Lodge Cast Iron

[Spinaker]

I am setting up the electrolysis bath again tonight, I have a 12" pan that needs to be done. I am also gonna try to get my Cornbread pan done. I have been putting this one off for a while now. It is such a pain to get all the rust and seasoning off with all those wedges and vertical surfaces that go with them. But no pan looks better when its finally seasoned. I will take some pictures while I am setting up the bath so if anyone is interested in setting one up, they can have a frame of reference. Its really easy to set up and the results are amazing, and without all the elbow grease.

[Spinaker]

Wow!! Those are beautiful. There is a lot of great history there. That patina on the #8 is mesmerizing. Thanks for sharing!!

[GilaMonster]

Spinaker, here are pics of the old skillets...

First, the Wagner #8. It's the older of the two, cast in the 1920s probably, judging from what is left of the logo on the bottom. Since my Mother was born in 1920, I presume this one was my grandmother's, originally. It is my everyday skillet, as it is the larger of the two.

Then, the Griswold #7, which the griswoldcookware.com website says was made with this pattern logo until about 1940...or, just before my Mother married. I like to think that that 'patina' of baked-on-goodness that you can see on the pan, is from all those fried and fricasseed chicken dinners Mom made us!

I enjoy using these even more than my newer Lodge pans, for both the flavors and the memories they impart.

[Spinaker]

GilaMonster No problem. I would like to see your results. I just did another round of seasoning on mine last night. She keeps on getting better and better. I am going to give her the bacon treatment tonight. Which is, of course, mutually beneficial.

[GilaMonster]

OK, thanks again!

[Spinaker]

5" Disc sander. I saw some guys online using a grinder with a flap disc. I don't think you need that. Mine turned out fine with out it. Guest

[GilaMonster]

Sandpaper - like a disc, on a drill, or angle grinder?

[Spinaker]

GilaMonster I polished the skillet with 60/100/150/180 then finally 220 grit sand paper. Then I polished it with a buffing wheel. It came out really good. I've only had the chance to do one round of seasoning with it, but its already looking good.

It takes a lot of elbow grease, but it looks really good when its done.

[GilaMonster]

Won't be this evening, but I'll see if I can get pictures of the pans...

My question for you, Spinaker, is just how did you polish your Lodge skillet? I might like to try that!

[Spinaker]

You're lucky to find Griswold pans in such good shape (even considering the rust!) - especially at such good prices. Some people selling them think they are made of gold, not iron!

I consider myself very lucky as well - when my mother died, I inherited a Wagner that she had all her married life, as well as a Griswold that was HER mother's! All three of my sisters said 'nah - we don't want those old things...'

And I just turned 70! - so you know that both pans have been around awhile.

What I like best about the old Grizzies and Wagners is the polished cooking surfaces. So much better than on my newer Lodge pans.

Wow!! Those pans must be awesome. I'd love to see some pictures. I agree, there nothing like that old time polished surface. I never realized it until I bought my first Wagner. I polished up a new Lodge chef skillet. It's amazing. I too wish they could go back to polishing them at the foundry.

[GilaMonster]

You're lucky to find Griswold pans in such good shape (even considering the rust!) - especially at such good prices. Some people selling them think they are made of gold, not iron!

I consider myself very lucky as well - when my mother died, I inherited a Wagner that she had all her married life, as well as a Griswold that was HER mother's! All three of my sisters said 'nah - we don't want those old things...'

And I just turned 70! - so you know that both pans have been around awhile.

What I like best about the old Grizzies and Wagners is the polished cooking surfaces. So much better than on my newer Lodge pans.

[Spinaker]

gcdmd I have, but electrolysis is so effective. And it takes a lot less time to take the really hardened stuff off the pan. There is no scrubbing or anything like that. Just wipe it clean.

[gcdmd]

Spinaker ,Have you tried using vinegar, or does it attack the cast iron too much?

[Spinaker]

After a long bath in the the Electrolysis hot tub, she's all done. I've done three rounds of flax oil seasoning on this one so far. It is really coming along nicely. Flax oil gives off a brownish color to the iron. But as I start to cook with these, they will blacken up. I am really pleased with how this pan came out. I have many others that I am working on too. If there is interest, I can post some pictures of them too. Below is a comparison picture of what I started with and what I ended up with after the bath and the three rounds of Flaxoil seasoning.

[Spinaker]

CeramicChef Thanks!! I was a bit skeptical but it works great. I really love this stuff. My set up looks a little like a bath tub for Dr. Frankenstein's monster, but it works.