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Of my enameled skillets, I like my 30 centimeter Descoware skillet with the removable wood handles. I like not needing hot pads by using the wood handles. I can take the handle off while using the skillet in the oven or on the stove. The angle of the wood handle and the length of the handle help manage a heavy, full skillet of food. They also have a raised heat ring on the bottom. I like raised heat rings on pans. Descoware went out of business back in the 70’s, so obviously it was used.

Everything in my cast iron collection was bought used - I don’t have a single thing I bought new.

Of my bare cast iron skillets, I have a #8 Wagner Ware with a raised heat ring that is my go to. Again, I like raised heat rings.

I like enameled Dutch ovens in the kitchen, bare cast iron when cooking outside on the BBQ or fire pit. I do use the enameled stuff on my outdoor cook stove however.

My wife’s all time favorite of our collection is our Le Creuset 3.5 quart braiser. It’s all she uses. For about everything.

Never much liked much of the Lodge skillets unless it’s the older cast iron. The older stuff had smoother interiors and feel lighter.

I like the older Le Creuset pots with the hollow handles when using on the stovetop. Fit my hand better and a bit cooler.

Of my entire collection, the majority of it is over 50 years old. Some of it is about 70-100 years old. Took me years to gather my collection.

Besides being expensive, it is even difficult to find used cast iron cookware now - it has been “discovered.”

I don’t seem to use my deeper chicken fryer type bare or enameled skillets much.

I find the smaller skillets not very friendly to use either. I typically only use #8’s or larger.

I find I use my #12 Griswold griddle quite a bit instead of skillets. The griddle, with no skillet pan sides, is handy to use. I also have a large rectangular Griswold griddle, but it is so large on the stovetop, it takes several burners to use it. Not very usable now that I don’t cook for a larger family anymore.

I like the interior with the glazed grey enamel of older Le Creuset skillets as opposed to the black they make nowadays. The older Descoware and Le Creuset skillet interiors are smoother than what Le Creuset makes nowadays.

Sorry if my response is somewhat rambling.

tag

My grandmother's arc'd Wagner. Bottom is pitted but the interior in great shape.

No amount of money could make me part with it.

old pic...getting some stew going...

Oh hell ya.. open fire outside, is the best way to cook. 👍

Hell yeah, thats the best!

My wife had this when we married, have no clue who made it or how old it is. She did get a bunch of other CI from her grandmother thats nice. I should research it to see what she has. We use it often.

Its rusty but not deeply pitted best I can tell.

this batch was on a thanksgiving day for the heck of it, and the guests arrived to see it going...started out with bacon, included bear and venison...the bear meat was most preferred, especially by the kids, none had ever had game meat before.

Oh hell yes, nice piece. 👍

Some help if possible. Not critical, as it matters not to me in the long run, it fits my skillet which is why I picked it up for free. I saw it leaning against a wall, all rusty, in his shop, at a friend's place when he lived in MT. I asked about it and he said I could have it. What was I to do?

Can anyone ID the maker of this lid? Fits a 10" (??) skillet perfectly. No ID marks, just a distinctive handle.



close up of handle:



Dimpled on the inside:



It works great with the lodge skillet, no reason for me to ever get rid of it. Actually fits those round griddles I cook pancakes on and I've use it if cooking something on them that might spatter.

Cool!!!!

All this talk about cast iron got me started looking again. Finally won a couple bids.

Brown truck eagle just landed and dropped a Griswold flat bottom #5 and a #8 with smoke ring. The flat bottom will be a new thing. All my others have a smoke ring.

I have one that looks the same, fits the same. Came on a dutch oven from Menards about 20 years ago.

Looks like the Lodge DO lid like I have. Perhaps another maker though.

Those are in great shape, Greg.

What is the purpose of the ring? Functional or decorative? Or just an artifact of a particular casting process?

ib, here's a summary on the smoke / heat ring.

Cast iron pans were originally designed to fit on top of wood stoves. Heat rings around the pan’s rim were meant to raise the cookware so it didn’t directly touch the stovetop. Cast iron with heat rings is vintage because it was made with wood stoves in mind.

nice pans, that's for sure...looks like they are ready to start cooking

Thanks.

They are. I'll wipe them out first and oil them.

I don't even know how many auctions I lost before I won these 2 last week.

yup hit or miss...been trying to score a stand for my stoves, they're all way high...but one did wander home for 25 bucks...got lucky