Greetings!

[BOWester]

Hi,

I'm an avid collector of Arts and Crafts period items; Stickley's, Roycroft and Limberts and all that good stuff. This puts me in close proximity with temptations to other collectables. I have gone into crockware, pottery, copperware and cast iron. CI is challenging as I'm a bit over the map. I've a few nice pieces of Griswold, a Wagner and a great BSR dutch oven. Last weekend I found an Erie 9 that is just an amazing piece. I got it and a very clean Griswold 3 for 100 bucks. As an avid cook these pieces get put to work in short order. I'm confounded on a couple of things, good seasoning requires regular usage so what does one do when they have two great #8's (Wagner and Griswold)? And this stuff is big and heavy, how do you store it? Do you keep a couple of skillets in the kitchen and keep the dutch ovens and overflow in the garage?

Hoping to gain knowledge and share some on occasion if I have it to share.

Best Regards,
Brian

 

[SpurgeonH]

Welcome, Brian! I'm no expert and I look forward to everybody's answers to your questions.

1. I don't think seasoning really goes away. So, usage doesn't have to be particularly "regular". That being said, I take turns frying my bacon in about four different skillets.

2. I have several skillets stacked on top of each other in the cabinet above our stove. I have a layer of paper between each of them. Not sure this the best way to do it. My chicken fryer sits behind the stack of skillets. I have three griddles and a couple of cornstick pans that stand on their side on a shelf in the cabinet above the skillets. (it's a deep and tall cabinet.) I have a Dutch oven-sized pot (no lid) and a BSR fish fryer residing in a chest in the corner of our breakfast room. My Lodge Sportsman's grill is the only piece I leave in the garage.