if you drop cast iron skillet on hard surface it will crack or season it by putting in wood fire will crack it or heat up a electric stove with coil too high will crack a skillet
No way to get rid of the old casting trademarks. The #9 i just cleaned I thought it was cracked from the outside. Just a flaw in the sand cast. Lots of time some of this flaws can be caused by strange bits of metal in recycled cast iron. I have an old "made in USA" #8 sitting here right now to be scrubbed and reseasoned. Not going to strip it either. My older pans are a lot thinner and lighter than my new ones, but I still use my new model lodges a lot. Depends on what I am cooking. There are lots of experts out there, and someone may be able to tell you more about your pans. Thank you for the video, Mart
@@ManLand Last weeks Cast Iron Wednesday I cooked bacon in it. I can show it closer if you want, I am doing a stripper job on some pans with the stickies, and can put it in the show and tell.
Oh wait Brother...I am now tackling the campfire theory of restoration of Cast Iron and I have selected a piece that will be our Mouse...I plan of eventually destroying this Chosen Piece of Modern History ...or will indeed survive.?..and leave us all with even further questions about Vintage vs Modern cast...
I'm a campfire cooker by love...and now them cast iron lovers of the cities say not to purify them by fire...Uger? That is not to take off the crudded Gunk by firing them up...and so my next few videos will test this theory...a real HARD CORE test...maybe they know something...and maybe the old school will teach us something...
Next time you remove a newly stripped skillet out of your vinegar bath, wipe it dry really well with a paper towel and once it is dry, then give it a spray with Canola oil cooking spray inside and out. This will prevent your skillet from flash rusting until you are ready to season it. Your 3 notch Lodge looks just like mine except mine has a small "L" on top of the 3 on the bottom. Your "crack" is from the molding process just like you said. My Vollrath has something similar on both sides. Since it was uniform I didn't concern myself with it. As to the BS&R, they were a lot thicker than other vintage pieces from Wagner, Griswold, or even Lodge and for this reason they don't crack or warp as much because they are thicker. Interesting huh? Love the video, so much to chew on, pardon the expression! lol And one more thing, I didn't know the Dollar Store had an equivalent product for Heavy Duty Easy Off Oven Cleaner that actually works. Nice tip!
I'm going to throw this out, and will readily admit that I'm probably full of it. Lodge made their own skillets sold under their own name, as well as unmarked skillets sold through department stores as in-house products. But even those alternative skillets, particularly those from the 1940's and 1950's, are amazingly good, clean, well-cast, quality iron, milled inside. Whether sold by Lodge or sold by someone else, yours just doesn't look quite right. It looks to be low end, unfinished, almost homemade. Is it possible that someone local, a very small foundry, a smithy, even an individual, might have used a Lodge as a template to create a mold and cast one on their own? As an experiment? For local consumption, not nationwide distribution? Griswolds or Wagners were commonly used for copying, but Lodge would have been readily available and affordable. That might explain the very weird anomalies (a huge pseudo-crack, crude grinding, soft edges, etc.), as quality was never an issue. I just don't believe that Lodge, at any time, would have let something like that leave the factory. They would have melted it down, and used the molten metal to cast a better one. As I said, I'm only speculating.
I think you are right about the date on the lodge. I think it is probably late 40s early 50s and it is definitely sand shifted. Like you I'm surprised that it escaped the inspection process but I suppose it can happen occasionally. The Birmingham Stove and Range is a century series from the late 50s or early 60s probably about the time when they started their disamatic process. At that time they increased the thickness a little bit in order to handle the automated process which was a faster Pace than the earlier series. Hopefully you are only dealing with rust and not heat damaged. It looks like rust to me. Really interesting. Thank you for sharing.
I think it's a touch of both on the BSR pan...heat as well as rust...which brings me to a theory about the whole controversy of Cleaning with FIRE vs Today's Methods of safely removing the carbon...I'm going to shoot a video stating this theory and actually proving or disproving with actual fire burnings and seasonings of theses fire processes. I want to experience the truth and see how an actual fire destroys a piece of cast iron...and I will do it step by step...which I have not yet seen here on You Tube...there are MULTIPLE CLAIMS of fire damage...but was it cast iron recovered from a House Fire or does it happen in a camp fire?....this is the Myth I wish to dispel or confirm...I am a campfire user myself...but There is seemingly proof from fire damage that I want to explore. I would love for you too to get in on this...I will film my first episode Thursday if not raining...it's gonna be a truth and even a dare...because even Self Cleaning ovens are under fire now...and I think there is a fine line that's there to cross...and let's just see...I may be re-educated....Open minded I am...Let's Test this Myth!
@@ManLand I'm really interested to see the results. Bear in mind, all cast iron is not alike. Some are more susceptible than others depending on the properties of the individual paice. I have not seen that many pieces fire damaged but I have seen many pieces with wire wheel damage. Of course warps, cracks and the de-lamination can be signs of fire damage. For the most part, I just choose not to take the chance even though some people have had positive results. As soon as I try something like that, it will all Fall Apart. Looking forward to seeing the video.
@@castIroncookware This is why I won't ever chance a vintage piece...heck it's old enough from age and becoming brittle over time...lol. We gotta preserve every piece safely as we can and actually promote that strongly!...I just have a theory about vintage thin vs modern thick...so I want to try this with modern thick and modern thin...never a vintage heritage...I don't have money to just throw away but I do have a nice, cheap for me, purchase...that still chaps my ego and love to just try to destroy...or will it survive?...I don't know...AND I KNOW THAT EITHER IT CRACKS, CHIPS, OR WHATEVER...PEOPLE ALL OVER YOU TUBE WILL STILL CRY AND RUSH TO RALLY THE BRAND NAME AND "you didn't DO THIS" OR "you didn't do that"...My tests are Amateurish...but maybe folks will learn with an open mind like myself...was it ever an issue...or was it an issue with vintage...or was the reported damage done from a House Fire...and then assumed it was a campfire?...I really would like your input...as to how I approach each test...as Scientifically as possible to cover all questions and such...
That is a unusual casting issue in the Lodge pan 😲 I don't know a whole lot about cast iron pans, but I do know that the older lodges are smoother on the inside cooking surface than the newer ones are 😉
That is cool it does look like they tryed to band-aid it and didn't sand down. So very cool piece. One day that might be worth good money. Great find bro. God bless
It's gonna be worth a lot because ManLand121 owned it...lol. I just had to say that...we might need to work up a trade so we both can get rich after our deaths...lol.
ManLand121 i do believe yes indeed absolutely without question Lodge does have a much higher quality cast iron skillet. My birthday in law still loves his that i got him last Christmas
I agree. As an avid Cast Iron "enthusiast", I would say...
GREAT observations and sound reasoning.
Right on
if you drop cast iron skillet on hard surface it will crack or season it by putting in wood fire will crack it or heat up a electric stove with coil too high will crack a skillet
Great information on cast iron. Makes your finds even better to have those unusual marks in them. Thanks for sharing. 😃👍
No way to get rid of the old casting trademarks. The #9 i just cleaned I thought it was cracked from the outside. Just a flaw in the sand cast. Lots of time some of this flaws can be caused by strange bits of metal in recycled cast iron. I have an old "made in USA" #8 sitting here right now to be scrubbed and reseasoned. Not going to strip it either. My older pans are a lot thinner and lighter than my new ones, but I still use my new model lodges a lot. Depends on what I am cooking. There are lots of experts out there, and someone may be able to tell you more about your pans. Thank you for the video, Mart
can we see that #9?
@@ManLand Last weeks Cast Iron Wednesday I cooked bacon in it. I can show it closer if you want, I am doing a stripper job on some pans with the stickies, and can put it in the show and tell.
@@shovelhead8 Yeah! I wanna see it close up and HD style...lol.
Lodge, and especially BSR, always did make pans a good bit heavier than the other companies.
And I think for a reason too...the thinner pans tend to warp over time with use causing spinners...
I have some older 3 notched pans too. Thanks Mart good stuff
Oh wait Brother...I am now tackling the campfire theory of restoration of Cast Iron and I have selected a piece that will be our Mouse...I plan of eventually destroying this Chosen Piece of Modern History ...or will indeed survive.?..and leave us all with even further questions about Vintage vs Modern cast...
Good stuff, Mart.... You got some unique finds there.... for sure!
I'm a campfire cooker by love...and now them cast iron lovers of the cities say not to purify them by fire...Uger? That is not to take off the crudded Gunk by firing them up...and so my next few videos will test this theory...a real HARD CORE test...maybe they know something...and maybe the old school will teach us something...
The campfire has been around for a long time!! I'm sure it will do the job!! ;-)
Next time you remove a newly stripped skillet out of your vinegar bath, wipe it dry really well with a paper towel and once it is dry, then give it a spray with Canola oil cooking spray inside and out. This will prevent your skillet from flash rusting until you are ready to season it. Your 3 notch Lodge looks just like mine except mine has a small "L" on top of the 3 on the bottom. Your "crack" is from the molding process just like you said. My Vollrath has something similar on both sides. Since it was uniform I didn't concern myself with it. As to the BS&R, they were a lot thicker than other vintage pieces from Wagner, Griswold, or even Lodge and for this reason they don't crack or warp as much because they are thicker. Interesting huh? Love the video, so much to chew on, pardon the expression! lol And one more thing, I didn't know the Dollar Store had an equivalent product for Heavy Duty Easy Off Oven Cleaner that actually works. Nice tip!
Interesting. You go deep into the pan and company. I just love cast iron durability. I use one of my Mom's skillets. Wish I knew how old it is
I just think it's funny how any company brags on their quality and then...well lemons are produced...lol.
I'm going to throw this out, and will readily admit that I'm probably full of it. Lodge made their own skillets sold under their own name, as well as unmarked skillets sold through department stores as in-house products. But even those alternative skillets, particularly those from the 1940's and 1950's, are amazingly good, clean, well-cast, quality iron, milled inside. Whether sold by Lodge or sold by someone else, yours just doesn't look quite right. It looks to be low end, unfinished, almost homemade. Is it possible that someone local, a very small foundry, a smithy, even an individual, might have used a Lodge as a template to create a mold and cast one on their own? As an experiment? For local consumption, not nationwide distribution? Griswolds or Wagners were commonly used for copying, but Lodge would have been readily available and affordable. That might explain the very weird anomalies (a huge pseudo-crack, crude grinding, soft edges, etc.), as quality was never an issue. I just don't believe that Lodge, at any time, would have let something like that leave the factory. They would have melted it down, and used the molten metal to cast a better one. As I said, I'm only speculating.
I think you are right about the date on the lodge. I think it is probably late 40s early 50s and it is definitely sand shifted. Like you I'm surprised that it escaped the inspection process but I suppose it can happen occasionally. The Birmingham Stove and Range is a century series from the late 50s or early 60s probably about the time when they started their disamatic process. At that time they increased the thickness a little bit in order to handle the automated process which was a faster Pace than the earlier series. Hopefully you are only dealing with rust and not heat damaged. It looks like rust to me. Really interesting. Thank you for sharing.
I think it's a touch of both on the BSR pan...heat as well as rust...which brings me to a theory about the whole controversy of Cleaning with FIRE vs Today's Methods of safely removing the carbon...I'm going to shoot a video stating this theory and actually proving or disproving with actual fire burnings and seasonings of theses fire processes. I want to experience the truth and see how an actual fire destroys a piece of cast iron...and I will do it step by step...which I have not yet seen here on You Tube...there are MULTIPLE CLAIMS of fire damage...but was it cast iron recovered from a House Fire or does it happen in a camp fire?....this is the Myth I wish to dispel or confirm...I am a campfire user myself...but There is seemingly proof from fire damage that I want to explore. I would love for you too to get in on this...I will film my first episode Thursday if not raining...it's gonna be a truth and even a dare...because even Self Cleaning ovens are under fire now...and I think there is a fine line that's there to cross...and let's just see...I may be re-educated....Open minded I am...Let's Test this Myth!
@@ManLand I'm really interested to see the results. Bear in mind, all cast iron is not alike. Some are more susceptible than others depending on the properties of the individual paice. I have not seen that many pieces fire damaged but I have seen many pieces with wire wheel damage. Of course warps, cracks and the de-lamination can be signs of fire damage. For the most part, I just choose not to take the chance even though some people have had positive results. As soon as I try something like that, it will all Fall Apart. Looking forward to seeing the video.
@@castIroncookware This is why I won't ever chance a vintage piece...heck it's old enough from age and becoming brittle over time...lol. We gotta preserve every piece safely as we can and actually promote that strongly!...I just have a theory about vintage thin vs modern thick...so I want to try this with modern thick and modern thin...never a vintage heritage...I don't have money to just throw away but I do have a nice, cheap for me, purchase...that still chaps my ego and love to just try to destroy...or will it survive?...I don't know...AND I KNOW THAT EITHER IT CRACKS, CHIPS, OR WHATEVER...PEOPLE ALL OVER YOU TUBE WILL STILL CRY AND RUSH TO RALLY THE BRAND NAME AND "you didn't DO THIS" OR "you didn't do that"...My tests are Amateurish...but maybe folks will learn with an open mind like myself...was it ever an issue...or was it an issue with vintage...or was the reported damage done from a House Fire...and then assumed it was a campfire?...I really would like your input...as to how I approach each test...as Scientifically as possible to cover all questions and such...
That is a unusual casting issue in the Lodge pan 😲 I don't know a whole lot about cast iron pans, but I do know that the older lodges are smoother on the inside cooking surface than the newer ones are 😉
This is true as far as I have found...
Birmingham Stove an range
Even with the slight imperfections, Season Em & Use Em, Sweet Iron Them Is ! Thanks Mart ! ATB T God Bless
Abbie-sooo-loot-lee...Fire them up and eat the groceries...lol. I like the way you think!
That is cool it does look like they tryed to band-aid it and didn't sand down. So very cool piece. One day that might be worth good money. Great find bro. God bless
It's gonna be worth a lot because ManLand121 owned it...lol. I just had to say that...we might need to work up a trade so we both can get rich after our deaths...lol.
@@ManLand lol.
ManLand121 i do believe yes indeed absolutely without question Lodge does have a much higher quality cast iron skillet. My birthday in law still loves his that i got him last Christmas
Lodge is a good Version No Diggity...No Ughn!
you can season right over that
Am sure just about to do that...gonna get a day off upcoming soon to do it right...My Favorite way as long as the rain stays away...
yep ive seen that before ! Im thinken its japans steel ! poor quality >?? Im thinken thats why Trump dont want USA ships made for there poor steel ?
I'm curious now what steel was used in American cast back in the day...
The Japanese are no slouches at anything, steel included.