The Cast Iron thread

I worked in Washington state about 15 years ago and picked up a No. 7 and 10 Griswold for $20 each that are a dream to cook with.
Smooth as a baby bottom.
 
I worked in Washington state about 15 years ago and picked up a No. 7 and 10 Griswold for $20 each that are a dream to cook with.
Smooth as a baby bottom.
I have an old #10 Wagner that is very slick. The older stuff is much smoother than the new stuff. I also have a 10 inch Lodge and a 9 inch square skillet that I have used and they are finally pretty slick, too.
 
It's not only about the smoothest finish, but also about weight. My old Wagner's and Griswold don't weigh nearly as much as the newer stuff. I personally don't care, but the wife is much happier using the older pans more than newer stuff.
 
It's not only about the smoothest finish, but also about weight. My old Wagner's and Griswold don't weigh nearly as much as the newer stuff. I personally don't care, but the wife is much happier using the older pans more than newer stuff.

Good point. The Finex pan is a beast. Cooks great, but if your wife has to one-hand it for any length of time she might not be happy. But her grip strength and trigger finger will improve.

Keep in mind it is easier to warp a thinner pan with high too quickly. Probably more of an issue with the new glass top stoves and electric than gas burners.
 
It's not only about the smoothest finish, but also about weight. My old Wagner's and Griswold don't weigh nearly as much as the newer stuff. I personally don't care, but the wife is much happier using the older pans more than newer stuff.
Yes, my Wagner is much thinner and lighter than my Lodge but it holds the heat just as good.
 
Somebody tell me what I'm doing wrong. I sanded and polished my pan so smooth you can see your reflection in the surface and out still wants to stick. I just had pork chops and had to deglaze the pan to get the meat glue loose from the surface.
 
Somebody tell me what I'm doing wrong. I sanded and polished my pan so smooth you can see your reflection in the surface and out still wants to stick. I just had pork chops and had to deglaze the pan to get the meat glue loose from the surface.

Did you season it? And if so, how and how many times?
 
Did you heat the pan before you put the chops in it?
 
With flaxseed oil just once but I retreat it after every use. Damn thing has even stuck with bacon.

I seasoned the Cabelas pan I sanded 4 times before I ever cooked in it. Only used it for bacon the first 4-5 times I used it. It wasn't perfect the first few times. I probably overdue things, but I'd season it a few more times. Then just keep using it. Burgers, bacon and maybe some cornbread. Anything that will help it along. Also make sure you have whatever seasoning procedure you use down.

Or go buy a new Finex. :p
 

Thanks for posting that link. I probably need to be better about coating mine with some oil after I cook in it.

Somebody tell me what I'm doing wrong. I sanded and polished my pan so smooth you can see your reflection in the surface and out still wants to stick. I just had pork chops and had to deglaze the pan to get the meat glue loose from the surface.

I have cooked on mine just about daily for several years and I still have to do that. I thought that was just normal.
 
I disliked flaxseed, tried it, wasn't a fan.

I would strip that sucker and just do it with some Crisco 3 or 4 times. Then bacon!
 
I wasn't going to cast aspersions on the man's cooking skills! :rolleyes:
When I was new to cast iron many, many years ago, I didn't understand the importance of pre-heating the pan.
 
I disliked flaxseed, tried it, wasn't a fan.

I would strip that sucker and just do it with some Crisco 3 or 4 times. Then bacon!

It was likely user error, but I had the same experience. I have settled on just using Crisbee pucks even though it isn't the most frugal method. I like the wax part as some of my cast iron is up at our cabin and not sed all the time.
 
When I was new to cast iron many, many years ago, I didn't understand the importance of pre-heating the pan.

I bought an infrared thermometer to make sure my pizza stone was hot enough, but have used it on a skillet to see where my temperature is. Kinda interesting to see how long it takes to warm up.
 
When I sanded and polished my griddle, I seasoned a couple of times and then started cooking bacon and smash burgers on it. I was using on my charcoal grill. Things wanted to stick some and I just put up with it and kept using it. It gradually got better.

I have a Lodge that was pretty porous and I didn't sand it or anything. It was not one of the pre-seasoned pans. I seasoned it and treated it like the griddle. It is pretty slick now. To get a good slick job takes some time. Just keep using it and wash it in hot water. Wipe it dry and put on the stove eye to make sure it's dry. Rub some bacon grease or oil on it and heat it until it just starts to smoke. Take it off the eye and take a paper towel and wipe out everything that you can. Do this each time you use it. It'll be good before you know it.
 
Lets get this thread started
Some of your links weren't linking for me, these did.
Thanks!... Now I'm going to be deep doo for making my wife watch, then be held accountable.
I HATE being cut off, that's why I have my own cast pan.
seasoning method

identification of older pans
http://www.castironcollector.com/
setting up and e-tank, no need for the special tank in the video, any plastic container will work
Bro sounds soused-->
crisbee sticks, these work well for seasoning (i just use lard or crisco but many swear by these)
http://www.crisbee.org/
 
Last edited:
I used bacon grease to season my pans.
I have a plastic scrub brush that I use to clean them after they cool and I then run hot water to soften up whatever remains.
I wipe the pans down with a little more bacon grease after cleaning.
Sometimes I'll rub in a heavier coat of grease and put in the oven at 350 F just because.
 
Thought of this while making some bacon and eggs this morning.

IMG_20180113_105429.jpg

Wiped it out and put some leftover bacon grease back on it. This is a "Browning" 12 inch skillet that came with a Dutch oven we picked up for scouts. It was a chore to season, but now is a great pan.

IMG_20180113_110153.jpg

IMG_20180113_110200.jpg

Pretty sure it's made by lodge just with their logo
 
I just went over it with scotchbrite and it's in the oven as we speak using corn oil. I'll probably do three cycles this time.

Once you are done just start cooking with it. Bacon is always a good idea. I bought one at a antique store, generic no name but nice and smooth. It took about 6 months to really get a good season to it. It just would not take right, never got black. But after about 6 months it became jet black and is a joy to cook on now. I'm getting ready to get another 10-12" pan. WE have one with a ring on the bottom and it's never really been level. Works fine but it's annoying because it want's to spin. May have warped it on a fire.
 
Here's a old, well used, Wagner from my grandmother.

Cooked some shaved steak and wiped it out, this pan is like glass.

IMG_20180113_190006.jpg
 
I used bacon grease to season my pans.
I have a plastic scrub brush that I use to clean them after they cool and I then run hot water to soften up whatever remains.
I wipe the pans down with a little more bacon grease after cleaning.
Sometimes I'll rub in a heavier coat of grease and put in the oven at 350 F just because.

Have you ever had an issue with the oil going rancid on you? That is my only concern when using meat based fats.

I also use one of these if anything sticks. It will knock the bits off and not harm the seasoning. It does not scratch the pan. It interacts with the pan in the same way that kosher salt does but with a lot less mess. You can get them for like $8 on Amazon.

81TPfCrkSSL._SX522_.jpg
 
Have you ever had an issue with the oil going rancid on you? That is my only concern when using meat based fats.

I also use one of these if anything sticks. It will knock the bits off and not harm the seasoning. It does not scratch the pan. It interacts with the pan in the same way that kosher salt does but with a lot less mess. You can get them for like $8 on Amazon.

81TPfCrkSSL._SX522_.jpg


I'll second that chainmail. Awesomeness
 
I'll second that chainmail. Awesomeness

Yeah so much faster and easier than any other method I have found and it has never damaged by seasoning. I use it on the inside of my enameled cast iron as well.
 
Last edited:
Have you ever had an issue with the oil going rancid on you? That is my only concern when using meat based fats.
No, I've never had an issue using bacon grease, I don't remember my G-Grandmother , G-mother or Mom ever having issues either.
It doesn't sit around very long as I use some most every day, I only keep what comes off a 1 lb packet of bacon.
I microwave it in a glass jar and then use it all up cooking.
 
I've had this comal for a good number of years.
It has the rough texture, but I'm getting a good season built up in it. Sure wish I had my Abuwela's comal. She cooked thousands of tortillas on that thing..


Sausage and blueberry pancakes.
image.jpeg
 
I'll put this here, too. Some cornbread sticks in an old Griswold stick pan,

Griswold.jpg
 
Ribeyes on the coals. The asparagus was excellent too.

View attachment 67221

I do chicken thighs and drumsticks over coals and the firepit once in a while. Not sure if it is the atmosphere, drinks or what, but that is always the best tasting chicken. Last time me and a buddy were up in the mountains the neighbors had warned us about all the bear activity around lately. Of course we forgot and were out at night by the fire drinking and cooking chicken. Next thing you know something is running down the hill through the brush. I am at the fire shoveling coals under the grill when I hear this. So instead of drawing my pistol I swing around with the shovel in my hand ready to take on Mama bear.

Almost took the head clean off our neighbors dog! Lucky for him I was drunk and slow.
 
My new pan from the lodge legacy series

View attachment 130821


Hhhm, what exactly is that? Need more info. Size and depth? My wife says I am banned from buying more cast iron, but there are ways around that.

Found it. It might be too large for me to properly hide from my wife. :p
I am also not sure how often I’d use it. Let us know what you use it for.

Is their seasoning job and finish any better that their other pans or am I going to have to sand and season that one too?
 
Last edited:
Back
Top Bottom