SC - RE: [Pearls] Viking Exhibit

[Terry L. Neill]

Yes, the cold water thing is VERY bad...one of our camp mates managed to crack my
old, very-well-seasoned iron frying pan that way.

Kiri

Jim Revells wrote:

>         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.
> >
>
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