Just thought I would say hey,and thanks for another outlet to exchange ideas and info,pertaining to the heritage of cooking with history.I know nothing other than using cast iron,and some of my fondest memories are of fall butchering and rendering lard standing around a large cast kettle and using a cast lard press while snacking on fresh pressed "crackins".I have numerous projects going that I will be sharing along the way,as I am always acquiring more pieces to add to my family collection.Thanks again for the acceptance into a group of like minds.
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Cast in Iron from SWMO
- Thread starter Greg M
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