Cast Iron!

I have an inexpliccable love and fascination for old tools and cookware. Among the items I drool over on the internet are axes, knives, wooden bowls and indeed: cast iron cookware. Now I have been wanting a skillet for quite a while, and was very excited when I found a crusty and rusty poor old griswold skillet in a local recycling-store. It was grossly covered with layers of burnt oil and unspeakable things, but I wanted to restore it to its former glory. After a few days of soaking in a strong lye-solution, and some hours of scrubbing with steel wool, I had the pan back to bare steel and I could see all the marks on it. A griswold #9 710e pattern skillet, produced roughly 80 years ago. I seasoned it with some layers of rapeseed oil that formed a lovely black glossy nonstick protective layer on it, and have cooked a few loads of bacon and eggs in it since. A wonderful pan that can last three more lifetimes! We will cook a lot of glorious foor in this baby.

The seasoning on the cookingsurface came out of the oven a bit blotchy, but glassy smooth and nicely nonstick. After a few rounds of cooking breakfast in it, the inside is more uniformly black.