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Posted on 11/7/13 at 11:02 am to Tigertown in ATL
quote:
the directions specifically say not to use spray oil. Can't remember the reason.
People have mixed feelings about using sprays. Some are partial to using animal fats. I like canola because it has a neutral flavor profile. I use the "PAM All Natural Canola" spray and will tell you nothing works better. A little goes a long way, the most common mistake I see is people lathering their pans in oil leaving a sticky caked on mess. Just spray onto a paper towel and give the pan a quick wipe down and its perfect nearly every time.
This post was edited on 11/7/13 at 11:03 am
Posted on 11/7/13 at 11:29 am to wiltznucs
Good discussion, thanks all 
Posted on 11/7/13 at 11:52 am to wiltznucs
Well I am a Griswold and Wagner fan and have quite a few of my grandmother and great grandmothers pans I also have Lodge that are that old and they are just as slick as the Griswold and the same thickness.
I agree newer are thicker and more porous but I believe the older ones when new were just as porous. It's just a matter of time and usage, like putting miles on a set of tires or having the bald gene. I never had a teenage friend with a shiny dome and now it seems all of them have one, me being the thicker, more porous exception.
I agree newer are thicker and more porous but I believe the older ones when new were just as porous. It's just a matter of time and usage, like putting miles on a set of tires or having the bald gene. I never had a teenage friend with a shiny dome and now it seems all of them have one, me being the thicker, more porous exception.
Posted on 11/7/13 at 1:16 pm to hiltacular
Seasoning Cast Iron
You know we all have our own ways and methods to season, but the method below has been used by many collectors and cooks alike and it appears to be the BEST for seasoning.
Take the extra time to actually season in the oven as makes a world of difference in the end result.
Once a piece is fully cleaned and dried put it in the oven "naked"; no oil of any kind and heat it to 450°F. Leave it in long enough to just reach that temperature. Be careful and remove the piece from the oven and let it cool to where you can just handle it. This step works great for slightly darkening the peice and giving it a uniform appearance. No one likes a spotted or zebra stripped piece. Use Crisco shortening only and use a cotton rag (t-shirt) to apply a thin/very light coat on the entire piece. If there are tight nooks and crannies to fill in, use a Q-tip.
Once completely and lightly coated (note: we stress a LIGHT coat), put it back in the oven at 400°F for 30 (use a timer) minutes and at that point turn off the oven and leave it in the oven till it cools on it's own.
When you remove the piece it will have a nice dark brown uniform pantina that shines brightly.
You can repeat with one or more coats of Crisco, if you like, but you'll be happy none the less.
You know we all have our own ways and methods to season, but the method below has been used by many collectors and cooks alike and it appears to be the BEST for seasoning.
Take the extra time to actually season in the oven as makes a world of difference in the end result.
Once a piece is fully cleaned and dried put it in the oven "naked"; no oil of any kind and heat it to 450°F. Leave it in long enough to just reach that temperature. Be careful and remove the piece from the oven and let it cool to where you can just handle it. This step works great for slightly darkening the peice and giving it a uniform appearance. No one likes a spotted or zebra stripped piece. Use Crisco shortening only and use a cotton rag (t-shirt) to apply a thin/very light coat on the entire piece. If there are tight nooks and crannies to fill in, use a Q-tip.
Once completely and lightly coated (note: we stress a LIGHT coat), put it back in the oven at 400°F for 30 (use a timer) minutes and at that point turn off the oven and leave it in the oven till it cools on it's own.
When you remove the piece it will have a nice dark brown uniform pantina that shines brightly.
You can repeat with one or more coats of Crisco, if you like, but you'll be happy none the less.
Posted on 11/7/13 at 1:19 pm to Kajungee
I have some Lodge stuff I will trade for Griswold or Wagner if anyone's game.
Not that's anything is wrong with Lodge, But it sure is rough compared to the Griswold I own.
Not that's anything is wrong with Lodge, But it sure is rough compared to the Griswold I own.
Posted on 11/7/13 at 1:38 pm to Kajungee
Posted on 11/7/13 at 2:09 pm to htownjeep
When looking on ebay, craigslist etc. What are some things to look for?
e.g what is Wagner Ware Sydney?
e.g what is Wagner Ware Sydney?
This post was edited on 11/7/13 at 2:10 pm
Posted on 11/7/13 at 2:14 pm to Tigertown in ATL
quote:
e.g what is Wagner Ware Sydney?
It is the Wagner you see mentioned in this thread. It's made in Sidney, OH.
If you're looking for antique cast iron, check out this site.
Posted on 11/7/13 at 2:37 pm to Tigertown in ATL
quote:
Awesome site!
Thank you.
Sure, no problem. I didn't address your previous question on what to look for. I'm assuming you are looking for usable cookware and not anything "rare" right? If I'm right, the main thing is you want to make sure they say that it doesn't wobble (warped). If it's rusted or not "pretty" I wouldn't worry about it. You can always strip it and re-season it.
For example, I'm bidding on this one right now. Don't outbid me!!! But, it references
quote:. That is perfect for me as I don't care about how it looks. I'll re-season it anyways (personal thing I have..I know, weird).
it has no warpage and cook surface is smooth and pit free
This post was edited on 11/7/13 at 2:38 pm
Posted on 11/7/13 at 2:39 pm to htownjeep
I found a pretty cool one, but it has "rings." Are those what people call heat rings?
Perfectly symmetrical rings on the inside.
Perfectly symmetrical rings on the inside.
Posted on 11/7/13 at 2:44 pm to Tigertown in ATL
quote:
I found a pretty cool one, but it has "rings." Are those what people call heat rings?
Yeah, those are heat rings. Those were used for back when there were wood burning stoves and those assisted in distributing the heat evenly around the pot. That usually means that it's an older piece.
Posted on 11/7/13 at 2:58 pm to Tigertown in ATL
quote:
What it looks like
I hope you are not thinking that was made in 1891.
Posted on 11/7/13 at 3:06 pm to htownjeep
quote:
I hope you are not thinking that was made in 1891
I don't know what to think.
I found some others that have seasoning instructions on the back of them. They are cool, but I don't know what they are. Need to search the site you gave out.
Posted on 11/7/13 at 3:13 pm to Tigertown in ATL
quote:
I don't know what to think.
It's a popular ebay thing. Not quite a "scam", but it's taking advantage of people thinking they are getting a 120+ year old cast iron skillet. That was something they did between 1991 and 1999 and it was a commemorative type of deal.
Posted on 11/7/13 at 3:14 pm to Tigertown in ATL
quote:
what is Wagner Ware Sydney?
Good stuff,
Wagner bought out Griswold in the 1950's and used the Griswold molds.
Wagner is also the company the originally manufactured Magnalite pots.
Good cast iron just not as revered by collectors as Griswold
Posted on 11/7/13 at 3:15 pm to htownjeep
quote:
Not quite a "scam", but it's taking advantage of people
Suffice it to say, I hope I am outbid.
Posted on 11/7/13 at 3:17 pm to Tigertown in ATL
Do not spend a lot on them. They are not antique.
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