[SeanD]

I use a foreign made "Classic" skillet, probably a #8. The only reason I use it is because it works percectly, and I got it on a trip to Eastern Kentucky, from an old farmer, out of his barn. I know its not a good pan, but it has so many knife marks in the seasoning from cutting cornbread, I didn't even strip it bare. I just cleaned it good, seasoned it myself, and have been using it since. He sold it to me for $1.