The new lodge "cook it all" and the old lodge #14 beast of a DO.
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texastweeter
(I moved the discussion of your gem pan to this thread so we don't high jack the Butter Pat thread, I hope you don't mind)
You are in luck! You found a true gem, my friend! This pan does appear to be real, although you can see tell there was considerable corrosion. So great job on your restoration! The condition makes it a bit tough to identify if it is a fake or not. However, it appears, to me, to be real.
Somethings to look at.... The small feet on the under side of the pan should be about 1 inch long. This is a classic style of Grisowld gem pans. Additionally, the handles on each end should be roughly D-shaped. This appears to be the case, but in a mint pan, this feature is pretty pronounced. (see photo below) Your pan is also stamped with the "U.S.A" logo. Which means it was cast by Griswold after 1950. (Probably, shortly before they sold the name and trademarks to Wagner in 1957.)
As for a dollar value? In mint condition, like the one below, you be looking at $150, to a serious collector. Something tells me that you are not really concerned with how much your pan is worth. To me, it's more about owning a piece of history!
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As far as worried about value, well making crispy cornbread sticks is PRICELESS! Thank you my friend! -
Yeah they were pretty bad. Had to scrub the beejesus out of them with potatoes and salt, plus a pass through the oven on self clean before 4 coats of canola for seasoning, then bacon grease. They are servicable now. -
No problem! Again, great work on your restoration. If you have any other vintage pieces, I would be cool to see what you have.
texastweeter
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COPCO 7101. Anyonk know anything about this piece? History, date? Its a saucepan with dual spouts, and a wooden handle. Do i have to season it on the range, or can i wrap the handle in a damp dishwrag, then heavily in foil and season in oven as normal?Attached FilesLast edited by texastweeter; November 19, 2018, 01:14 AM.Comment
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They usually make tea pots and kettles. With a wooden handle, you don't want to season it is an oven. You best best is to use a grill and keep the handle off to the side. Oil, heat the pot upside down, allow it to smoke. Not sure on the year, But I would bet that it is not too old. Probably in the 20-30 year range, maybe newer. Wooden handles do not stand up to time very well. -
Thanks, came from an estate sale aling with a skillet that i will post here in a bit that i had to clean up and reseason as well. I think it is an old BSR, which are FANTASTIC even if not worth much Spinaker the sauce pot was almost pristine, just covered in dust. A good wash and scrub and one coat of seasoning, and it looked new.
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Yeah i saw that, and a search of the old interweb brought back exactly ONE copy of this pot sold at auction for an undisclised amount. Everything else i found was enamel on new stuff.Comment
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My wonderful girlfriend got me a present and it was not sent discreetly. So I got to open it early.Comment
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Secret Santa burgers for lunch as we speak:Originally posted by Slieb845 View PostMy wonderful girlfriend got me a present and it was not sent discreetly. So I got to open it early.
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I love cast iron and have pretty much gone to cooking on it exclusively. I do still use my stock pots for making stock and boiling pasta though. I have Lodge, Field, Stargazer, cheap foreign stuff, and vintage of various makes including a Griswald griddle that has been passed down in the family for decades - the logo dates it to 1919-1921. I've got skillets, a wok, gem pans (I love ginger gems), an Æbleskiver pan, casseroles, an oyster cooker, Dutch ovens, and a big 35 lb Bayou Classic Jambalaya pot with lid and flat bottom given to me by a friend - I use it on the stove for deep frying.
I would have to dig it all out from various cabinets and closets to photograph it - a major undertaking that I don't have time for right now. I am lusting after the Marquette Castings No. 13 but the price is too high for now.Comment
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Found these on th doorstep. today...now, since I'm on Holiday, I slept in til a (relatively) leisurely 0715, but I Suwannee, ain't nobody ever ding-donged my doorbell, or knocked...Santa can be purty sneaky, sometimes, I reckon...
Loop De Loop
These will be Suh-Weet, in my cookers, since they lack th 'Rat-Tail' Handle of a normal skillet, meanin they'll fit, better...
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This Marquette is an amazing skillet. I can't get over how amazing the cooing surface is. I was having trouble griping this roast without it sliding on the cook surface. This baby is a searing machine!
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The 12.
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Hot-arsed water, plastic scraper, if needed, nylon scrubbie, then re-oil yer pan, an re-season it, if it looks hurt, finish-wise...
What Kinda CI pan ya got? We'd LOVE to see pics...Comment
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I added a few CI pans to the Arsenal this week. My wife and kids got me an 8†and 10†lodge as well as a 12†pan that has Pioneer Woman brand on it. I’m sure it’s basically a lodge. But the cooking surface looks pretty good, a bit smoother than the two lodge pans.
Got those seasoned and then fried up some of my bacon in them! A little bit of stick to them but cleaned out and rubbed down again and back to the oven.
So these are added to my other two 12†pans, a lodge and an Emeril pan, that is about 15 years old and fries eggs like nobodies business! As well as my CI griddle that cooks some mean smash burgers and my round 10†griddle type pan. Not sure if the enameled stuff counts here? Have a few of those that I love!
I told my wife recently I should have never bought the fancy stainless pans a few years back and just got CI....well she is helping with that!
maybe one of these days I’ll take the leap and get that Finex 12†I’ve been eyeing ever since I joined this site!Comment
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To Everything, There Is A Season...
(AKA Bless Th House With Clouds Of Lignan...)
Bein's how I noticed that there was a distinct lack of smoke in th house, (@0%
) here, I reckoned it might be an propitious occasion, upon which to embark in some Cast Iron Cookery Seasonin...
Always a nice Win-Win way to both warm up th Ol Homestead, an accomplish some Culinary Good, without actually havin to do too much.
Some evenins call fer jus such a regimen...
Conceivably, Bourbon could be included, in this activity, if one had such an inclination...
As Fate would have it, this very night, an accomplished connoissuer of fine delectables happened by, to offer some sagacity, experience, an preferences...Certainly, my Good Fortune, at this point......
My landlord's recent placement of a non-serviceable/non-silenceable
detector in my kitchen, ~6' from my stove, means that I kinda haveta fudge around th Seasonin Rituals that I used to enjoy, an embrace, so, I kinda haveta approach it, a bit more gently...
So, 350°, fer half an hour; lotta smoke, set off th kitch detector, momentarily...made th fool mistake of openin th oven door. Bad Choice, respiratory-wise.
Yes, th Lignan-soaked paper towel was removed, prior to any actual Seasonin...
400° half hour...almost no smoke, can almost see th stove, now, from where I sit, an type this missive...
450° half hour, with my Avacado Green range hood still rollin on "Low", fer th last solid hour, plus...
When we achieve completion of 450°, here shortly...
500°, 1 Hour, comin up...we're in th Countdown...
Workin on th last bit of 500°, before I go to bed...
500°, Oven "OFF", Check!
Load a pic or two, then Sleepy Sleepy Time...
After alla this workup, I wanna make it count...Attached FilesLast edited by Mr. Bones; December 28, 2018, 02:52 AM.Comment
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