Quote:
Originally Posted by Fire Me Boy!
Grandmas are pretty awesome. My best cast iron came from her when she passed.
Enameled or no? If it's not enameled, you'll want to be careful what you put in there for a long time. Anything acidic over more than 30 minutes or so will start to leach iron and taste funny. If it's enameled, you're good to go for whatever.
The 8-inch pan is a little small for most jobs, but it's good for a ton of things, especially smaller jobs like bacon or a couple hamburgers or chicken thighs. Try cornbread in it sometime.
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Thanks for the info and link!