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plonqTangentially-related, I made bacon, eggs and cheddar biscuits for breakfast this morning (pictured).
We have a couple of cast-iron pans that I keep forgetting to use, which is a shame because they are always a delight to cook with. I purchased the smaller of the two at a nearby hardware co-op shortly before the start of the pandemic, but the bigger one is a bit of a mystery.
We picked up the second-hand twelve-inch pan at a thrift shop more years ago than either of us care to remember. It looked like it had never been used, and they were selling it for a couple of bucks, so I tossed it into the cart.
The interesting thing about this pan is that it has no markings on it as to where it was made, nor who manufactured it. The underside of the pan has a plain, Canadian-style maple leaf embossed on it, and the handle has the the raised number "12" on it. Other than some protruding bumps to facilitate handling, there are no other markings.
It works great. I just wish I would remember to use it more often.
We have a couple of cast-iron pans that I keep forgetting to use, which is a shame because they are always a delight to cook with. I purchased the smaller of the two at a nearby hardware co-op shortly before the start of the pandemic, but the bigger one is a bit of a mystery.
We picked up the second-hand twelve-inch pan at a thrift shop more years ago than either of us care to remember. It looked like it had never been used, and they were selling it for a couple of bucks, so I tossed it into the cart.
The interesting thing about this pan is that it has no markings on it as to where it was made, nor who manufactured it. The underside of the pan has a plain, Canadian-style maple leaf embossed on it, and the handle has the the raised number "12" on it. Other than some protruding bumps to facilitate handling, there are no other markings.
It works great. I just wish I would remember to use it more often.
