Yes, I can do without the aluminum pots and pans. Had enough meals cooked on those things when I was a kid.Sunny Boy wrote: ↑Fri. Mar. 19, 2021 11:10 am
I have a Wagner cast iron griddle that is more rectangular, but fits nicely over the firebox area of the cooktop and that is the pancake griddle now. Doesn't add a bad aluminum taste to food, less likely for food to stick to, and it's a lot easier to clean than aluminum.
These old gate marked cast iron griddles were made in different sizes to allow use with different sized stove covers. You may also notice that have thin extensions along the sides so that cover openings made by the flat edges of the "I"s would leave a gap. See pic below of pan slid out of position on the stove top
Nice thing about these griddles is they are fairly inexpensive as they really aren't very good for modern flat surfaced stoves.
I have to clean this one and season it.
BTW the bacon and egg pan works perfectly. All food particles are easily removed with a non abrasive scrubber. All seasoning methods I tested have the same effectiveness.