On Fri, 26 Feb 2010 10:20:19 -0600, Omelet >
wrote:
>
> Lodges tend to have a MUCH rougher finish than Griswolds. There is all
> the difference in the world. There is another older brand that is
> popular on this list but I can't recall what it is at the moment. I
> think Barb Schaller (Melba) has one. I understand they are just as good
> as Griswolds.

I have "no names" that work just fine. Two are at least 80 years old
(how much older, I don't know), the rest are well over 30 years old.
Why people need names on their cast iron if they are not "collecting"
is beyond me. Mine have lasted a lifetime and beyond without having a
name branded on their hineys.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
>
> I have "no names" that work just fine. Two are at least 80 years old
> (how much older, I don't know), the rest are well over 30 years old.
> Why people need names on their cast iron if they are not "collecting"
> is beyond me. Mine have lasted a lifetime and beyond without having a
> name branded on their hineys.

Chuckle.

Felice

On 2/26/2010 1:16 PM, Felice wrote:
> > wrote in message
> ...
>>
>> I have "no names" that work just fine. Two are at least 80 years old
>> (how much older, I don't know), the rest are well over 30 years old.
>> Why people need names on their cast iron if they are not "collecting"
>> is beyond me. Mine have lasted a lifetime and beyond without having a
>> name branded on their hineys.
>
> Chuckle.

The only failure I've ever had with a cast iron pan was with a griddle
that caught fire and I tossed it in the snowbank outside--it cracked.

If you don't rust it or crack it the stuff's pretty much indestructible.

On Fri, 26 Feb 2010 09:51:06 -0800, sf > wrote:

>Why people need names on their cast iron if they are not "collecting"
>is beyond me. Mine have lasted a lifetime and beyond without having a
>name branded on their hineys.

You don't *need* the names -- they're just a quick indicator of quality,
particularly if you can't examine the goods before you buy.

-- Larry

In article >,
"Felice" > wrote:

> "sf" > wrote in message
> ...
> >
> > I have "no names" that work just fine. Two are at least 80 years old
> > (how much older, I don't know), the rest are well over 30 years old.
> > Why people need names on their cast iron if they are not "collecting"
> > is beyond me. Mine have lasted a lifetime and beyond without having a
> > name branded on their hineys.
>
> Chuckle.
>
> Felice

She is right... That square one that is pictured in some of my albums is
a no-name and it does indeed work just fine. It's very old and very
smooth, and I have a glass corning ware lid that fits it. I personally
do not care for Lodge simply because the finish is so rough as it makes
them hard to season to non-stick.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On 2/26/2010 3:43 PM, pltrgyst wrote:
> On Fri, 26 Feb 2010 15:13:39 -0500, "J. > wrote:
>
>> The only failure I've ever had with a cast iron pan was with a griddle
>> that caught fire and I tossed it in the snowbank outside--it cracked.
>>
>> If you don't rust it or crack it the stuff's pretty much indestructible.
>
> I've had two broken in shipping from NYC to Washington DC. They can be more
> fragile than you think, particularly at the junction of handle and body.

Well, that comes under the heading of "crack it". Cast iron is
brittle--it doesn't bend, it breaks.