Love that griddle, Mick. Would love to get one.Yep... now my #4 gets used mostly for cornbread and sadly not that often. Haven't made pancakes in ages so the griddle along with the stack helps keep the cabinets from floating away.
Love that griddle, Mick. Would love to get one.Yep... now my #4 gets used mostly for cornbread and sadly not that often. Haven't made pancakes in ages so the griddle along with the stack helps keep the cabinets from floating away.
Love that griddle, Mick. Would love to get one.
I have a number 8 Griswold with lid that we use at least once a week. How are you guys seasoning your pans? I accidentally burned the finish off mine last week and I'm trying to get it back going again.
It's an old one.
Double gate mark #9
I find that frying up a batch of onions, garlic, and mushrooms in a bit of oil does a great job of maintaining the pan.I have a number 8 Griswold with lid that we use at least once a week. How are you guys seasoning your pans? I accidentally burned the finish off mine last week and I'm trying to get it back going again.
Looks more like a bamboo one to me@Doc4, you show another key for maintaining a cast iron skillet: the wooden spatula.
Correct.Looks more like a bamboo one to me
This just ain’t right. Jim Beam needs to stick with bourbon
Apparently they thought Lodge had branched out into bourbon, so turnabout's fair play ...
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I might have to try and find some of that