high dollar cast iron

[Oh Mah]

aeble skiver after a lot of cleaning and 2 seasonings

[Ballance1]

#14 Griswold

[Special T]

Made the parmesan pork chops from post 164 again. They turned out perfect. The best part is because it's cold outside my wife couldn't air all the wonderful smell out of the house!

Sent from my SAMSUNG-SM-G930A using Tapatalk

[CoryTDF]

I was the one that posted the sanding pics. I had my lodge for several years and rarely used it because it sucked so bad. After sanding it is my go to pan.

Sent from my SAMSUNG-SM-G930A using Tapatalk

@Special T

How did you go about sanding yours? Did you post pictures of before and after?

[Special T]

I was the one that posted the sanding pics. I had my lodge for several years and rarely used it because it sucked so bad. After sanding it is my go to pan.

Sent from my SAMSUNG-SM-G930A using Tapatalk

@Special T

How did you go about sanding yours? Did you post pictures of before and after?

https://hunting-washington.com/smf/index.php/topic,84037.60.html

you can use an orbital sander if that is all you have.  use a heavy grit like 40 or 80 grit i used an air grinder but also have seen folks use a small eletric grinder with a sanding flapper wheel.  make sure to clean the fry pan first so it doesnt get gummed up with the "seasoning"

[NRA4LIFE]

My 2 go to pans are an old Wagner (100+ years old) and an old Griswold.  I jettisoned all my Lodge.  That stuff is garbage, sanding or not.  I wouldn't take that crap for free.

[BDildine]

Probably need to reseason ours, wife uses them daily, but as you can see, there’s a bit to do

[Oh Mah]

That's an impressive collection. 

[Special T]

My 2 go to pans are an old Wagner (100+ years old) and an old Griswold.  I jettisoned all my Lodge.  That stuff is garbage, sanding or not.  I wouldn't take that crap for free.

I like the old stuff better, but I use what I got, and have done this to numerous cheap current pans as well as my dutch oven. I can say a light sanding or the lid lip and pan lip have made my seal awesome. For the Parmesan pork chop it works great searing and tossing int he oven with the lid.  Ive kept my eye out for old cast at garage sales and all manner of second hand stores but i havent seen any with a lid, otherwise i would have sucked them up.  100 years of wear and superior casting methods make the old stuff much better especially if  there is history attached to it.

[BDildine]

That's an impressive collection. 

Lots of scouring at swap meets, barn sales etc. we have 2 more that are permanent fixtures in the trailer, plus 2 ovens (one I bought at packwood swap meet a few yrs ago and haven’t gotten around to). Most all of it (maybe 1-2) is the older/good stuff

[lokidog]

Found a nice piece (Lodge #10) in OR two weekends ago at an antique store. I'm guessing 50's vintage. Price tag was $24, got it reduced by 10%.   

Pics are as is, after oven cleaning, and with two coats of grapeseed oil seasoning. I'll probably do one or two more coats before using it.

Oops, forgot to resize, but I guess they are here now....   

[Special T]

Put to use a new to me piece of cast. One of Silver Arrow Bowmens members scored on several pieces  for cheap at a garage sale and I got this one cheap.

Costco pineapple sausage and farm eggs for breakfast.

Sent from my SAMSUNG-SM-G930A using Tapatalk

[b0bbyg]

Was over at Grandmas house (she is over 100 now) and looking for something, noticed a really old cast iron pan that I googled. it is a really old Griswold that sells on EBAY for $100 or more. She has moved to assisted care so I will have to compare that one to the ones already in our kitchen 6-7 pieces and see if it adds in or replaces something.

The cooking surface is really nice, the outside and handle need some cleaning after 50-80 years of her using it I imagine.  I am guessing she got it from a family member

[Special T]

This is a beef version of the porkchop parmesan

Sent from my SAMSUNG-SM-G930A using Tapatalk

[dscubame]

Yummmmm!!