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Posted on 2/7/20 at 8:35 pm to Rouge
Martin Stove & Range Co.
Location: Florence, Lauderdale County, Alabama
Founders: W.H. and Charles Martin
Period of Production: 1917-1953
Products Manufactured: Full Line
Brand Names: Perfection
Martin Timeline
1905 - At behest of its salesmen, the Martin brothers, King Hardware Co. of Atlanta, GA purchases Loman Stove Works of Sheffield, AL. Martin brothers take over operation of Sheffield foundry, and rename it King Stove & Range.
1917 - Martin brothers purchase King Stove & Range, and subsequently the Florence Stove Foundry of Florence, AL, renaming it Martin Stove & Range. Use of King trademark gradually disappears.
1953 - Martin discontinues general manufacture of hollow ware.
good site with a lot of info.
LINK
Location: Florence, Lauderdale County, Alabama
Founders: W.H. and Charles Martin
Period of Production: 1917-1953
Products Manufactured: Full Line
Brand Names: Perfection
Martin Timeline
1905 - At behest of its salesmen, the Martin brothers, King Hardware Co. of Atlanta, GA purchases Loman Stove Works of Sheffield, AL. Martin brothers take over operation of Sheffield foundry, and rename it King Stove & Range.
1917 - Martin brothers purchase King Stove & Range, and subsequently the Florence Stove Foundry of Florence, AL, renaming it Martin Stove & Range. Use of King trademark gradually disappears.
1953 - Martin discontinues general manufacture of hollow ware.
good site with a lot of info.
LINK
Posted on 2/7/20 at 8:36 pm to btrcj
I know about them...hahah
I want to get a piece or two
I want to get a piece or two
Posted on 2/7/20 at 8:45 pm to btrcj
quote:
Did that BSR warp are just needs re-seasoning? BSR is tough stuff just like Lodge.
My BSR did not warp after I used it on the commercial gas grill, the seasoning just took some abuse after I washed it in hot water and with a stiff plastic brush. Bottom was worse than the cooking surface. It will be fine, just pissed that I have to start over on that pan because it was like glass. Dumb move on my part.
I will try to get some photos of the other BSR that belongs to my wife's friend. Afraid it may be pitted all over as the texture is weird, but it is not warped. Definitely has rust issues as well. Surprised she didn't kill herself cooking with it. Honestly never seen anything like it.
Thanks.
Posted on 2/7/20 at 9:15 pm to btrcj
Here's a link to some pics of the #7 BSR. I will add that the bottom on both sides is smooth, but the walls and the handle have a very grainy texture. The bottom is also flat and does not spin. It looks like this after two treatments of Easy Off heavy duty.
ETA: Sides and handle have similar texture of a new Lodge but bottom and cooking surface feel smooth like an old BSR should.
ETA: Sides and handle have similar texture of a new Lodge but bottom and cooking surface feel smooth like an old BSR should.
This post was edited on 2/10/20 at 9:49 pm
Posted on 2/7/20 at 9:46 pm to Rip N Lip
Rip I do not see much seasoning. I would tackle the rust at this point. I use stainless steel wool and soap to scrub iron. Scrub it see how much comes off. you can try vinegar also. This is where a electro tank would come in handy.
It does have some pitting but i have seen much worse. It will take a while but will fill in with use. after cleaning and re-seasoning it would be a good user piece.
It does have some pitting but i have seen much worse. It will take a while but will fill in with use. after cleaning and re-seasoning it would be a good user piece.
Posted on 2/7/20 at 10:03 pm to latech15
quote:
Lodge is much better if you sand it smooth when you get it and re-season
Can you tell show us the way? Like what grit are you using?
Posted on 2/7/20 at 10:41 pm to btrcj
quote:
Rip I do not see much seasoning. I would tackle the rust at this point. I use stainless steel wool and soap to scrub iron. Scrub it see how much comes off. you can try vinegar also. This is where a electro tank would come in handy.
I guess what is throwing me off is that the patterns on the cooking surface exactly mimic the patterns of the carbon deposits when the pan was delivered to me. The carbon deposits had the same "shattered/ flake" pattern as what the bottom shows now.
Also, every other pan I have ever worked on has come completely down to bare metal and has either been completely smooth if BSR or has the fine grain texture if it was a Lodge. This is a BSR that has both types, flat surfaces are smooth and curved surfaces are grainy. Not my pan so I was hesitant to proceed.
Appreciate the help!
Posted on 2/8/20 at 10:52 am to Rip N Lip
Posted on 2/8/20 at 11:30 am to cypressbrake3
I use mine all the time. It’s great cast iron for the money. I used this method to season it and it made a world of difference!
Science behind seasoning cast iron
Science behind seasoning cast iron
Posted on 2/8/20 at 12:48 pm to Rouge
Rouge, that pan is a thing of beauty!
I am glad to see all these startup designer cast iron companies.
Have you handled one of the new Blacklocks? They sure look nice.
I am glad to see all these startup designer cast iron companies.
Have you handled one of the new Blacklocks? They sure look nice.
Posted on 2/8/20 at 2:45 pm to btrcj
quote:
Have you handled one of the new Blacklocks?
Yeah
Lighter and less rough than standard lodge
Cooks even. I like mine.
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