For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
When I complained that I couldn’t use an iron skillet because I have a smooth-top stove, my friend Linda assured me that a smooth-bottomed vintage Wagner or Griswold skillet that sits flat would fit the bill.
She suggested I watch for one on Ebay, but cautioned me to avoid the ones with heat rings, because they might be more likely to scratch. But more than anything: make sure it sits flat.
For years I thought what a good idea to invest in one of those brands, but they don’t run cheap anymore. If you spot one at a secondhand store, grab it. Even if it looks a little grungy, you can clean it up and season it yourself.
They came already seasoned, but regular use has enhanced their nonstick qualities.
At first I thought the small one would be too small. But I use it almost every day.
The large one works perfectly for anything the small one can’t handle.
I looked at Griswolds, but they’re expensive. I ended up settling for Wagner Ware. I don’t think mine are that old, but these seasoned iron skillets are workhorses and, as I already mentioned, provide a naturally nonstick surface for cooking.
And they both do so without scratching the stove’s smooth top, because I made sure these had no heat rings and they sit flat.
What about you? Do you use iron pans and skillets, stainless steel, glass, ceramic, or Teflon?
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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