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RE: The Best Way To Clean A Cast Iron Frying Pan

in #cooking7 years ago

Me too. I have so much cast iron I could ballast a sailboat. I live in two locations on Turtle Island. One is up north in the summer and the other is down south in the winter. I have an abundance in both locations. I have three dutch ovens in both locations and probably 5 frying pans, two griddles and some that are in storage that I just don't need. I was a cast iron hoarder there for awhile and every time I found one at a garage sale or in a thrift store I'd buy it. I don't any more, unless it's something unique. My youngest son just scored a cast iron waffle maker. I'm not positive, but I think it's from the late 1800s or early 1900s. It has a base that fits into the small hole in a wood cook stove top. It rotates in this base so you can cook on one side and then flip it over without lifting it. Some one just gave it to him. They were going to throw it out. I am so jealous! And I don't even have a wood cook stove. That's next, cast iron preferably.

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Good wood cookstoves are gems! I had one with a water heater built onto the side. Worth it's weight in gold on a homestead.

I agree. I had a similar one in a house I rented. It was a beauty from the 30s, had never been abused or stored. I love the infinite heat range available from simmer at the side away from the firebox to high directly over the fire with one of the covers removed and everything in between. Also, when you use it to heat the house as well, its the original slow cooker, a great place to put a pot of beans or a soup stock to steam away. This place also had a 1940s vintage Wedgewood gas stove. It was a cook's dream come true. Sadly, the whole place burned down when some power lines came down in a windstorm. Life goes on.