Vintage Wagner Cast Iron Skillet

“An old cast iron skillet is always a good find, even if it’s in need of some TLC. The workhorse of the kitchen, a great example of something that’s better old than new. The walls are actually thinner, lighter overall and well seasoned if you’re lucky. 🍳 this is my favorite vintage pan that I purchased at Scott’s in Atlamta from the best cast iron vendor, a Wapak”

“This is the most used pan in my house. It is crusty as shit on the outside, naturally non-stick on the inside. Use on the stove, in the oven and to whack a burglar on the head. They have been making them the same way for 500 years. Nice and cheap so maybe not any crying in this case, but you will never have to replace it.”

“They make a damn good pan, and cooking in iron as much as possible has made my vegetarian iron levels that of a red meat eater. I just re-oil with Algae oil after each clean and the seasoning has maintained beautifully. I prefer the ones without the extra handle for spacing on my electric stove, but they are useful when using as a baking sheet in the oven.”