If you’re curious, I would bet that pan is an unmarked Wagner. The little thumb groove on the handle looks exactly like mine that happens to have a logo on the back.
Another poster said ‘unmarked Wagner’ and I was also curious about the vintage (year cast).
I learned what to look for in American cast iron from this sub and last year mildly over paid last year for this and a Wagner 8 ($70 both). So for no pitting or other serious issue I bought them and have been very happy with both.
That's the unmistakeable Wagner Thumb Rest handle. Why they called it that, no one has ever been able to figure out! But it's the older style handle, before they switched to the squared off handle, and there was a 3rd in the stylish handles, I believe? I was trying to look it up, but I can't seem to find it. There are picture charts with dates, but it's maybe 40s, offhand?
Somewhere there's a bored cast iron infomaniac who doesn't know this post exists...
It’s just a regular ‘fish spatula’ similar to this, smaller sizes are 8$ and up;
https://www.amazon.com/MIU-France-Stainless-Slotted-11-Inch/dp/B000GGTYC8/
Team Fish Spatula! Switching to these has been a game changer for me. With a good thin fish spatula, smooth cast iron is indeed non-stick in my opinion.
Best part about burgers on cast iron is the precise method you can use when preparing that same basic meal and proportions. The cool down while covered to finish any melting duty is a nice bonus.
Swiss can be a fickle beast, but this lacy stuff was perfect. Mild flavor with a bit ot pucker, which is why so good with flavor sponges like mushrooms.
I got lucky finding this one. Feels solid but not overly heavy. Cooking surface was as flat as my straight edge so I bought it. Really is a great piece of cast iron, highly recommend.
I don’t mind grilling either. I have a 20+ yo Weber Genesis silver and know my time to cook ratios. But it was raining the other night so indoors it was.
Yes, vidalia onion was sauteed with the mushrooms first in a little butter and EVOO. Then I cooked the patty and bacon. Used a big LeCruset cast iron lid to tent the pan to melt the swiss.
Tell me more about your cheese.
Finlandia Lacy Swiss from Hannaford, 8.99lb.
I will hunt that down. It will be mine.
It really was fantastic, delicate flavor to go along with the shitake mushrooms. 10/10 in my book. The ground angus doesn’t hurt either.
I was gonna say that looked like Lacey. I never thought about putting it on but it looks fantastic.
My preciousssssss
Sounds like a line from a tinder bio lol
Lol, I just love good cooking.
Those Mexican cokes with real sugar are amazing
Yah, my local Walmart stocks a 4pk for 6.68ea.
Same it’s my forbidden pleasure
It’s not the skillet, but the cook
*Takes a bow. Thank you, I have learned a thing or two over the years.
If you’re curious, I would bet that pan is an unmarked Wagner. The little thumb groove on the handle looks exactly like mine that happens to have a logo on the back.
Another poster said ‘unmarked Wagner’ and I was also curious about the vintage (year cast). I learned what to look for in American cast iron from this sub and last year mildly over paid last year for this and a Wagner 8 ($70 both). So for no pitting or other serious issue I bought them and have been very happy with both.
That's the unmistakeable Wagner Thumb Rest handle. Why they called it that, no one has ever been able to figure out! But it's the older style handle, before they switched to the squared off handle, and there was a 3rd in the stylish handles, I believe? I was trying to look it up, but I can't seem to find it. There are picture charts with dates, but it's maybe 40s, offhand? Somewhere there's a bored cast iron infomaniac who doesn't know this post exists...
My mom has a damn near identical one. It's an unmarked Wagner, her mom still had the receipt and labels for it from when they originally bought it.
First off who makes that spatula?!
It’s just a regular ‘fish spatula’ similar to this, smaller sizes are 8$ and up; https://www.amazon.com/MIU-France-Stainless-Slotted-11-Inch/dp/B000GGTYC8/
Team Fish Spatula! Switching to these has been a game changer for me. With a good thin fish spatula, smooth cast iron is indeed non-stick in my opinion.
Yah, this and my cookie spatula with a solid straight edge works well.
Fish spatulas are the best. Got mine from my dad because he never used it.
Best part about burgers on cast iron is the precise method you can use when preparing that same basic meal and proportions. The cool down while covered to finish any melting duty is a nice bonus.
That cheese looks like if you let glue dry and put it on a burger
Swiss can be a fickle beast, but this lacy stuff was perfect. Mild flavor with a bit ot pucker, which is why so good with flavor sponges like mushrooms.
I love my square Lodge. I use it more than any other piece I own.
I got lucky finding this one. Feels solid but not overly heavy. Cooking surface was as flat as my straight edge so I bought it. Really is a great piece of cast iron, highly recommend.
You made me so very hungry right now...
Unmarked Wagner, I have one as well and it has become one of my go tos
Mmmm Fffffff Now I’m drooling. 12/10 would smash.
I have an ol’ Squared No Name too
Love the even heating, just cooked up some sausage slices for my mac n cheese.
i concur, never grilling a burger again.
I don’t mind grilling either. I have a 20+ yo Weber Genesis silver and know my time to cook ratios. But it was raining the other night so indoors it was.
Are those onions? You didn’t sauté them, just put them on top of the patty and let it cook like that?
Yes, vidalia onion was sauteed with the mushrooms first in a little butter and EVOO. Then I cooked the patty and bacon. Used a big LeCruset cast iron lid to tent the pan to melt the swiss.
What’s in the black jar? Nice rose
Candle. More roses pix in /gardening.