Post a pic that makes you LOL

[Cape Byron]

 

[jqavins]

View attachment 644089

 

[dr wogz]

Okay, I had forgotten his name was Stanley... Makes sense now.

Also makes sense that you'd have to explain it to Leafs fans!!!

not a leafs fan.. Montreal, remember!!


actually, don't really care for hockey..

 

[Fishhead]

actually, don't really care for hockey..

This.
Dad was big into the local hockey scene when he was in college. He took my brother and I to Cincinnati Stingers games. Dave got it. I didn't. The interest passed on to my son, so I gave him all of my Stingers stuff and Dad's Mohawk and NHL stuff. I enjoyed playing it, mostly for the fights. ;-)

 

[kuririn]

 

[brockrwood]

 

[brockrwood]

 

[brockrwood]

 

[DAllen]

 

[kuririn]

 

[kuririn]

 

[Cape Byron]

 

[dr wogz]

 

[Art Upton]

View attachment 644195

Well, in "Lake Placid" the movie, Betty White was doing that as part of the plot.

 

[boatgeek]

View attachment 644278

What a terrible thing to do to cast iron. Even if it only a Lodge and not a manifestly superior item like an old Griswold.

 

[jqavins]

If it's got too much crud to get off without brutal scrubbing, you might as well run it through the self-clean cycle then start the seasoning over from scratch. I've had to do that to my grill grates. (But that pan doesn't look so bad.)

 

[NateB]

 

[Knundrm]

 

[boatgeek]

If it's got too much crud to get off without brutal scrubbing, you might as well run it through the self-clean cycle then start the seasoning over from scratch. I've had to do that to my grill grates. (But that pan doesn't look so bad.)

I was more thinking of what would happen when those soda cans blew open and spread acidic gunk all over the inside of the oven and its contents.

 

[MClark]

 

[tsmmiller]

What a terrible thing to do to cast iron. Even if it only a Lodge and not a manifestly superior item like an old Griswold.

Another non fan of Lodge? I figured I was the only one. I don’t recall the brand my cast iron is, no marking of any kind on any of them. I purchased all three of my skillets, a 6, 10 and 13 inch from Kopple’s Browseville, in Boise when I was 14. 50 years ago and I am still using all three on a regular basis.
Looking for a nice cast iron griddle to add the my grill, all I can find local are Lodge, and I’m not impressed with those.

 

[boatgeek]

Another non fan of Lodge? I figured I was the only one. I don’t recall the brand my cast iron is, no marking of any kind on any of them. I purchased all three of my skillets, a 6, 10 and 13 inch from Kopple’s Browseville, in Boise when I was 14. 50 years ago and I am still using all three on a regular basis.
Looking for a nice cast iron griddle to add the my grill, all I can find local are Lodge, and I’m not impressed with those.

Lodge is ... fine. My daughter has a theory that the advent of aluminum and stainless steel pans in the 40's-70's meant that a lot of cast iron knowledge and technology got lost. So you have thick, heavy pans with a pebbled surface where earlier days had relatively lighter pans with a smooth surface. Our best cast iron pan dates from circa 1890 and is in weekly-or-more use. We also use a smaller one for fried eggs close to daily. It most likely came over from Ohio with my wife's great-grandparents when they homesteaded in Oregon and then NW Washington. A few months ago, my wife was looking at a Cooks Illustrated article about the 7 different skillets you really need in the kitchen and concluded that the cast iron was the ideal tool for 4-5 of them.

Fundamentally, you shouldn't need an auxiliary handle on a 12" pan. These folks are making new stock that's like the old Griswolds, if you can afford nearly $200 for a pan. That said, it should last several lifetimes if cared for well.

Lodge pans are good for one thing though--they are a better murder weapon than a Griswold. The extra weight helps, as does the sharp-cornered auxiliary handle.

 

[tsmmiller]

Lodge is ... fine. My daughter has a theory that the advent of aluminum and stainless steel pans in the 40's-70's meant that a lot of cast iron knowledge and technology got lost. So you have thick, heavy pans with a pebbled surface where earlier days had relatively lighter pans with a smooth surface. Our best cast iron pan dates from circa 1890 and is in weekly-or-more use. We also use a smaller one for fried eggs close to daily. It most likely came over from Ohio with my wife's great-grandparents when they homesteaded in Oregon and then NW Washington. A few months ago, my wife was looking at a Cooks Illustrated article about the 7 different skillets you really need in the kitchen and concluded that the cast iron was the ideal tool for 4-5 of them.

Fundamentally, you shouldn't need an auxiliary handle on a 12" pan. These folks are making new stock that's like the old Griswolds, if you can afford nearly $200 for a pan. That said, it should last several lifetimes if cared for well.

Lodge pans are good for one thing though--they are a better murder weapon than a Griswold. The extra weight helps, as does the sharp-cornered auxiliary handle.

That pebbled surface is what I so dislike. All mine are smooth surfaces, and heavy for the Mrs, she doesn’t like them.
As I mentioned, I’ve been using mine since I was 14. My son will take them and probably pass them down to his kids.

 

[Knundrm]