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Old 12-28-2017, 10:48 AM
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Default Vintage Cast Iron

Anyone here collect or play with it. I love cooking in cast iron, and have a few pans, including some higher end new stuff. I've started playing around a bit with older pans whenever I run across them for a good deal.

Picked these up yesterday at a local antique store. 2 old Birmingham Stove and Range "Corn Stick" pans, and what I believe is a Birmingham made #3 skillet. They are in good shape over all, but were just nasty and had a bunch of built up crap on them. Quick spray with oven cleaner, followed by a short round on the self clean cycle in the oven and they are cleaning up nicely.
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Old 12-29-2017, 01:23 PM
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Cool. Those corn pans are odd. Let me know if you try them and how they do.

I assume you already know about the salt and potato cleaning method? I like it because it doesn't require chemicals but it is more work and for some really nasty stuff you might want to nuke them with something serious anyway to get rid of the cooties.
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Old 12-29-2017, 07:05 PM
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Originally Posted by crazybeard View Post
Cool. Those corn pans are odd. Let me know if you try them and how they do.

I assume you already know about the salt and potato cleaning method? I like it because it doesn't require chemicals but it is more work and for some really nasty stuff you might want to nuke them with something serious anyway to get rid of the cooties.
Yep. Salt and potatoes work ok. Lye is pretty much necessary for anything crusted up bad. Also have a full compliment of media blasters if anything is beyond that.
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Old 01-02-2018, 06:29 PM
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I’ve got an old Griswold that I like. I went through a phase collecting some older stuff but have since trimmed down my stash due to space issues
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Old 01-02-2018, 08:47 PM
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Picked up a few more at a local coin shop last week. Not sure why they had so much stuff, but they had hundreds of pans. Mostly picked over junk, but there were a few good ones. Got a BSR square skillet, a Richardson #8, and a couple others. Most were pretty funky, but are coming clean. Didnít pay over $5 for any of them. Going to shot blast a couple of the rougher ones tomorrow. Also got a nice BSR cornbread skillet at an antique shop at the lake over the weekend. Very nice piece that just needs some TLC.
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Old 01-11-2018, 05:27 AM
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Every day. Here's a couple. There's a couple older threads in dockside you should look up. Very good info and cast iron porn. Use steel wool to get the rust out of the cooking surface. You don't have to worry about exposing pits on the early stuff. Look for these labels, and earlier Griswold.
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Old 01-11-2018, 09:41 AM
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Someone say cast iron ?
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Old 01-11-2018, 12:20 PM
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Man, that looks like it might crack the glass top...
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Old 01-11-2018, 05:14 PM
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Originally Posted by crazybeard View Post
Man, that looks like it might crack the glass top...
Cooking with gas bay bee.
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Old 01-11-2018, 05:20 PM
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Originally Posted by Stand By View Post
Cooking with gas bay bee.
I wish I could get gas at my house. Keep considering adding a dual fuel LP stove/electric oven.

Sad thing is a 12Ē transmission main passes through the neighborhood.
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Old 01-12-2018, 04:10 AM
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Originally Posted by crazybeard View Post
Man, that looks like it might crack the glass top...
I inherited a bunch of cast iron skillets, but I have to use them for cornbread. They scratch glass stovetop and cannot be used there.

I can use them on my L.P. Grill, however.

I even have a 24/inch diameter skillet that is incredibly heavy.
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Old 01-12-2018, 04:35 AM
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Originally Posted by Bamaman View Post
I inherited a bunch of cast iron skillets, but I have to use them for cornbread. They scratch glass stovetop and cannot be used there.

I can use them on my L.P. Grill, however.

I even have a 24/inch diameter skillet that is incredibly heavy.
Use mine almost daily on a glass top. As long as you don't slide them around, they are no issue at all.

Another good option is a counter top induction hotplate.
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Old 01-12-2018, 04:59 AM
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Or a propane camp stove. Done that plenty.
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Old 01-13-2018, 04:36 PM
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SO how do you guys keep it clean? Mine always seems to get little bits of gristle or salt and pepper etc on it. I will usually rinse quick, let it dry, scrape off with something not too abrasive then oil, heat and let sit but it’s never really smooth / clean after.

What am I doing wrong?
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Old 01-13-2018, 05:24 PM
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Originally Posted by crazybeard View Post
SO how do you guys keep it clean? Mine always seems to get little bits of gristle or salt and pepper etc on it. I will usually rinse quick, let it dry, scrape off with something not too abrasive then oil, heat and let sit but itís never really smooth / clean after.

What am I doing wrong?
Clean it with hot water, while it is still hot. I use a stiff nylon brush, under hot running water. If that wonít do it, then use a plastic/wood scraper, and then the brush again. Then dry it really well.

I the briefly heat the pan on medium high heat, and add just a bit of olive oil. Wipe it down good, and flip pan upside down on the burner, with it on high until it barely starts to smoke. Kill the heat, and let it cool.

Regarding smoothness, if it is a newish lodge, they are horribly pebbly from the factory. Foreign made skillets are even worse. Anytime I get a new one, it gets sanded smooth with a flapper disk before I season it the first time.
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Old 01-13-2018, 07:06 PM
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I used hot water, let it drip off then heated off the rest on the burner. Oiled, wiped off excess and that was it. Still looked like rust starting to form.

Pan says 12 SD on the bottom made in USA but nothing else. No idea on age.

I did try and scrape with a plastic spatula and it cleaned most of the gristle bumps (cooked bacon) but it seemed they made it worse by removing the seasoning of the pan which doesn’t make sense to me. It had bacon grease and that’s all.

Made a few steaks tonight and cleaned then coated with oil, let sit and wiped excess with paper towel. Still some bumps of gristle but didn’t want to scrape and lose the seasoning.

I dunno. Mine have never been too particular as long as they have been dried and they were fairly new.
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Old 01-13-2018, 07:11 PM
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Originally Posted by crazybeard View Post
SO how do you guys keep it clean? Mine always seems to get little bits of gristle or salt and pepper etc on it. I will usually rinse quick, let it dry, scrape off with something not too abrasive then oil, heat and let sit but itís never really smooth / clean after.

What am I doing wrong?
Mine are mostly hand me downs. Bottoms are smoothie like glass. I wash them like any other pan with hot soapy water and a scrub pad. I don't press so hard with the pad to ruin the carbon. Rinse and throw in the still warm oven to dry or a minute on the burner. They are so well seasoned I don't usually use any oil. If I do, it's mineral oil.
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Old 01-14-2018, 05:50 AM
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Originally Posted by crazybeard View Post
I used hot water, let it drip off then heated off the rest on the burner. Oiled, wiped off excess and that was it. Still looked like rust starting to form.

Pan says 12 SD on the bottom made in USA but nothing else. No idea on age.

I did try and scrape with a plastic spatula and it cleaned most of the gristle bumps (cooked bacon) but it seemed they made it worse by removing the seasoning of the pan which doesnít make sense to me. It had bacon grease and thatís all.

Made a few steaks tonight and cleaned then coated with oil, let sit and wiped excess with paper towel. Still some bumps of gristle but didnít want to scrape and lose the seasoning.

I dunno. Mine have never been too particular as long as they have been dried and they were fairly new.
Any notches in the heat ring? Lodges typically have 3. 12 is the nominal size, roughly 14Ē across. SD = Skillet Deep.

If drying on the burner, turn it upside down. Also somewhat hand dry it first.
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Old 01-14-2018, 09:35 AM
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I have 2 old cast iron skillets my Grandmother had when she died which was back in 2002 and she was 93 then

Use one to cook cornbread in when we do that and the larger one I cook sausage in it on the mornings I cook breakfast at home and anytime we fry cube steak (venisoin mostly ) I use it then .

Not sure if it is just between my ears or really is different but sausage is much better when fried in that pan as is cube steak
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Old 01-14-2018, 09:37 AM
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Originally Posted by autobaun70 View Post
Use mine almost daily on a glass top. As long as you don't slide them around, they are no issue at all.
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Same here I use my old cast iron skillets on glass top, never noticed any problems at all
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