Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Yes, you can flip an egg off of cast iron...

I have two 20" skillets(caled frying pans in Canuckia). One is smooth and the other rough. I use the smooth for eggs and the rough for meat. Both are well seasoned but the eggs stick a bit in the rough. I have thought of grinding the second smooth but am too lazy and generally use a sawblade griddle if doing more eggs than the big fry pan holds.

That breakfast got me drooling. I usually do two sides of side pork into bacon but did not this year. It is hard to find good bacon up here.

Randy

Two questions Randy.
What are you calling a sawblade griddle?
What is good bacon to you? I have no complaints with any I've eaten in Ontario.

I had the same question, so I googled the term.

this thread came up as #1!

Perhaps just what it says. an old large saw blade used a a griddle. I have seen old disc blades used as an outdoor wok type cooker

The best bacon I found up there was many years ago there was a guy who ran 'LeTour's', grocery, bait, you name it, just north of the park in Marathon. I don't know where he got it, but I always stopped there to get a pound, or two, for the campsite. Smokey, spiced...