Gdmorng. Wellllp, I luv it. I'll have Mrs. Luis (med well steak) & your preferred (crispy/done) eggs. I like my food COOKED DONE.🤷🏽♀️ just saying lol. I luvvvvv both irons. Yep,,, I've been practicing *MY* heat control. Very sneaky when using different iron WEIGHTS, thinner VS thicker. Tkx Luis.
Sent to fast Luis question what causes the black on the bottom of eggs and how do you get rid of it. ? Is it dangerous to use ? THANK you Frank from montana......
That is most likely carbon / seasoning off your skillet. I've seen it a lot on new or newly seasoned skillets. I suspect if you rub that skillet hard with a paper towel, you'll get a lot of black coming off. And no it won't hurt you.
Yes as RockHunter stated, it is usually carbon residue from the seasoning layer. This is mostly caused by a high temp during the seasoning process. Not harmful but it does indicate that your seasoning needs work. The residue is caused from going too long or too high during the seasoning of the oils smoke point. Most recommend a 25° temp above the oils smoke point
Do you ever do lead test on the cast iron? I was going to buy my first cast iron pan and one of the reviews said the pan tested positive for lead and now I’m hesitant on what to get.
I recently purchased two griddles in our local flea market. Neither of them are stamped with maker on back. Do you know how to determine age, and possible maker?
@@luisj.castironcooking Isn't it from the 50s? I was surprised to learn fat free was a thing back then. I didn't get mine for $5 however. Good find, that's what keeps us going. I had a rare find about three weeks ago at an estate sale in Chattanooga. There was a Lodge California Acorn Pan priced like any other corn stick pan for $25. Yard and estate sale people sometimes don't know what they have. I've never seen one for less than $550 ranging up to $850. I like cast iron but I'm not paying that ! This $25 one restored perfectly but it was in good shape. It keeps us out there.
Here in my neck of the woods I found a 20” dual handle pan from Lodge. The person selling had no idea what they had. But as you said that’s what keeps it fun, you don’t know what you can run into. Someone’s trash is someone else’s treasure.
I love the quality of vintage cast iron.
I have the older Wagner griddle, I use it all the time. But I definitely seen the difference in machining but they both cooked well. Great video.
Another good video Luis. You sure know your cast iron. THANK YOU FRANK FROM MONTANA......
SOOOOO TRUE!!!! I’ve ALSO noticed the same thing, especially modern lodge, vs vintage..
Gdmorng. Wellllp, I luv it. I'll have Mrs. Luis (med well steak) & your preferred (crispy/done) eggs. I like my food COOKED DONE.🤷🏽♀️ just saying lol. I luvvvvv both irons. Yep,,, I've been practicing *MY* heat control. Very sneaky when using different iron WEIGHTS, thinner VS thicker. Tkx Luis.
What year did they start putting made in USA on them
Great video Luis!! I think ide rather have the older version.
Just keep using you & Luis BOOSHEE IRON. 🤣🤣🤣🤣🤣 Bet they'll slide right off da edge.
@@cynthiawesley2318 SEEEEE YOUUUUUUUUUUUUU DA BOOOSHEEEE QUEEN👑👑👑👑👑👑👑👑👑👑👑👑👑👑🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣👏🤣👏🤣🤣🤣😆😆😆😆😆😆😆😆😂😂😂😂😂😂😂😂😂😂😂
@@rstumbaugh43 Don't be a hater Rickkkky D.🤣🤣🤣🤣 Haillllll to da Gazer Queeeeeen🤣🤣🤣
@@cynthiawesley2318 ALL HAIL, LONG LIVE DA QUEEEEEEEN👑👑👑👑👑👑👑👑👑👑👑👑🤣😂🤣😂🤣😂👑😂🤣🤣
@@rstumbaugh43 You're a real hott mess Rickkky D.🤣🤣🤣🤣🤣
Sent to fast Luis question what causes the black on the bottom of eggs and how do you get rid of it. ? Is it dangerous to use ? THANK you Frank from montana......
That is most likely carbon / seasoning off your skillet. I've seen it a lot on new or newly seasoned skillets. I suspect if you rub that skillet hard with a paper towel, you'll get a lot of black coming off. And no it won't hurt you.
@@Rockhunter329 thank you for your response , I will try that
Yes as RockHunter stated, it is usually carbon residue from the seasoning layer. This is mostly caused by a high temp during the seasoning process. Not harmful but it does indicate that your seasoning needs work. The residue is caused from going too long or too high during the seasoning of the oils smoke point. Most recommend a 25° temp above the oils smoke point
Do you ever do lead test on the cast iron? I was going to buy my first cast iron pan and one of the reviews said the pan tested positive for lead and now I’m hesitant on what to get.
I recently purchased two griddles in our local flea market. Neither of them are stamped with maker on back. Do you know how to determine age, and possible maker?
Possibly by the handle design or makers on the underside
@@luisj.castironcooking thank you
Gosh if u had like a giant belt sander i think u could grind that warp out of the heat ring so it would lay flat.
It’s not the heat ring that’s warped but rather the bottom center.
@@luisj.castironcooking dang i have a Smart skillet like that from Canada i wish i could get it flat again but it will forever spin like a top.
Have you seen the Wagner Fat Free Fryer? It's a griddle with a depression around the sides for the fat.
I have and I recently bought one for $5 dollars at a yard sale. I’ll be posting a video soon
@@luisj.castironcooking Isn't it from the 50s? I was surprised to learn fat free was a thing back then. I didn't get mine for $5 however. Good find, that's what keeps us going. I had a rare find about three weeks ago at an estate sale in Chattanooga. There was a Lodge California Acorn Pan priced like any other corn stick pan for $25. Yard and estate sale people sometimes don't know what they have. I've never seen one for less than $550 ranging up to $850. I like cast iron but I'm not paying that ! This $25 one restored perfectly but it was in good shape. It keeps us out there.
Here in my neck of the woods I found a
20” dual handle pan from Lodge. The person selling had no idea what they had. But as you said that’s what keeps it fun, you don’t know what you can run into. Someone’s trash is someone else’s treasure.
The funny thing yours is 1109 mine is 1108