Dating griswold cast iron skillet

21-Feb-2018 03:21 by 6 Comments

Dating griswold cast iron skillet

Cast-iron pots must also be dried and rubbed with a thin coating of oil immediately after washing too, or they’ll rust.Yet with all the trouble that cast iron can be, vintage pieces from companies like Lodge, Birmingham Stove & Range, Griswold and Wagner are now considered collectables, particularly with millennials (technically men and women born between 19) and 30-somethings.

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“We wash our cast-iron cookware with soap and have never had a problem,” he says.

“At that time, there were a lot of companies producing cast-iron cookware in the United States.

Today, we’re the oldest and the only full-line cast-iron cookware company left.” Although Lodge still produces their cast iron the old-fashioned way, pouring molten iron into sand molds at a foundry, in 2002 the company began pre-seasoning their cookware.

Then there’s seasoning, a term for infusing the pan’s surface with a tough cooked-on layer of oil that, with time, becomes a non-stick coating so slick that even eggs will slide right off the pan.

New cast iron pans must be seasoned before they can be used, a messy process involving oil, the oven and foil.

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.

“We sear them on the stove for about a minute per side in a little olive oil and finish them in the oven,” he says.

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

“I think everyone should have a cast-iron frying pan,” says Lane Quinn, who relies on a heavy black skillet that she estimates to be at least 100 years old.

“You can brown what you’re cooking on the stove and finish it in the oven, all in one pan.” Lane’s first cast iron skillet, which she acquired nearly 35 years ago when her uncle died, is unique in that it came with a “drip top,” a lid manufactured to allow condensation to drip back over the food as it cooks.

“I learned that one reason people seem to like the older cast iron is that it’s thinner, so it isn’t as heavy.

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