(via) Where do cast iron pans go when they die? That’s a trick question, of course. Cast iron pans don’t die. But if they did, I imagine their heaven would look something like the Brimfield Antique Show in western Massachusetts.
“Held three times a year in Brimfield, Massachusetts, this is one of the biggest outdoor antique flea markets in the entire country, and possibly the world. This show lasts for a week, and at its peak it has an attendance of close to fifty thousand visitors. There are over a thousand vendors, selling every possible vintage item you can imagine. And that includes a lot of vintage cast iron.”
Part of the appeal of hunting vintage cast iron is the restoration and seasoning process. It makes the pan all yours, forgiving the sins and forgetting the successes of past owners. For my part, my favourite piece is a Poler sandwich press, which I stick in the coals of campfires to make grilled Reubens and such. The heat distribution is reliable and the logo gets branded into the toasted bread, which is kind of cool. My daily driver, however, is Lodge’s standard 10″ skillet, which I employ for most proteins, especially steaks.
Do you use cast iron? What’s your favourite piece and what do you use it for the most?