Greetings from Arizona. Solid video and thanks for making cast iron hunting a non science and everyday man/woman treasure hunt. One thought, I just landed two deep rusted dutch ovens (1940'-50's Griswold and Wagner Ware) because I was not afraid of rust. I was just like you and searched for crud, but I only paid only $6 and $1O respectively for them and just restored one this week. The owner found them in a flooded cabin and did not want to bother. Moral is, when the crud-mania wears out, you'll appreciate rust. Trust me. Please make a video when you restore one. ENJOY YOUR TALENT. Stay safe and healthy.
Coco Tazo thx for the kind words! yes, rust is a bit of a tricky one b/c heavy rusted iron can lead to bad pitting of the iron or worse ... i deal with rust now using my electrolysis tank, which i’ve posted a video on
I've tried to see just how much rust was too much. I find rusty pieces at the salvage yard to experiment on. These things can be used again but as a collector they aren't wall hangers. A water/vinegar mix is often used for rust but it also makes the pitting worse. The electrolysis tank has been the best method I've found but it isn't worth it. I'll work three times longer for a worthless skillet. A skillet covered in crud can be made brand new but I can't restore heavy rust.
Let me share one other channel with ya. Steven at Cast Iron Cookware channel. He's an ole Bama guy and my go to for cast iron advice. I've been at it about 6 months and if you can't identify cast iron you will get taken. I'll clean my pieces myself, I don't want to pay for that. I use a lye tank and electrolysis tank. My budget for unmarked pieces is $7 - $15 dollars for #9 and under, marked pieces are a little higher $10 - $25 for #9 and under. I don't have a #4 in anything so that might be an exception. Knowing when to walkaway is part of the hunt.
Griswold is great but getting too expensive. Wagner, lodge, BSR, Wapak, Favorite Piqua ware, Chicago Hardware are better buys. My preference for cleaning is Lye tank or electrolysis. High heat cleaning and wire brush can damage pans. But hey it’s your call.
the “wobble” on that pan is so slight.....i understand for resale purposes.....but unless ur cooking an egg for the president ....it’s not going to make any difference.....in my opinion...
I have a cast iron pan/lid that has a triangular hourglass symbol on the middle of the inside of the lid. I can't find anything about it. Do you know anything about the company that made it or perhaps the year/decade/century? Thanks!
Al thx for watching; it is very tough for me to say without seeing a picture of the logo that you mention on the lid ... in its heyday, there were literally dozens of small foundries pumping out cast iron ... the best resource is Google & poking around until you find the match ... your piece sounds unique & i hope you enjoy it frequently!
Even if you pay up to $60. If its in good condition still worth every penny!! Compared to a new quality skillet. Eg butter pat, stargazer, field etc costing $80-$180 I'd still prefer the older griswold or wagner or any of the old smooth light weight skillets!!
My opinion? These deserve to be used on gas or open top slow combustion stoves. But when glass or electric is all you got then thats what you use. Good tip that about pre warming them in the oven. Most of the warping in old cast iron is from bieng heated too quickly on an electric stove. Never ever turn your elec up over half way!! Like kent rollins says. Low n slow
I would *LOVE* to have gas, but unfortunately I'm all electric where I live ... But yes, great point I failed to mention -- heat it up slow & be patient w/coming up to temp in the skillet ... Thx, Trevor!
thx for watching & commenting; without seeing your specific pan, letters generally designate a mold indicator, a maker’s mark, or sometimes even a foundry shift (altho usually those are numbers or even dots)
Greetings from Arizona. Solid video and thanks for making cast iron hunting a non science and everyday man/woman treasure hunt. One thought, I just landed two deep rusted dutch ovens (1940'-50's Griswold and Wagner Ware) because I was not afraid of rust. I was just like you and searched for crud, but I only paid only $6 and $1O respectively for them and just restored one this week. The owner found them in a flooded cabin and did not want to bother. Moral is, when the crud-mania wears out, you'll appreciate rust. Trust me. Please make a video when you restore one. ENJOY YOUR TALENT. Stay safe and healthy.
Coco Tazo thx for the kind words! yes, rust is a bit of a tricky one b/c heavy rusted iron can lead to bad pitting of the iron or worse ... i deal with rust now using my electrolysis tank, which i’ve posted a video on
I've tried to see just how much rust was too much. I find rusty pieces at the salvage yard to experiment on. These things can be used again but as a collector they aren't wall hangers. A water/vinegar mix is often used for rust but it also makes the pitting worse. The electrolysis tank has been the best method I've found but it isn't worth it. I'll work three times longer for a worthless skillet. A skillet covered in crud can be made brand new but I can't restore heavy rust.
“Cast iron cookware”...is an excellent channel. Just adding to that list.
Let me share one other channel with ya. Steven at Cast Iron Cookware channel. He's an ole Bama guy and my go to for cast iron advice. I've been at it about 6 months and if you can't identify cast iron you will get taken. I'll clean my pieces myself, I don't want to pay for that. I use a lye tank and electrolysis tank. My budget for unmarked pieces is $7 - $15 dollars for #9 and under, marked pieces are a little higher $10 - $25 for #9 and under. I don't have a #4 in anything so that might be an exception. Knowing when to walkaway is part of the hunt.
some great tips, sir! yes, i know Mr Strawn very well; i'm one of the admins on his FB group ... happy hunting!
i would go to say BSR has some of the smoothest thickest, i love them.....and they are very easy to find!
Old Lodge had smooth cooking surfaces. The early 3 notch and some of the 3 notch with logos were smooth.
Nice overview of the most commonly found examples. Thanks for posting it.
Excellent video. Thanks.
Wobble dont matter if you have a gas stove either. Unless its real bad, might make flipping an egg a little rough.
correct; i have an unmarked Wagner that wobbles & spins & works perfectly in my oven & on my fish fryer for blackening fish
Griswold is great but getting too expensive. Wagner, lodge, BSR, Wapak, Favorite Piqua ware, Chicago Hardware are better buys. My preference for cleaning is Lye tank or electrolysis. High heat cleaning and wire brush can damage pans. But hey it’s your call.
thx for your comment; agreed 👍🏻
I never realized the egg logo was like a Monday morning Martin. Upside down
the “wobble” on that pan is so slight.....i understand for resale purposes.....but unless ur cooking an egg for the president ....it’s not going to make any difference.....in my opinion...
think John then Paul anyway.....lol
I have a cast iron pan/lid that has a triangular hourglass symbol on the middle of the inside of the lid. I can't find anything about it. Do you know anything about the company that made it or perhaps the year/decade/century? Thanks!
Al thx for watching; it is very tough for me to say without seeing a picture of the logo that you mention on the lid ... in its heyday, there were literally dozens of small foundries pumping out cast iron ... the best resource is Google & poking around until you find the match ... your piece sounds unique & i hope you enjoy it frequently!
I would like to find some $30 Griswold skillets!
LOL the last one I got was $24 ... it can be done, but you have to be very patient & search under rocks
Even if you pay up to $60. If its in good condition still worth every penny!! Compared to a new quality skillet. Eg butter pat, stargazer, field etc costing $80-$180 I'd still prefer the older griswold or wagner or any of the old smooth light weight skillets!!
Trevor, I agree!! Thx for visiting & commenting!
TheGoatMumbler I picked a crusty Griswold #6 skillet for $10 at a yard sale a couple of days ago! It cleaned up great seasoned up very nicely.
Wow, I have the same countertops, a little more battered though. :)
it's formica - made to look like marble
I don't think a little wobble would matter unless you have the glass top range.
Thx for commenting - and yes, you're correct! I'd sure love a gas range; mine is glass so I try pretty hard to find cast iron that sits very flat ...
My opinion? These deserve to be used on gas or open top slow combustion stoves. But when glass or electric is all you got then thats what you use. Good tip that about pre warming them in the oven. Most of the warping in old cast iron is from bieng heated too quickly on an electric stove. Never ever turn your elec up over half way!! Like kent rollins says. Low n slow
I would *LOVE* to have gas, but unfortunately I'm all electric where I live ... But yes, great point I failed to mention -- heat it up slow & be patient w/coming up to temp in the skillet ... Thx, Trevor!
I own close to 20 Wagner pans, EVERY one of them spin.
thx for the comment - sorry to hear that, but not surprised in the least ... i steer away from Wagner's nowadays
What does a D on the inside of handle mean
thx for watching & commenting; without seeing your specific pan, letters generally designate a mold indicator, a maker’s mark, or sometimes even a foundry shift (altho usually those are numbers or even dots)
I tend to find a lot of wapak
where are you located?
@@markskelton6452 spokane wa
Wobble can be taken out. Takes some patience with heat and a mallet. A lot of patience.