Inherited an older and wonderfully smooth cast iron pan from a friend yesterday. She doesn't cook with cast iron anymore because her hands are crippled with arthritis. It needs a little TLC but is in great shape. She also gave me a nice solid trivet. Can't wait to put it all to use. Why do they make the handles on cast iron so short? Longer would be really nice for leverage and cooler.
I looked a little closer today. it has an 8 on the back and the letter "F" on the other side of bottom. It needs quite a bit of cleaning before it can be reseasoned. I'm working on a new dutch oven still trying to sand it smooth. That's a lot more work than i thought. Pics on that one not ready yet.
