Legend Cast Iron Multi Cooker Skillet Set

I got most of my CI at one of the better known places where individuals can post items for sale.

My favorites are Wagner or Wagner Ware. Wagner Ware started in 1890, so my Wagner frying pan 10" with 10" lid are quite old. Prices in those days were quite affordable. I have a strong collection of CI now, so I'm not looking any more.

I know my 10" CI Dutch oven is from Camp Chef.

& I have bought through Cabelas, the camping supplier, too.

:B

BarabooBob wrote:
At 0ne time I had a matched set of Griswold CI from 6 inch to 15 inch, each with a lid, that belonged to my great grandmother. It was all in great shape. My ex-wife hated CI and she sold it at a garage sale for $25 while I was at work. There were not so nice words exchanged when I found out.
Now to the current era. I have replaced my cast iron. Most of it is either Griswold or Wagner. I pick it up for 3 or 4 dollars in bad shape and clean it up.
The best way to clean up dirty CI is to get a good fire going in my Weber grill and place the CI directly on the coals. Let the fire go out and wipe out all of the ashes. I then melt a big block of lard in the pan and cook up some frycakes (doughnuts.) I let everything cool off and repeat the process several times. Besides some great frycakes, I end up with a perfectly seasoned pan.

I think I see why she's your Ex-Wife

magnusfide wrote:

Big Katuna wrote:
I don’t give a whit for modern cast iron. I watch for old cast iron. The older the better.

They are denser, smoother and cure really well. I must have 20 pieces including Dutch ovens with and without feet, all sizes of frying pans, griddles etc. Still looking for a Griswold waffle iron without paying an arm and a leg.

It could be cleaned up but this is the cheapest I've found in a Griswold waffle
link

You are right about that. I bought my 12" fry pan at a swap meet for $3 years ago, and the couple of 10" that I have were also bought second hand. That was when no one wanted cast iron any longer because the stick-free folks convinced everyone that their stuff was better. The one pan that cracked in half was the only one I purchased new.

At 0ne time I had a matched set of Griswold CI from 6 inch to 15 inch, each with a lid, that belonged to my great grandmother. It was all in great shape. My ex-wife hated CI and she sold it at a garage sale for $25 while I was at work. There were not so nice words exchanged when I found out.
Now to the current era. I have replaced my cast iron. Most of it is either Griswold or Wagner. I pick it up for 3 or 4 dollars in bad shape and clean it up.
The best way to clean up dirty CI is to get a good fire going in my Weber grill and place the CI directly on the coals. Let the fire go out and wipe out all of the ashes. I then melt a big block of lard in the pan and cook up some frycakes (doughnuts.) I let everything cool off and repeat the process several times. Besides some great frycakes, I end up with a perfectly seasoned pan.

I tend to stick with Cast Iron and most of our stuff is Lodge. But not all. And pretty much seems to me they all work great. I keep a pretty tight grip on the seasoning and try not to let anyone else wash them. I have a goofy Martha Stewart 10" skillet that has a real nice handle and it's one of our staples. It is lighter than a Lodge. I would actually like to look into the carbon steel cookware as it could be a little lighter. But if the choice was between the Legend and the Lodge for a buck? Going with the Lodge. Also, I got a cast iron griddle that covers two burners in my trailer. Came from the "Pioneer Woman" store in Oklahoma. That thing is like a magnet for sticking food. No matter how much oil I used. I buffed it down with small grinder and coarse flap wheel. Re-seasoned it and now I chase an egg all over it. No more sticking.

Roy&Lynne wrote:

magnusfide wrote:
95 cents more you can get an identical combo cooker from Lodge.
Lodge Combo Cooker

Hum, how did I miss that. For some reason its reviews aren't as good as the Legend. Wonder why.

Look at the number of reviews for each. Low number of reviews may mean paid reviewers. I'd go with the Lodge.

Big Katuna wrote:
I don’t give a whit for modern cast iron. I watch for old cast iron. The older the better.

They are denser, smoother and cure really well. I must have 20 pieces including Dutch ovens with and without feet, all sizes of frying pans, griddles etc. Still looking for a Griswold waffle iron without paying an arm and a leg.

It could be cleaned up but this is the cheapest I've found in a Griswold waffle
link

I don’t give a whit for modern cast iron. I watch for old cast iron. The older the better.

They are denser, smoother and cure really well. I must have 20 pieces including Dutch ovens with and without feet, all sizes of frying pans, griddles etc. Still looking for a Griswold waffle iron without paying an arm and a leg.

magnusfide wrote:
95 cents more you can get an identical combo cooker from Lodge.
Lodge Combo Cooker

Hum, how did I miss that. For some reason its reviews aren't as good as the Legend. Wonder why.

magnusfide wrote:
95 cents more you can get an identical combo cooker from Lodge.
Lodge Combo Cooker

That looks like a set I bought, except my set came with a 3rd piece, a normal depth skillet that the lid would also fit. The link does not show size, but mine is 12 inches. At home, I keep a 12 inch CI skillet in the cabinet, but because I'm mostly cooking for 2, the 10 inch lives on the stove.
All the issues no legs/no rim I pointed out first reply still apply to Lodge.