SC - Period Butter churn (was Re: memories)
Jim Revells
sudnserv5 at netway.com
Tue May 2 12:55:19 PDT 2000
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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