high dollar cast iron

[wadu1]

Had a great 12" Griswold that I used for hunting camp for steaks and chops. My nitwit brother-in-law thought it was to hot after doing steaks and plunged into a snow bank, it cracked down the middle. 

[runamuk]

Had a great 12" Griswold that I used for hunting camp for steaks and chops. My nitwit brother-in-law thought it was to hot after doing steaks and plunged into a snow bank, it cracked down the middle. 

Omg I just wept.

Those are some nice looking pots and pans.

I use a cast iron pan daily I love my cast iron.

[Blacklab]

Cast iron for a good ole hamburger  Or the famous deep dish pizza 

[Skillet]

Got an 8" Griswold I've had for 20+ years I use nearly daily. They don't call me skillet cause I cook with T-fal! 

[Naches Sportsman]

My grandma asked me today if I wanted one of her mom's cast iron skillets. I think it will be going on display instead of being used.

I use another cast iron that my other grandma had and use it almost every day.

[Jason]

Here's another company that makes their cast iron cookware in the USA.

https://fieldcompany.com/

[KFhunter]

I have a couple of older fry pans and a newer Dutch oven and lodge skillet. I worked hard to season them but they kept sticking.  So I tried a trick I heard about.  I put them I  the oven at and burnt all the crud out of them so they were practically bare cast after scraping. I then took my air powered angle grinderwith a sanding disk and went to town sanding down the skillets Dutch oven and mating surfaces where the lids made contact.  I've reasoned the skillets and proceeded to cook all manner of meats, bacon, hash and eggs ect. I'm now finally getting the non stick like properties  I've always wanted out of my cast iron.

Sent from my SAMSUNG-SM-G930A using Tapatalk

I've always wanted to do this 

[robescc]

My Grandmother gave me all of her cast iron about 8 years ago. They are mix between Wagner and Griswold and a couple with no markings left. They all came out with them from North Carolina in the early 70's. She told me that she remembers cooking with some of them when she was young at her Grandmother's house. I still make corn bread in the same one she always used for it.

[DoubleJ]

After doing way more research into this than I should have over the past 6 months or so, when I'm ready to pull the trigger on a "Nice" cast iron pan, more than likely when I hit the breaking point with these pieces of trash I have now, This is the brand I'm going with https://smitheyironware.com/shop/

[Bullkllr]

When my aunt passed away I inherited a few pans that my grandparents used. They were all unmarked and quite old-I'd guess 1920's old.

I consider them heirlooms, but I love using them. I was shocked at how much better than my other stuff they are. I flat out got rid of a couple "Lodges" that just never seemed to be able to season right.

[DoubleJ]

So, I was screwing around in my garage last night and I came across a 9" skillet.  My wife had bought me this about 3 years ago to use as a wood chip holder for my bbq.  Well, I dusted it off and saw something that caught my eye.  "nch skille"

That's all I could see.  So I put it in the oven on the self cleaning cycle.  4 hours later, I pulled it out and scrubbed it up with steel wool and there it was.  "9 Inch Skillet" with a #0 below it.  I did some internet searching and this is a Wagner no label skillet from pre 1960.  No way to date it precisely other than pre-1960.  SMOOTH!!!!!!!!!  Holy crap the surface is smooth.  I will season it up tomorrow.  It's smaller than I'd like but, it is old and feels wonderful.  Probably be my egg skillet from now on

[dscubame]

Interesting topic.

[DoubleJ]

Went goodwill hopping today and only found 1 skillet but it's an old Lodge #8 for $8.  I am burning off the decades of gunk right now.  After that, I'll be able to see the markings on it and be able to tell how old it actually is.

Before pics:

[DoubleJ]

Burning of crap done.  Next step will be cleaning it up and then seasoning in the morning.  In these pics you can see all that crap was vaporized by the oven.  When it cools, I need to brush it all off, scrub it up with steel wool and dish soap, and dry it off.  Then seasoning can begin

[DoubleJ]

Clean up done.  Not a speck of rust left.  I can't believe this is the same skillet.  I don't know why the first pic is so big.  Sorry. 

Seasoning starts tomorrow morning.