This definitive, encyclopedic guide details durable cast-iron antiques, including griddles, Dutch ovens, coffee grinders and roasters, trivets, molds, broilers, teapots, and much more.
This book continues where **The Book of Griswold & Wagner ended-- illustrating hundreds of items not included in the previous book.
Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself.
463 photos of Griswold muffin pan designs and computer graphics depicting 226 pan variations are among the pertinent details necessary to identify Griswold pans.
Collectors Guide to Wagner Ware and Other Companies: With Prices
It is the first book to document cast iron pots, skillets, spiders, pans, kettles, teakettles, Dutch ovens, and mortars, plus several items in brass, from the seventeenth through nineteenth centuries, spanning the years 1645 to 1900.
Collects one hundred recipes for appetizers; snacks; vegetables; poultry, meat, and seafood dishes; and desserts using cast-iron cookware, which is known for its versatility and ability to hold heat evenly.
Indeed, for those who hope to understand—and, finally, to forestall—the moment when language and violence are inexorably drawn together, this book demands attention.
In this book I discuss the purchasing and restoration of cast iron. I will take you on a journey of finding, buying, restoring, and caring for your finds and purchases.
Here are just a few: *Chicken Pot Pie *Skillet S'mores *Ratatouille *One-Pot Mac-and-Cheese *Stuffed Tomatoes *Giant Chocolate Chip Cookie *Crab Cakes *Cinnamon Buns *Corned Beef Hash *Beef Stroganoff *Strawberry Rhubarb Pie *Irish Soda ...