My old #9 Griswold skillet saw more of its life over a iron stove eye, as evidenced by the center erosion…. It’s often used today for stove and oven use where a larger skillet is needed…
Today I was out of biscuits and wanted to spread them out a little…
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I love me a good cast iron skillet. I’m sad not to have any ones with history, but I guess if I get to stick around for another 40 or 50’ years, then the one I have will have ’history’ and some good scars.
I use my #9 Erie daily. Just cooked some venison chunks with a little onions. Sorry the pic is after I ette the meal & what ya see is the lefty’s fer tomorrow.
Nice 9 right there.
My only “Erie” skillet is a 7 and I don’t know the possession history for it.
It’s fire pitted in the center as a lot of the old skillets are that felt the flame.
Years ago, when we realized we didn’t know the chain of custody for Mama’s CI, it was too late for her to tell us.
Even today, when we show her a skillet, she can tell us what she cooked in it but doesn’t remember where they originated.
The Erie came to me from my wife who got it from her grandmother. It is in the primo condition because my wife’s dad worked in a foundry & when they got to funky he would sand blast em. I also have a Griswold Erie in the same condition. This one being older, pre-Griz/Erie merger.
A BSR is my daily driver on the range top, and a Wagner in the oven. I have lots of others, including gem corn stick pans, and even a pot with a wooden handle, but those two get the most use. One from grandparents on each side of the family tree.
One of these days, I need to look through Mom’s stack in her pantry…. There could be some Atlanta Stove Works and Birmingham Stove and Range pieces that should be resurrected…
It’s been a long time since she stopped lifting heavy cookware and we haven’t sorted them in a long time…. She got down to a fried chicken skillet and two sizes for cornbread over 30 years ago…
Sadly, as a boy, I remember her father frying chicken in a big black skillet… but I don’t know which one…
Last edited by Washblue; January 5, 2023, 02:22 AM.
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