SC - My Fedora

[CBlackwill@aol.com]

	I cooked all Pennsic on the Lodge cast iron when I ran the Cheshire Inn
(12 CASES of EGGS in less than 2 weeks).  Most of my stuff is the large
camp quality stuff-the kind they use at dude ranches & boy scout camps.  It
appears to be heavyer duty than the stuff for home cooking.  I also bought
most of it over 7 years ago so things could have changed.  Another place to
get cast iron cook ware is Dixe Gun Works.  Are you doing a lot of
Blackened dishes?   Are you maybe hurrying along cooling off the griddle by
dumping it in cold water-this would be a thing bad for any cast iron item.
Hej!
Olaf

- ----------
> From: CBlackwill at aol.com
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Period Butter churn (was Re: memories)
> Date: Tuesday, May 02, 2000 3:24 PM
> 
> In a message dated 5/2/00 9:18:43 AM Pacific Daylight Time, 
> sudnserv5 at netway.com writes:
> 
> > The Colonial Williamsburg collection used to have a small(gallon size)
> >  stoneware crock type churn they sold which was a replica of a late
16th
> >  early 17th century churn
> 
> Thanks for the info.  I'll check out the internet for a web address for 
> Colonial Williamsburg.  Also, I bought a Lodge griddle, which also
snapped 
> cleanly in half while cooking with it.  I do a lot of high heat cooking,
and 
> need something which can take the strain.  Do you have good experience
with 
> the Lodge Dutch Oven?  I'm not saying their quality is inferior, mind 
> you...just that I tend to need industrial strength.
>