I also have the second edition, which goes back to around 2000 and it's funny how the prices have changed. The information is still the same so if you found one in a used book store I would buy it! I think the newest edition is like 2012 or 13.
The Cast Iron Collector: Information for The Vintage Cookware Enthusiast Here's a "great link" TD for some quick reference, I'd like to know what this man forgot!!!
That is a lot of iron... New Hampshire needs a cast iron museum. Small log cabin, cook stove and a bazillion pans.
That's my goal some day! Don't think I'd do well with the museum, Cause I gotta find a place to put up my "most hated items" that someone want's to ban.... I also have a lot of them too...
Yes!!! Some though are shiny , others are "very old" some are made of stainless, some are brass, some are Russian, Japanese, yugoslavian, German, Chinese, Turkish, Italian, Belgian, Spanish, Argentianian, Mexican, but mostly "AMERICAN"! Not sure what else? Been a while I looked at some of them too...
So WeldrDave, I made the chicken dish in the #8 fryer yesterday. I added fresh sliced mushrooms, extra cream, dutch noodles and a handful of cheddar jack cheese at the end. It was fantastic. It cooked so well in the pan, and the tall sides were great. Nothing stuck to the pan.
I picked this one up a few weeks ago and just got to cleaning last night. It cleaned up well and Im very eager to use it.
Test run of chicken pub pies in the popover pan. These will be for ice fishing this winter. They had a little bubble over, so they may stick a bit. I'll cool them on the back porch and pick them out later.
The #8 deep fryer continues to amaze me. I pan fried Salisbury steaks until almost cooked. I removed them and made beef gravy and added dutch noodles. I put the meat back in until it cooked through and the gravy thickened. Perfect browning of the meat and no sticking at all.
