
I am not going to gruber you this morning about cast iron. I am sure you have heard the new verb “gruber,” (as in: “to mendacious lie about major policy issues affecting all Americans because you have contempt for their intelligence,” and “an erroneous and inflated assumption of superiority and enlightenment totally in conflict with simple facts.”)
Rather, I will just lay out some key observations. I am not going to take action to ensure all Americans have cast iron, even if it is the right thing to do.
I got a case of serious skillet envy for the Black Dog Salvage concern out in Strasburg, VA, where my squadron buddy Bronco spotted the most amazing nested skillets ever at the Black Dog Salvage concern.
Strasburg is where the cursed I-66 interstate is born, and from which it sweeps majestically into the log-jam of the DC sprawl.
My pal Bronco and his lovely wife Lynn were out there prowling antique stores. I share the affliction- like I need any more junk. My garage at the farm already looks like a much more chaotic mini-version of the Strasburg Antique Mall.

Bronco knows my weakness for cast iron cookware, and he was tweaking me with phone-cam pictures about some of the treasures he observed.
A couple key points. I was going to do an exploration of some of the myths surrounding cast iron a while ago, but I will summarize a much longer appreciation of some common myths:
1. 1. These are not fragile things. You can use them as hammers if necessary.
2. 2. Cast iron is great about retaining heat- but it can have hot spots. Know your burner. It is your friend as much as the skillet.
3. 3. Don’t worry about chipping the seasoned finish. The residue is chemically annealed to the surface. If you scratch it, just re-season with a couple tablespoons of fresh extra virgin olive oil- or your favorite with a high burning point.
4. 4. Some claim that you should keep soap away from them. Point 2 above refers.
5. 5. I ignore that recommendation and re-season with each use with a small amount oil to dry the skillet and keep the seasoning fresh.
6. 6. Older cast iron is better because the casting techniques were more precise, but the new stuff from Lodge is just fine.
There. I feel better.

Skillets from different time periods can command significantly higher prices than modern ones. See point 6 above. These are collectible items so there are some runs of certain markings: the gold standard is the products of the Griswold company with the “slant logo” or “spider web” are more valuable due to their relative scarcity. If you want a good cooking Griswold buy a flat example that has “Erie, Pa.” stamped anywhere on the bottom and you cooking with gas.
(Heaven in Booth 21 at the SAM. Dutch ovens, skillets of all sizes, those cool cornbread muffin bakers and hard to find lids, a feature I find absolutely essential for slow cooking).
Note that some vintage cast-iron pieces (including some, but not all, Griswolds) have raised “heat rings” on the bottom. I’ve found that a certain size of heat ring just isn’t compatible with the burner grates on my gas stove, which are configured sort of like a ship’s wheel. When the pot is centered on the burner, the heat ring is balanced on the outermost points of the spokes, so the pot easily slips off the grate and sits at an angle.
That was the problem with a Griswold #12 that a friend had- I don’t know if the chicken fryer-model with the small handle opposite the big one all had them. I dunno. I will check the ones at the Strasburg Antique Mall when I get out there.

(Bronco claims to even have found some examples of the elusive and coveted Griswold Model #3 & #5).
Ann is the weekend Concierge at Big Pink. I stopped to check the mail yesterday and she smiled as she produced two slick magazines filled with hundreds of recipes for cast iron cooking. She is going to pass them along when she is done reviewing them. That, and a great recipe for one-inch pork chops that has been embargoed by the correspondent until I actually take it for a test-drive. I am going to swing by Croftburn Farms and pick some up and do and try it for dinner.
And maybe wander through the Minuteman Antiques Mall and see if there is a Griswold #12 hanging out there.
Copyright 2014 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303