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Old 03-23-2013, 07:22 PM   #34
Is lookin for wood to cook with.
Join Date: 03-22-13
Location: Lakin,Ks

Originally Posted by HeSmellsLikeSmoke View Post
Check to see if any are Griswolds or even Wagners. Those may be valuable and need to be seasoned carefully, i.e. not sandblasted, to retain their value.

The fact that they are part of your family cooking tradition makes them even more valuable in my view.
Not sure if they all are, but the deep one is a Griswold.
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