I know there's some cast iron geeks in here

"If only EssExTee could be so grossly incandescent" (essextee) 04/07/2020 at 01:28 • Filed to: Cast iron

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This is my mom’s vintage Wagner skillet. It’s perfectly seasoned and worn as smooth as any new nonstick pan. The logo on the bottom dates it as being cast sometime between 1924-35, and as far as I know it’s been in constant use for that time.

phenotyp > If only EssExTee could be so grossly incandescent 04/07/2020 at 03:53

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Nice. That thin and smooth Wagner is unbeatable.

I scoured and re-seasoned the two Wagners and this Lodge last Sunday.

Made a huge chicken pot pie with em, this Sunday.

I love my cast iron.

jeepoftheseus > If only EssExTee could be so grossly incandescent 04/07/2020 at 07:42

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Nice piece ! My Mom has my great grandmother’s old Griswold that is smoother and lighter than anything today. Last year  I restored two slightly rusty 1970s -ish Lodge skillets that my grandfather left me and have been cooking in them multiple times a week ever since. Cast iron is awesome!

TheRealBicycleBuck > If only EssExTee could be so grossly incandescent 04/07/2020 at 07:57

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Honestly, I really don’t like cooking. But when I have to cook, my favorite pan is a big cast iron clunker that came from who knows where and really isn’t that special. I would have liked to have inherited my grandma’s chicken pan, but that didn’t happen. Anyway, I will put the clunker to good use frying stuff. This past Saturday, it was for ocra.

functionoverfashion > If only EssExTee could be so grossly incandescent 04/07/2020 at 08:03

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I’m no cast iron geek but I respect them, and recently started using our big generic 12" Lodge pan for just about everything. We got it new, so it doesn’t have generations of seasoning built up, just what we’ve done. It’s been so satisfying to watch the evolution. 

GLiddy > If only EssExTee could be so grossly incandescent 04/07/2020 at 10:05

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I’ve several pieces of cast iron cookware. I really don’t know who made most of them. I know my mom bought my 9" skillet at an estate sale, and its unmarked. I use it the most. I have a large 11" (or so) skillet, also unmarked with a lid that Mom used along with a 2-qt pot with wire handle that are used occasionally. The problem is that the large skillet has a ring cast on the bottom and it is just the wrong size for by gas burners so it doesn’t sit well and likes to slide around.

Before I inherited Mom’s stuff, I bought a Lodge Combo Cooker and its used about about 2nd most around the house. I use it for pot roast and the like. I mainly bought it for the price. I looked at the Lodge pieces in the cooking section of the store and they were more than I wanted to pay, so then I thought to check the outdoor/camping section and sure enough, I got this. At the time it was like having 2 pans for less than the price a single frying pan. Odd, but that’s how it was.  Current prices don’t seem to reflect that.

CalzoneGolem > If only EssExTee could be so grossly incandescent 04/07/2020 at 10:06

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I have a bunch of Griswolds of similar vintages amazing pans. I also have a huge L odge, some Emeril piece s and a random Taiwan pan. Boy that sounds like a lot typing it out.

I love cast iron!

CalzoneGolem > phenotyp 04/07/2020 at 10:07

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That cover is adorable. Is that like a little sauce pot?

Nothing > If only EssExTee could be so grossly incandescent 04/07/2020 at 10:09

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I have some vintage stuff back in NY, but my stuff here is just Lodge brand skillets. Last night, my wife made a supper yummy skillet apple pie.

CalzoneGolem > jeepoftheseus 04/07/2020 at 10:10

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They definitely make stuff a smooth and light as those vintage pans you just gotta pay for it. Check out Stargazer, Smithey and LeCreuset.

UserNotFound > If only EssExTee could be so grossly incandescent 04/07/2020 at 10:36

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That reminds me, I gotta sand down my lodge skillets one of these days.

Azrek > functionoverfashion 04/07/2020 at 11:05

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I also recently got a lodge and have spent some time during this quarantine cooking in more oils into the pan. Lots of seasoning!

phenotyp > CalzoneGolem 04/07/2020 at 11:05

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Yep. Honestly not sure what to do with it. Little soufflé? French onion soup for one? Tiny pot pie?

Who is the Leader - 404 / Blog No Longer Available > If only EssExTee could be so grossly incandescent 04/07/2020 at 11:26

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This cast iron piece may be a little newer but maybe was just not cleaned as well. Not much to identify it. But this mixer has been in constant use since the 1950s, with a brief rest until my parent’s new mixer broke. It has never broke.

The only part showing significant wear is the strangely flexible and rubbery cord which flexes a disconcerting amount and that broken plastic piece on the top.

DipodomysDeserti > If only EssExTee could be so grossly incandescent 04/07/2020 at 11:48

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I have three large skillets, a medium skillet and a small skillet. One dutch oven, two tortilla irons and a tea pot. All were picked up from thrift stores except the tortilla irons which were given to me. I had to recondition most of them as they were all rusty. Started buying them up before people widely recognized that non stick cookware was toxic.  I also have a cast iron Japanese tea kettle and tea cups which were given to me as a gift.

CalzoneGolem > phenotyp 04/07/2020 at 11:53

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Oh boy I bet you could make a mean sunnyside up egg in there.

phenotyp > CalzoneGolem 04/07/2020 at 12:16

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Tiny quiches!

CalzoneGolem > phenotyp 04/07/2020 at 12:52

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 Do you normally cover quiches? 

phenotyp > CalzoneGolem 04/07/2020 at 12:57

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I... have no idea. This little pot is adorable, and it’s a Wagner from sometime between 1935-45, based on the stamp, and it was bright grey until I seasoned it last weekend. Apparently I’m the first to actually put it to use (!), and I’m not really sure what to use it for, yet.

CalzoneGolem > phenotyp 04/07/2020 at 13:52

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Is it deep? I’d be paranoid it was someone’s  lead crucible.

Saracen > If only EssExTee could be so grossly incandescent 04/07/2020 at 13:54

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I love cast iron.  Cook with it as often as possible. I have a 12 inch skillet, 8 inch skillet, panini pan, reversible griddle, a wok, and a ceramic coated dutch oven. The big skillet and wok get the most use.  I don’t get to check out many estate sales around here, but I regularly rotate thrift stores to see if they have any old cast iron.  I also get seriously tempted to drop $$$ on some Finex.

SnapUndersteer, Italian Spiderman > If only EssExTee could be so grossly incandescent 04/07/2020 at 14:01

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Skillets: I have a Piqua 8 " from the 20s my wife brought into our home, and I managed to score a Wagner 20s 10" recently seasoned with flaxseed oil. We love them both!

The wife also had a Emeril Lagasse Dutch Oven, honestly pretty terrible quality (made by All-Clad, oddly enough) when we met. Having general research under my belt, we coaxed it to where it doesn’t leave metallic tastes like she said she used to get from it before we met. It’s pretty well seasoned now and every bit as effective as any well-used old dutch oven now. A lot of seasoning and proper care on the way.

Also, soap is fine to use. Just don’t use oven cleaners (they contain lye, which strips seasoning) and season with high flash point oils such as flaxseed, canola, avocado, and at least do maintenance-seasons with canola oil

SnapUndersteer, Italian Spiderman > functionoverfashion 04/07/2020 at 14:02

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absolutely nothing wrong with that! just keep up the seasoning by wiping on a small bit of oil when piping hot after heating it up after each use

SnapUndersteer, Italian Spiderman > CalzoneGolem 04/07/2020 at 14:03

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fun fact, my Emeril dutch oven was made by All-Clad, my research revealed

CalzoneGolem > SnapUndersteer, Italian Spiderman 04/07/2020 at 14:10

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Oh wow I didn’t know All-Clad made any cast iron.

Tapas > If only EssExTee could be so grossly incandescent 04/07/2020 at 17:14

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Hot damn!

marvthegrate > If only EssExTee could be so grossly incandescent 04/07/2020 at 20:58

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Nice pan!  I have a lodge modern one and a mid century one as well.  The mid century is very light and I love it. They are both workhorses and make the best steaks au poirve in the world (spelling is probably wrong) 

If only EssExTee could be so grossly incandescent > marvthegrate 04/07/2020 at 21:13

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French is a silly language anyways.

Stef Schrader > If only EssExTee could be so grossly incandescent 04/08/2020 at 07:55

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Ooh, that’s nice. I tried looking at the one I used the other day and I couldn’t find any markings underneath. I’ve been trying to use it more, though. My parents were always more into nonstick, so it’s got to be older?

Sampsonite24-Earth's Least Likeliest Hero > If only EssExTee could be so grossly incandescent 04/08/2020 at 10:08

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if i cant throw it in the dishwasher i dont want it in my kitchen lol

jimz > If only EssExTee could be so grossly incandescent 04/08/2020 at 12:20

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I’ve only used it a couple times, wiped it out as I was supposed to yet somehow it still now has a few rust spots on the cooking surface.  I’m not up for re-seasoning the thing.  Guess cast iron/carbon steel cookware just isn’t for me. 

Cast Iron Joe > Who is the Leader - 404 / Blog No Longer Available 04/08/2020 at 16:26

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Your pan is a Birmingham Stove and Range Century Series. They a truly some of the best Unknown Pans ever made in USA. They were introduced in the middle 1950s by Birmingham and Atlanta Stove and Range (Parent Company of Birmingham).

Thoroughly scrub your pan with a stainless steel scrub pad, wipe it with Crisco, then wipe All the Crisco Off.

Put it in the oven at 450° for a hour.

Let it cool, then return it to service.

Who is the Leader - 404 / Blog No Longer Available > Cast Iron Joe 04/08/2020 at 16:33

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I believe you, since you got the time and place exactly right where they originated. Thank you.

You created a burner just for this, out of all the other pans demonstrated? I expect no reply, because burner.