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Old 04-18-2020, 03:53 PM   #51
Katch66
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I was just given some old rusted up pans and a small Dutch oven. I've never "restored" one. I have a huge Lodge skillet I use all the time. And a huge dutch oven that I use for all the stews, gumbeaux, and rice dishes. I've heavily used the lodge for about 6 years now and it's no where near smooth. I hate that rough finish on them.

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I have taken an orbital sander to a lodge skillet to smooth the cooking surface. Just have to reseason afterwards. I have an old wagner that is smooth as can be.
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Old 04-18-2020, 03:56 PM   #52
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I have taken an orbital sander to a lodge skillet to smooth the cooking surface. Just have to reseason afterwards. I have an old wagner that is smooth as can be.
I think I'm going to give it a shot and then re season. 5 years heavy use it should have been smooth by now. Was just scared too.

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Old 04-18-2020, 07:12 PM   #53
sierracharlie338
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I think I'm going to give it a shot and then re season. 5 years heavy use it should have been smooth by now. Was just scared too.

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That Kent Rollins feller recommends doing it to the lodge pans as soon as you bring it home. Then just reseason it


Sierracharlie outÖ
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Old 04-18-2020, 07:20 PM   #54
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Good grief! What are we looking at here? Can you enlarge that so we can see it mo betta?
I have no clue how it got so enlarged
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Old 04-18-2020, 07:30 PM   #55
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I season mine with onions jalepenos (theyíre on the bottom)




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Old 05-27-2020, 06:33 PM   #56
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Finally! After 6 years of seasoning I cooked eggs with my steak tonight and they did not stick a bit!
We have an old gas double oven. Bottom is broiler top is oven.

I have been leaving my big skillet in the bottom oven coated real good all the time when I'm not using it. Also started using metal spatula instead of wood on it. Getting good now!

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Old 05-27-2020, 06:55 PM   #57
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Cook on it..That is the only way to get it good..It'll take about 50 years,to get it squared away!What's funny.Is that nothing that's sold nowadays comes close to the 200 yr old skillets.I'm lucky.My mother has bought every Griswold,Corona,Wagner skillet she's ever seen.She loved going to Estate sales.
What's even funnier,is that old skillet's are way lighter than a lodge,or whatever it's called..Buy a seasoned skillet,and be done with it.Ebay,etc,etc.

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Old 05-27-2020, 08:12 PM   #58
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Great-looking victuals!
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Old 05-28-2020, 11:36 AM   #59
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Cook on it..That is the only way to get it good..It'll take about 50 years,to get it squared away!What's funny.Is that nothing that's sold nowadays comes close to the 200 yr old skillets.I'm lucky.My mother has bought every Griswold,Corona,Wagner skillet she's ever seen.She loved going to Estate sales.
What's even funnier,is that old skillet's are way lighter than a lodge,or whatever it's called..Buy a seasoned skillet,and be done with it.Ebay,etc,etc.

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I've got too from my grandma that who knows what brand or how old but they blow away everything else. My big skillet is a 15" or 17" lodge. That's the pic above. It gets used all the time. I eat a lot of meat.

I also have a big 3 gallon dutch oven I use for all my cajun stuff, frying, and chili.

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Old 05-28-2020, 12:21 PM   #60
Dale Moser
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I use a wire wheel on a grinder to take rust off...


When my wife's grandmother died they were throwing away a bunch of her stuff (she was an *******), but I snatched her old 10" cast iron skillet, and an 8" one with deep sides and a lid. They are much lighter than the lodge stuff, and smooth as a babies butt. That skillet hasn't left the stove since I brought it home, it's awesome.
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Old 05-28-2020, 12:50 PM   #61
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https://discussions.texasbowhunter.c...ight=cast+iron
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Old 05-28-2020, 01:47 PM   #62
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I tried to read some of these responses and I had to skip to the bottom to add my 2 cents...

I collect and restore cast iron. Some are 100ish years old, some are fairly new. Anywhere from a #12 Lodge skillet to a #5 Griswold. Along with corn stick pans, large and small logo Griswold, Anchor Erie, Wagoner, 3 notch Lodge, BSR, Dutch ovens, Camp ovens among countless others.


Pitting doesn't have to be sanded down. A good seasoning over time will fill in the pitting.

Years ago, skillets were made to be smooth. (Griswold, Erie, Wagner and even older Lodge). The newer Lodge aren't slick. They come pre-seasoned and over time the seasoning will level out the "bumpiness" of the cooking surface. Some of mine are slick as glass

The best way to strip the seasoning is an electrolysis tank. They're easy to build. There are several youtube tutorial videos but please be careful. You're dealing with electricity and water... bad combination if not done correctly... DO YOUR RESEARCH BEFORE GOING THIS ROUTE!!!

Simple method to strip the seasoning is using yellow top Ez-Off oven cleaner in a black trash bag. It doesn't work as quick as an e-tank as it make take several applications and several days. Make sure your skin, hands and eyes are protected!! This stuff will strip your skin.. Don't ask me how I know... Spray the oven cleaner all over the cast iron, place it inside the black trash bag upside down, roll up the open end, tuck it under the weight of the skillet and lay it in the sun for a couple days. Repeat if needed until the old seasoning is stripped.

After either method, wash with a 50/50 mixture of vinegar and water using a fairly stiff scrub brush then rinse with cool water (to prevent flash rust). ASAP, use Crisbee to season inside and out (follow the directions on the can).[Other products or oils can be used, I prefer Crisbee] Put in oven upside down at 250* for 15 minutes, wipe away excess. Bring temp up to 300* for 15 minutes, wipe away excess. 350* for 15 minutes, wipe away excess. 400* for 15 minutes, wipe away excess. 450* for 15 minutes, wipe away excess. Place back in 450* oven for one hour. At the end of the hour, DO NOT open the oven. Turn oven off and allow it to cool slowly (overnight works best). Remember, ALWAYS upside down in the oven when seasoning. Blue shop towels work best for wiping the oil.

Cooking to season:
Some bacon has a lot of sugar in it. Cooking sugar crystallizes it and it will stick. (you know those stuck little bits that always happen when cooking bacon). Use plain bacon, the ends and pieces work best. Another thing to cook that will help "season" cast iron is cornbread. (I have a dedicated cornbread pan that hasn't been "washed" in 5-6 years).

The soap myth:
A properly and well seasoned cast iron skillet CAN tolerate soap, even Dawn. Think about this... when you oil a skillet and heat it to it's smoking point (temperature varies for each oil, I use Crisco shortening for daily oiling after cooking), the oil polymerizes. The temperature of your faucet's hot water will no way reach that temperature in order to "melt" the oil out of a skillet for the soap to remove.

The tomato myth:
People say that cooking high acidic foods in cast iron will strip the seasoning. As said before, a properly and well seasoned cast iron skillet can tolerate tomato sauce and high acidic foods, just don't store the food in the skillet. Avoid cooking high acidic foods in a newly seasoned CI skillet until it's well seasoned.

Storing cast iron:
When storing cast iron for an extended period of time, don't use olive oil, it will become rancid and sticky. A daily user skillet oiled with olive oil is ok. Flaxseed oil, grapeseed oil, crisbee oil or even crisco shortening will work best for long term storage. If you stack your skillets for long time storage, line each one with either parchment paper or a coffee filter.

Using metal utensils:
Yes, they can be used GENTLY for turning but not for stirring. Use a wooden spoon. That's what your grandmother used

Using a fire to strip the seasoning:
A campfire is a violent way to strip seasoning. You don't know what the temperature of that fire is and throwing a room temperature skillet in the fire is asking for disaster. Sure, some cast iron is thicker than others (newer Lodge vs Erie for example) and may can tolerate the heat but all in all, it's not worth the chance of ruining it.

Cast iron on a glass stovetop:
Yes it can be used. Obviously, be careful not to drop the skillet on the glass top. Don't slide or spin the skillet on the stove. Straight up and straight down.

Cooking in cast iron:
ALWAYS let the pan pre-heat. ALWAYS cook at a lower temperature than you think you need to. Feel of the handle to see if it's hot, once it is, the skillet is ready to add oil then your food. It doesn't take the oil very long to heat up. Meats will release on their own once they have seared. Don't force it to lift it or move it, it will release. Just like smoking, LOW AND SLOW!!

Eggs in cast iron:
Scrambled and fried eggs are easy. Stove on low, allowing the CI to heat up, add a tablespoon of oil then a pat of butter. Make sure to coat the skillet well. Don't rush the eggs. Lift the handle of the skillet and the eggs will begin to move once the bottom side is cooked enough. A cast iron griddle works best for over easy eggs IMO. Scrambled eggs - once you pour them in, allow the bottom side to cook a little (like making an omelette) then make one scrape with a wooden spoon to allow more liquid to get to the bottom to allow it to cook, don't constantly stir them.

Enameled cast iron:
Treat it almost as you would normal cast iron EXCEPT when preheating it, add oil BEFORE! You'll scorch the enamel coating if you don't!

Daily use cast iron:
After cooking, preferably while the skillet is still warm/hot, place under hot water faucet and scrub with a fairly stiff bristle brush. Lodge also sells plastic scrapers that work great for any stuck on food like the bacon bits mentioned earlier. There is another product that works well called "The Ringer" available on Amazon. It's a piece of stainless steel chainmail. Once clean, towel dry and place on the stove on low heat. Allow the skillet to heat up to remove any residual moisture prior to oiling. Wipe a little Crisco in the skillet and turn the heat to medium. Using a clean part of the shop towel, wipe the oil to remove excess. Turn heat to hi, wipe away excess. Once the pan begins to smoke, wipe away any excess oil and kill the heat. Once cool, wipe away any excess oil then store the skillet.



I'm not trying to say others are "wrong" but what I've learned over the years researching is an open fire and power tools aren't the best way. I'm not saying my way is the best way, it's just what I've learned and it's my way.




If anyone has a Erie spider skillet they want to give away, hit me up
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Old 05-28-2020, 06:40 PM   #63
Dale Moser
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Any way to know what brand this is? I doubt itís very old, just curious.



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Old 05-28-2020, 07:16 PM   #64
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Lots of good info on here. I will say I am in the camp of no Soap and water. Only because my 4ft10 great grandms said so, and if she found soap in her pan she would beat the tar outta me. Even though she passed in 2004, I do not want to find out what that feels like.
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Old 05-28-2020, 07:17 PM   #65
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Quote:
Originally Posted by Dale Moser View Post
Any way to know what brand this is? I doubt itís very old, just curious.



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Unmarked Wagoner made before 1960



https://www.castironcollector.com/unmarked.php

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Old 05-28-2020, 09:19 PM   #66
Dale Moser
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Thanks, Clint!


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Old 05-28-2020, 09:23 PM   #67
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My old skillet is reserved for cornbread only and I was perfectly happy with my Lodge stuff until this thread, now Iím cruising market place and eBay....
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Old 05-29-2020, 02:16 PM   #68
Tubby
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Most of my collection


Valuable pieces along with family pieces. Pieces purchased that are 60-80 years old, one is close to 100 years old. Some of my grannyís CI along with my moms that I grew up with are in there as well.



Occasional use. Griddles, wok and a Bundt cake pan.



These are used the most. That square skillet is only used for bacon or breakfast sausage. The #5 Griswold on the top right is my cornbread skillet for a single batch and the #8 Griswold in the center is my everyday skillet.



Also have my Dutch ovens and camp ovens in the attic that very seldom get used, sadly.


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Old 05-29-2020, 02:26 PM   #69
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