Cast iron cookware

[Flint Mitch]

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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[Steve Taylor]

Nice find. Love my old cast iron.

 

[tp2177]

Just got a cast iron skillet from my Grandmom. Has to be at least 50 years old. Plan to get the bigger and smaller skillets in time. Love cooking on them!


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[Ryan Browne]

Those old ones are far better than the new stuff. I have several old Griswolds and Wagners that I acquired over there last decade. Even now I'll buy them if a see a good deal. Just as important as a good pan though, and even harder to find is a good spatula. Anytime you see one of these, buy it!

 

[smoker]

Putting the pan in a hot fire (campfire or woodstove) will burn off ALL the crud off and make it look new again.

 

[Flint Mitch]

Putting the pan in a hot fire (campfire or woodstove) will burn off ALL the crud off and make it look new again.

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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[Dub11]

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.

 

[Drptrch]

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.

Water is fine as long as just water.

NO dishwasher , no dish soap, no comet ect.
Soap removes the oil patina that makes them non-stick

Simmer water in to soften the food then rinse out or add a little Kosher salt and damp towel wipe

Oil when when done

4-6-8-& 10”
12 & 14 in garage
& 2-4-6-8 enameled cast iron

Griswald 8 “pot-roast only ever” pot w/ heat ring


Erik

 

[Dub11]

Water is fine as long as just water.

NO dishwasher , no dish soap, no comet ect.
Soap removes the oil patina that makes them non-stick

Simmer water in to soften the food then rinse out or add a little Kosher salt and damp towel wipe

Oil when when done

4-6-8-& 10”
12 & 14 in garage
& 2-4-6-8 enameled cast iron

Griswald 8 “pot-roast only ever” pot w/ heat ring


Erik

Yup that's the way I learned in the boy scouts. I use mine for frying chicken or bacon and steak.

I need to find a 4 by 4 piece of chainmail, My leader had one and it worked great for cleaning.

 

[smoker]

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


I've done this with my pans and came out fine. Just don't dunk it in cold water...let it cool naturally. Temperatures are a lot hotter when it's being cast.

 

[stihl_head1982]

Those old ones are far better than the new stuff. I have several old Griswolds and Wagners that I acquired over there last decade. Even now I'll buy them if a see a good deal. Just as important as a good pan though, and even harder to find is a good spatula. Anytime you see one of these, buy it!

View attachment 116850

TROOF! The names Griswold and Wagner are two of the best names in black iron in my opinion. As far as I know the only black iron still made in the USA is Lodge.
The Griswold is a very good find!

 

[stihl_head1982]

Water is fine as long as just water.

NO dishwasher , no dish soap, no comet ect.
Soap removes the oil patina that makes them non-stick

Simmer water in to soften the food then rinse out or add a little Kosher salt and damp towel wipe

Oil when when done

4-6-8-& 10”
12 & 14 in garage
& 2-4-6-8 enameled cast iron

Griswald 8 “pot-roast only ever” pot w/ heat ring


Erik

Love the Dutch oven. The numbers on the pans from that era are indicators of the size of burner they were used on (not the size of the pan).
Would love to have that Dutch Oven. A prize to keep my friend.

 

[Marshy]

Water is fine as long as just water.

NO dishwasher , no dish soap, no comet ect.
Soap removes the oil patina that makes them non-stick

Simmer water in to soften the food then rinse out or add a little Kosher salt and damp towel wipe

Oil when when done

4-6-8-& 10”
12 & 14 in garage
& 2-4-6-8 enameled cast iron

Griswald 8 “pot-roast only ever” pot w/ heat ring


Erik

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.

 

[Marshy]

Anyone try seasoning their iron with flax oil? I read it's the best but have never tried it. Once it's warm enough where I cam open the house up I'll season some plans I have. I already have good grade flax oil for cutting boards I can use.

Read about what makes flax oil so good here:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

 

[USMC615]

Yep...have a few old school Griswolds and a few newer Lodge pieces and a couple of Dutch ovens...cooking at it's finest!

 

[Ryan Browne]

Anyone try seasoning their iron with flax oil? I read it's the best but have never tried it. Once it's warm enough where I cam open the house up I'll season some plans I have. I already have good grade flax oil for cutting boards I can use.

Read about what makes flax oil so good here:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

A good friend of mine did all of his with flax oil after that info came out. He spent a bunch of time stripping off the old seasoning and doing it with flax. The results were pretty good, but personally I think people make too big of a deal about seasoning. If the pan is high quality and smooth, not like the new lodge stuff which you could use to cut a cylinder base if your belt sander broke, and you have a good thin spatula then seasoning is not crucial. I mean, yeah, put it on the burner, get it hot, wipe it with some bacon grease so it doesn't rust, but after that, just get cooking.

 

[Marshy]

A good friend of mine did all of his with flax oil after that info came out. He spent a bunch of time stripping off the old seasoning and doing it with flax. The results were pretty good, but personally I think people make too big of a deal about seasoning. If the pan is high quality and smooth, not like the new lodge stuff which you could use to cut a cylinder base if your belt sander broke, and you have a good thin spatula then seasoning is not crucial. I mean, yeah, put it on the burner, get it hot, wipe it with some bacon grease so it doesn't rust, but after that, just get cooking.

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.

 

[USMC615]

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.

I've seen folks use the 'chain mail' approach...sell them on Amazon, to break loose the old seasoning after heating up, and seems to work. I've never tried it though so I can't speak from personal experience. I know folks who use filet knife/fish cleaning gloves as well...just a smaller 'chain mail link' so to speak.

 

[Ryan Browne]

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.

I'd give it a shot in that case, especially if you already have the oil. I just meant that while it's probably a little better than a regular saturated fat like lard, coconut oil, etc, it's probably not worth stripping an already functional pan to try it. I'd be curious to hear how it goes.

 

[Drptrch]

Love the Dutch oven. The numbers on the pans from that era are indicators of the size of burner they were used on (not the size of the pan).
Would love to have that Dutch Oven. A prize to keep my friend.

Was my Grandmothers, only ever had pot roast or stew in it [emoji106]


Erik