Missed the first five or so mins but very informative from what I saw. Will definitely have to go back and watch from the beginning! Thanx for posting.
Very informative as it clear up a mystery to why old pan had a long wide bumpy line on the underside. It is a number 10 on the handle and the side is flaired out at approx 1 inch. Family always refered to it as the pancake griddle and we only use it for that purpose.☺
@@TheMudbrooker That is great to know! It was handed down in the family. Not sure who may have had it before my Grandmother. Either its circa 1890s or an imitation. I just know it makes the best pan cakes and unique to me.
Really enjoy learning about the markings on cast iron items. I have a #6 Erie I bought on ebay and love it. The bottom is a mess of metal with pits & gouges along with a bad butter mark over most of the name, best fry pan I have.
My "ERIE" ghosted WAPAK is the daily user, great surface! My round 8 griddle looks like yours & marked Sperry on the handle. It gets regular biscuit duty
Wapaks are in high demand, they're great pans and there's tons of variations. I hadn't heard of Sperry so I looked them up. They were founded in 1867, burned down and rebuilt in 1885, flood damaged in 1887 and burned down and rebuilt again in 1903. I couldn't find out when they went out of business.
I had an old Griswold that my son and I both loved. But I gave it to him. I replaced it with a new Lodge because Lodge has a lift handle on the front of the pan as well as a normal handle. With my arthritis, I need that extra lift handle in order not to drop it.
@@TheMudbrooker Yes, I liked the lighter weight of the Griswold, but I need the lift handle of the Lodge. The weight affects how some things cook. I had to re-learn how to make hubby's eggs just as he likes them.
That no. 8 under the handle, it confuses me. I've collected a number of Erie pieces and I look for rib length and reinforcement. The Erie, as far as I know, never had a size on the handle. I agree it is formed like an Erie, but that 8 was pro placed. That being said, I will defer to your expertise. I'm still learning and loving the journey.
It's definitely made from a first series Erie, but the "8" was added by the maker. I have a couple of Wapak skillets that have large, raised letters on the bottom of the handle but not all Wapaks have them.
Hi there, I'm new to your channel and I have been watching and enjoying your videos on cleaning and restoring cast iron. I recently have gotten into buying cast iron cookware and I was just wondering what you opinion was on vintage cookware that looks like it is plated with nickle or chrome. In our local online classified ads there is someone selling a Griswold dutch oven that looks to be plated. I have never seen this spoken about in any youtube video.They want $275 (Canadian) for it and I'm not sure if its is worth it. The seller told me to look it up on ebay and sure enough there is another one there at a similar price. A plated one probably wouldn't need seasoning right? I have not spent more than $20- $30 on a piece of cast iron yet so this expensive one I know is collectable but is it really worth it?
Most manufacturers made at least some plated items. Wagner made mostly nickel and Griswold made mostly chrome plated stuff. Plating tends to wear off the cooking surface and the bottom so unless it's absolutely pristine, with no traces of wear inside or out, plating doesn't usually add to the value. Plated items with normal wear sell for about the same price, sometimes a little less, than unplated ones. As for the price, it's a bit hard to say. Griswolds are more scarce in Canada, but there's a high demand so the price will be higher than in the US. The biggest factors will be the size of the dutch oven and the style of logo. If it's a #8 with a small logo, the price is too high, if it's a #8 with a slant logo or a large block logo, it's a little high but not out of line. For a #9 or bigger, especially with a large block or slant logo, the price is about right. Here's a link that'll identify what type of logo and when it was made. www.castironcollector.com/trademarks.php You don't need to season plated pans at high temperatures like most do with bare iron, but giving it a light coat of oil and heating it to 300F for an hour will help season any worn spots in the plating and make it better overall.
@@TheMudbrooker Thanks very much for responding and the information you wrote for me. Its a #8 but I can't tell if the condition is pristine or not from the pictures. Here is a link to it www.kijiji.ca/v-view-details.html?adId=1526307970 Perhaps you could look at the pictures and say yea or nay... : ) I told the guy I will ask my wife if she likes them. So I can back out of it if need be. He has 2 other pots listed and I mentioned I. might be interested in all 3. He said the best price would be $300 for all three. One is a large black bean pot of unknown origin the other is another chrome or nickel plated oval pot but it is a Wagnerware...
@@piratepete-thetruthisforevery1 The plating isn't perfect on the inside or bottom, but overall it's in great shape. Having the original marked trivet is a big plus so $275 CND is a fair price. BUT if you can get the other two for $300 It's definitely worthwhile. Wagner oval roasters go for good money (especially with a lid) and vintage large cauldrons do too. Could you send the links for them too? Edit: By the way, that's a large block logo, made from 1920-1940
I used some barkeepers friend cleaner to clean one of my cast-iron pans was that a terrible thing to do? I did that because it rust on it and I was getting the rust off.
You shouldn't really do that. If it got the rust off, great but scouring powders contain powdered bleach or some other strong oxidizer. Any residue will cause the pan to rust again very soon. Make sure you thoroughly scrub the pan at least twice to remove any residue.
Ghost marks! Who knew???? This is great information! You are my guru for all things cast iron.
Yep, some pans have secrets if you look close enough.
Very interesting video!
Thank you.
I love your videos (especially when they begin and end with a fortifying shot). 🍳👍
A wee dram makes any video better. :)
Love your videos
I do what I can.
Missed the first five or so mins but very informative from what I saw. Will definitely have to go back and watch from the beginning!
Thanx for posting.
Next time I'll give more warning for the premiere, I was experimenting with the instant premiere option.
Very informative as it clear up a mystery to why old pan had a long wide bumpy line on the underside. It is a number 10 on the handle and the side is flaired out at approx 1 inch. Family always refered to it as the pancake griddle and we only use it for that purpose.☺
That's exactly what it is.
@@TheMudbrooker That is great to know! It was handed down in the family. Not sure who may have had it before my Grandmother. Either its circa 1890s or an imitation. I just know it makes the best pan cakes and unique to me.
Awesome tutorial. Thank you. 😁👍🏻👍🏻
You're welcome.
Love this! Thanks for the lesson!
By strange coincidence, I'm drinking Drambuie in the video coming tomorrow.
@@TheMudbrooker lol
Learning so much about cast iron. Thanks. Keep up the good work.
I learning too, I'll share things as I figure them out.
Really enjoy learning about the markings on cast iron items. I have a #6 Erie I bought on ebay and love it. The bottom is a mess of metal with pits & gouges along with a bad butter mark over most of the name, best fry pan I have.
Eries are great pans, even in rough shape.
@@TheMudbrooker No doubt about it, they were the best in their time.
Love my cast iron. My parents used cast iron skillets, and I grew up using cast iron cookware.
Same here, I've used cast iron most of my life.
My "ERIE" ghosted WAPAK is the daily user, great surface! My round 8 griddle looks like yours & marked Sperry on the handle. It gets regular biscuit duty
Wapaks are in high demand, they're great pans and there's tons of variations. I hadn't heard of Sperry so I looked them up. They were founded in 1867, burned down and rebuilt in 1885, flood damaged in 1887 and burned down and rebuilt again in 1903. I couldn't find out when they went out of business.
I had an old Griswold that my son and I both loved. But I gave it to him. I replaced it with a new Lodge because Lodge has a lift handle on the front of the pan as well as a normal handle. With my arthritis, I need that extra lift handle in order not to drop it.
It's kind of a catch-22, the lift handle lets you use both hands, but a new Lodge weighs about twice as much as an old Griswold.
@@TheMudbrooker Yes, I liked the lighter weight of the Griswold, but I need the lift handle of the Lodge. The weight affects how some things cook. I had to re-learn how to make hubby's eggs just as he likes them.
VERY INERESTING INFO, UK
Now I feel guilty for not using my cast iron fry pans more often.
The more you use them the better they work.
That no. 8 under the handle, it confuses me. I've collected a number of Erie pieces and I look for rib length and reinforcement. The Erie, as far as I know, never had a size on the handle. I agree it is formed like an Erie, but that 8 was pro placed. That being said, I will defer to your expertise. I'm still learning and loving the journey.
It's definitely made from a first series Erie, but the "8" was added by the maker. I have a couple of Wapak skillets that have large, raised letters on the bottom of the handle but not all Wapaks have them.
Hi there, I'm new to your channel and I have been watching and enjoying your videos on cleaning and restoring cast iron. I recently have gotten into buying cast iron cookware and I was just wondering what you opinion was on vintage cookware that looks like it is plated with nickle or chrome. In our local online classified ads there is someone selling a Griswold dutch oven that looks to be plated. I have never seen this spoken about in any youtube video.They want $275 (Canadian) for it and I'm not sure if its is worth it. The seller told me to look it up on ebay and sure enough there is another one there at a similar price. A plated one probably wouldn't need seasoning right? I have not spent more than $20- $30 on a piece of cast iron yet so this expensive one I know is collectable but is it really worth it?
Most manufacturers made at least some plated items. Wagner made mostly nickel and Griswold made mostly chrome plated stuff. Plating tends to wear off the cooking surface and the bottom so unless it's absolutely pristine, with no traces of wear inside or out, plating doesn't usually add to the value. Plated items with normal wear sell for about the same price, sometimes a little less, than unplated ones. As for the price, it's a bit hard to say. Griswolds are more scarce in Canada, but there's a high demand so the price will be higher than in the US. The biggest factors will be the size of the dutch oven and the style of logo. If it's a #8 with a small logo, the price is too high, if it's a #8 with a slant logo or a large block logo, it's a little high but not out of line. For a #9 or bigger, especially with a large block or slant logo, the price is about right. Here's a link that'll identify what type of logo and when it was made. www.castironcollector.com/trademarks.php You don't need to season plated pans at high temperatures like most do with bare iron, but giving it a light coat of oil and heating it to 300F for an hour will help season any worn spots in the plating and make it better overall.
@@TheMudbrooker Thanks very much for responding and the information you wrote for me. Its a #8 but I can't tell if the condition is pristine or not from the pictures. Here is a link to it www.kijiji.ca/v-view-details.html?adId=1526307970
Perhaps you could look at the pictures and say yea or nay... : )
I told the guy I will ask my wife if she likes them. So I can back out of it if need be.
He has 2 other pots listed and I mentioned I. might be interested in all 3. He said the best price would be $300 for all three. One is a large black bean pot of unknown origin the other is another chrome or nickel plated oval pot but it is a Wagnerware...
@@piratepete-thetruthisforevery1 The plating isn't perfect on the inside or bottom, but overall it's in great shape. Having the original marked trivet is a big plus so $275 CND is a fair price. BUT if you can get the other two for $300 It's definitely worthwhile. Wagner oval roasters go for good money (especially with a lid) and vintage large cauldrons do too. Could you send the links for them too? Edit: By the way, that's a large block logo, made from 1920-1940
@@TheMudbrooker Here is the Wagner ware one... www.kijiji.ca/v-view-details.html?adId=1526190920
@@TheMudbrooker And the black bean pot one... www.kijiji.ca/v-view-details.html?adId=1526193160
I thoroughly enjoy your videos and sharing! I have a couple of unusual "ghosts" I'd like to get your opinion on. What is the best way to connect?
You can send pictures to themudbrooker@yahoo.com
Question, did you find enough canning lids. It was passed on to me, you may be looking for some.
Nope, I'm good for lids. I found the box of 200 and some lids I misplaced.
I used some barkeepers friend cleaner to clean one of my cast-iron pans was that a terrible thing to do? I did that because it rust on it and I was getting the rust off.
You shouldn't really do that. If it got the rust off, great but scouring powders contain powdered bleach or some other strong oxidizer. Any residue will cause the pan to rust again very soon. Make sure you thoroughly scrub the pan at least twice to remove any residue.
I have a Griswold 14" with heat ring absolutely perfect large block , i want to sell, any idea what I should ask ?
I have approx 200 antique pieces
Is it 14" or a number 14?
@@TheMudbrooker no 14
Can you season cast Iron in a gas grill.
Maybe, I haven't tried it.
Please stop the democrat ads.