Tips On Spotting Flawed Vintage Cast Iron BEFORE YOU BUY IT Plus Latest Restoration Results!
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- Опубліковано 21 чер 2020
- I have another vintage cast iron skillet batch ready for resale online and a few pointers on how to avoid flawed vintage cast iron from my personal experience!
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I used to be a dietary server at an assistance living facility in dunedin, FL. Hannah Griswold would proudly share with me her experience of her family creating iron skillets. Sweet Lady, R. I. P.
Wow, that is interesting. How long ago was this?
@@ladylibertystacker2014 If you referring to ago, Griswold past away around 2011 take maybe 2 years or so.
Great looking Griswold #8!!! interesting...
Thank you! 😁
That last Erie was gorgeous. As a user rather than a collector I would love to have that skillet. Those little cracks won’t even show once it gets more seasoned with use and are completely irrelevant to functionality.
Thank you! Yes, as the seasoning builds up, it is irrelevant as to its ability to be a good cooker.
I love your videos! I was looking forward to you giving a little more background information on the unmarked Wagner 9 inch chef skillet, such as years of manufacture. I have not been able to find that information. My daughter bought me that skillet, but it was covered in so much rust it took a lot of cleaning in vinegar solution. That worked, but then I found that it had a nickel plating finish on it that was badly marred in some areas, down to bare metal with fine pitting, which I was told might have been caused by the rust. You can tell that warm bronze colored nickel plating had been a very attractive feature. I wish I knew what year it had been manufactured! I will test it for lead and hope that I can still use it.
I wish I could tell you that, but I didn't know myself! Good luck with your skillet!
Thanks for the great info.
You bet! Glad you enjoyed the video. 😊
Those cracks are a bummer. I was actually seasoning a grooved handle Griswold #9 while watching your videos. And found a crack as well. I did not notice it while cleaning. I try to carefully check for cracks before purchasing. I usually start with around the handle area and then all the way around the sides. Every crack I’ve seen previously has been up/down from the lip to the cooking surface. Well the one I found tonight was right around the area where the wall starts and the cooking surface. It ran parallel to the cooking surface right in line with the mill marks along the wall. Quite the disappointment. I just wanted you to know you’re not alone. As always, thanks for the video.
Thank you Kevin for letting me know of your experience, not that I would wish it upon anyone. That said, anyone that collects vintage cast iron long enough will run into these issues and it isn't a matter of IF they do, but WHEN they do! I try to keep my channel transparent because not everything is a home run and the disappointments will help us to learn what to avoid. We all know to check, but a reminder for me and everyone watching might save someone from making another bad purchase. I play golf as well and that bad putt or swing like purchasing a cracked piece often is a result of not focusing on the task at hand. Thanks for watching!
I realize this an older video but hopefully you'll see this. I check for cracks by turning the skillet upside down on my fingertips, using the other hand I tap the skillet all the way around the rim. This way the ringing isn't coming from the cooking surface. I'm sure this method could fail also but it hasn't let me down yet. Sometimes ya just can't see through all the buildup and crud. I'm like you I want to do the restoration myself because it'll be 1/3 the price or less. I'm not paying premium prices when I can do the restoration myself plus I enjoy the hunt.
Thank you for the tip! I hope many see it when they view this video! If I buy any more, I will give this one a try.
Heat rings are ok on electric coils along as you keep it on the ring and let it warm itself up. And I never go past medium.
Yes, that makes sense. Electric coils are actually a bit easier for pans that have a slight warp to them much better than a glass top. I have used pans with a heat ring, but I need to allow more time for them to heat up and like you, do not go above medium, unless I am searing meats for a short time.
At 6:29, that casting flaw is what I believe they call a cold joint. I'm not a cast iron cookware guru, but I do have quit a bit of history with casting in general. Man oh man, your pans look nice!
Thank you Eldon for your tip and for watching! I do take pride in my restoration techniques and try to keep my pans looking good. :-)
Your #8 Pre-Griswold at the end is so similar to what I just bought via e-Bay (bad idea, I know). It's a #8, fifth series, absolutely mint - except for the small crack near the handle.... I should have known better as the skillet was priced at just over $100, which is probably half of what it might sell for. The seller claimed "no cracks", so they are refunding my money. Buyer beware! No more e-Bay purchases for me - can't pay those prices for the good stuff. Thank you for posting this.
eBay does have good protections in place for buyers that are sold a piece other than as described in the listing. If the seller said no cracks, then there should be no cracks! If not, then you should get your money back. eBay is usually good about it. I question the seller many times before I buy and if their attitude is bad or they are vague in answering my questions, I refrain from buying from them. I go with my gut and it usually serves me well. Thank you and good luck!
Another great video, it’s a shame the Erie that’s a beautiful skillet.
You got that right! It would have been a perfect skillet for one well over 100 years old. Such a shame! It's amazing that the cracks are there without any other damage like warp. You wonder how that even happens! Anyway, thanks for watching and commenting.
LLS thank you for sharing another informative and interesting video. The little "O" marked skillet was so cute. I was wondering if possibly the wavyness on the bottom could be the result of improper temperature when the molten iron was poured? I've not done enough casting but, possibly someone out there reading this can comment.
It could very well be. Sometimes when they were casting a certain size skillet, they would use one cauldron for several skillets and as a result between pouring from side to side, there would be ripples in the iron as it cooled off at different rates. This was in specific reference to a wave line I have on a couple of skillets by ERIE and Griswold. It might have applied here, although the maker of this little guy was not Griswold! lol
Hola Miss LLS and everyone ♥️
Hola Mr FS!
I got my moms cast iron pans I didn’t know what to do with them for the longest time. So they just sat out side in the garage in a plastic container. Welp just recently my girlfriends mom brought home 1 frontier woman cast iron skillet. I was like oh you got a cast iron skillet she said yeah I love cast iron. She just doesn’t have the time to restore them at any rate I found who I was going give them to. My mom left me 1 Wagner that says how to season it on the back. And a Griswold egg pan a Wagner fajita pan with a handle and this cast iron skillet that says induction gas and electric hand cast pre seasoned made in China. And a small square cast iron skillet with no marks on it. But all that said they all came out looking brand new. My girlfriends mom loves em they look so good. I was hoping you could help me out with the One that was made in China it seems to be of good quality it’s just as nice as the Wagner and the Griswold. Any help on that particular pan would be great. Also I meant to say I believe I have found my second hobby also it’s such a rewarding feeling bringing a old pan back to life. And all the history that comes along with these pans is amazing. I do know this I have to have a waffle cast iron skillet that thing is so cool. Idk if I’m going to search till I find one or if I’m just going to cash out on one. I believe that the fun in this hobby is the hunt and the restoration process. I just don’t know how long I can hold out on owning one of those waffle pans so so cool. By the way love the videos I have watched so far
Thank you for watching! I am sorry to say, I don't know much about Chinese pans, but I steer clear of them due to the inferior quality control they have with their manufacturing in general (cast iron included) plus I try to not buy from China if I can help it for a variety of reasons. That said, I would encourage you to look for a quality made AMERICAN waffle iron. They make the best waffles and they are crispy too. Nothing beats cast iron for waffles and pancakes! Best of luck to you!
@@ladylibertystacker2014 the Chinese iron pan is old so it’s like 3rd party kinda thing. But yes I completely agree with you only American made if at all possible.
Oh crap ! I thought you had found an actual #0 there for a minute...
Yeah I know! Now I know more about how to spot a fake.
Fun video, but copper on induction? Nope, has to be a ferrous metal like steel or iron.
Yes, probably for their magnetic properties! Thanks for the tip and for watching!
EPU is 1969
OK. Where in the video are you referring to? EPU in regards to Griswold refers to where it was made - Erie PA, USA. Thanks.
Stainless steel is not magnetic.
OK. I find it works on my glass stove top as well as cast iron. Not sure what your comment is referencing in the video without the place in the video to review. I made this a long time ago! lol
Some stainless is magnetic, 410 series for example.
@@13Voodoobilly69 fair enough but I don't have a stainless steel pan in my kitchen that's magnetic.