Eighteenth Century Agrarian Business: collecting - cast iron pans
I bought my first cast-iron skillet as a fledgling baker in high school, looking for a proper vessel for making pineapple upside-down cake. It was actually a completely uneducated buy; I was at the late, lamented Lakewood Antiques Show, saw a wonderful, smooth 9" cast-iron skillet for $18, and talked them down to $12 (it was a Sunday, the last day of the show, after all). I didn't know anything about seasoning the pan, and I bought it in part because, frankly, I didn't know that new cast-iron pans were still manufactured. It's turned out to be well worth its $12 price, and sits permanently on top of our stove, stacked with a number of other cast-iron pans that could double as anti-burglary implements, if it ever came to that. There are several ways you can buy cast-iron: new and unseasoned, new and pre-seasoned by the manufacturer, used and in good shape, and used and in rusty, messy, rough shape. I prefer old Griswold and Wagner pans; if they're well used and well seasoned, they tend...
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