Finding things forgotten.

[volshooter]

25 years ago I only used cast iron skillets and Old Hickory knives. Wife bought new knives that came in a wooden block and skillets that didn't stick, (yeah right). We are moving to my ancestorial home and guess what I found? Two boxes of my passed down cast iron cookware and my high carbon knives. Cast iron was in perfect condition, knives not so much. I was pretty fussy about both but wife hated hand washing knives and oiling them. Of course they were not allowed in a dishwasher.
I sanded the rust off the knives, filed a new bevel and hit them with steel. (wood handles needed a little work)
I had almost forgotten the pleasure of having high carbon knives. Yep they dull sometimes but just a few licks get back to shaving sharp. These treasures lost are now in a place up front.
I figure it's nice not to have to sharpen a knife with this new stuff for some folks but I like it. I did keep 2 high carbon knives for cuttin my deer, from the modern wife. Oddly she kept one iron skillet for cornbread, one for sasuage/gravy and one for fried taters. Says it tastes better. Go figure.

 

[contender]

Often,, the older stuff proves that "new & improved" actually isn't!

 

[cowboycopus]

I still have and use cast iron and Old Hickory.

 

[eveled]

I only cook in cast iron.

I have lots of kitchen knives.

It is very gratifying when you rediscover old friends. Glad they didn’t get tossed out.

 

[Kevin]

I really like cast iron, but use mostly carbon steel. It cooks the same but weighs a whole lot less. Cooks the exact same, I promise!

And it’s easier to clean!

But I do agree with you on the carbon steel knives. They are the best!

 

[volshooter]

Sweet! I used one of my forgotten/found knives today. Sliced a matter (tomato) with ease then a whole pork loin with ease. Simple wash and dry. I had forgotten the joy of using simple knives. I know just a few licks on steel will bring them back to snuff. There is pride in having and keeping a sharp knife.

 

[wheelgun1958]

I really like cast iron, but use mostly carbon steel. It cooks the same but weighs a whole lot less. Cooks the exact same, I promise!

And it’s easier to clean!

But I do agree with you on the carbon steel knives. They are the best!

I have some Lodge carbon steel pans that cook like their cast, and weighs about half. Easier on the arthritis.

 

[Dimitr]

Often,, the older stuff proves that "new & improved" actually isn't!

not new and improve, its trashy and repackaged.

 

[tunnug]

No money to be made on stuff that lasts a lifetime, they want you to use them for a bit then trash it and buy another.
Wife doesn't like cast iron, when I cook I'll use it and love doing it, she's not allowed near them, tries to wash them like a regular pan, part of the reason she won't use them.