SteveB In case your not motivated enough here's some more pics. First pic it's cooking, next pics are when the roast is done 3 hours later. Slurp. Hope these pics come through.
Seriously Mudkat . Like I need more motivation to feed my MCS. It's a good thing I have 2 dogs to keep me company in my little shed. Hahaha. Well that and the beer fridge. LOL.
I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
Love cast iron, I have quite a few pieces but no where as many as you. my favorite is a highly polished (to a shine)piece I inherited from my grandmother. I need some more dutch ovens especially the camp versions.
Here is an updated picture of my collection. I only collect Iron that has been Cast in the US. However, I would buy some Canadian casting as well, but I focus on American castings. In the first picture, hanging on the left, top rack are most of my Griswold Skillets. (#9, #8, #7, #6, #5, #3) This is my favorite part of my collection. These are a mix of slant-logo and large-block-logo Griswolds. So while not REALLY a true set when finished, that is my goal right now. I don't think I will ever part with these pans.
In the back row are duplicates as well as some vintage BSR, Lodge and Wagners. (I still don't have any Piqua!) On the right is my Finex collection. The #12 is too large to hang so it sits up top! Below the #12, I have some Griswold Griddles, a Griswold Colonial Skillet and my Lodge BBQ Skillets. These babies are work horses. They have spent many hours on top of the KBQ fire box. Lodge still makes a solid product!
The second rack is where I store my Hibachi, my monster Lodge 17" skillet, some dutch ovens, my ONLY Griswold Waffle maker, The KBQ control box, the Joule and a few other miscellaneous items.
Sweet Lookin' CI, Brother!!!!
Where are ya' sourcin' yer shelves, an' round SS hooks? I have seen scads of shelves on Amazon Prime, they vary widely in price, an', undoubtedly, quality.
Th' SS hooks I see are mostly made from flat stock...
I need to get my CI organized thusly...
Then, shoot some pics!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Between you soon to be in a position of putting on an addition to house your CI & CandySueQ having to get a barn for her cookers, what else do we have out there?
Spinaker Just a couple of finds that need to go to the electrolysis bath to get ready to use. Both of these are Wagners but do not know how old they are and not quite sure what a D Gem pan was for unless for small corn bread or tea cakes. Will post more pics when I get cleaned up and seasoned.
Richard P Dang dang nice stuff. The pan, using the "Stylized" logo was toward the end of Wagner's run. The Gem pan, or muffin pan is a style "D". (12 horizontal, semi-cylindrical cups, arranged 6-6 (N.E.S. New England Style)) DANG nice find!
Looking for some help, Spinaker, or really anyone. Your post got me to thinking the expertise is a post away. I've got a Lodge skillet I took up north this winter to a rental sleeper house for ice fishing. The propane in the cook top ran pretty dirty and there's a lot of oily soot on it now. Ideas on how to clean it up?
E-BATH!! Or just hit it with hot soapy water. It wont kill your pan. Seasoning isn't removed with light dish soap. Just don't use any that is caustic. (for your hands too!) But the E-bath will absolutely get you back to square.
First pic it's cooking, next pics are when the roast is done 3 hours later. Slurp. Hope these pics come through.
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