So helpful!! Thank you!! There’s so much to know and you have great information to help me figure things out. I’m interested in quality but not a collector so I appreciated learning about the wobble not really being a problem.
I've been collecting and using cast iron cookware for 45 years. I found this video to be a very informative and helpful video. You have done a super job of explaining the basics for the beginner just starting out. Bravo my friend. Im looking forward to watching more of your videos. I just found you today. Thanks for sharing.
Thanks brother you need to be in the movie industry, you have a good voice for narrating. A smart pan man to say the least. So much knowledge. Thanks for the info.
I looked at my irons from my great grandmother. My pans get used everyday. They have never been cleaned and the outsides are gross. I have always been afraid to clean them. I am now excited to bring them back to their glory. I looked hard and they have markings. I also have 3 hammered irons. Thank you for all the time and information.
Thanks for your great tip to clean cast iron. I bought a couple of pretty badly rusted pieces. I saw your video and bought some oven cleaner, sprayed the pieces put them overnight into a double plastic bag then shoved into a clean garbage bag. Next morning took them out scrubbed a bit and then reseasoned them. They came out amazingly clean. Thank you your tips actually work.
Thank you! I know this is an older video but it is very informative. Have been using cast iron pans (skillets 😂) most of my life and was on a quest for an additional skillet. Have given too many of them to my sons - most of which were bought at yard sales and such. I never paid much mind to the brand - rather, I judge it on how slick the interior surface is and the weight. Since I am on a quest for an additional skillet I started watching TH-cams ! Thank you in my quest ❤. I am 70 years old and never knew any of this 😂❤ But I am just buying a Pan !
I really enjoyed this video, finally I know what my iron skillet's are. They were handed down from my great grandma (6" Lodge from the twenty's) and my papa (10" Lodge from the fifty's). Thanks for sharing, I have saved all your videos so far. Great info
My late mother always loved cooking with her cast iron pans. Anyway, one day while cooking something on a small pan. I heard a loud snap. I looked over to see the pan on fire. She quickly put a lid on it, to extinguish the flames. The pan had cracked, and I guess the grease went threw the bottom, and ignited on our old electric range. My mother said, "In all my years, I've never seen that happen before". RIP Mom, Love You...
Thank you for such a wonderful real life video. I love cooking with cast iron. I have several Lodge Logic pieces (pots, skillets, griddles) and I find them great to cook with even though I am not a fan of the texture. My great-grandmothers's WagnerWare 3c is my favorite, it was/is known as "the grilled cheese pan" for obvious reason. My second best skillet was passed down through my husband's family: a lovely number 8 that is old and smooth. It and a $2.00 yard sale number 5 Griswold are my most used skillets. I tell people that I will use my cast iron until it is too heavy for me. Now I am going to see if I can ID that number 8.
Thank you for teaching us about cast iron! I learned very much from watching these three videos. I had already restored and seasoned 3 pieces of old Griswald iron. I did not know all of your tricks however so now I want to redo my restoration! Great video!
Enjoyed this video - especially the end part on lids. I like to find very old pots, spiders, and Dutch ovens but it is hard to find them with their original lids. I’d love to hear more of your insights regarding finding good lids for them. For example, I have a 11 inch spider and have not been able to find a good lid for it but I did find a round hanging griddle that fits it perfectly. I also use an old tin plate as a lid for one of my 3-legged pots. Best wishes.
Thanks very much. Instructive and entertaining at the same time. I live in South Africa and some years back I got a no. 8 Wagner chicken fryer for the equivalent of about $4.5 at an antique shop up the road in Darling. Today it is pretty much in daily use. It literally lives on the stove top. I found you because: Cast iron is hard to come by here, but I bought an iron skillet this holiday and am busy restoring it too. It is about the same size as the no. 8 Wagner, but so far as I can tell unmarked (lots of crud on the bottom). It also has a lid which fits well (Yippee), and has a good 'ting' noise on both. But it is almost certainly from a local forge as it has a wire handle over the top (to hang over a fire) and a wire handle on the lid (which was just forged with a large nipple with two holes to hold its wire). So it is an interesting oddity. I look forward to using it. It is in it's second dose of oven cleaner and might attempt the electrolysis method depending on how it comes out of the second treatment. Very much appreciated. Oh, and smelling salts for the cleaning video were not required, that is exactly how my Wagner is maintained, and it hasn't missed a step...
Everyone seems to be interested in the 4 most popular brands, but I honestly love finding the mystery skillets more. Weird hammer finishes, local smaller foundries, and occasionally a century old piece shows up.
Enjoyed your video! You've got some unusual pans I haven't seen anywhere else. That 3-legged cauldron is a treasure. I'm not a collector, just a dedicated user. I'm 68 years old and I've never used any other kind of skillet. I also have a Birmingham Stove and Range Dutch oven that I bought new back in the 60s. I got it real cheap because it has a casting defect in the lid. That lid also happens to fit my Griswold #8 skillet perfectly! I just restored all my pans with instructions I found on TH-cam. Some came out wonderful, others not so great, cuz I was just learning and not all the advice on TH-cam was the best. My mistakes: Seasoning with flaxseed oil - it tends to flake - Crisco is my go-to now. I also think I might have warped both my Griswolds :-( by putting them in my self-cleaning oven. But I hadn't learned about "spinners" yet, so they might have been warped before I did that. But they're still good cookers, like you said. I'm about to watch your restoration video. Thanks again! Welcome to my TH-cam cast iron family!
What is the little skillet at 5:53 that is thick and heavy for its size? I have one very similar. There is only one marking, an "A" on the underside of the handle. Thanks
Hi mate quick question about heat rings. I have an old wood stove should I just get pans with heat ring or both. Love your channel great videos. Cheers Terry-Australia
It sure was about time I learned about what I've been cooking on for so long. I have my Mom's skillet,s & possibly some of her Moms. They're definitely my favorite pans to use. I just didn't know what I didn't know. Your collection is impressive & looks so great on your wall. I watched 3 of your videos & I've got to investigate what I have. Greatly appreciate you & T.Y. for yr inspiration. 😳
I love your videos! Thank you for helping me learn all about my new favorite Hobby! I do have a question. I have a Slanted Griswold #5 with no #5 on the Handle. Is that common? Thanks!
If it's a Slant Logo with just "Erie" under the logo, yes. If it says "Erie, Pa. U.S.A." under the logo, it's not common. Griswold was a bit inconsistent with the numbers on the handles in the slant logo era.
I’m at my wits end with my cast iron skillet! I’m finding out there is a very legitimate reason people dread working with it. I have watched countless hours of instructional videos and I have paid very close attention. I’ve seasoned my iron skillet well and the first time I cooked bacon in it, it seared so badly I simply could not get it off the skillet. I have never seen meat get stuck to any pan like that bacon did on that day. I cleaned it very well and then I put it up and pouted for a few weeks. Then I decided to reconcile with the darn thing again. I sweet talked it, bought it flowers, put on some nice soothing music and everything. Then I went ahead and seasoned it 5 more times. The next time I cooked bacon in it, it cooked perfectly; however, upon drying it off I noticed thousands of little tiny black specks were transferring onto my towel. After cleaning it and drying it off the pan looked worse than when I bought it. The black specks keep shedding off and now the pan has lighter patches where it appears the seasoning has come off from the surface and now we’re not on speaking terms again. The BETRAYAL!! It’s a lodge and it has a very very rough surface. I don’t know whether I should strip it and start all over or if I should just keep seasoning it and hope the bare patches will disappear over time. I’m so discouraged. I just want us to get along and I want nothing more than to learn how to work with cast iron but they’re just so delicate and sensitive to any stress. I’m starting to think like the gardener with the green thumb has the magic touch and a very robust consistent harvest, there are some people that truly just have a way with cast iron. This darn iron skillet keeps challenging me to a fight and frankly I’m tired of having my backside handed to me by a 5 lbs frying pan! I don’t know if this shedding is to be expected with new skillets or if I might have scrubbed it too hard after this second round of bacon.
Great video. Very informative and relevant. I saw your video on TheKneady Homesteader. I liked it so much I decided to check out your channel. I am glad I did. Thanks for sharing your knowledge and experience.
I realize this is an older video but the information is still solid. One thing I do to keep the coast down is offer to clean and season pans for businesses. If they have pieces that won't sell I offer to clean it for free then it sells quickly. They're hooked after that so I'll take cast iron or money for payment depending on what they want to do. It's nice to get a #11 Wagner Sidney O w/ outside heat ring just for cleaning a few pieces. Yesterday I made a $100 for cleaning which will be gone the next time my wife and I go junkin. The bottom line is you can have a nice collection without spending a fortune out of pocket.
I like the structure of your video because you speak NOT as a collector but as a USER...not that collectors are bad videos...but they are partial, as I am not, to real use...spinners, pits, and defects...are not a concern for me unless it interferes with the actual cooking...lol. I'm a sub now...because I'm a Taiwan user as well and an Ozark Trails Lover...Got a video uploading in the morning on a Lodge Vintage #5 that needed a home but collectors passed it over because it had a belly button as I call it...lol.
Great video. I overpaid for many of my cast iron pieces only because I bought through eBay. Lots of people were bidding for the items I ended up winning, so that drove up the cost, but the shipping is where I really took a hit. Simply put, the pans are heavy, and shipping costs are calculated by weight. On the other hand, the convenience of buying online versus going to estate sales, buying gas, time driving, etc. balances out the costs of shipping in my opinion. I use my cast iron cookware. I am not a collector. So, I do not have many pans of cash value. My most valuable pieces in terms of cash are a small logo Griswold #9 griddle, a Griswold popover pan, and a #9 Wagner Sydney O skillet. I do have quite a few Wagner pieces that are pre 1960, so I suppose they do have some cash value as well. I have a slightly wobbly #10 skillet, two #8 chicken fryers, a #5 skillet, and a post 1960 #9 griddle. The best value in my collection are two unmarked skillets, a #7 and a #8. I got together in one purchase from eBay for only $15. Although they may be have the oldest production date (I estimate 1920-1930) they are not "marquee" names like Griswold. One is from a Chicago foundry and a well made skillet with a smooth cooking surface like Griswold.
Hi, I'm a new subscriber. I've been getting into antique cast iron. Last December, I bought a very clean 1930s era Favorite Piqua No.9. And then, I found a 1912 era slant Griswold No.9 with a heat ring! I'm enjoying your videos and always have a shot of nice bourbon when I watch! :) Keep up the great work, love your cook stove! I run a channel about antique tubular lanterns, if you care to stop by sometime, that sort of thing interests you. Your knowledge is vast and thank you for sharing! Respectfully, RayoRob-
That old 3 legged kettle from the 1840-1870s is amazing. EVen more amazing is the price you paid. Thanks to this video I found out that both skillets I recently cleaned and seasoned were my grandparents. One is a vintage lodge one notch (1930s-40s) number 8. The other is a small logo (I'm guessing) Griswold number 3. Still trying to date the number 3 griswold. This video is filled with great knowledge. Thanks!
Very informative! Thank you so much! I just accidentally ran across this (not even thinking about cast iron pans) at 4:30 AM when I was still in bed, trying to fall back to sleep. You encouraged me to get up and start working on my skillets. :) I have one that I love that was handed down from my husband's mother when she passed. On the back, it says nothing but 8 in one place and F2 in another. It would be fun to know more about it if you would happen to know. It has nice large pour spouts and a ring on the bottom. I subscribed to your channel!
Could be a Lodge or a Birmingham Stove and Range. If there's a notch (or 2 or 3) in the ring it's a Lodge. If there's no notches but there's a ridge on the bottom of the handle that runs all the way to the side of the pan it's a BSR. Those are the two most likely answers, but there are a few other possibilities.
the small dark heavy pan is a BSR...and they are always heavy, not as heavy as a Lodge, but they make good steak pans. the page one is an Unmarked Wagner another very nice pan.
The #3 Wagner at the first section of video (4:06) appears to be heat damaged. This usually happens when a piece of cast iron has been over heated by cleaning in a self cleaning oven or cleaned in an open fire. I say this because of the red color, and the (rust?) is not in an area/pattern that would be caused by water sitting in it. If it's just surface rust it will clean up and be fine, but if it's heat damaged it won't season. Thanks for the video! Love the CH&F skillet!
Your video has been really helpful in researching out my three cast iron pans. The one that somewhat puzzles me is a #5 with LODGE across the 12 o'clock position, yet it has a heat ring with a single notch at the 12 o'clock position. Is this a transitional pan from about 1930 when they still had the name and a single notch?
Wood fired cook stoves had covered openings over the firebox called "eyes", you could take one of the lids off and cook over a direct flame. Modern gas flattop ranges like you would find in a restaurant kitchen have them too.
Hi! These videos are amazing! I've looked at so many and I love how straight forward yours are. I've recently acquired a large cast iron cooking pot with lid. The only mark I can find is a very large raised 14 on the lid. It has a gate mark in the lid and dual gate marks in the bottom. I just learned what gate marks are. I didnt buy it because of this but was happy to learn it wasn't somebody fixing a hole. Which is what I had originally though. So I'm looking for a reference book or site pre 1900s. Any direction very appreciated as I find most articles about vintage dont address far enough back.
This is a good reference book for pre-1900 cast ware www.amazon.com/Early-American-Cast-Holloware-1645-1900/dp/0764345362/ref=sr_1_1?crid=7M6JIS20TC1B&dchild=1&keywords=early+american+cast+iron+holloware&qid=1614129283&sprefix=early+american+cast+iron%2Caps%2C198&sr=8-1
@@TheMudbrooker This is gold! This is the book people had been mentioning - the grey book - but I couldn't locate. Thanks very much for taking the time. Be well.
My mom used to throw rusted pans in our fireplace to remove the rust before seasoning them. Is this correct? Also, I have a pan which seems well seasoned but has a section that is kind of a burgundy color. Do I need to worry about it?
Thank you for the great videos. You made it much simpler than the way I learned through You tube. I learned a lot about how to take care of my wifes grandmothers skillets.
When young I always carried a small cast iron skillet when backpacking but otherwise had not much interest. A few years ago a relative of my wife died here in Louisiana and their family gave us a dozen different cast iron pots and pans. Watching videos this week on cast iron I was pleased to discover that they were all vintage. I frequent 4 different Goodwill stores and one St. Vincent store but now I'm addicted to looking for cast iron. My heirs are going to wish I had taken up stamp-collecting instead.
Finally getting around to watching your guide to cast iron! Its long over due! Thank you for putting this info out there! People like me totally need it! I love cast iron but am not educated with it! Until now that is :)
I have a #8 pan that I think is a BSR based on the shape of the handle, the only marking on the bottom of the pan is 8.1 and it is very thin with a wobble. Any idea what it is?
Lids can be a problem. I have two Wagner chicken fryers. A modern Lodge Dutch oven lid fits them perfect. I did find a glass Wagner lid on Ironman. Works out great when I’m frying a bunch of chicken. I have around 75 pcs of iron. Have never sold one. I use, and have given many away to friends and family. Great video 👍
Great job - very informative. I watched all three in this series. You have a great demeanor for this - a natural teacher. You also sound just like Tom Bodett - one of my favorite voice actors, writers, and humorists.
Thanks for your wisdom. I have a brother (we are goldsmiths) who claims everything Griswaol is the way to go. I always tap metal, because that’s exactly what you need to know. Haha. I’m never going to share this till he sees this. Thanks
I have a hammered no heat ring cast iron skillet that measures 8.5 inches from pour spout to pour spout. The bottom is marked 8_5 d. Do you know the manufacturer?
Hi this is very interesting. I have a Wagner Ware Sidney -0- 10880 it's 3 inches high, 9 inches bottom 10 inches across on top, it has a slight wabble. I have had it for years and just love it. It was my Grandmothers. I would love to know what year it was made ? And what its worth ? Its in good condition. I'm just curious to know please. Thank you. Leontine Fox
From what you describe, it's a chicken fryer made from 1930-1960 or so. If you can send a couple of photos to themudbrooker@yahoo.com I might be able to narrow it down a bit. #8 Wagner chicken fryers usually sell for $45-$60.
I have a pan identical to one you have hanging. It is 11 by 3 inches deep with the finger impressions under the small handle to lift it opposite side of the handle. No markings on the pan. It has a very smooth interior, is not a thick pan for its size. It has some pitting on the bottom which looks like as described on another video that it could have been used early on, on a wood stove. I used it often for many years while my daughter was growing up and I had a gas stove. She is 61 now. I am now restoring it from it being in the garage for many years, and I sure would like to know who manufactured it.
You sure know your stuff! I have a limited collection of iron which suits me because I use what I have. Would love, though I don't need, a square griddle. Perfect for making four grilled cheese sandwiches at a time but I don't foresee needing to make that many at a time. Thanks for all the info and I look forward to the rest of this riveting series. :-D
We have got a lot of ours from the garbage very rusted that people had thrown out, shame on them and we cleaned them up and seasoned them. Best pans to cook with ever.
Apart from a few soup pots, all my cookware is either cast iron or Pyrex. Getting pans for free and putting some love and care into them is the best way to get them.
Yeah it's great when you can find like that:-) I used to help out in a junk yard and i cannot remember how many pieces of cast iron i found in junk stoves!
Very informative! Thank you very much. I have a vintage Wagner number 10 with three vertical dot impressions on the underside of the handle, have you ever seen this?
Wagner did that fairly often, apparently to keep track of individual patterns (the forms used to make the molds to make the pans). Exactly why isn't clear but my guess is was to keep track of how many times a pattern was touched-up and reground as it wore down from the casting sand.
Makes sense, thank you. I have a good many pre 1940 WW pans and this is the only one with the “dimples”. These little idiosyncrasies make cast iron collecting fun
I have an un marked skillet that has a weird symbol inscribed into the top side of the handle right where it meets the pan. it's similar to a backwards slanted number 7 with a dot inside the corner of the "7". Any chance you've run across something like that? Thanks
I have three Lodge that fit the ruff surface description that you are talking about. My smaller one gets a thin later of a black flim like something. I am frustrated with it. Iam trying learn how to fix that problem.
My wife is crazy about this stuff, she dragged me to one of those civil war reenactment things and we paid a lot of money for some "fire irons" a chain and a big kettle. We've used it once.
@@TheMudbrooker One time we did, she made a giant pot of chicken soup. Came out good. I think for some reason she just wants to collect them, wants to have them, not really to use them.
The two main ones are "The Book of Griswold & Wagner" and "The Book of Wagner & Griswold" by David G. Smith and Chuck Wafford. The prices shown are way out of date but they're great for identifying cast and showing the relative rareness of various items. They also cover other makers like Lodge, Wapak etc..
@@TheMudbrooker Thank you Sir, Over the years i'm getting a collection iron wear your video was a lot of help on the unmarked pieces i have an again thank you and have a Merry Christmas.
Thank you, Mudbrooker! I was just complaining about some cast iron I purchased the past year. All new...and all buggerdly heavy. I have had uneven luck with the pans in the past, also. I appreciate this video so much, my friend!
Long time, no see. If you're looking for the lightest cast, Griswold is usually the lightest followed by Wagner Ware and unmarked Wagner Ware. Older pans are lighter than newer pans and the unmarked Lodge and BSR are heavier than Gris. and Wagner but still lighter than brand new stuff. Go out and find yourself some rusty, crusty antique and I'll show you how to make it look like it just left the foundry. :)
The lightest and the best i ever had was a Piqa i know i spelled that wrong , Light the finish was like glass an then my ex girlfriend talked me out off it YAH!
Another place to hunt: a while back my neighbor's wife died, and I got a half dozen CI pieces for $5 to $10 each and his estate sale. Well seasoned and carefully used.
We moved recently and the previous owner left behind a cast iron pan. My mom gave it to my brother and his gf without showing it to me first. I spent the last couple of weeks with them , checked out the pan , and apparently it's a 90yo Wagner Ware! They were ready to give it to me before I identified it and cleaned and seasoned it. I guess I really missed out on a great pan but it's okay , that thing was SLICK. I put a steak in it and it just slid around in the bottom. Can't believe my mom gave that away.
I like your video, I am a cast iron enthusiast though, I don't have any I believe that are antiques. I do however have an Emeril Legasse cast iron that I've had for about 10 years. I bought it knowing nothing and was skeptical at first because by how rough it was. I cook on it almost daily and as time has worn on the cooking surface is smooth as glass. It's really heavy compared to a Lodge someone gave me recently of the same size. Do you have any knowledge of the Emeril cast irons, it seems good, but I've always wondered what experts say even though I'm satisfied.
The Emeril pans are made in China, they're decent pans but like you said, they're way heavier than they need to be. Most, if not all, of the celebrity chef branded cast iron cookware lines are made in China.
@@TheMudbrooker thanks for replying, I'm real happy with it now except for the heft. Though that's not much of a problem because it practically lives on my stove. I'm working on getting an equal finish on the Lodge, my thinking the more I cook with it the sooner it will achieve the finish I have in the Emeril.
Yes. Seriously though, pans of the same age from both makers are about the same weight and perform pretty much the same. The only real difference is preference and price, Griswolds sell for a bit higher price than Wagners.
@@dougharlow6037 If you're looking for just the one, your best bet is to shop around antique shops, prices vary quite a bit and with a little patience you can find the best deal. Also you can examine the pan first hand to make sure it isn't cracked etc.
The heat ring provided a smoke seal when one of the covers on a wood cook stove was removed and the pan was placed over a direct fire. Some makers like Lodge and Birmingham Stove and Range kept the heat ring long after the era of wood burning cook stoves ended.
How well would it work to use a Turkey Deep Fryer to season cast iron? You could deep fry it and then put it in the oven or BBQ for dry heat to cook the oil in really good and repeat. Has anyone tried it? And if so how well does it work? American made Lodge cast iron is available everywhere but it is rough. I would like to get it really smooth and re-season it. And I would like to clean up used cast iron very very well before I USE IT. So....how would that method work for seasoning?
I've never heard of anyone doing that, but it might work. The only way to know for sure would be to try it and see. The only problem I can see is it might take quite a lot of wiping to get the excess oil off before the trip through the oven. Over the next few weeks and months I'm going to be doing some videos experimenting with different ways of smoothing rough iron and generally torturing cast iron pans to see what might cause damage.
The companies that owned Griswold and Wagner merged in the late fifties. They stopped producing Griswold branded ironware in about 1958. During the sixties, they made cast iron with both names, like the skillet you have, up until about 1971 or 72 when they discontinued the Griswold brand entirely. They're decent pans and perfectly usable, but the quality standards are a bit lower than either Wagner or Griswold before the merger.
I bought a round griddle at a garage sale, for which I thought it was a bargain for 2 bucks ! When I cleaned it, or so I thought. I fried some bacon on it to see what it would do, then I noticed there was a crack from one side to almost the middle! ..............as it heated it kinda closed some but there was some residue on the stove top. Is this trash, or can it be fixed?
So helpful!! Thank you!! There’s so much to know and you have great information to help me figure things out. I’m interested in quality but not a collector so I appreciated learning about the wobble not really being a problem.
I've been collecting and using cast iron cookware for 45 years. I found this video to be a very informative and helpful video. You have done a super job of explaining the basics for the beginner just starting out. Bravo my friend. Im looking forward to watching more of your videos. I just found you today. Thanks for sharing.
Thanks brother you need to be in the movie industry, you have a good voice for narrating. A smart pan man to say the least. So much knowledge. Thanks for the info.
I looked at my irons from my great grandmother. My pans get used everyday. They have never been cleaned and the outsides are gross. I have always been afraid to clean them. I am now excited to bring them back to their glory. I looked hard and they have markings. I also have 3 hammered irons. Thank you for all the time and information.
This is a fantastic video. It combines history, cooking, and a bit of Americana. Your down to earth narration really makes the video!👍 Thank you!
You're welcome.
Thanks for your great tip to clean cast iron. I bought a couple of pretty badly rusted pieces. I saw your video and bought some oven cleaner, sprayed the pieces put them overnight into a double plastic bag then shoved into a clean garbage bag. Next morning took them out scrubbed a bit and then reseasoned them. They came out amazingly clean. Thank you your tips actually work.
Thank you! I know this is an older video but it is very informative. Have been using cast iron pans (skillets 😂) most of my life and was on a quest for an additional skillet. Have given too many of them to my sons - most of which were bought at yard sales and such. I never paid much mind to the brand - rather, I judge it on how slick the interior surface is and the weight. Since I am on a quest for an additional skillet I started watching TH-cams ! Thank you in my quest ❤. I am 70 years old and never knew any of this 😂❤ But I am just buying a Pan !
I really enjoyed this video, finally I know what my iron skillet's are. They were handed down from my great grandma (6" Lodge from the twenty's) and my papa (10" Lodge from the fifty's). Thanks for sharing, I have saved all your videos so far. Great info
My late mother always loved cooking with her cast iron pans. Anyway, one day while cooking something on a small pan. I heard a loud snap. I looked over to see the pan on fire. She quickly put a lid on it, to extinguish the flames. The pan had cracked, and I guess the grease went threw the bottom, and ignited on our old electric range. My mother said, "In all my years, I've never seen that happen before". RIP Mom, Love You...
Seriously. Thanks. I loved that you can hear it ring. Contiguous composition always rings.
Thank you for such a wonderful real life video. I love cooking with cast iron. I have several Lodge Logic pieces (pots, skillets, griddles) and I find them great to cook with even though I am not a fan of the texture. My great-grandmothers's WagnerWare 3c is my favorite, it was/is known as "the grilled cheese pan" for obvious reason. My second best skillet was passed down through my husband's family: a lovely number 8 that is old and smooth. It and a $2.00 yard sale number 5 Griswold are my most used skillets. I tell people that I will use my cast iron until it is too heavy for me. Now I am going to see if I can ID that number 8.
Thank you for teaching us about cast iron! I learned very much from watching these three videos. I had already restored and seasoned 3 pieces of old Griswald iron. I did not know all of your tricks however so now I want to redo my restoration!
Great video!
Enjoyed this video - especially the end part on lids. I like to find very old pots, spiders, and Dutch ovens but it is hard to find them with their original lids. I’d love to hear more of your insights regarding finding good lids for them. For example, I have a 11 inch spider and have not been able to find a good lid for it but I did find a round hanging griddle that fits it perfectly. I also use an old tin plate as a lid for one of my 3-legged pots. Best wishes.
Thanks for the info. I want to start collecting cast iron . This definitely helps.
Thanks very much. Instructive and entertaining at the same time. I live in South Africa and some years back I got a no. 8 Wagner chicken fryer for the equivalent of about $4.5 at an antique shop up the road in Darling. Today it is pretty much in daily use. It literally lives on the stove top.
I found you because:
Cast iron is hard to come by here, but I bought an iron skillet this holiday and am busy restoring it too. It is about the same size as the no. 8 Wagner, but so far as I can tell unmarked (lots of crud on the bottom). It also has a lid which fits well (Yippee), and has a good 'ting' noise on both. But it is almost certainly from a local forge as it has a wire handle over the top (to hang over a fire) and a wire handle on the lid (which was just forged with a large nipple with two holes to hold its wire). So it is an interesting oddity. I look forward to using it.
It is in it's second dose of oven cleaner and might attempt the electrolysis method depending on how it comes out of the second treatment.
Very much appreciated. Oh, and smelling salts for the cleaning video were not required, that is exactly how my Wagner is maintained, and it hasn't missed a step...
Everyone seems to be interested in the 4 most popular brands, but I honestly love finding the mystery skillets more. Weird hammer finishes, local smaller foundries, and occasionally a century old piece shows up.
i totally fell in love with cast iron. greetings from 🇩🇪
Enjoyed your video! You've got some unusual pans I haven't seen anywhere else. That 3-legged cauldron is a treasure. I'm not a collector, just a dedicated user. I'm 68 years old and I've never used any other kind of skillet. I also have a Birmingham Stove and Range Dutch oven that I bought new back in the 60s. I got it real cheap because it has a casting defect in the lid. That lid also happens to fit my Griswold #8 skillet perfectly! I just restored all my pans with instructions I found on TH-cam. Some came out wonderful, others not so great, cuz I was just learning and not all the advice on TH-cam was the best. My mistakes: Seasoning with flaxseed oil - it tends to flake - Crisco is my go-to now. I also think I might have warped both my Griswolds :-( by putting them in my self-cleaning oven. But I hadn't learned about "spinners" yet, so they might have been warped before I did that. But they're still good cookers, like you said. I'm about to watch your restoration video. Thanks again! Welcome to my TH-cam cast iron family!
You from wood bury Briar.rose
What is the little skillet at 5:53 that is thick and heavy for its size? I have one very similar. There is only one marking, an "A" on the underside of the handle. Thanks
That's a Chinese import, can't tell if there's a specific maker.
Hi mate quick question about heat rings. I have an old wood stove should I just get pans with heat ring or both. Love your channel great videos. Cheers Terry-Australia
It sure was about time I learned about what I've been cooking on for so long. I have my Mom's skillet,s & possibly some of her Moms. They're definitely my favorite pans to use. I just didn't know what I didn't know. Your collection is impressive & looks so great on your wall. I watched 3 of your videos & I've got to investigate what I have. Greatly appreciate you & T.Y. for yr inspiration. 😳
This site www.castironcollector.com/trademarks.php has a lot of pictures and information to help identify cast iron.
You're the AvE of cast iron. Love it. Learning a lot. Think I'm gonna call you Uncle Iron.
If only we knew what an AvE is.....
@@lancebaker1374 AvE is a world traveled engineer and highly regarded YT'r. Latest vjo: th-cam.com/video/AERn5japFs8/w-d-xo.html
I love your videos! Thank you for helping me learn all about my new favorite Hobby! I do have a question. I have a Slanted Griswold #5 with no #5 on the Handle. Is that common? Thanks!
If it's a Slant Logo with just "Erie" under the logo, yes. If it says "Erie, Pa. U.S.A." under the logo, it's not common. Griswold was a bit inconsistent with the numbers on the handles in the slant logo era.
Thank you so much! I appreciate you making videos. Keep up the amazing work!
Excellent! My cast iron is from grandma...1920s vintage Wagner...I use it every day here near Ester, Alaska.
Buy the pan, not the brand. Great advice. Thanks for an informative video.
I’m at my wits end with my cast iron skillet! I’m finding out there is a very legitimate reason people dread working with it. I have watched countless hours of instructional videos and I have paid very close attention. I’ve seasoned my iron skillet well and the first time I cooked bacon in it, it seared so badly I simply could not get it off the skillet. I have never seen meat get stuck to any pan like that bacon did on that day. I cleaned it very well and then I put it up and pouted for a few weeks. Then I decided to reconcile with the darn thing again. I sweet talked it, bought it flowers, put on some nice soothing music and everything. Then I went ahead and seasoned it 5 more times. The next time I cooked bacon in it, it cooked perfectly; however, upon drying it off I noticed thousands of little tiny black specks were transferring onto my towel. After cleaning it and drying it off the pan looked worse than when I bought it. The black specks keep shedding off and now the pan has lighter patches where it appears the seasoning has come off from the surface and now we’re not on speaking terms again. The BETRAYAL!! It’s a lodge and it has a very very rough surface. I don’t know whether I should strip it and start all over or if I should just keep seasoning it and hope the bare patches will disappear over time. I’m so discouraged. I just want us to get along and I want nothing more than to learn how to work with cast iron but they’re just so delicate and sensitive to any stress. I’m starting to think like the gardener with the green thumb has the magic touch and a very robust consistent harvest, there are some people that truly just have a way with cast iron. This darn iron skillet keeps challenging me to a fight and frankly I’m tired of having my backside handed to me by a 5 lbs frying pan! I don’t know if this shedding is to be expected with new skillets or if I might have scrubbed it too hard after this second round of bacon.
Thank you for the education. I've found a couple of my pans at small town garage sales.
Great video. Very informative and relevant. I saw your video on TheKneady Homesteader. I liked it so much I decided to check out your channel. I am glad I did. Thanks for sharing your knowledge and experience.
I realize this is an older video but the information is still solid. One thing I do to keep the coast down is offer to clean and season pans for businesses. If they have pieces that won't sell I offer to clean it for free then it sells quickly. They're hooked after that so I'll take cast iron or money for payment depending on what they want to do. It's nice to get a #11 Wagner Sidney O w/ outside heat ring just for cleaning a few pieces. Yesterday I made a $100 for cleaning which will be gone the next time my wife and I go junkin. The bottom line is you can have a nice collection without spending a fortune out of pocket.
Great video - So many interesting overlaps in the identifying markers of old ironwork and old print-work.
I like the structure of your video because you speak NOT as a collector but as a USER...not that collectors are bad videos...but they are partial, as I am not, to real use...spinners, pits, and defects...are not a concern for me unless it interferes with the actual cooking...lol. I'm a sub now...because I'm a Taiwan user as well and an Ozark Trails Lover...Got a video uploading in the morning on a Lodge Vintage #5 that needed a home but collectors passed it over because it had a belly button as I call it...lol.
Great video. I overpaid for many of my cast iron pieces only because I bought through eBay. Lots of people were bidding for the items I ended up winning, so that drove up the cost, but the shipping is where I really took a hit. Simply put, the pans are heavy, and shipping costs are calculated by weight. On the other hand, the convenience of buying online versus going to estate sales, buying gas, time driving, etc. balances out the costs of shipping in my opinion.
I use my cast iron cookware. I am not a collector. So, I do not have many pans of cash value. My most valuable pieces in terms of cash are a small logo Griswold #9 griddle, a Griswold popover pan, and a #9 Wagner Sydney O skillet.
I do have quite a few Wagner pieces that are pre 1960, so I suppose they do have some cash value as well. I have a slightly wobbly #10 skillet, two #8 chicken fryers, a #5 skillet, and a post 1960 #9 griddle.
The best value in my collection are two unmarked skillets, a #7 and a #8. I got together in one purchase from eBay for only $15. Although they may be have the oldest production date (I estimate 1920-1930) they are not "marquee" names like Griswold. One is from a Chicago foundry and a well made skillet with a smooth cooking surface like Griswold.
Great explanation of good vs bad cast iron
Hi, I'm a new subscriber. I've been getting into antique cast iron. Last December, I bought a very clean 1930s era Favorite Piqua No.9. And then, I found a 1912 era slant Griswold No.9 with a heat ring! I'm enjoying your videos and always have a shot of nice bourbon when I watch! :)
Keep up the great work, love your cook stove! I run a channel about antique tubular lanterns, if you care to stop by sometime, that sort of thing interests you.
Your knowledge is vast and thank you for sharing!
Respectfully,
RayoRob-
What is the pan to the right of the Griswold at video time around 25:44?
That's a #10 unmarked Wagner Ware.
@@TheMudbrooker Thank you!! I have one just like it and have been unable to identify it. : )
That old 3 legged kettle from the 1840-1870s is amazing. EVen more amazing is the price you paid. Thanks to this video I found out that both skillets I recently cleaned and seasoned were my grandparents. One is a vintage lodge one notch (1930s-40s) number 8. The other is a small logo (I'm guessing) Griswold number 3. Still trying to date the number 3 griswold. This video is filled with great knowledge. Thanks!
Follow this link www.castironcollector.com/trademarks.php and click on the photo icons and you should be able to date the Griswold.
One of the better guides
Very informative! Thank you so much! I just accidentally ran across this (not even thinking about cast iron pans) at 4:30 AM when I was still in bed, trying to fall back to sleep. You encouraged me to get up and start working on my skillets. :) I have one that I love that was handed down from my husband's mother when she passed. On the back, it says nothing but 8 in one place and F2 in another. It would be fun to know more about it if you would happen to know. It has nice large pour spouts and a ring on the bottom. I subscribed to your channel!
Could be a Lodge or a Birmingham Stove and Range. If there's a notch (or 2 or 3) in the ring it's a Lodge. If there's no notches but there's a ridge on the bottom of the handle that runs all the way to the side of the pan it's a BSR. Those are the two most likely answers, but there are a few other possibilities.
the small dark heavy pan is a BSR...and they are always heavy, not as heavy as a Lodge, but they make good steak pans. the page one is an Unmarked Wagner another very nice pan.
The #3 Wagner at the first section of video (4:06) appears to be heat damaged. This usually happens when a piece of cast iron has been over heated by cleaning in a self cleaning oven or cleaned in an open fire. I say this because of the red color, and the (rust?) is not in an area/pattern that would be caused by water sitting in it. If it's just surface rust it will clean up and be fine, but if it's heat damaged it won't season.
Thanks for the video! Love the CH&F skillet!
Boy do you know your subject. Thank you for the very informative video.
Very good info for a beginner. Thank you.
Very informative for us newer collectors
Your video has been really helpful in researching out my three cast iron pans. The one that somewhat puzzles me is a #5 with LODGE across the 12 o'clock position, yet it has a heat ring with a single notch at the 12 o'clock position. Is this a transitional pan from about 1930 when they still had the name and a single notch?
At 17:18, you said "when you took an eye off". What is an eye?
Wood fired cook stoves had covered openings over the firebox called "eyes", you could take one of the lids off and cook over a direct flame. Modern gas flattop ranges like you would find in a restaurant kitchen have them too.
I worked for a long time in Erie PA and know Griswold very well.
Hi! These videos are amazing! I've looked at so many and I love how straight forward yours are. I've recently acquired a large cast iron cooking pot with lid. The only mark I can find is a very large raised 14 on the lid. It has a gate mark in the lid and dual gate marks in the bottom. I just learned what gate marks are. I didnt buy it because of this but was happy to learn it wasn't somebody fixing a hole. Which is what I had originally though. So I'm looking for a reference book or site pre 1900s. Any direction very appreciated as I find most articles about vintage dont address far enough back.
This is a good reference book for pre-1900 cast ware www.amazon.com/Early-American-Cast-Holloware-1645-1900/dp/0764345362/ref=sr_1_1?crid=7M6JIS20TC1B&dchild=1&keywords=early+american+cast+iron+holloware&qid=1614129283&sprefix=early+american+cast+iron%2Caps%2C198&sr=8-1
@@TheMudbrooker This is gold! This is the book people had been mentioning - the grey book - but I couldn't locate. Thanks very much for taking the time. Be well.
This video has lots of practical information. Thanks.
My mom used to throw rusted pans in our fireplace to remove the rust before seasoning them. Is this correct?
Also, I have a pan which seems well seasoned but has a section that is kind of a burgundy color. Do I need to worry about it?
Thank you for the great videos. You made it much simpler than the way I learned through You tube. I learned a lot about how to take care of my wifes grandmothers skillets.
Very informative, thank you. A freind gave me a Wagner 1102D, heat ring in excellent condition.
Fascinating subject.
Happy Trails and good luck 🍀✌
When young I always carried a small cast iron skillet when backpacking but otherwise had not much interest. A few years ago a relative of my wife died here in Louisiana and their family gave us a dozen different cast iron pots and pans. Watching videos this week on cast iron I was pleased to discover that they were all vintage. I frequent 4 different Goodwill stores and one St. Vincent store but now I'm addicted to looking for cast iron. My heirs are going to wish I had taken up stamp-collecting instead.
Finally getting around to watching your guide to cast iron! Its long over due! Thank you for putting this info out there! People like me totally need it! I love cast iron but am not educated with it! Until now that is :)
You give good information. Thanx.
I have a #8 pan that I think is a BSR based on the shape of the handle, the only marking on the bottom of the pan is 8.1 and it is very thin with a wobble. Any idea what it is?
Most likely a BSR Red Mountain series. Very good pans, made from the 20's up til about 1950.
Lids can be a problem. I have two Wagner chicken fryers. A modern Lodge Dutch oven lid fits them perfect. I did find a glass Wagner lid on Ironman. Works out great when I’m frying a bunch of chicken. I have around 75 pcs of iron. Have never sold one. I use, and have given many away to friends and family. Great video 👍
Great job - very informative. I watched all three in this series. You have a great demeanor for this - a natural teacher. You also sound just like Tom Bodett - one of my favorite voice actors, writers, and humorists.
Thanks for your wisdom. I have a brother (we are goldsmiths) who claims everything Griswaol is the way to go. I always tap metal, because that’s exactly what you need to know. Haha. I’m never going to share this till he sees this. Thanks
Thank you for the interesting and informative video on cast iron. Keep up the excellent work!!
I have a hammered no heat ring cast iron skillet that measures 8.5 inches from pour spout to pour spout. The bottom is marked 8_5 d. Do you know the manufacturer?
When I've had a mild 'wobbler,' I've taken the bottom down slightly with course sandpaper on a an oribtal.
Hi this is very interesting. I have a Wagner Ware Sidney -0- 10880 it's 3 inches high, 9 inches bottom 10 inches across on top, it has a slight wabble. I have had it for years and just love it. It was my Grandmothers. I would love to know what year it was made ? And what its worth ? Its in good condition. I'm just curious to know please. Thank you. Leontine Fox
From what you describe, it's a chicken fryer made from 1930-1960 or so. If you can send a couple of photos to themudbrooker@yahoo.com I might be able to narrow it down a bit. #8 Wagner chicken fryers usually sell for $45-$60.
Hello I would like to know what the metal disks on your stove are called where I can buy them. Thank you
Those are heat diffusers, I've had them for years but if you search for "nordic ware burner plate" on Amazon, they come right up.
@@TheMudbrooker Thank you
I have a pan identical to one you have hanging. It is 11 by 3 inches deep with the finger impressions under the small handle to lift it opposite side of the handle. No markings on the pan. It has a very smooth interior, is not a thick pan for its size. It has some pitting on the bottom which looks like as described on another video that it could have been used early on, on a wood stove. I used it often for many years while my daughter was growing up and I had a gas stove. She is 61 now. I am now restoring it from it being in the garage for many years, and I sure would like to know who manufactured it.
Really great tips! Thank you
BSRs can also have the “large” ears...or pour spouts....red mountain are pre 1960 and century series are after 1960....nice video
Well, just learned that my skillet I cook breakfast in every morning is an old Lodge.
Thanks for sharing your iron clad cast iron factoids. Good to know!
You sure know your stuff! I have a limited collection of iron which suits me because I use what I have. Would love, though I don't need, a square griddle. Perfect for making four grilled cheese sandwiches at a time but I don't foresee needing to make that many at a time.
Thanks for all the info and I look forward to the rest of this riveting series. :-D
I'm hoping to get the next video done by next weekend but that assumes I don't have some new domestic disaster to deal with.
Good video. I have a small collection of ci pans and cook on one or two every day. But I still learned several good tid bits from your video. Thanks.
We have got a lot of ours from the garbage very rusted that people had thrown out, shame on them and we cleaned them up and seasoned them. Best pans to cook with ever.
Apart from a few soup pots, all my cookware is either cast iron or Pyrex. Getting pans for free and putting some love and care into them is the best way to get them.
Yeah it's great when you can find like that:-) I used to help out in a junk yard and i cannot remember how many pieces of cast iron i found in junk stoves!
Very informative! Thank you very much. I have a vintage Wagner number 10 with three vertical dot impressions on the underside of the handle, have you ever seen this?
Wagner did that fairly often, apparently to keep track of individual patterns (the forms used to make the molds to make the pans). Exactly why isn't clear but my guess is was to keep track of how many times a pattern was touched-up and reground as it wore down from the casting sand.
Makes sense, thank you. I have a good many pre 1940 WW pans and this is the only one with the “dimples”. These little idiosyncrasies make cast iron collecting fun
I have an un marked skillet that has a weird symbol inscribed into the top side of the handle right where it meets the pan. it's similar to a backwards slanted number 7 with a dot inside the corner of the "7". Any chance you've run across something like that? Thanks
I'm afraid that's a new one on me.
@@TheMudbrooker thanks
I have three Lodge that fit the ruff surface description that you are talking about. My smaller one gets a thin later of a black flim like something. I am frustrated with it. Iam trying learn how to fix that problem.
Watch the next video in this series.
My wife is crazy about this stuff, she dragged me to one of those civil war reenactment things and we paid a lot of money for some "fire irons" a chain and a big kettle. We've used it once.
You don't use it at your cabin? Put a lid on it and it'll work great for roasting meat over a fire.
@@TheMudbrooker One time we did, she made a giant pot of chicken soup. Came out good. I think for some reason she just wants to collect them, wants to have them, not really to use them.
@@demonorse Good lord, don't let her watch this then, you'll be ass deep in cast iron before long. :)
Very interesting & informative information. Thank you for sharing your knowledge.
Thanks. Great info.
Thank you for sharing this great information, I appreciate your knowledge!
You're welcome, I hope the next two videos are as helpful.
"Pan of the Beast!" My wife didn't grow up in church. Had to explain that to her when I bust out laughing.
@Jason Black sadly, yes. I got dragged to church so often, I did grow up there.
Sir good video, What are the names of those 2 reference books you mention in your video?
The two main ones are "The Book of Griswold & Wagner" and "The Book of Wagner & Griswold" by David G. Smith and Chuck Wafford. The prices shown are way out of date but they're great for identifying cast and showing the relative rareness of various items. They also cover other makers like Lodge, Wapak etc..
@@TheMudbrooker Thank you Sir, Over the years i'm getting a collection iron wear your video was a lot of help on the unmarked pieces i have an again thank you and have a Merry Christmas.
Nice collection
Thank you, Mudbrooker! I was just complaining about some cast iron I purchased the past year. All new...and all buggerdly heavy. I have had uneven luck with the pans in the past, also. I appreciate this video so much, my friend!
Long time, no see. If you're looking for the lightest cast, Griswold is usually the lightest followed by Wagner Ware and unmarked Wagner Ware. Older pans are lighter than newer pans and the unmarked Lodge and BSR are heavier than Gris. and Wagner but still lighter than brand new stuff. Go out and find yourself some rusty, crusty antique and I'll show you how to make it look like it just left the foundry. :)
The lightest and the best i ever had was a Piqa i know i spelled that wrong , Light the finish was like glass an then my ex girlfriend talked me out off it YAH!
Another place to hunt: a while back my neighbor's wife died, and I got a half dozen CI pieces for $5 to $10 each and his estate sale. Well seasoned and carefully used.
We moved recently and the previous owner left behind a cast iron pan. My mom gave it to my brother and his gf without showing it to me first. I spent the last couple of weeks with them , checked out the pan , and apparently it's a 90yo Wagner Ware! They were ready to give it to me before I identified it and cleaned and seasoned it. I guess I really missed out on a great pan but it's okay , that thing was SLICK. I put a steak in it and it just slid around in the bottom. Can't believe my mom gave that away.
The pan number has no bearing on lids. The number identifies the size of the burner opening for a wood-burning stove.
I like your video, I am a cast iron enthusiast though, I don't have any I believe that are antiques. I do however have an Emeril Legasse cast iron that I've had for about 10 years. I bought it knowing nothing and was skeptical at first because by how rough it was. I cook on it almost daily and as time has worn on the cooking surface is smooth as glass. It's really heavy compared to a Lodge someone gave me recently of the same size. Do you have any knowledge of the Emeril cast irons, it seems good, but I've always wondered what experts say even though I'm satisfied.
The Emeril pans are made in China, they're decent pans but like you said, they're way heavier than they need to be. Most, if not all, of the celebrity chef branded cast iron cookware lines are made in China.
@@TheMudbrooker thanks for replying, I'm real happy with it now except for the heft. Though that's not much of a problem because it practically lives on my stove. I'm working on getting an equal finish on the Lodge, my thinking the more I cook with it the sooner it will achieve the finish I have in the Emeril.
So I'm new to cast iron. And want to buy one collectible, vintage skillet, which would you recommend the Griswold or Wagner?
Yes. Seriously though, pans of the same age from both makers are about the same weight and perform pretty much the same. The only real difference is preference and price, Griswolds sell for a bit higher price than Wagners.
@@TheMudbrooker Thanks, Do you or do you know anyone that's honest that sells vintage Griswolds. Really like this video. Thanks
@@dougharlow6037 If you're looking for just the one, your best bet is to shop around antique shops, prices vary quite a bit and with a little patience you can find the best deal. Also you can examine the pan first hand to make sure it isn't cracked etc.
@@TheMudbrooker Thanks a bunch.
what's that rim on the outer edge of the bottom side (edit:heat ring) of some of these pans and skillets for?
The heat ring provided a smoke seal when one of the covers on a wood cook stove was removed and the pan was placed over a direct fire. Some makers like Lodge and Birmingham Stove and Range kept the heat ring long after the era of wood burning cook stoves ended.
@@TheMudbrooker thanks for explaining that, I had no Idea....haha
My mother has a skillet that has - 8 and four dots above it so what does that mean?
How well would it work to use a Turkey Deep Fryer to season cast iron?
You could deep fry it and then put it in the oven or BBQ for dry heat to cook the oil in really good and repeat.
Has anyone tried it? And if so how well does it work?
American made Lodge cast iron is available everywhere but it is rough. I would like to get it really smooth and re-season it. And I would like to clean up used cast iron very very well before I USE IT.
So....how would that method work for seasoning?
I've never heard of anyone doing that, but it might work. The only way to know for sure would be to try it and see. The only problem I can see is it might take quite a lot of wiping to get the excess oil off before the trip through the oven. Over the next few weeks and months I'm going to be doing some videos experimenting with different ways of smoothing rough iron and generally torturing cast iron pans to see what might cause damage.
I have a skillet that has both logos. Wagner Ware & Griswold. Do you have any info to share about this piece ?
The companies that owned Griswold and Wagner merged in the late fifties. They stopped producing Griswold branded ironware in about 1958. During the sixties, they made cast iron with both names, like the skillet you have, up until about 1971 or 72 when they discontinued the Griswold brand entirely. They're decent pans and perfectly usable, but the quality standards are a bit lower than either Wagner or Griswold before the merger.
Some good info. Thx. Be nice to your dog.
BRILLIANT ADVICE, MICK FROM UK.
Thank you.
Man I thought I inew a but about the subject, it turns out I knew almost nothing. Quite informative
Excellent video. I've learned so much. Thank you.
Thank you, there's more coming so stay tuned.
I bought a round griddle at a garage sale, for which I thought it was a bargain for 2 bucks !
When I cleaned it, or so I thought. I fried some bacon on it to see what it would do, then I noticed there was a crack from one side to almost the middle! ..............as it heated it kinda closed some but there was some residue on the stove top. Is this trash, or can it be fixed?
No. Can catch fire. Trash it
It’s a wall hanger only
Hi. Is all that casts affects I mean electricity, time, etc?
i have a 4 notch skillet it is really thin and smooth been in the family sence the 60's .no markings on it.would like to know what it is.
Need help on my cast iron that I got it has zero markings on them
I'm about using pounds and ounces for the weights please
Thanks for the informative video
You're welcome.