Cast iron skillet
Cast iron skillets are used daily in our home. My husband keeps them well season. All of them are antique Griswold. You can’t beat it and it’s a little lighter than Lodge. When we get a “new” one, he puts it in the self cleaning oven and gets all the crude off. Then it’s a two day process of heating, oiling cooling over and over until it gets a good finish on it. When we are finished using it to fry an egg or sauté vegetables or whatever, we either just wipe it out with a damp cloth or give it a quick rinse and a quick soap and then we put it on the gas stove to get it dry watching carefully. As soon as all the water is evaporated when it starts to smoke we turn off the flame and spray it for oil it. Better than Teflon any day!
What is the official name of the Toaster Bags? May be good stocking stuffers!