Here's a picture of one of the older ones...thanks, Nannie...I've been taking excellent care of it. Dates back to the Martin Stove & Range Company of Florence, Alabama. And believe it or not, there are folks all up and down the Net who dabble in Swapping & Meeting, and Showing & Telling all about their cast iron siblings. I just like to use mine.
And, I do agree with the Lodge people...there are three reasons why everyone should learn how to use an iron skillet and know how to make a really good cornbread:
- Cornbread is easy to make. Stir the batter up, pour into a skillet and bake.
- Cornbread is the best accompaniment to beans and greens for sopping up the "pot likker."
- Cornbread is an easy way to transform a simple meal into a rib sticking dinner.