Ya know, I stumbled on this place looking for info on restoring and reseasoning my existing cast iron pans, that's all. They look great, cooking is great, and I now know how old and what kind most of them are.
Except....I'd really like a #3 that doesn't have a big rough spot with lots of pitting right in the middle of the cooking surface, it's just the right size for 2 eggs but they will always stick. And since I have a #6, a #8 and a #12, maybe I should get a #10 just to fill in the gap. And why did I never know of the existence of corn stick pans? I love cornbread!
See what you've done? I'm gonna have to get more cast iron! I'm vowing to stick to identifiable older Wagner pans just to keep from buying too much, unless a really nice Griswold falls into my lap...<sigh>
Kathy
Except....I'd really like a #3 that doesn't have a big rough spot with lots of pitting right in the middle of the cooking surface, it's just the right size for 2 eggs but they will always stick. And since I have a #6, a #8 and a #12, maybe I should get a #10 just to fill in the gap. And why did I never know of the existence of corn stick pans? I love cornbread!
See what you've done? I'm gonna have to get more cast iron! I'm vowing to stick to identifiable older Wagner pans just to keep from buying too much, unless a really nice Griswold falls into my lap...<sigh>
Kathy