We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
There's a lot of hoopla in this thread. Sorry I don't have pictures but my collection includes Griswold #9 Dutch oven, griddle, muffin pan, 8 skillet, 3 skillet, Wagner 6 and 8 skillets, emril big hunker skillet, and a griswold forgery of the wheat stick pan. And a couple le crueset enameled pieces.
All my ware is used heavily in 90% of our cooks. Rarely use our allclad set these days. Cleaning is simple: wipe with a paper towel and put back most of the time, scrape or scrub with wooden spatula or course side of sponge and wipe and store other times, or maybe wash with water and dry on stove and coat with oil.
I don't bother trying to get carbonized stuff off anymore since the next cook cleans up the last cook. Just keep using it and you'll spend less time cleaning it.
I was happy to have sold my plate setter and get the AR. No more fiddling with a hot piece of ceramic. Now I lift the whole rig in and out and since the handles are thin there's barely any heat transfer through my pair of gloves that the platesetter was eating through.