Wednesday, March 21, 2012

Some of my cast iron.

The following is a Griswold #666 breakfast skillet.  Circa 1940.  I love this piece.  Although the bacon section is a bit small, the area where I'm making eggs is perfect for sandwiches!


I'm starting to acquire so much cast iron, I'm having to hang it up to make room in the cabinet's.


Here is a video for those who say that everything sticks to cast iron.  I'm making fried potatoes here.  Potatoes are notorious for sticking to skillets, no matter how much oil you use.  Other than having a properly seasoned skillet, the trick is to preheat your skillet (as always) and dry your potatoes off with a paper towel. It also seems to help if you add the oil to a preheated skillet and then add the dry potatoes to the oil right away.



 




Here is one of my grandfathers smaller skillets, it's marked only with a "T".  It's probably an unmarked Wagner.  Circa 1925 - 1960.









5 comments:

  1. The cast iron looks great! As does the wall...looks like that will hold your stash well. Yes, the bacon side is small, but doesn't that say something about out super-sized society these days?

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    1. Yes, it definitely is a testament to out-of-control portion sizes of today.

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  2. That was your sis by the way...how the eff do I sign in to post?

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  3. Oh, and the video didn't come through...

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  4. Mr. Corwin, I was hoping that you could help me identify a Cast Iron piece that I just bought. I've searched the net and can't find anything. The reason why I reaching out to you is because the skillet is marked with your last name. "CORWIN PATD 52223 NO 4" It appears to be an Egg Poacher. Any information you have would be greatly appreciated.
    Thanks, John

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