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Old 09-16-2017, 11:32 AM   #21
bzrk180
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Originally Posted by Stuart View Post
From what I have read, if it has Made in USA stamped in it, then it is no older than 1960. Also aparently sometime in the 90s Lodge starting making all their cookware "pre-seasoned" to where it was ready to use when you took it home. The only downside to it was they had to make the surface a little rougher in order to do this at the factory, at least that's what I gather. I have one of my mom's BSR skillets , maybe from the 30s to 40s.

Interesting stuff.
I have 2 new lodges and only use them for pizza, biscuits and frying things like fish and chicken. New stuff is heavy and rough and I am not a huge fan. I have refurbished a Wagner for my mom and she loves it. I am a Griswold snob and prefer that brand and like the stuff from the 40's and older.

I am on the continuous hunt for an ERIE #9 or a LBL Griswold #10. I have had to put myself in check a little. I think I have 14 pieces now with 3 Dutch ovens. I have a nice hammered DO I recently found for 25.00 and am waiting for cooler weather to season them.

I just find it fascinating that I ca get a pan that is 100+ years old and bring it back to like it was new. If I find that ERIE pan, it is 120+ years old. I mean think about that....Where has that thing been? How many meals has it made for how many different people and the times those meals were made. Its just VERY cool to me!
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Old 09-16-2017, 02:47 PM   #22
habanerojooz
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Originally Posted by hog_down View Post
Here are a few pics of what I have. Any advice or commentary is welcome. I am looking to re-finish all of them, as I am not very happy with the outcome of the first time I re-finished them.
That Wagner Ware pan is an old collectible. I have a Wagner Ware skillet but it does not have 'Sidney -O-' stamped on it. Mine is probably from the 60's. Here's some historical info on the Wagner brand.

http://www.castironcollector.com/wagnertm.php
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Old 09-25-2017, 12:33 PM   #23
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I saw a neat method using electrolysis to remove the carbon from cast iron. Has anyone here tried that? Here is a link to the process described. I am tempted to try it because it doesn't use harsh chemicals like the oven cleaner method.

http://curtcorwin.blogspot.com/2012/...ware-with.html
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Old 09-25-2017, 02:05 PM   #24
fy0834
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Latest cooking on cast iron...


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Man that thing cooks good!
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Old 09-25-2017, 02:29 PM   #25
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I really want one of those stovetop waffle makers. Just haven't pulled the trigger off of ebay yet.
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Old 10-20-2017, 04:07 PM   #26
ronnie collins
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Mother always would set her cast iron in a good hot Campfire to burn all the built up grease off, then regrease the pots. have done the same for the last 40yrs. or so.
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Old 10-21-2017, 07:10 PM   #27
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http://curtcorwin.blogspot.com/2012/...ware-with.html
My friend Johnny Enlow over in Henderson, TX has described the chemical method to me and said it was the only one he ever used and it worked excellent.
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Old 10-21-2017, 08:59 PM   #28
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Quote:
Originally Posted by bzrk180 View Post
With lard... put cold metal in a cold oven, pre heat to 250 degrees....take pans out and cover them in lard, ALL OF THE PAN... Let the lardmetal and oven cool until the lard hardens on the pan. Now wipe it out, ALL Of it, really wipe it out, when you think you have wiped all the lard off, wipe it again.

back into a cold oven, pre heat to 500...once at 500, set your timer for an hour and cook the pans for an hour at 500...after an hour, turn off the stove and let the pans cool in the stove...it is now seasoned...I would recommend doing this process 5 times.

After that, make some cornbread and biscuits a few times.. fry some bacon...before long, it will be virtually non stick... I have one that slides eggs all across the cooking surface.

Good info. What do you do for clean up after cooking?
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Old 10-21-2017, 09:06 PM   #29
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Subscribed for later, love me some cast iron cooking
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Old 10-21-2017, 09:15 PM   #30
fishingtwo
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Thanks for the info
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