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Old 07-19-2008, 09:40 PM   #31
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Ooh, cast iron loaf pan. That would be nice. My cornbread always comes out yummy, thanks to the cast iron skillet.
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Old 07-19-2008, 11:16 PM   #32
Working the Gusset
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Originally Posted by cheesiesmom
Well, my dears, I have you all beat. I've been cooking on my Farberware for 43 years.
I have a cast iron pan older than that.
Judging from the weight and who it came from it's Depression/WWII era.
She was still cooking on it when her cooking days ended. I would but I like my heavy pans better.

I've never bothered to clean it up enough to accurately date it though.
For all I know I have a small fortune (for a pan) sitting there.

Originally Posted by Puddinpop View Post
Ooh, cast iron loaf pan. That would be nice.
I can't figure out why they stopped making it for normal runs.
It's also great for meatloaf.

You're making me hungry for bread, but this is my vegetable time of year.
Petroleum based knitter, removing that nasty oil from the ground one skein at a time.

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