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here is another stove broiler, or maybe it was meant to be used on a grill(?). Heavy and rough cast – it features an interior that is just over 12″ x 7″ with a handle of just under 7″
There are a series of numbers on the underside of the handle but they are hard to read, (8868? maybe)
Oversized so shipping is a bit more.
Cleaned (lye method) and seasoned lightly with non-GMO canola oil.
$20 + $20 for shipping (included in price)
Some of you may not know this, but I love old kitchen knives. Old carbon steel blades were probably some of the best ever made, they stayed sharp, were easy to hone, and cut better than almost anything made today. Most professional chefs, love and pamper their carbon steel blades – especially as modern versions of these can be $150-400 each.
These have been cleaned, restored and sharpened professionally. As they are used they will develop a nice patina (will look a bit like a dulling of the blade).
This one is an old vintage butchering knife by an unknown maker. Overall length is 17″ 1/4 inches, 11″ 1/4 of that being blade. scales (handles) are very nice and clean. Blade is razor sharp.
Carbon steel knives do require a tiny bit more upkeep than stainless as they will rust or discolor if not cleaned and dried after use, but that’s even easier maintenance than cast iron so I have no doubts you are up to it.
This is an old smelting pot, by an unknown maker.
Only marking is a number 6 (or is it a 9?)
6″ diameter, 3″1/2 depth
While I don’t know what kind of things this one was used for it was difficult to clean and season – and I don’t think I’d use it for food preparation unless you tested it for lead first.
Because of that it’s really just a nice display piece.
Looks great, and primitive, shows marks from a mold repair (that is the mold that was used to make it had repairs and you can see the lines of that on the finished product – considered normal just in case you were wondering).
Features a wire bail and a heat ring.
Cleaned and seasoned.