Random questions to which you seek an answer

[Giles]

No reason that I know of…...

[Appfaff]

I always figured the Vests were designed to wear over leathers, so the lack of a bulky leather tag was so it wouldn’t add any bulk around a jacket collar or scratch up the leather after the patch dried a bit.

Obviously I completely made that narrative up haha [emoji38]

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[seawolf]

@Chris:

I knew the Chief would have solid input.

What can I say? I love my Wescos

[UnTucked]

@Appfaff:

I always figured the Vests were designed to wear over leathers, so the lack of a bulky leather tag was so it wouldn’t add any bulk around a jacket collar or scratch up the leather after the patch dried a bit.

Obviously I completely made that narrative up haha [emoji38]

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Makes enough sense for me…

It will also be a plus when I grow muscles and decide too wear it in lieu of a shirt, lol

[Chris]

So like this?

[Giles]

Looking awfully good, whoever that is… .

[UnTucked]

Not sure my genetics will allow me such a godly physique, but something along those lines would be nice, lol

[gaseousclay]

Who makes a nice quality cast iron skillet?

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[Steffen]

Staub and Le Cruset make good ones, I guess these two are the Standard recommendation at least in Europe.

[Chris]

Giles has some from Finex that seem cool.

I have basic pans from Lodge; cheap, but they work just fine for me.

[gaseousclay]

Might check out Lodge. I suspect they should last many years and I don’t think I need to spend $200+ for a skillet

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[sabergirl]

We cook almost exclusively on cast iron, and the best pieces I have came from antique shops. Newer lodge has a pebbled finish on the interior, and a great cast iron skillet with be smooth as glass, and once properly seasoned, almost completely non-stick.

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[Chris]

I think the pebbling is part of the casting process.  After 10-15 years of use, the surface smooths down.

I think Lodge pre-seasons all their pans now, which to me, is kinda like buying pre-faded denim.

[lester_galula]

I also have antique skillets, but the brand Field sells cast iron skillets with smooth interiors for about the same price as Lodge.

[lester_galula]

@Chris:

I think the pebbling is part of the casting process.  After 10-15 years of use, the surface smooths down.

I think Lodge pre-seasons all their pans now, which to me, is kinda like buying pre-faded denim.

The pebbling is a result of the casting process, but in antique cast iron pans and some contemporary brands, they sand the interior smooth, which allows for a better non-stick surface.

[gaseousclay]

@lester_galula:

I also have antique skillets, but the brand Field sells cast iron skillets with smooth interiors for about the same price as Lodge.

Are they US made?

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[gaseousclay]

@gaseousclay:

@lester_galula:

I also have antique skillets, but the brand Field sells cast iron skillets with smooth interiors for about the same price as Lodge.

Are they US made?

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Never mind, they are.

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[gaseousclay]

I have a boot conditioning question, Obenauf’s or Venetian shoe cream? Which brand do you prefer to condition your boots and why? Does it even matter?

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[lester_galula]

I use obenaufs and pecards boot oil (obenaufs if they have been getting wet, pecards if they've just been sitting).  I don't think there is a single right answer for leather care.

[Chris]

I suspect it doesn't make much difference.  Personally, I typically use Bick 4, since it's pretty common with the cowboy types around here.

But for what it's worth, the bookmaker I respect most, Lee Miller, considers Saphir products the best available.

That probably just made things worse, not better, didn't it?