Ultimate Guide to Vintage Cast Iron
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- Опубліковано 21 сер 2024
- Intimidated about buying a vintage cast iron skillet? This video will help you to avoid the pitfalls and get a good deal. How to buy, season and take care of your cast iron pan will be covered. I'll also go over some of my favorite pans. Cover photo courtesy of: Just big enough for one pancake by Nic Mcphee www.flickr.com... .
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Have an old vintage Wagner that I found rusted and now have a ton of appreciation for it
A few things I would change. 1) Animal fats will go rancid if not used constantly. 2) As you can see in the video; paper towel leaves behind lint particles. Use lint free towels. I use the Blue Shop towels, or a Handkerchief.
3) Just an observation; There is nothing wrong with a Skillet with a heat ring.
The never use soap is old news. Modern soap dosen't have lye in it and because of this is safe on cast iron. I use it all the time. No issue with my seasoning. Good video though!
Wow! I didn't realise cast iron was so old! Every day is a learning day!
Rust on cast iron is absolutely no problem. It's an easy fix.
Thank you for this. I have cleaned mine with oven cleaner and it works wonderfully well. I live in Canada, and my mother gave me an already seasoned frying pan. I've had it for over 40 years. I was curious to see who the maker was and used easy off. It turns out to be from T. Eaton's Company Housewares department. Nice surprise for me.
stay away from antique stores...overpriced...i get old rusty cast iron for a few bucks at yardsales and thrift stores....even the worst rust can be removed by soaking in vinegar...i wont pay over 10 bucks for any skillet
With this video being titled "the Ultimate Guide" people should research the dangers of the oven cleaning method. Not recommended by most well informed collectors. Also rubbing oil on a rusted area is just a band aid. Rust should be removed before oil is applied, or it will just continue growing in that spot. The Best, Easiest and Safest way of cleaning cast iron is an E Tank. Other than that, good info.
Thank you sir. No way this video can be perfect and I respect adding a comment and being polite about it.
Tight, well organized video; packed with useful information. Thanks for posting.
Thirtyone October Thanks! I'm kinda surprised this video hasn't taken off like.
+Shawnee Union you speak too fast Shawnee, take your time. Not that you are difficult to follow.
The opening sounds bad. Iron mixed with what and how long , like a date that they started making cast iron pans. Lodge will never get like the 1920's Erie cast (Griswold) due to the rough cast. No mention of old casts at all (looks like a line on bottom of pan) Very good seasoning advice.
The opening sounds bad. Iron mixed with what and how long , like a date that they started making cast iron pans. Lodge will never get like the 1920's Erie cast (Griswold) due to the rough cast. No mention of old casts at all (looks like a line on bottom of pan) Very good seasoning advice.
The opening sounds bad. Iron mixed with what and how long , like a date that they started making cast iron pans. Lodge will never get like the 1920's Erie cast (Griswold) due to the rough cast. No mention of old casts at all (looks like a line on bottom of pan) Very good seasoning advice.
Good primer on cast iron. I've been using vintage Griswolds for years. In my experience though, the seasoning is a lot less delicate than people seem to think. I use soap all the time and have never had issues with it being removed. Seasoning is carbon that has bound itself, at a molecular level, to the pan so soaps and detergents shouldn't affect it.
I tell that to people ALL the time. Soap has NO affect on cast iron seasoning. That's an old wives tale. If people tell you that it sticks after they used soap then the pan was not seasoned properly to begin with. It's amazing was people will believe.
My roomate did that with soap, didn't Finnish washing out properly and made the food taste soapy. I never use soap due to not needing soap. Hot water and a scrub brush once in awhile otherwise I'll wipe out with the towel. And I use extra virgin olive oil to re season the pan if needed after wash.
I got into cast iron and it's so easy to find cheap ones from individuals who don't know what they have online
that little bit of rust is not going to be a problem.....that pan was a nice one, and probably worth getting, ......rust has 2 or 3 different stages, “bright orange” and “red or dark orange”. the darker the orange color the worse the rust......that’s how i judge the rust damage. I’ve bought pans that were pure orange with rust, but after a good clean that are now my go to pans,
You get a better deal on rusty ones, 1 day in the electrolysis tank and its near new again. No hard scrubbing, no vinegar, simple.
Flaxseed oil is the lowest smoke point temp oil on your list at 225 F. Extra Virgin Olive Oil smokes at 374 F, not bad. Sill not high enough. I use Peanut Oil, which smokes at 450F. Avacado oil comes in at over 500F, but it is expensive. Safflower oil is also over 500F, but it is a bit hard to find.
what’s wrong with olive oil? i used a combination of different oil in my pan and it works well. after seasoning your pan with whatever oil you want then apply a thin coat of olive oil before cooking and you have a perfect non stick skillet.
Nothing is wrong with it. It smokes at 149F degrees above Flaxseed oil.
Olive oil degrades very quickly and can become rancid. Once the seal is broken on a bottle, it's recommended that you store it in a cool, dark place to slow its natural breakdown. If you only have one piece of cast iron and use it daily, there's nothing wrong with nourishing with olive oil; but for infrequently used pieces or long-term storage? It's not the best choice.
Good solid information, thanks
+2541968joey Thank you!
Some pans have a heat ring on the bottom and beware of that? What is there to be aware of? It just means that it’s vintage and more valuable...
It can catch on grates possibly and is typically older.
THANKS...APPRECIATE YOUR KNOWLEDGE AND YOUR WILLINGNESS TO SHARE IT...
Flaxseed oil has a smoking point of only around 225 degrees. I used this guide instead: www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
I chose the extra light olive oil to season my cast iron, and I put a cookie sheet in the oven, wiped down every inch of my cast iron skillet with oil, placed it UPSIDE DOWN on the cookie sheet, and seasoned it by GRADUALLY bringing it up to around 450, then leaving it at that temperature until the pan stopped smoking. Open windows or turn off smoke alarms before seasoning cast iron, btw. Very important to do this UPSIDE DOWN, so the oil won't pool in the skillet and cause sticky spots.
After seasoning it once and it had cooled down naturally (no dunking in cool water or anything) I repeated the procedure EXACTLY. Got excellent results; solid coating all over the pan (even bottom and handle), because who wants rust anywhere on their pans?
Edit to add - I use small amounts of liquid dish soap and a plastic scrubber (LIGHTLY) on mine, and have not had to do any intense re-seasoning for months.
I have an old pan from grandma that is made in Taiwan with a tank stamped onto the bottom and can't find anything about it. I've spent hours looking with no results.
Any where I can find out about the markings on the bottom? SK = skillet? Large 8. 2 raised in a circle. And D at bottom.
What chemicals do people sometimes use?.....never heard of that
Lye and Easy Off, but people are super duper sensitive about it.
The main ingredient and easy of oven cleaner is lye. A lot of people don’t know that sodium hydroxide and lye are the same thing. Open till I got a self cleaning oven I always use easy off oven cleaner to clean it. If you have seen my seasoning Video you will know that all of that stuff is cleaned out and burned off, and I put a polymerized seal over it. Usually the people that are afraid to use the lye are the same people eating out of Teflon coated scratched cookware! Ha h I also have sex videos on seasoning stainless steel pans.
Nice intro video.
Thanks!
I have a question I have an unmarked pan that is square with sloped edges it has no lid and it has a Handel like a regular cast iron pan it is almost like a square griddle but the bottom is completely flat and it has sloped edges I cant find out anything about this plan and I am wondering if you might know something about it
tanjd tan Unmarked pans are hard to tell. If you have access to a library try and grab a book like this amzn.to/1R6lJDu, it looks really good.
I challenge anyone on here to strip even a flake of seasoning from their cast iron with Dawn dish soap...
How do I get the crusty buildup off the outside bottom? It is Wagner but a lot of heavy crusted buildup on outside of it.
Vinegar bath is one of the easiest ways. Just get a shallow plastic container and fill with vinegar for a day or two, then just some elbow grease and steel wool and you should be good to go. You'll see more comments from people after this too.
Only one criticism. I saw that when you used the wad of paper towel to spread the bacon oil a few little flecks separated from the paper. Those are a bitch to remove after the seasoning process. It's even worse with a brand new, rough textured Lodge. I would recommend cloth instead.
EDIT: After watching a bit further, I saw that you used a coffee filter. Genius! Why not use a piece of the filter to season it too?
I have an old cast iron road sign that says Iowa 6. I was looking on eBay and I'm seeing them for sale for hundreds of dollars. One like mine was around $400.00. I'm from Iowa originally but been away 35 years. The sign was my dad's but I'm kind of over the sentimental values of everything because I just turned 65, my daughters could care less about antique-ish stuff. So does anyone know if that's a fair price? I have pics of it if anyone can tell me more about it. Thank you!
Guide???
fyi olive oil smokes at 410f
what is w&gs ?
+michael hartley Wagner and Griswold Society www.wag-society.org/
SLLLLLLLOOOOOOOWWWWWWWW DOOOOOOWWWWWWNNNNNNNN!!!!!!!
Ugh!!! The sound is not good. It is as if hearing a teenage boy's stereo that has the bass dial at 10.
This is the best description of my voice ever. May need to license this. Thanks for watching!