Cast Iron cooking pans

[Mortblanc]

Got 4 dutch ovens, the kind with the lipped lid and three stubby legs for using on the hearth. Three are 10" and one is 16".

I have lost count of the cast iron skillets around here. Most are the old ones with makers long gone, Wanger and Griswald. Big ones and little ones.

I have two cast iron stew pots that many mistakenly refer too as "dutch ovens". They aren't, they are cast iron stew pots.

I also have a round bottom pot that has legs for use over coals. Holds two or three liters.

I use my round, flat, stove top griddles a lot. I have one 8" and another 10". They are good for frying eggs and things that do not flow about and need a quick flip to cook both sides. With no lip around the top you can get in there and do your job properly.

I come from a long line of cast iron cooks. Most of my people would not have allowed a sheet metal or aluminum fry pan near their stove. Same with teflon.