship personals

“Millennials love to cook in cast iron because it is all natural, very versatile and user friendly.Our kids cook almost everything in cast iron night after night and don’t think about pulling out a different pan.” Henry says that while he adores fried chicken, biscuits and sweet rolls cooked in cast iron, the material, once seasoned, is also perfect for less fatty fare, including the 6-ounce fillets that, in a nod to healthy eating, have become his dinner go-to.

“Even though they’re 1 inch thick, it only takes about 3 minutes per side in the oven.

As the president of Lodge Cast Iron, which has been manufacturing pots and other cookware since 1896, and the father of two children who cook extensively in cast iron, Henry Lodge sees that trend from two perspectives.

“Cookware sales tend to go up during a recession because more people cook at home, which gave us a real boost starting around 2008,” he notes.

But they really are good, and even though they’re low in fat, they cook beautifully in the cast iron without making a huge mess.” Henry says that some of the earliest cast iron cooking pieces were actually promotional items manufactured and given away by stove manufacturers.

“When you purchased a wood-burning stove, which was made from cast iron, the manufacturer would often include a set of cast-iron cookware to go with it,” he explains.

“Back in the day, soap had so much lye in it that washing it would probably strip the seasoning,” he explains.

“Modern soap is not lye-based so there’s very little chance you’ll wash off the seasoning.

Not only did Joe learn how to recondition old cast iron, but he also found a whole world of people passionate about cast-iron cookware.

Soon after getting his old Griswold into fighting shape, where it’s the pan of choice for everything from pork chops to brownies, Joe found that he really enjoyed searching for and refurbishing all sorts of cast iron pieces.

Although he keeps many of his treasures, he sells the vast majority, either at an antique mall in Little Mountain or on craigslist.

“The more I studied it, the more interested in it I became,” he says.

“Now, instead of having to create that seasoning base, cooks just need to maintain it, which requires nothing more than a quick wipe with vegetable oil if it starts to look dull,” says Henry.