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Cast iron cookware

Steve Taylor

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Peanut oil works good on mine for seasoning.
 

kingOFgEEEks

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Good old school lard seasons great. Finding it can be difficult.

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I trade back and forth between coconut oil and lard. I have been slowly weaning off of the coconut oil for just seasoning, though. The lard is definitely slicker for cooking on.
 

Flint Mitch

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Before and after electrolysis cleaning. I'm quite happy. It just came out, and that after pic is after pre heating prior to seasoning. I'm working on the seasoning part now
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Ryan Browne

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Before and after electrolysis cleaning. I'm quite happy. It just came out, and that after pic is after pre heating prior to seasoning. I'm working on the seasoning part now
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That's a very desirable pan. A large logo Griswold number 9 is a great quality pan and that is a perfect size for a skillet. If that was at an antique store, I wouldn't be surprised you see a $40-50 price tag on it.
 

jakethesnake

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I've been reading that's a bad idea. That's why I went with the electrolysis approach, which worked wonderfully!!!

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I do mine in the wood stove. Just don’t go 10000000 degrees. It’s a process. I just bought a used griswold. Put in the wood stove as I lit the stove. And watched it closely. It’s a very good method. Then I just wiped the ashes off. It’s brand new looking after that. I wiped down with vegetable oil then sat on top of the wood stove at super low heat. As stated earlier cast will season itself just cooking on it regularly. Cool thread
 

jakethesnake

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Nice pan. I do wash mine with water if they get a mess in them. Like cooking noodles and stuff that really shouldn’t be cooked in cast. I use cast daily. I pick them up at yard sales and such. I’m not too picky on brand but gruswold is top notch. Sposed to be good for you to cook in cast.
 

Semotony

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Any cast iron fans on here? I have a few new model Lodge items I use basically daily, but happened to find this Griswald in my garage. We purchased this house in July and somehow missed it way in the back of a dark cupboard. I had it in an electrolysis bath for 2.5 hours today and got about 75% of the crud off. I'll finish it tomorrow after work . A few before and after pics from today's science experiment :)
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The collector, of which there are a bunch, prefer some of patina in place. Nice find hope you enjoy it.:sisi3:
 

Lightning Performance

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My stove top looks just like those pans. No gas here. We cook on the glass top electric, the wood stove and bon fires. Bake tarts and corn bread in them!

I never wash mine with soap heard that's bad and stuff. After the wife and I moved in together I saw here once about ready to drop it in the sink. About lost me *s-word on her lol.
My X mother in law scrubbed clean two if my lodge pans about twenty years ago, *b-word. They are okay now :)

Love my old iron. I use a small one to cook two every morning. I have done large and medium ones as well as a flat iron. Unfortunately I don't use most of them because I have a crappy glass top electric stove. Some day I will have a nice propane stove again.

Many 4"-15" pans
Some dutch ovens in colored enamel
A big grill plate and flat top, reversible
Eggs and meat almost every morning.

Well, I have a pan that the old seasoning has flaked off and it's not as non-stop as it use to be. I want to strip the old seasoning and try to get that black layer of seasoning back on it. Olive oil and butter has not come close.

Burn high heat oil in it till she's black then add diced onions off heat. Let cool, replace, repeat. Wipe on oil and flip over an open flame to burn it right on to the pan. Get cookin':cool:
 

jakethesnake

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Pan on the right is a grizwold, her Aunt got it for me at a flea market for 6 bucks. It was a mess when I got it, rusty and chity. Cleaned up nice and is still flat
How’d you go about de rusting. I’ve got a crappy Dutch oven Never really thought about cleaning it up but it may be worth it
 

Deets066

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Bottom was the worst, just light surface rust on a few other places
 
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