All Activity

You want to spend $7000 on a pistol and a $20 membership to benefit the forum that provides us a safe platform to buy and sell on is just a step to far?

PM sent.

Always run a little water in skillets as soon as I take them off the burner and they cool slightly. I, soon after use and cooling, clean my Irons with clear water and a scrubby after cooling. Then I apply a thin coat of canola oil for safe keeping until next time. That way they are always ready for next time. I use certain skillets for specific jobs without varying. I have found that way things never stick. I use canola oil and E virgin olive oil in cooking with Irons. Works great for us.

Surely someone could use this at this price?

What do you know? If you prevent entry by force, you also prevent casualties

Bump, will consider trades…

Bump, will consider trades…

Pm sent

I'm a fan of cast iron. In my camping days an iron skillet and dutch oven were standard equipment. Unfortunately, my wife didn't care for them and I currently don't have any.

MONDAY BUMP

This happened yesterday June 22. Mass shooter tried to attack a church in Michigan. He was stopped and killed by church security. One member was shot in the leg. . Nothing on MSM about this. Why am I not surprised? More info here. https://www.msn.com/en-us/public-safety-and-emergencies/health-and-safety-alerts/police-identify-michigan-church-shooting-suspect-as-local-man-who-attended-with-his-mother/ar-AA1Hf8Gp

I use iron (Lodge mostly) all the time. Have an old Wagnor 8" I use to fry sausage and bacon when grandson is sleeping over. Also have an old Griswold 10" I use for company. We use a newer 7" Lodge round to fry sausage and bacon for just the wife and me. Have a 10" square lodge that I fry steak and hamburgers bacon. Have a 8" no name (X on bottom) that we use for frying eggs and steak. Yes, we are an Iron family and have been for years. Lifetime skillets if you care for them. My mother built a big fire, in the back yard, and put her Irons in it to clean them about every 5 years. Worked great after she reasoned them with lard and baked them in her oven for a short while. I had a 12" Wagnor, that my mother gave me years ago, but I gave it to my daughter for her 5-member family. She uses it for breakfast meat and beef. Have no idea how old it is. Edited to add; My daughter in S Carolina purchased one of those 12" high cost Smithy that she uses all the time. I gave all my 4 daughters a set of Lodge cast irons. All but one uses them often.

Monday bump

Monday bump and price drop

When cast iron had a heavy build up we'd build a large fire in the backyard and place the piece in the coals to cook. Adding more wood so cooking was done for hours, 3 or 4. A heavy scrubbing in hot soapy water then rinse. Into the oven at 400 degrees for 30 minutes to remove all water. Let cool to touch and wipe inside and out with shortening. Looked new again.

A good bit of heat, a good scraping. Then reheating, and I use crisco lard or bacon fat to season with, then cook in it.

A few more

We have a few pieces.

Possibly but would prefer to sell.

Welcome to the forum from Nashville.

Bump please