Fleur-de-lys and elaborate little crosses to hold all the butter and syrup (or fruit compote and whipped cream, if you go that way...)? This takes decadent brunching to a new level.
It's not marked except for the size, but i've found a couple examples with the same design that seem to be linked to a Philadelphia manufacturer, and my knee-jerk guess is that this one is probably on the order of a hundred years old. Obviously, it's desperately in need of some care and feeding, but there's nothing badly wrong that a bit of elbow grease and a lot of time, heat, and oil won't fix.
2 comments:
Wicked cool!
It is. Worth all the work it'll take to get it into shape, and all the chicken snacks that are likely to come of the early attempts to actually cook with the thing - reading up on it, it sounds like the seasoning has to be perfect and there's still a bit of a knack to it...
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