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The top photo (and one below) show off how great the pan looks after 5 cycles.I kept going to 7 and then decided it was time to test the pan. Barnes told me I had to use a bacon test to verify my seasoning.There is plenty of debate about the safety of this practice but I decided it was fine.
RELATED: Mary and Vincent Price's incredible recipe book Antique cast iron was thinner than todays form factor.
In the late 19th century through early 20th century, there were many manufacturers of high quality cast iron cookware.
Cast iron was affordable, cooked really well, and is virtually indestructible if treated with common sense care.
Today's stuff is thick and the cooking surfaces are pebbly.
This finish is great for my wok and dutch ovens, but it takes a lot of seasoning to make a frying pan pancake-friendly.