Thanks Dave! My mom's preferred bean-cookin' pot was an aluminum Magnalite. It had some heft to it but not as heavy as the equivalent-sized iron. Let us know your thoughts when you do.
The stew looks mighty tasty and I love black-eyed peas. The dip looks interesting.Fixed a venison stew the other night and my wife fixed some black-eyed pea dip (baked with cheese!) to go on crackers. I could hear my arteries snapping shut while I chewed! OH
Love my #9 Lodge griddle. Also good for a pan of “cat head” biscuitsOne of my favorites is this 9" Lodge skillet.... It is perfect for 2-3 eggs, bacon, grilled cheese, hamburger, etc..... My wife and I like the pattern so well we bought 1 for our permanent campsite and one for the travel trailer plus this one we keep in the house... View attachment 1495631
Ohhh yeah, a meat extravaganza there, I love it! Beautiful knives and country too!Beef shanks braised in the cast iron and then slow baked:
Couple of our own grassfed ribeyes:
On the Blackstone. Made that fork as part of a carving set years ago:
Couple of my knives manning the "Baby" Blackstone: