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Old 07-19-2008, 09:40 PM   #31
Puddinpop
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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
Mike
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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.
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