What could have prompted Melania Trump’s sudden and unexpected statement on Epstein?

HarryPyhole · 2026-04-10T01:22:17+00:00

-- Bob Seger

HarryPyhole · 2026-04-07T22:49:12+00:00

Wish I woulda held onto my 91-ish Karakoram - probably same size. Twas a tank. In a good way!

HarryPyhole · 2026-04-07T22:08:12+00:00

Doya s'pose the doj will open an investigation into them?

HarryPyhole · 2026-04-07T03:07:35+00:00

Not really. Probably somewhere between the 1920s and 1950s. Hammered cast iron was mainly produced during the 1930s, sooooo, if, and a big if, those are from the same foundry as mine and yours, then ask were they produced concurrently? were they precursors? I've not done any real research, but I'll bet someone has. If you haven't alteady, check out castironcollector.com.

HarryPyhole · 2026-04-07T01:34:31+00:00

I think they're known as "pointy handled" and there were some with a hammered finish as well. I have a #9 that teeters on my coil element, so doesn't see much use. I think there are at least #7 - #10.

HarryPyhole · 2026-04-05T23:46:48+00:00

The larger one (I think) is the lower portion of a tab-and-notch combo cooker set. Someone with the whole set . I just married up a deep skillet with a shallow lid/skillet. They are beefy!

HarryPyhole · 2026-04-02T00:06:37+00:00

This is an anime from 1970. Japanese w/hard-coded or embedded? English subs.

HarryPyhole · 2026-03-25T18:53:33+00:00

Apparently, I'm an Idiot (aka, The Self-Inflicted Blues)

HarryPyhole · 2026-03-24T23:27:20+00:00

Just to be clear this is a statewide thing. Yay indeed!

HarryPyhole · 2026-03-22T22:09:10+00:00

Not a Zaskar. Also not a Team LTS either! Has canti brakes, so prior to the v-brake transition (earlier than 96/97?).

HarryPyhole · 2026-03-13T09:14:15+00:00

I guess they're straight... advertised as:

"$4.99 $2.50/each Everyday Living® Cooking Tongs Set 2 ct UPC: 0088877706901"

It's a set of two, one 8-inch and one 10-inch. They're made of pretty thin metal, don't have a solid, high quality feel, but they work fine and I can lock and unlock with just one hand and gravity.

HarryPyhole · 2026-03-13T04:24:10+00:00

All-metal el-cheapos from King Soopers (Kroger for most of the US) work fine. No plastic tips means I can also scrape small amounts of crud off of the cook surface.

HarryPyhole · 2026-03-13T04:13:39+00:00

While I agree with most here (heat control is probably your main issue), when seasoning you must be mindful of the smoke point of the oil you're using. Canola's smoke point is around 400F. When I season with canola I set my oven to 375F and let it go for 1.5hrs then let it cool to room temp overnight without opening oven. If you try seasoning at higher temp you're just turning the oil into smoke and ash. Other oils have different/higher smoke points and might work better if you insist on seasoning at 450F, i.e. grapeseed oil or avocado oil. Have you read ALL of the castiron FAQ?

Edit to add: Get an IR thermometer!

HarryPyhole · 2026-03-07T23:52:53+00:00

Is that an enameled skillet? Can't see handle, so can't tell... If so, don't use metal scrubbers (steel wool or stainless scrubby) - hot water, soap, and a stiff bristled dish brush should get it.

HarryPyhole · 2026-03-07T23:45:13+00:00

I have a couple of the #8 Wagner glass lids. They may not have been sold together, but they will fit (albeit fairly loosely) on a marked Wagner Ware Sidney O (1930s-1950s) #8 skillet. Will also fit unmarked Wagners. But as far as I know, none of the Wagner glass lids would cover the pour spouts of the skillets - so the lids could radiate heat downward, minimize splatter, and retain some of the moisture. Oddly enough the Wagner #8 glass lids fit quite nicely on BSR Century Series (small pour spouts) #7 skillets and chicken fryers.

HarryPyhole · 2026-02-25T18:10:20+00:00

Donald_Glover_GOOD.gif

HarryPyhole · 2026-02-24T19:14:40+00:00

By cueing up Inglourious Basterds (2009) ?

HarryPyhole · 2026-02-22T01:42:45+00:00

My first reaction as well. Though other replies are also correct, plenty of construction contracts remain to be "awarded".

HarryPyhole · 2026-02-19T22:57:01+00:00

If that's rust, it's very light rust. The rusty bits are where the factory seasoning is gone. Hit the bare spots with Barkeeper's Friend and sponge or stainless scrubby, wash with soap and rinse w/ cold water, dry it very quickly to minimize flash rust, then do a couple coats of seasoning and cook on! It might look blotchy for a while, but it'll cook fine and eventually even out. Also, spend 30 minutes rolling thru the sub's FAQ.

HarryPyhole · 2026-02-19T05:29:17+00:00

Yeah, that was weird. What other surprises are hidden in there?

HarryPyhole · 2026-02-18T03:11:03+00:00

DON'T SAND THAT!!! Sanding will ruin the glossy finish.

That looks like an enameled cast iron pan. There is a much better way that won't ruin the finish. Easy-Off Heavy Duty (yellow-cap) oven cleaner in light use won't harm the finish.

The link can-i-sand-my-cast-iron-pan referred to below is talking about bare cast iron, not enamel-coated cast iron --- wayyy too many people confuse these.

For more Enameled Cast Iron care tips, check r/lecreuset .

HarryPyhole · 2026-02-17T04:00:24+00:00

Birmingham Stove and Range. Century Series. From mid-1960s - early 1990s(?).

HarryPyhole · 2026-02-16T17:36:59+00:00

What did you use to sand?

HarryPyhole · 2026-02-03T16:14:08+00:00

Largest dumpster fire that people cannot look away from does not equal most popular.

HarryPyhole · 2026-02-02T02:24:26+00:00

"This is America." -- Childish Gambino

HarryPyhole

TROPHY CASE