I just got this very small no. 3 Wagner cast iron skillet, it is/was heavily used but well taken care of, though it's silver in color? I thought that when used it blackens more and more? It was well seasoned so much so that with a light coat of oil, even eggs weren't sticking.
I can def tell the difference in cast irons now.
Wagner great and the best?
Lodge is good
Cracker barrels? well hope I don't offend but also haven't used them much and only own this one and only wagner so basing my post on that one pan.
I've only read most of this page, "How To: Cast Iron Skillet Non-Stick and Lasts a Lifetime", but it seems to be the best read I've come across on cast iron. http://www.richsoil.com/cast-iron.jsp
Getting back to traditional, good ol' cooking.
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