Baked Apples?

[Molalla1]

My Mom used to fix fried apples. I loved them; but it's been a looooong time!

Mom's Fried Apples Recipe | Taste of Home

I hear ya 2Lane . . .

 

[goeduck]

Not Dutch oven, but here is something for you to check out:

Butter Pat Industries | Butter Pat Industries Polished Cast Iron Cookware

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

 

[om21braz]

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

 

[goeduck]

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

You can find Griswolds on eBay, but you have to be very careful and make sure they have close up, detail pictures. Make sure they are not spinners (warped bottoms), etc.

Looking at the Butter Pat site, they are priced at (or less than) what you would pay for a top condition Griswold.

 

[Sawyer Rob]

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

"Fields" is another newly made, very smooth brand CI skillet, and there a couple others too.

Griswold isn't the only smooth high quality CI, they just have the most recognizable name. Wagoner is another, I have a ton of CI in many brands, and many lessor known brands that are just as good as Griswold. I even have two that say "made in Korea" on the bottom, that are thin and just as smooth and just as anti stick as the high priced old American CI.

SR

 

[goeduck]

I have a lot of Wagner, they are just as smooth as Griswold but generally heavier. Also, many of the Wagner pieces are spinners with slightly warped bottoms. Just not the same quality. That is okay on an induction cooktop or gas, but not so good on a ceramic electric cooktop which really needs direct contact with the heat. Induction can bridge a gap and of course gas does.

 

[om21braz]

I have a lot of Wagner, they are just as smooth as Griswold but generally heavier. Also, many of the Wagner pieces are spinners with slightly warped bottoms. Just not the same quality. That is okay on an induction cooktop or gas, but not so good on a ceramic electric cooktop which really needs direct contact with the heat. Induction can bridge a gap and of course gas does.

Maybe I need to go gas so I won't have to be picky about having a flat bottom pan LOL!

 

[gsganzer]

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad). Seems like you could use a combination of rubbing compounds to get it to the smoothness you'd like, before seasoning it.

 

[Sawyer Rob]

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad).

People do it all the time...

SR

 

[goeduck]

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad). Seems like you could use a combination of rubbing compounds to get it to the smoothness you'd like, before seasoning it.

Oh, I am sure you can and get a GREAT cooking surface. The downside would be that you still have a heavy skillet due to the thicker sidewalls etc. That said, I would still use it (or any Korean or Japanese, etc. CI skillet) over any non stick pan out there. I like old school and CI has been shown to be superior in many ways to other pans.