Is it like this pan on Ebay? If its essentially the same, I'd use for steaks, burgers, grilled cheese, hash brown and searing of all types. It could do eggs if it's been seasoned properly.

It is exactly like that pan (the Lodge 3052) on e-bay. My steaks and burgers are invariably done on the BBQ, but I see your point about grilled cheese and hash browns where my well seasoned skillets could be considered to be too small. Of course, I also have a regular cast iron two burner grill. I guess I should have already done hash browns in it rather than fighting with my skillets.

That's a gem. Very useful for stove-top searing and grilling with the high sides. Not too high to get in the way. I get very frustrated with my two-burner griddle that has no sides.

I could start potatoes and onions and ham for hash, push to the back end with that burner lower and make some eggs....

It's a nice piece. Perhaps you could focus on pulling it out and giving it a few spins around the block to see how you like it.

I'm a big fan of any vintage cast iron. I have quite a collection, and use many of my pieces on a daily basis.

I could find lot's of uses for a pan that shape, in addition to what others have suggessted. Corn bread, casseroles, or just use it for a roasting pan. A nice pork roast, or prime rib would look and cook wonderfully in that! I can just see my Yorkshire pudding puffing up in a well seasoned black iron pan like that :)

Great shape for several pork chops, or a bunch of chicken thighs/breasts, or a big batch of bacon.

It would also be ideal on the BBQ for a rack of ribs, veggis, delicate fish, or anything you don't want falling through the grates.

I'd be more than happy to take it off your hands! ;)

I gave it a fried egg test a few hours ago to check seasoning and it did OK. I was able to flip for 'over easy' and more critically, remove to a plate without breakage. However, a thin film of egg did stick, so some seasoning would be in order. I do fry Timbales in low volume oil. I had never considered using a long pan, but it would probably be better than my round pans. With humidity still low, Easter might be a good time to make a batch and give the pan a workout.

chas, that's a nice pan. Based on the size, you could make a nice batch of cornbread in it, I always bake cornbread in a cast iron pan. And, as sleevendog mentioned, you could keep hash browns warm on one end while cooking eggs on the other. The same thing with some fried potatoes and seared steak or chicken breast. I could also see it used for baking cinnamon rolls or dinner rolls, or putting it straight on your grill for vegetables or a stir fry. Frying anything in a bit of oil will help the seasoning, of course, and just make it better.

Annie

I have one and have never used it. (I don't remember where I got it but it was used and cheap.). I think it is too shallow for frying fish.

I believe that it was intended to fry trout (or other smaller whole fish). Those would have been fried in a small amount of butter instead of being submerged in oil like is usually done now. You would of put it over your campfire and turned the fish over to cook the other side.