Cast-iron enthusiasts/history buffs, unite! I hit the jackpot.

"AestheticsInMotion" (aestheticsinmotion) 07/10/2019 at 19:12 • Filed to: Cast iron, Skillet, Wagner, Lodge, Erie, Cookware

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I decided to spend my morning hunting down cast-iron cookware. The older the better. I was specifically looking for a griddle rack, a Dutch oven, and some heirloom-grade old skillets to see if they were really so much better than the ubiquitous modern lodge pans, of which I already had one 10" skillet, one 10" skillet with grill lines, and one 8" skillet.

I went to two Value Villages in a row, and didn’t find anything but some cheap Chinese 8" skillets. I already had one, but at $3... Well. Now I’ve got another that I can dedicate solely for camp duty. Or give it to a friend who seems to be catching the cast-iron bug. It appears to be new, and the interior finish is much smoother than what I’ve come to expect from new Lodge cast-iron products. It easily matches or betters my well-seasoned and heavily-used Lodge pan.

Chinese pan on the left, USA-made Lodge pan on the right. While both 8" skillets, the Chinese pan is a bit smaller in all dimensions. Despite that, it’s noticeablely heavier than the Lodge. 3.37 vs. 3.31lbs... Hmm. It felt like aa much more substantial difference. On second thought I believe it’s because the Chinese pan has a handle design that makes you grab it further back.

The Lodge has a ring engraved into the bottom, the Chinese pan does not. The finish of the Chinese pan is every bit as smooth as the well seasoned Lodge though.

I then moved on to some small thrift stores. No dice.

I had a vauge recollection of asking my grandma if she had any cast iron pans about five years ago, and turning them down when she revealed “old dirty crap”. Oh, the ignorance of youth.

I was nearby, so I figured I’d make her day with a visit, and see if she still had anything worth salvaging.

JACKPOT.

First up was an 11" Erie Skillet.

11" Erie on the left, my old 10" Lodge on the right (which took some serious abuse from my last camping trip). The Erie is a bit deeper than the Lodge pan, and the finish of the cooking surface is a million times smoother. The walls of the pan are also a bit steeper than the Lodge. That said, the first thing you notice is the weight! It’s light as a feather compared to the Lodge, despite being an inch larger. 3.8lbs vs. 5.5lbs. That puts the 11" Erie almost at the 8" skillets’ weight!

11" Erie on the left, 10" Lodge on the right. Both made in the USA. the Erie has a heat ring, although it’s worn down enough to protrude only slightly. The Lodge has the signiture engraved ring. The handle of the Erie is concave on the underside, as apposed to the fuller handle on the Lodge.

The Erie is going to take over as the main skillet that gets used daily at home. Which means the old Lodge will likely switch to full-time camp duty! I’m pumped. The weight difference is real, and I can’t wait to clean up the Erie and get it reseasoned. They really don’t make them like they used to, and the proof is right in front of me.

A quick bit of research tells me this pan is likely from between 1880 and 1910. That’s some crazy history... Oh if cookware could talk. Another quick search shows simmilar Erie pans selling for $300+. Damn.

I’ll be spending some more time online to try narrowing down the dates and looking into the history of the company, but I’ll leave this here if that sort of thing interests you! Share any findings!

Block letters and heat ring are the easiest to spot features that help date the iron.

TThat’s not even all. I found one more skillet at my grandma’s, from another distinguished USA brand. A Wagner. The specific branding is Wagnar Ware Sidney -O-. That branding (and the particular font/style) places the pan pretty definitively somewhere in the 1930's. Again, some crazy history, and again worth some money.

The Wagner measures in at 11 3/4".

11.75" Wagner on the left, 10" Lodge on the right. Both made in the USA. The Wagner lacks the featherweight touch of the Erie, but according to the scales it still comes in well below what it’s modern equivalent would weigh. 5.4lbs for the 11.75" Wagner vs. 5.5lbs for the smaller 10" Lodge skillet. The finish of the Wagner skillet is sublime. Just as good as the Erie, and miles above any of my Lodge cookware.

The Wagner backside. It doesn’t quite sit flat, but it’s veeeery close. I’m guessing 5 seconds with a belt grinder could fix that. No heat ring on this one.

For now I’ll bust out the Wagner when I need the extra cooking surface or I’m cooking a bunch of dishes at the same time.

Thanks grandma!

Next stop was Good Will. The first didn’t have anything, but the second had some serious scores.

First up, a super-tiny pan that at $0.99 I couldn’t resist. Crack an egg and make a perfect egg Mcmuffins. Boom. I’m sold.

Next up was this 5 quart Dutch oven made by Lodge in the USA. I ALMOST didn’t buy it. At $25, it was more than I really wanted to spend for something I didnt ’t exactly have a clear use for yet. So it was with some guilt that I brought it up to the register, credit card in hand.

It rung up as $2.99. I was about to say that doesn’t sound right but thought better of it lol. Later when I stopped by the grocery store I found the exact same Dutch oven for sale.

The full-retail price for buying new?

$64.99. Wooooooow.

Bit of rust, but nothing too bad. She’ll clean up nice! Surface finish is on par with the rest of the Lodge stuff. The lid says 10 3/4". I only wish there was a handle so I could more easily hang it down over a fire.

Last but certainly not least is this beauty. Total dimensions are 14" x 24". The drip tray is about 2".

I think it’s cast iron as it’s heavier than a bag of bricks and looks like it, but... I’m not 100%. The surface finish feels a bit different, and while it’s heavy, it’s not quite as heavy as I’d expect a peice of this size to weigh.

For now I’m planning to use this as the main cooking surface for car camping trips. Stick it over a fire and go nuts. Should be absolutely incredible for hibachi, and a game changer for slightly larger groups. Not really sure how I’d use it at home though. Any ideas?

Anyways, that’s my day in a nutshell. Got all this for a grand total of like $25. Another $20 for all the supplies I need to strip seasoning, clean rust and reapply seasoning. * Obama.notbad.gif*

Something tells me I'll be going by the local thrift stores a lot more know that I've discovered vintage cookware. May god have mercy on my wallet. 

CarsofFortLangley - Oppo Forever > AestheticsInMotion 07/10/2019 at 19:23

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“I’ve discovered vintage cookware. May god have mercy on my wallet.”

You are an interesting person.  In a good way  

gin-san - shitpost specialist > AestheticsInMotion 07/10/2019 at 19:26

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I’ll have to keep this in mind next time I need cookware. I have a 10" Lodge that I love to use.

How do you restore a rusty pan? Is it just a matter of grinding the surface and then re-seasoning the pan?

Saracen > AestheticsInMotion 07/10/2019 at 19:29

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Nice haul! I love my cast iron cookware, and I’m slowly collecting more pieces too.

AestheticsInMotion > gin-san - shitpost specialist 07/10/2019 at 19:30

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Chemicals are the easiest way. You can soak the pan in a vinegar filled bucket for 6 hours and the rust should go. I’ve also been told steel wool works well. I’ll be trying both methods, and will report back.

Of course, you also need to strip the old seasoning, which requires slightly different tools. Plenty of great info online about both. I wish I had the gear to try out electrolysis, that apparently tackles both at the same time.

Here's a good link! There are also a ton of knowledgeable people here on Oppo who have experience here.  https://www.seriouseats.com/2014/12/how-to-restore-vintage-cast-iron-cookware.html

AestheticsInMotion > CarsofFortLangley - Oppo Forever 07/10/2019 at 19:31

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I feel like every 4 months or so, I say that same line with “vintage cookware” being substituted for whatever... 

DipodomysDeserti > AestheticsInMotion 07/10/2019 at 19:32

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Nicely done! I’ve cooking solely with iron for about a decade now. Stuff lasts forever and you don’t have to worry about it poisoning you. I have a little egg skillet like that and it’s my favorite. I’m not sure what that flat cooker is. The iron is naturally kind of a grey color, but not quite that light.

Now that you’ve caught the iron cookware bug, you need to compliment your tools with some iron Japanese tea sets. Nothing feels better in the hand than an iron tea cup.

TheRealBicycleBuck > AestheticsInMotion 07/10/2019 at 19:33

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I’m not a fan of cooking, but when I do have to cook, I prefer our 12" cast iron skillet. I missed out on my grandmother’s pans, but I did inherit a few from my mom. The one I really wanted was my grandma’s “chicken” pan - a deep skillet meant for frying chicken. It even has “chicken” on the bottom of the pan like the one below. Grandma’s was bigger. I remember helping her fry chicken in that pan. Of course, it was the best fried chicken in the world.

Our collection includes 8", 10" and 12" skillets , a 12" dutch oven, and a 6" comal - a small flat skillet with a short lip meant for cooking tortillas. The comal sees a lot of use in our house.

AestheticsInMotion > DipodomysDeserti 07/10/2019 at 19:36

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Thanks! Cleaning out the kitchen drawers and tossing/donating things is going to feel great.

I think a wok is next. And a good knife sharpener maybe? My Victorinox knife that was the first decent peice of cutlery I’ve had came back from camping very much beat up. Edge was dull and even flattened a bit in spots . I t ried to sharpen it with mixed results

Nick Has an Exocet > AestheticsInMotion 07/10/2019 at 19:37

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I’m going to be doing this soon. My mom has a cast iron pan that’s 3000 miles away and waiting for me to pick it up in September.

AestheticsInMotion > Nick Has an Exocet 07/10/2019 at 19:39

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I assume you’re taking the exocet on a roadtrip for the sole purpose of acquiring the pan?

Brickman > AestheticsInMotion 07/10/2019 at 19:39

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I have my grandmothers cast iron skillet. The seasoning on that thing is at least 1- 2 mm thick from all the use.

I just purchased a lodge cast iron stove top griddle. Makes some fine burgers and steaks. Still need to try some pancakes. 

gin-san - shitpost specialist > AestheticsInMotion 07/10/2019 at 19:43

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Really cool. That electrolysis method looks cool and easier if you have the equipment rather than having to deal with buckets of lye.

I’ll keep this in mind if I ever find some old cast iron!

DipodomysDeserti > AestheticsInMotion 07/10/2019 at 19:46

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I use a 1200 grit Japanese wet stone for sharpening all my kitchen and camping knives. Lasts pretty much forever and is easy to get knives super sharp.

For repairing damaged blades anything under 900 grit will get you in good shape. A lot of knife shops will also repair edges for a reasonable price ($20 or less depending on how bad they are).

CaptDale - is secretly British > AestheticsInMotion 07/10/2019 at 19:47

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Fuck a duck! I am jealous of that Dutch oven and rack

CaptDale - is secretly British > AestheticsInMotion 07/10/2019 at 19:47

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Fuck a duck! I am jealous of that Dutch oven and rack

AestheticsInMotion > CaptDale - is secretly British 07/10/2019 at 19:49

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I’m jealous of myself.

Check the Good Wills! 

Sovande > AestheticsInMotion 07/10/2019 at 19:59

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Can’t you just hit the lodge pans with a flap disk on a grinder and get it as smooth as you want?

CaptDale - is secretly British > AestheticsInMotion 07/10/2019 at 19:59

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-_-

Yeah I should

subexpression > AestheticsInMotion 07/10/2019 at 20:00

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I don’t remember what brand my parents’ cast iron skillets were. I do know that they weren’t nearly as old as some of yours, but the iron was still much smoother than the Lodge stuff I have (which is itself of better quality than some other modern cast iron I’ve seen ). They could reseason once and have a skillet in better shape than mine are after years of careful use.

AestheticsInMotion > Sovande 07/10/2019 at 20:04

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Yes, from what I hear! I'll be trying that too. Might not be blackened anymore, but I'm guessing that's just for appearances? 

jimz > AestheticsInMotion 07/10/2019 at 20:04

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Mine. Not sure how old.

AestheticsInMotion > subexpression 07/10/2019 at 20:07

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Neat! It's an interesting albeit very specific little area of craftsmanship. 

Daily Drives a Dragon - One Last Lap > AestheticsInMotion 07/10/2019 at 20:13

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I won’t make cornbread unless it’s in an iron skillet that’s as old as the family recipe. Pretty sure that recipe was written down initially from a sentient corn plant.

AestheticsInMotion > Daily Drives a Dragon - One Last Lap 07/10/2019 at 20:15

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That’s a fucked up corn plant.

I approve of your choice though

AestheticsInMotion > TheRealBicycleBuck 07/10/2019 at 20:16

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Oh man. That Chicken pan sounds awesome

AestheticsInMotion > Brickman 07/10/2019 at 20:17

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I can't wait to try some pancakes. I may do breakfast for dinner

TheRealBicycleBuck > Brickman 07/10/2019 at 20:18

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We regularly use our 12" skillet for french toast. Mighty tasty!

AestheticsInMotion > jimz 07/10/2019 at 20:19

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Quick go ogling suggests that your pan was made in the 1920's. Despite not being the oldest Griswold, it is apparently one of the more valuable ones. Definitely a heirloom! Here’s the link if you want to research it a bit https://www.castironcollector.com/griswoldtm.php

Seems like Griswold had some strong connections with Erie and Wagner. Super cool, thanks for sharing

Daily Drives a Dragon - One Last Lap > AestheticsInMotion 07/10/2019 at 20:22

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But yeah make some cornbread in that pan. 

Future Heap Owner > AestheticsInMotion 07/10/2019 at 20:24

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I love my cast irons. My smaller skillet needs re-seasoning pretty badly, tho. 

As for your Dutch oven, may I suggest you get into making bread? I bake big old boules in my cast iron Dutch oven:

Cheap, easy, extremely satisfying.

jimz > AestheticsInMotion 07/10/2019 at 20:31

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I don’t care how much money it’s worth, it was my grandma’s, and she gave it to me. ain’t leaving these hands.

If only EssExTee could be so grossly incandescent > AestheticsInMotion 07/10/2019 at 20:34

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A D utch oven is an invaluable tool. I have a Lodge enameled one that I use at least once a week. It makes truly one-dish meals possible.

My dad has my grandmother's skillet from the 50's. They truly did make them differently, in that they used to machine the cooking surface. Much smoother and less material, which is why they're so much lighter.

AestheticsInMotion > jimz 07/10/2019 at 20:38

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My thoughts exactly. Still neat to see the history! 

AestheticsInMotion > If only EssExTee could be so grossly incandescent 07/10/2019 at 20:39

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Any favorite dishes? 

TheRealBicycleBuck > AestheticsInMotion 07/10/2019 at 20:39

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I wanted it more for the memories than anything else. However, once I realized I wouldn’t get the chicken pan, I made a batch of grandma’s fried chicken in our 12" skillet. It made a big mess on the stove, but the chicken  was good!

AestheticsInMotion > Future Heap Owner 07/10/2019 at 20:41

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Seasoning party at my place!

Oh my God. That looks amazing. I love me a good crusty bread. Recipe? Or general guide? I had no idea 8 could make bread like that in a Dutch oven

AestheticsInMotion > Daily Drives a Dragon - One Last Lap 07/10/2019 at 20:43

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I don't think I've ever had cornbread. I'll try it! 

facw > AestheticsInMotion 07/10/2019 at 20:43

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Good finds! I’m sure I could find a use for that big rectangle. I use All-Clad (and Cuisinart 3-ply knockoffs) for most of my cooking, but I do have a basic Lodge that I picked up cheap (not thrift store cheap) at the grocery store. My parents use L e C reuset for everything though, including an old and extremely well-seasoned 8" skillet.

If only EssExTee could be so grossly incandescent > AestheticsInMotion 07/10/2019 at 20:49

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Ratatouille

https://oppositelock.kinja.com/cooking-with-essextee-rat-patootie-1830837382

Or my Paprika Chicken

https://oppositelock.kinja.com/cooking-with-essextee-paprika-chicken-1831113815

It works as a skillet, stockpot, and baking dish all in one. It’s great for anything saucy or for recipes that have both a stovetop and oven step. It’s good for soups, c hili , casseroles, even roasts.

Sovande > AestheticsInMotion 07/10/2019 at 21:10

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From what I’ve read the black color will return as it gets seasoned more and more. But it also makes it tougher for the seasoning to stick, or whatever. I have a Lodge pan that never got smooth as I used it. I may have to take a grinder to it this weekend.

In car related news, I may take a look at a 1998 V70 T5M this weekend. $1,100 and he is going to get it inspected, so I assume it all works.

Nick Has an Exocet > AestheticsInMotion 07/10/2019 at 21:17

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Haha, that would be great. I’m actually going back through there on my way to Ireland/ Scotland. Before I started mini-retirement, I picked up the airfare to take my parents on their first ever international trip but I have to fly back to them to guide them along the way!

AestheticsInMotion > Sovande 07/10/2019 at 21:21

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Ohhhhh good luck! I hope you get it. Would Mthat mean ditching the American Iron? My V70 T5M has had no luck, despite a fair amount of interest. I've got another two weeks to get rid of it :(

Sovande > AestheticsInMotion 07/10/2019 at 21:34

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Sucks, I’m surprised yours hasn’t sold. The guy just sent me some additional pics of the car and it’s a wreck. Paint is done, interior is kinda trashed. I’ll probably skip it unless he wants to dump it for less than what he’s asking. If I do buy it I would get rid of the Caprice Wagon, but I’m not sure I want to do that. It’s a great candidate for a cheap 350 and a 4 speed manual.

I have no idea. I barely have time for the shit I have now.

BrianGriffin thinks “reliable” is just a state of mind > gin-san - shitpost specialist 07/10/2019 at 21:37

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If it’s not terribly rust: soak with some vinegar, scrub with steel wool or one of those green pads, rinse and  put into your oven and self-clean. Reseason. 

jimz > AestheticsInMotion 07/10/2019 at 21:57

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well, while I’ve got your ear, lemme ask you something- it’s pretty heavily seasoned, but it has a couple of small rust spots starting. can I spot fix that, or do I need to strip and re-season?

smobgirl > AestheticsInMotion 07/10/2019 at 23:08

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Whaaaaaaat! You aren’t allowed to own that much cast iron without making cornbread in it.

Kiltedpadre > AestheticsInMotion 07/10/2019 at 23:10

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This plus a griddle that stays with my camp gear is my collection. The two that need seasoned the worst are Lodge skillets that are just a couple years old.

The small skillet at the back, the round griddle and the right most skillet all belonged to my great grandmother. Two of the three pieces were believed to be wedding gifts of hers. Given that my grandmother was the youngest of her kids and is now 90 they have seen a few years of use.

Manny05x > AestheticsInMotion 07/10/2019 at 23:27

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This is so funny, my instructor is a collector of cast iron skillets and dutch ovens, i did not know this was a thing. 

Full of the sound of the Gran Fury, signifying nothing. > AestheticsInMotion 07/11/2019 at 00:32

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I don’t think I have any cast iron any longer, but I have a similar addiction: Revere Ware.

I grew up with this stuff in my house as well as my grandparent’s place. A few years ago I  heard my mother talking about how she regretted getting rid of hers and replacing it all with some fancy French stuff. Whenever I was at the Goodwill Outlet I’d pick up whatever pieces that I found. But it became clear that I had way too many pieces and lots of duplicates, so many ended up being re-donated to Goodwill or given away to friends.

Clown Shoe Pilot > AestheticsInMotion 07/11/2019 at 00:49

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I wonder if that griddle plate isn’t off an old jenn air

AestheticsInMotion > Clown Shoe Pilot 07/11/2019 at 00:57

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You are a genius. I'm not finding an exact match but yeah I bet it did come off a stove top. Lack of handles should have tipped me off but alas... 

Clown Shoe Pilot > AestheticsInMotion 07/11/2019 at 01:03

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My mom liked to drag us around to open houses on weekends  so I saw a lot of new construction in the 80s. These were EVERY KITCHEN EVERY WHERE.

AestheticsInMotion > Clown Shoe Pilot 07/11/2019 at 01:07

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I'm going to be thinking about this in the back of my head nonstop until I figure out exactly where it came from. But now I have a good starting point! 

Future Heap Owner > AestheticsInMotion 07/11/2019 at 01:28

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The reason I’ve been putting it off is that I’ve never done de-seasoning before. I need to look up some easier ways to do that than elbow grease.

Oh mannnn, I could talk about bread making for a while, but the general technique is a no-knead bread (if you google that you’ll find recipes).

My loaves in particular are 100% sourdough (no baker’s yeast) and 75% whole grain, with a bunch of seeds in em. For one ~2   kilo batch of dough, I blanch 200g of seed mix with 75g of boiling water and let those soak for about an hour while I mix together the kilo of flour and 720-760g of 32-35° C water (minus the 150-200g of combined water and flour that come from the sourdough starter) and let that sit to autolyse for at least 45 minutes.

When it’s about 27° C, I add the starter, 22g salt, and seeds and mix it all by hand to form the dough. That bulk ferments for between 3 and 5 hours (depending on how quickly it’s rising), during which time I do a fold and turn   3 to 5 times (usually after 30, then 45, then 60 minute rests).

When it looks like it’s about done, I turn it out on the counter to bench rest for 15-60 minutes (again largely dependent on rise rate), then shape into two one-kilo loaves and place into proofing baskets (though a bowl with a damp kitchen towel liner works as well for all but aesthetics).

The proofing baskets go in the fridge for overnight final proofing. About 12-18 hours later they’ll be well proofed and it’s baking time . (One of the main reasons I proof them in the fridge is to widen the window of best proof from ~45 minutes to several hours.)

The baking procedure is to stick the Dutch oven in the oven with the lid off, then set the oven to 475° F. I let it sit in there for about 20 minutes after the oven comes to temp to really soak up the heat. Then I take a loaf out of the fridge, take the Dutch oven and lid out of the oven and put them on the stove, turn the loaf out on to the counter, slice a hash mark on the top with a knife or lamé, and finally carefully place the loaf in the hot Dutch oven. Then the lid goes on and the Dutch oven back in the oven ASAP.

I bake for 30 minutes with the lid on. The Dutch oven serves as a makeshift steam oven by trapping all the moisture that steams out of the loaf. After 30 minutes, I take the lid off and bake for 12-18 minutes more, until the crust is as dark as I like it (quite dark).

When it’s good and dark, I take the Dutch oven out, turn the baked loaf out onto a cookie rack, and stick the Dutch oven back in for 10 minutes to warm back up. Then I repeat the whole baking process for my next loaf.

I started out with this by buying  Flour Water Salt Yeast by Ken Forkish, but I really leveled up after reading an extremely detailed 300-page book on sourdough baking by an amazing, obsessive baker (which I don’t recall the name of).

AestheticsInMotion > Nick Has an Exocet 07/11/2019 at 03:09

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Fun! That must be a pretty big thing for them. I’m hoping to have Ireland be part of my next international trip. That and Germany, mostly to see castles!

AestheticsInMotion > Future Heap Owner 07/11/2019 at 03:15

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De-seasoning is pretty easy. I’ve done it a few times, and spent about half an hour setting up for 4 l arge skillets.

Electrolysis would be my first pick if you have the gear, but if not buy some heavy-duty oven cleaner and spray the skillet down, covering every inch. Put it in a garbage bag, seal the bag, and leave it outside for 24 hours or so. By then the seasoning and grime will have blackened into a goo that comes right off with very minimal scrubbing.

Follow-up with a good wash to remove any traces of the oven cleaner. I t’s totally fine to use more abrasive stuff like Dawn here since you’re laying down new seasoning anyway. After drying completely start the seasoning process.

Okay, I'm making bread. 

random001 > Future Heap Owner 07/11/2019 at 06:43

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We use the same garbage bag method for our cast iron pans, and it works well.  We use Easy-Off, it’s been the best one we’ve tried so far.

Pickup_man > AestheticsInMotion 07/11/2019 at 09:38

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I’ve gotten into the cast iron thing within the last few years as well. So far I’ve got (from smallest to largest) a Lodge that’s technically a spoon holder but works great for single eggs, or makes the perfect personal size cookie. It also has a Cabelas logo in it which is fun. My sister got me likely a chinese 6" pan which is surprisingly thin and light, but is really smooth and works great. Next is the 8" Lodge which is my go-to pan. Smooth, holds it’s seasoning well, big enough for most jobs and fairly light. My big pan is an 11" Emeril. Honestly I’m pretty di sapp ointed in this pan, I’ve always had a really hard time keeping it seasoned well, no matter what I did. 3 hours with an orbital sander/hand sanding and a couple rounds of seasoning on the grill made a huge improvement. It’s still a heavy pan though so I usually only use it when the 8" isn’t big enough. My favorite piece is a Bayou Classic 28" x 14" reversible griddle, flat on one side, grill marks on the other. It doesn’t work great on the electric stove, and gets hot spots where the burners are, but it is still awesome for cooking big breakfasts. 

davesaddiction @ opposite-lock.com > AestheticsInMotion 07/11/2019 at 10:02

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Got a storage unit for all those? =)

MattHurting > AestheticsInMotion 07/11/2019 at 11:53

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Oppo is just the best; an “automotive” place, yet all the great content one could ask for online. Cheers!

Nick Has an Exocet > AestheticsInMotion 07/11/2019 at 13:01

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Yep, they’re super excited. My father just retired so this is kind of a retirement gift.

If you want castles, Scotland is the place to go. Top tip: Scotland is cheaper to visit but cheapest way to get there is to fly to Ireland then catch a regional jet the extra 40 minutes for ~$50. I’ve spent a ton of time in Scotland and I’d love to retire there someday myself. It feels more like home than anywhere I’ve ever been.

AestheticsInMotion > random001 07/12/2019 at 14:40

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That stuff works wonders

AestheticsInMotion > jimz 07/12/2019 at 14:42

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See my last po st :)

I’d say you could probably get away with using a 1 to 1 water/vinegar bath. Just fully submerge the pan for 30 minutes to an hour depending on severity of rust. That shouldn’t affect the seasoning much assuming it’s strong and you don’t go full-blown gorilla when washing off the vinegar.

AestheticsInMotion > Pickup_man 07/12/2019 at 14:45

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I tried out the spoon holder for a single egg. It was great. Only problem is I don’t have any great spatulas to get under the egg... Any tips?

Hmm, now you've got me wanting to try my griddle plate on the electric stove top 

AestheticsInMotion > Full of the sound of the Gran Fury, signifying nothing. 07/12/2019 at 14:47

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Do those have any branding? I ask because I have two skillets that look just like ‘em, but I always assumed they were just cheap generic pans.

There's something to be said for quality and craftsmanship, regardless of medium. 

AestheticsInMotion > MattHurting 07/12/2019 at 14:55

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I love it so much. All the weird little tangents where you can learn about something completely new

AestheticsInMotion > davesaddiction @ opposite-lock.com 07/12/2019 at 14:55

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Yes.

My heart  

AestheticsInMotion > facw 07/12/2019 at 14:57

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I wouldn't mind one nice non- cast iron/carbon steel pan for acidic dishes. A new oven is probably a bigger priority though. Drives me crazy how none of the burners sit flat and the oven itself has so many hot spots. 

Pickup_man > AestheticsInMotion 07/12/2019 at 15:01

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So far the eggs I’ve made in the spoon holder have been scrambled or mcmuffin style (broke the yolk, cooked until firm). I usually cook them long enough to be firm and flip them with a fork, or I put a piece of canadian bacon on top the same size as the pan and cook the eggs (slowly) until they’re done all the way through. I’ve also cooked them in the toaster oven.

My griddle  plate fits my stove perfectly and is really nice to use. It needs lots of warm up time though and there are still definite hot spots where the burners are. Not so bad when cooking things like bacon and eggs, requires a little strategy for pancakes .

Full of the sound of the Gran Fury, signifying nothing. > AestheticsInMotion 07/12/2019 at 15:01

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That was just a generic image found via GIS. I make sure that the ones I purchase are the real deal with the brand name and “Clinton , Ill U.S.A.” markings , the older the better . The handles on some of mine may be a little grey and faded, but that generally tells me that they’re older I haven’t checked to see if I have any of the more desirable pre-1968 stuff, which I doubt, but what I do have works well for me.

davesaddiction @ opposite-lock.com > AestheticsInMotion 07/12/2019 at 22:28

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LOL

Stef Schrader > AestheticsInMotion 07/13/2019 at 15:38

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Ooh. Any tips for cleaning up these? I have a couple pans from my parents I need to re-season that I’d like to use, and I wasn’t sure how to clean up the dirtier of the two that looks a lil’ brownish in places.

Stef Schrader > TheRealBicycleBuck 07/13/2019 at 15:47

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Ha, a comal was the first piece of cast iron I ever bought. My roommate had one in college and I just can’t do cold tortillas anymore. I was warming them up in the pan to be lazy, but nah, there’s a specific piece of cast iron for that and I finally found one at Fiesta one afternoon.

TheRealBicycleBuck > Stef Schrader 07/13/2019 at 15:59

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M ost people don’t know that tortillas should be toasted, not steamed! Slightly toasted tortillas are the best!

My favorite is to buy raw tortillas and cook them myself. My wife makes fun of me for flipping them with a spatula, but I don’t have years of scarring on my fingertips to make them immune to heat like hers.

AestheticsInMotion > Stef Schrader 07/13/2019 at 16:13

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Ohhhh I got you. So you’ll want to first remove the old seasoning and gunk (first step) then remove the rust (second step) then reseason (third step).

Easiest way to remove old seasoning is the buy a spray can of “ Easy-off heavy duty” oven cleaner, and do a thick coat over the entire pan. Top and bottom. Stick the pan in a garbage bag and tie it up so the oven cleaner doesn’t evaporate. Leave the bag outside for 24 hours. Remove the pan, and rinse it in the sink, using a stiff brush or steel wool (I used 1 and 2, don’t bother with 0000). If your pan was really bad, you might have to do another round of oven cleaner. Either way, make sure the pan is thoroughly rinsed, and dry it off.

To remove the rust, submerge the pan in a vinegar/water bath (1 to 1 ratio) for 30 minutes to an hour depending on severity of rust. Even if it looks like there isn’t any rust, if still do this step, just keep it at 30 minutes. Remove the pan, rinse and scrub it a final time. Dry it throughly. Be quick though, as the cast-iron will flash-rust in minutes.

Final step is doing the new seasoning. Lots of oils work, but I used vegetable oil as it’s cheap and I had a ton. Also a lot easier to apply than hard fats. You want to cover the entire pan (inside and out) in oil, using paper towels to make sure you get every nook and cranny. Then buff the entire surface until the sheen is gone. You want a super thin layer coating the pan. It should be hard to tell there’s oil anywhere. Put the pan in the oven face down, heat it to 450 (don’t preheat the oven, you can damage the pan if the temp changes to quickly) and leave it in for 50 minutes. Take it out and you’re done! Nice new beautiful seasoning. Some people repeat this last step a few times to make a harder seasoning. You can do that, or just cook on it to strengthen the seasoning.

Another option is electrolysis. You can look it up online, but it basically takes care of the seasoning removal AND rust removal at once, because science. You just need a car charger. 

AestheticsInMotion > Stef Schrader 07/13/2019 at 16:13

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Check my more recent posts for a before and after

Stef Schrader > AestheticsInMotion 07/14/2019 at 17:05

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Iiiiiiiinteresting. How do I tell if there’s seasoning or not? It definitely doesn’t look like it’s very gunky at all, so I’m wondering if I got one that was pre-stripped of seasoning. (Or my parents washed it inappropriately, which there is a real chance of them doing.)

Stef Schrader > TheRealBicycleBuck 07/14/2019 at 17:07

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Heh, I always put out the candles they hand out during the Christmas Eve service at church by licking my fingertips and pinching the flame out. Maybe I have thick fingertips from years of typing/mashing them into engine bays, though. The lick is key, though. Cools ‘em down first. Not sure if I’d recommend that with a tortilla, especially if it’s someone else’s tortilla. I usually bat an edge up with a spatula and then grab the loose edge with my fingers myself.

AestheticsInMotion > Full of the sound of the Gran Fury, signifying nothing. 07/16/2019 at 15:14

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Look what I found!

Full of the sound of the Gran Fury, signifying nothing. > AestheticsInMotion 07/16/2019 at 18:46

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Great find! The double ring logo means that it's one of the prized pre-1968 pieces.