Hello from Buffalo NY

[E Snyder]

Hello,

I'd like to say hello to all the members of this forum. What a great place! I started changing over all the cookware in my kitchen a few years ago, replacing all of my non-stick/aluminum cookware (which is heirloom, lifetime cookware if you're a mouse, or fruit fly) with modern lodge cast iron cookware and some French enameled pans/pots. I've collected quite a bit of the modern lodge cookware over the last few years (honestly I love the stuff). But recently I came across an old griswold skillet at a flea market. Looking at the interior, I was blown away by the smooth interior, even though it was crusty and nasty on the outside. I bought the skillet, brought it home and did a quick search on the internet on how to restore old cast iron, bringing me to this site. Based on info here I had a e-tank setup within a day and had that griswold looking like new. I've since picked up some BSRs and Wagners. They're all great. Fun to restore too. I've had family commenting on how nice my antique pans are, needless to say I've been purchasing more crusty old relics to clean up and turn into gifts for family.

Thanks for providing all of the great content here, I'm really enjoying a new hobby!

Erik

 

[Romunda Murphy]

Welcome to this group ,,, I've found over the years that food cooked in other material doesn't taste the same as well as I can't cook with the other stuff ,, it burns on so badly it's inedible ,, I grew up with my mum using an teaching me to use an keep up cast iron. When I set up housekeeping (moved on my own) she gave me three of her pans, two of which were given to her when she was working in a hospital after high school.