Cast Iron Cookware

LIBERTYCHICKEN

Well-Known Member
ilove mine, bitch to clean though

It must not be seasoned right , I can usualy clean mine out with running water alone

After you wash them out (dont use soap) give a light coat of oil/grease , I like ghee it's shelf stable at room temp. for a long time
 

LIBERTYCHICKEN

Well-Known Member
I pick them up at garage sales and second hand stores all the time for a dollor or so each - The old ones are so much better than the cheap pig iron their made out of today , and the casting is much heaver.

I just sand the hell out of them with a rotary wire brush and re-season , and their good as 1850 new
 

Singlemalt

Well-Known Member
Been cooking with cast iron since I left the parents home when mom gave 2 pans. Since then I've accumulated most of what the companies make. Even have a South African potjie pot
 

sunni

Administrator
Staff member
It must not be seasoned right , I can usualy clean mine out with running water alone

After you wash them out (dont use soap) give a light coat of oil/grease , I like ghee it's shelf stable at room temp. for a long time
no i dont mean like cleanign them i mean like theyre so heavy so if they arent placed properly on the drying rack you get broken wine glasses! :grin:
you didnt read the post down the page i take it
 

woody333333

Well-Known Member
gotta check the bottoms see if theyre Griswold............14 in Griswold w the lid is about 250 bucks give or take...
 
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