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Started By
Message
re: Cast iron cookware
Posted on 10/30/14 at 1:59 pm to NOLAGT
Posted on 10/30/14 at 1:59 pm to NOLAGT
quote:
I as going to ask you about that rack its pretty sweet
Thanks, I was tickled pink to get it. Here it is in an ad from 1939:
But THIS is my Eleanor! 5-tier display rack for dutch ovens. When they rarely show up in auctions they go for $2k-$4k easy. There's also a 3-tier that is very rare as well. If you see these items give ole htown a holler would ya?!
/hijack sorry
1
Posted on 10/30/14 at 2:25 pm to htownjeep
Htown , that rack is pretty damn cool.
I wish I could get some of those Griswold prices today.
I did get a steal on a #9 Tite-top dutch oven in great condition a while back at an estate sale for $ 32.00
It was caked in grease, but a little oven cleaner and re-seasoning and its like brand new.
I wish I could get some of those Griswold prices today.
I did get a steal on a #9 Tite-top dutch oven in great condition a while back at an estate sale for $ 32.00
It was caked in grease, but a little oven cleaner and re-seasoning and its like brand new.
Posted on 10/30/14 at 4:12 pm to Kajungee
quote:
Htown , that rack is pretty damn cool.
Thanks, I like it. Can you believe all of that Gris was sitting there, brand new, on a shelf for that long? It simply amazes me.
quote:Those prices are hilarious. You see the last stand I posted says it's free when you buy a dozen Tite Tops?! You could buy 12 of each size 6-11 for less than $250 and get 6 display stands free. Crazy...I will have one one day.
I wish I could get some of those Griswold prices today.
quote:That's an amazing deal! I would do that all day every day. What year/design is it? Even if it's a late Sidney one you still scored. Did it come with the trivet?
I did get a steal on a #9 Tite-top dutch oven in great condition a while back at an estate sale for $ 32.00
quote:Rock on!
It was caked in grease, but a little oven cleaner and re-seasoning and its like brand new.
Posted on 10/30/14 at 4:51 pm to htownjeep
Thanks for posting...those prices are insane!!
Posted on 10/30/14 at 5:08 pm to htownjeep
Well that post wasn't directed to you, just commenting in the thread. I have so many different brands of pots and pans including Griswold and Wagner that I'm never offended. If this weeks cast iron thread rustles my jimmies then I need to go sell flowers or work in the ladies hat department at Wal Mart.
Hell I use soap and water on mine so what do I know.
Hell I use soap and water on mine so what do I know.
Posted on 10/30/14 at 5:40 pm to Btrtigerfan
quote:
King Kooker and Bayou Classic.
some one mentioned these already.. I like Bayou cLASSIC ... WWW.tHEbAYOU.COM oops caps..
Posted on 10/31/14 at 9:25 am to NOLAGT
Heres my before/ after of the ones i had.
Im pretty annoyed that my wok looking thing and my cornbread pan disappeared, but the rest seem fine.
A couple were worthless (to me) cause you could see the gray patina of a sand blasted pot.
and after
sorry for the size, im being lazy to resize them.
Im pretty annoyed that my wok looking thing and my cornbread pan disappeared, but the rest seem fine.
A couple were worthless (to me) cause you could see the gray patina of a sand blasted pot.
and after
sorry for the size, im being lazy to resize them.
Posted on 10/31/14 at 10:38 am to RaginCajunz
what size is best for jamby and/or gumbo?
Posted on 10/31/14 at 11:22 am to Tiger Ryno
quote:
what size is best for jamby and/or gumbo?
Rough guide for ya. YMMV
Posted on 10/31/14 at 11:58 am to htownjeep
quote:
I might have something if you want an older piece.
I am looking for a decent condition clean, flat #10 Gris if you have anything.
Posted on 10/31/14 at 5:06 pm to NOFOX
quote:
I am looking for a decent condition clean, flat #10 Gris if you have anything.
Sorry but I'm not sure what you mean by "flat". You mean flat as in a griddle? Or flat as in skillet with a flat bottom? What kind of cookware are you searching for? Also, any year or logo/handle types you are looking for specifically?
Posted on 10/31/14 at 5:12 pm to ADLSUNSU
quote:
ADLSUNSU
Nice collection. I love restoring ones in bad shape like that....seems like you do too! What method you use to clean? Are those seasoned and for use or prepped for display? Good job!
Posted on 10/31/14 at 7:34 pm to htownjeep
Nice collection. I love restoring ones in bad shape like that....seems like you do too! What method you use to clean? Are those seasoned and for use or prepped for display? Good job!
Thanks, electricity is my preferred method.
I seasoned them for use...and errantly did 7 effin coats a little in error and so they are beautiful but i have a hunch the cooking surface would flake a bit because of the method i used. Would probably not be a big deal to most people but annoys me.
Are you in WAGS?
Thanks, electricity is my preferred method.
I seasoned them for use...and errantly did 7 effin coats a little in error and so they are beautiful but i have a hunch the cooking surface would flake a bit because of the method i used. Would probably not be a big deal to most people but annoys me.
Are you in WAGS?
Posted on 11/1/14 at 8:07 am to ADLSUNSU
I use electrolysis as well. It is by far the most complete and thorough method I've tried.
quote:A few times I've had similar things happen and I was not happy with the end result. I had to throw it back in the tank and start over every time! Some weird form of OCD I guess...
I seasoned them for use...and errantly did 7 effin coats a little in error and so they are beautiful but i have a hunch the cooking surface would flake a bit because of the method i used. Would probably not be a big deal to most people but annoys me.
quote:I sure am.
Are you in WAGS?
This post was edited on 11/1/14 at 8:08 am
Posted on 11/1/14 at 8:35 pm to htownjeep
A while back i was supposed to help G with the web stuff, but it never happened. Wish i had cause probably would have made some cheaper backups.
Posted on 11/1/14 at 9:00 pm to ADLSUNSU
I'm just dropping in to say that either I suck at maintaining cast iron or I need to start over. Tried to re-season this afternoon with melted vegetable shortening. Baked in the oven. Ended up with a "drip" on the interior sides of the pan and sort of "spotty" on the surface. Am I making sense? 
Maybe I'm expecting too much.
Maybe I'm expecting too much.
Posted on 11/1/14 at 9:02 pm to VOR
Ive never reseasoned.
When im done cooking, i just use a sponge with really hot water to get most cooking residue out. Then put on stove high heat with a couple tablespoons oil. Once its really hot, cut heat and spread oil all over inside with paper towel and let cool.
When im done cooking, i just use a sponge with really hot water to get most cooking residue out. Then put on stove high heat with a couple tablespoons oil. Once its really hot, cut heat and spread oil all over inside with paper towel and let cool.
This post was edited on 11/1/14 at 9:03 pm
Posted on 11/1/14 at 9:36 pm to NOFOX
You need to check Ebay, there are 1100 items if you search for "Vintage Cast Iron Pots"
I've purchased a few nice Wagners and Griswolds on Ebay. I like the old ones better than the new ones also. There is just something not right about making a roux in a pot with a rough bottom.
I've purchased a few nice Wagners and Griswolds on Ebay. I like the old ones better than the new ones also. There is just something not right about making a roux in a pot with a rough bottom.
Posted on 11/1/14 at 9:45 pm to Cosmo
That's been my method as well.
Essentially, clean it and rinse well, towel dry, then either onto stovetop or into the oven at high heat to get all of the moisture out of that iron, then oil it with a paper towel as it cools down.
Don't know how this differs from that complex 7-step process that was posted here a few months ago, but the way I have done it has maintained a rust free iron that performed good as new through the years.
Essentially, clean it and rinse well, towel dry, then either onto stovetop or into the oven at high heat to get all of the moisture out of that iron, then oil it with a paper towel as it cools down.
Don't know how this differs from that complex 7-step process that was posted here a few months ago, but the way I have done it has maintained a rust free iron that performed good as new through the years.
This post was edited on 11/1/14 at 11:05 pm
Posted on 11/1/14 at 10:18 pm to htownjeep
The old griswold and wagner skillets had machined finishes inside and out. They started smooth and cooking/use had nothing to do with it. Lodge and all other current production skillets are not machined.
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