Being an owner and enthusiastic user of cast iron, including enamel cast iron, for over 35 years, I must say I learned a lot from this video. I have a Wagner Drip Drop Roaster, Lodge skillets, including a two burner griddle, and a set of LeCreuset cookware. I was struggling over keeping my LeCreuset Dutch Oven because it’s a little stained on the bottom. When you showed yours, I’m convinced I need to keep it! Thank you so much for this information.
Beth P I use Bar Keepers Friend to clean my Le Creuset. It cleans it like new. Try that. Scrub and let it sit for a minute or two and scrub again. It should take most of your dutch oven stains, out.
Connie Filippopoulou Thanks for the tip! I’ve tried it already, (the liquid cleanser so I could let it sit) and it’s still stained. But that’s okay, now.
I have been to your antique store twice. It was very good experience,great and unique kitchen items . You were very kind and very welcoming.I wish I knew about cast iron earlier, May be next time I pass by, I will definitely stop. Thank you:)
I watched a comparison of the modern smooth and Lodge on America’s Test Kitchen. They found that after a few uses the Lodge became just as non stick for a tiny fraction of the cost! My wife and I went with Lodge’s Chef Collection, which is lighter than their regular pans. I love that it’s made in the States! If you use antique cast iron, my research has informed me that you really need to do a led test before you use it for food. At one time people often melted led in cast iron pans! I just baked five loaves of bread in my Lodge Cast iron Bread pans (it smells good in here), they do a wonderful job, I love them!
I have several wagners and gridwalds. But I bought some modern rough pans, took a wire wheel to them. Seasoned them, and left them at work (fire station) and let the guys cook on them for a few years. Then I took them home. Not as good as the antiques but way better then a lodge rough pan.... flea markets, thrift stores, and garage/estate sales are good places to look for cast iron...
I have a modern rough style skillet that I took an electric stone grinder to. I had to wear eye protection and a breathing dust mask during the process. After the inside of the pan was ground very smooth, it was re-seasoned several times. Noe the inside of this skillet is like glass. Thanks, this was a great video. Leana
This was so awesome, full of great info. I learned a lot! My 2 cents, if you don’t own any cast iron and are looking for just one (to save money or space), the current 12 inch Lodge skillet is incredibly versatile.
About 5 years ago, My Mother gave me her set of cast iron pans (11 of them, literally almost every size I think... Even the tiny one for like a single egg Haha!). I love using them, because they make me think of my Father (he passed away when I was only 20, almost 20 years ago), and they are literally indistructable. Since they only used the pans, I'm trying to find a Dutch oven of some sort now. Thank you so much for doing these videos it really helps me a lot with knowing what to look for with them, and for upkeep and care. 💞
1 notch and 3 notch old lodge skillets can be found all over the place and don't have a name on them a lot of the time so can be gotten for less than 10 bucks. Absolute gems
You have a amazing large house and property and by a river.(I believe that I have the right video) Man, I'd be fishing all the time. You are so blessed.
I scored BIG today I got a griswold victor 11 1/2 in, griswold 8 in, vintage lodge 8 in three notch, and lodge 6 1/2 all for 50.00! They are in excellent condition! So excited!
I love my Lodge enameled cast iron. They're great for going from the stove top to the oven for things like chilis or stews, and as long as you wash them by hand they maintain their nonstick really well. They are the workhorses in my kitchen.
I've been considering buying a cast iron skillet so when I watched this video I was very excited. I live in New England so antique shops are everywhere. I am looking forward to doing some antique shopping and I can't wait for your next video in this series. I find you very inspiring.
Cast iron is one of those things that vendors either know everything about, or nothing about. Also, with cast iron being something of a rage the last few years, many less educated vendors throw high prices on their pans, thinking that since it's cast iron, that's all that matters. Your more avid collectors tend to love their pans and put prices that seem to dissuade people from buying them. I'm sure you've been to the antique mall and seen the $45 #3 mass produced unmarked Wagner or something similar. Hunting for CI is always entertaining, if nothing else.
Hi there, this is Frannie all the way from the very rural, very north of Northumberland, the most northern county in England. I really enjoyed your video. I have several v. old cast iron pieces which belonged to my great grandmother( d. 1917) so it has had a very long time in our family service. It is one of my favourite skillets. Looking forward to the next video on striping and re seasoning. I love your videos! Thank you.
Thank you so much for sharing... You are such a "hunter gatherer" ... Looking for just a pan but come home with much more "tresure" 😂Look very much forward to the next videos.
This was great! I love my 12” cast iron skillet and my Le Creuset dutch oven. I’ve also acquired a couple cast iron aebleskiver pans. Looking forward to the next video in this series.
Absolutely LOVED this video. This was comprehensive yet not over my head. I was amazed by the knowledge shared and the tips that were given. Definitely going to use them when I go shopping at thrift/antique stores and purchasing new! Can't wait for the next installment. I also really liked them being broken down into installments and not feeding us with a firehose!
A very good Video and you made some very valid points. I cook in almost exclusively cast iron and was collecting for a while. I love that you bring out the size point because it is only a good deal if it is something you are going to use. the heat ring on the bottom has never been an issue with even a induction cook top FYI. I do disagree with the thought that smooth verse rough nonstick as I have had even smooth cast be troublesome in sticking. as far as rust goes as long as it is not severely pitted it can be easily cleaned vinegar is my go to on rust removal. the build up of seasoning that you were showing can be caused by cooking over a fire and or never scrubbing the sides when cleaning the cast. not sure what method you will use to strip and reseason your new skillet the two i have used is lye and a E tank. both do well. lye is great if only doing one or two pieces. absolutely love that you mentioned not to boil in your cast iron. but I am a rebel as far as acidic sauces go so I have never purchased an enamel cast iron pan .
This was such an amazing educational video! I’ve been a little intimidated to get started, but this makes me feel confident heading in to find some starter cast iron. Thank you!!
I just found a great Griswold #10 at our local thrift store for $4! Thanks to your video for a very important checklist when buying cast iron! New subsides too 👍
My mother has had a Griswold for many years and it is wonderful. In comparison, I purchased a NEW 10 inch, made by the Field Co. It isn't heavy like the Lodge and I love it!
Loved this video, I've learned a lot. The small "cute" ox shaped one is actually an individual sizzling plate. It should come with a flat piece of wood that protects from the heat when you serve.
WOW lots of good info. I use to live near the cast iron factory in for Lodge in South Pittsburg TN. Cool place. I have a cast iron skillet that is square that my Granny use to cook her buttermilk biscuits in. I got it when I was married back in 1983. I am 70 yrs old now so no telling how old it is because there are no markings. BUT it is great for any kind of cooking and baking. Love it and love the memories. So I am assuming that this skillet, I have alot, is over 100 yrs old
Love all your videos. We use our cast iron skillet to defrost meat, chicken frozen left overs, turning every 30 minutes. We've been doing this for years. I know people use their microwave but we like the cast iron.
Inherit pieces from the family or an old co-worker. My mom has this GIANT cast iron skillet that she got from her old supervisor after she passed away. Lily was from Japan so the cast iron's actual age is unknown or even if it is from the states. Lily was a victim of the Japanese American interment camps, never spoke about it but that pan came from her family. Mom says they must have always made fish in it as even long after Lily stopped cooking (almost a decade before she died), when used, it has a fishy smell. XD I have a piece from my Dad which may or may not have been from his parents. Great, all purpose pan that just rocks fried chicken! We purchased a wonderful dutch oven with lid for both in home and camping. Rocks those biscuits!
I bought an about 11 inch Erie cast iron skillet ( I believe the brand is a predecessor or was part of Griswold) on sale at an antique store for about $18. I use it all the time. One of the best kitchen buys so worth the elbow grease I had to put into it to bring it back to life. I just bought another antique one about the same size all cleaned and seasoned for only $55, very worth it too.
Great information! Thank you so much for sharing. Looking forward to the seasoning video as I thought I knew how but when I tried to season one it's all sticky and not usable. Hoping after your next video I can redo mine and get good use out of it :-) also love that I now know how to cruise the antique shops for those goodies!
My husband’s family kept all their cast iron skillets. I just looked at my favorite one for frying eggs in the morning and it’s a Wager Ware. Maybe made in Sidney since it’s under the brand name. #0 With the number 1053H so they must have numbered their skillets. Also several others but will have to check them out after we unpack. One of them is a huge deep skillet for frying chicken. I now want to find a cast iron Dutch oven. Love your videos.
This was so amazingly helpful! The day after viewing this I was able to find a 1991 Wagner cast iron in great condition at a flea market for $30! Granted it wasn't an early period piece but I'm sure its quality anyhow! But I will keep looking now that I know what to look for (and avoid). Much thanks!
Take a sanding wheel and smooth down the Lodge. I have camp Dutch oven that I took the wheel to it and it is so smooth I also own Griswold an Wagner skillets. In that collection, there is a early Lodge that was made with the finer sand and machined to a very polished surface.
I love your videos. Thank you! I prefer not to have background music while you’re speaking since that’s easier for people who are hard of hearing and/or using poorer quality devices to watch from. ❤️
Wonderful video. I’ve been looking for something like this for my cast iron yard sale finds. If I could give one suggestion is to get the camera a little closer and holding it there when talking about all the details of the pans. Can’t wait to see the the next video! Thank you💕
Went shopping at a thrift store today and found an 11 3/4 inch Griswold skillet in very good shape. A bit big for my use, but I snatched it up. It will come into use I'm sure.
This is the first time I have heard anyone mention Wagner cast iron. I have a set of skillets that my mother received as a wedding gift which makes it around 1948-1949 vintage. I use it almost daily. Yes, it is much smoother than my Lodge cast iron. I thought it was because it was older and more worn!
This is great! I recently picked up some nice cast iron pieces at the flea market and I have yet to season and start using them. I got a griddle and a dutch oven, and I already own 1-2 other pieces that could use some TLC to bring them up to optimal condition. I'm looking forward to learning how to do that and what to look for when I'm on the hunt for something else. Thank you!
I use Bar Keepers Friend to clean my Le Creuset. It cleans it like new. Try that. Scrub and let it sit for a minute or two and scrub again. It should take most of your dutch oven stains, out.
@Homesteading Family Your so Right. That's the way all of the new Lodge pans are. Real rough on the inside bottom of the pans. I had a 12 in. one that was like that, & my brother inlaw took a grinding disk to the inside to make it smooth, but it totally ruined the pan. I couldn't get it to season right, after that, & everything always stuck to the bottom.
Thank you for this video! I have a large 16 inch skillet and also a smaller 6 inch skillet. This was very educational and informative but I am definitely looking forward to finding out how you strip it and then your ideas on seasoning. Also I’ve been wondering where you get your sturdy wooden spoons… You always purchase them from antique stores? I’ve had pampered chef before and they seem to hold up good but I am in need of a new one and live here in North Idaho as well.😊
Before even watching, I will just chime in with buy a good one. That's first and foremost. And "good" means one that doesn't have a wobble or spin. No cracks, and preferably, little to no pitting. From there I think it's ultimately personal preference. I prefer vintage. Some people really like the new Lodge pans. Thanks for the video though, as I love videos on cast iron. I'm an avid user and collector.
I know this is an old post. I want a cast iron Dutch oven for outdoor cooking. But I wanted to be able to do things like soup and stew or slow cooking almost. And also boiling water. But now that I’ve watched your excellent video I feel like you’re saying I would want any enameled one for that which I do have some beautiful Le Creuset pieces that I use regularly inside but I don’t want to put those outside on an open fire. We live on a farm and our daughter is involved with American Heritage girls and we just really have fallen in love with outdoor cooking and so I’m looking for pieces to use for that but I don’t want to ruin my beautiful Le Creuset on an open flame. Can I use a cast iron one for the stew type things without ruining it. And just get something else for water
Hi Carolyn, Thanks for the informative video, your video's are always well done and fun to watch. I was wondering about the roughness of the newer skillets. I have heard of people sanding the inner surfaces smooth and re-seasoning them. They would still be heavy but better for cleaning. What do you think of this idea, is there any downside? Thanks
great video! Something worth mentioning about Griswold dutch ovens specifically -- many sellers out there will try to unload Griswold dutch ovens with a "Clean Easy" lid without disclosing. These lids have a semi-clear enamel finish on the inside of the lid, and they're fine if that's what the buyer wants, but to the novice or unwary buyer, who may eventually try to strip and restore the piece, they might get into a bad situation.
Second hand Wagner Ware skillets almost always have some wobble in them. That wobble is usually exacerbated on a glass stove top. However, If the price is right, don't pass up a good deal because of some wobble, if everything else about it meets your fancy. Now if it spins like a dreidel with just the slightest nudge of the handle then yes, pass on it. Otherwise, don't let a little wobble come between you and the cast iron haul you score at the next flea market or yard sale!🍳
I’m waiting for your video on how to res Eason cast-iron as mine is as you described improperly done I would like to have you to show us how to Reseason so that I may do it properly.
Newby here & over whelmed. Would love a quick reference 101 on Enamel, name of pots & uses (i.e. Braiser?). How you use them (i.e. pie vs. Stew). Can it be used on fire, stove oven? Looking for the a beginner package and what to invest in first.
Several things here. Star Gazer makes modern smooth pans for under $100. Smooth isn't any better than rough finish. Lodge makes the surface rough to reduce sticking. I own both like many who own both, I can tell you that neither is more non stick than the other. I have a 1980's Wagner that is glass smooth and sells used in the $30-50 range. So there are less expensive smooth pans out there if you look for them. Better yet, try carbon steel, smooth as glass, just as good as CI and much lighter.
It's probably cheaply-Chinese made too. Many of the "celebrity" brands are. Disclaimer; having said that, I have an old Martha Stewart chicken fryer that's as good as any of my vintage Griswalds.
I like your program. Q: what do you mean by seasoning the cast iron pan? How is it seasoned? What is used to Season it? I had a heavy Cast Iron pan once with a very rough bottom and you had to scrap the eggs to Pieces to cook it. I through the pan out. Way too heavy also.
Behind you in the kitchen your cabinets have "curtains"...how are they attached and what did you use? If you dont mind me asking. I've been wanting to do something similar. 😊
Oh thats like mad hatter disease when the hatters used mercury then they stopped. Wow im learning so much you are blessed with wisdom sister. Very 👍 good
I took a SOS pad to my Moms cast iron pan..she said what are you doing!? I said am cleaning it....she did not say anything else...later in life I learned I destroyed the seasoning....its been fixed and is a lovely pan that came originally from Grand maw ...
I really liked this video, however the only thing I disagreed with is not to buy cast iron that wobbles. In my experience, cast iron gets a wobble like that from gas cook tops- heating the outside before the center. If you are cooking on a gas top, a skillet with a little wobble is fine, however a warped pan on anything else is not good. Overall, lovely video!
Enjoyed watching you do what I like to do at antique malls, etc. Makes me feel normal, lol. But like at least one other commenter here, I disagree with your flat assertion that pans with heat rings are not suitable for flat/glass cook tops. For one thing, the height of the rings on mine is barely 1/16" so I have no problem with adequate heat transfer. Remember, these were designed for use on wood and coal fired stoves where the pan was not in direct contact with the heat source, either. Similar on gas stoves. Second, with the absurd prices being given by vanity collectors who want to display or resell the vintage, light, smooth pans, but not actually use them, an ordinary person like me who values lightweight, smooth pans because they actually do use them, might be willing to buy a "cheaper" one with some pitting or warp on the bottom. Without the heat ring, they might not sit flat on a glass cooktop. With it, they might, and still be flat enuf for regular use. With this aporoach, I have "affordably" acquired a Sidney and an Erie that might be a little ugly, but are nimble, slick as glass, and perform flawlessly on the glass cooktop I presently have to use. Just sayin.
Thank you! There is an antique "flea market" about 7 miles from my home, but I haven't known how to find quality pieces. I'll be visiting that shop again soon! Can't wait to see your video on reseasoning.
I have a Wagner Ware Sidney. It has deep sides and I use it for frying chicken. Would that be an antique one? I bought it about 20 years ago ago on Ebay.
I recently found an antique cast iron dutch oven, without enamel. I am excited to re-season it, but am wondering if there is any use for it aside from outdoor cooking? Does anyone have suggestions of recipes to use a cast iron dutch oven? I am a bit hesitant to use it for liquid stews as this seems counter intuitive for how I have learned to use my cast iron skillets.
I would urge you to look into some of the other new smooth products that you claim are only heavy Lancaster is a number eight cast-iron skillet 4 pounds 10 inch cooking surface, field half a pound more a quarter inch less than cooking surface to good American made products that are modern and far less than a lot of your used cast-iron. I have some antique pieces depending on what part of the country you live in people are wanting to get $300 to $400. For #12 skillets, some of your more common number eight skillets can be over $175-$200 although the antique is great quality and I wouldn’t give up my old products for anything I do have a few new ones that I think are tremendous. If I had a place to shop that was less expensive for older products I definitely would go looking. One other point I would like to make rough cast-iron is just as nonstick as smooth cast-iron my preference is smooth because I’ve cooked on it for so long.
I was gifted some cast iron pans for Christmas that are from Walmart and madenin China and are very very rough are they any good or should I just put them up as decorations im nervous about that they might have put on the pan during production
I just purchased some Lodge bread pans. Two of them came so stuck together that we can’t get them apart. We’ve tried cold water and also putting them in the freezer for a bit but still no luck. Do you have any suggestions? I bought them new on eBay and the seller isn’t being very helpful. He said to try using cold Soapy water and if that didn’t work contact ebay for a return. I’m learning but I know better than to use soap on them.
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Being an owner and enthusiastic user of cast iron, including enamel cast iron, for over 35 years, I must say I learned a lot from this video. I have a Wagner Drip Drop Roaster, Lodge skillets, including a two burner griddle, and a set of LeCreuset cookware. I was struggling over keeping my LeCreuset Dutch Oven because it’s a little stained on the bottom. When you showed yours, I’m convinced I need to keep it! Thank you so much for this information.
Beth P I use Bar Keepers Friend to clean my Le Creuset. It cleans it like new. Try that. Scrub and let it sit for a minute or two and scrub again. It should take most of your dutch oven stains, out.
Connie Filippopoulou Thanks for the tip! I’ve tried it already, (the liquid cleanser so I could let it sit) and it’s still stained. But that’s okay, now.
I have been to your antique store twice. It was very good experience,great and unique kitchen items . You were very kind and very welcoming.I wish I knew about cast iron earlier, May be next time I pass by, I will definitely stop. Thank you:)
I watched a comparison of the modern smooth and Lodge on America’s Test Kitchen. They found that after a few uses the Lodge became just as non stick for a tiny fraction of the cost! My wife and I went with Lodge’s Chef Collection, which is lighter than their regular pans. I love that it’s made in the States! If you use antique cast iron, my research has informed me that you really need to do a led test before you use it for food. At one time people often melted led in cast iron pans! I just baked five loaves of bread in my Lodge Cast iron Bread pans (it smells good in here), they do a wonderful job, I love them!
I have several wagners and gridwalds. But I bought some modern rough pans, took a wire wheel to them. Seasoned them, and left them at work (fire station) and let the guys cook on them for a few years. Then I took them home. Not as good as the antiques but way better then a lodge rough pan.... flea markets, thrift stores, and garage/estate sales are good places to look for cast iron...
That’s confidence. Playing with cast iron next to a box of glass jars. You earned a subscriber today.
I have a modern rough style skillet that I took an electric stone grinder to. I had to wear eye protection and a breathing dust mask during the process. After the inside of the pan was ground very smooth, it was re-seasoned several times. Noe the inside of this skillet is like glass. Thanks, this was a great video. Leana
This was so awesome, full of great info. I learned a lot!
My 2 cents, if you don’t own any cast iron and are looking for just one (to save money or space), the current 12 inch Lodge skillet is incredibly versatile.
About 5 years ago, My Mother gave me her set of cast iron pans (11 of them, literally almost every size I think... Even the tiny one for like a single egg Haha!). I love using them, because they make me think of my Father (he passed away when I was only 20, almost 20 years ago), and they are literally indistructable. Since they only used the pans, I'm trying to find a Dutch oven of some sort now.
Thank you so much for doing these videos it really helps me a lot with knowing what to look for with them, and for upkeep and care.
💞
1 notch and 3 notch old lodge skillets can be found all over the place and don't have a name on them a lot of the time so can be gotten for less than 10 bucks. Absolute gems
You have a amazing large house and property and by a river.(I believe that I have the right video) Man, I'd be fishing all the time. You are so blessed.
I scored BIG today I got a griswold victor 11 1/2 in, griswold 8 in, vintage lodge 8 in three notch, and lodge 6 1/2 all for 50.00! They are in excellent condition! So excited!
I love my Lodge enameled cast iron. They're great for going from the stove top to the oven for things like chilis or stews, and as long as you wash them by hand they maintain their nonstick really well. They are the workhorses in my kitchen.
I've been considering buying a cast iron skillet so when I watched this video I was very excited. I live in New England so antique shops are everywhere. I am looking forward to doing some antique shopping and I can't wait for your next video in this series. I find you very inspiring.
Wow - nice to have an antique shop that doesn't charge an arm and a leg for an old piece of cast iron!
Cast iron is one of those things that vendors either know everything about, or nothing about. Also, with cast iron being something of a rage the last few years, many less educated vendors throw high prices on their pans, thinking that since it's cast iron, that's all that matters. Your more avid collectors tend to love their pans and put prices that seem to dissuade people from buying them. I'm sure you've been to the antique mall and seen the $45 #3 mass produced unmarked Wagner or something similar. Hunting for CI is always entertaining, if nothing else.
Hi there, this is Frannie all the way from the very rural, very north of Northumberland, the most northern county in England. I really enjoyed your video. I have several v. old cast iron pieces which belonged to my great grandmother( d. 1917) so it has had a very long time in our family service. It is one of my favourite skillets. Looking forward to the next video on striping and re seasoning. I love your videos! Thank you.
Thank you so much for sharing... You are such a "hunter gatherer" ... Looking for just a pan but come home with much more "tresure" 😂Look very much forward to the next videos.
This was great! I love my 12” cast iron skillet and my Le Creuset dutch oven. I’ve also acquired a couple cast iron aebleskiver pans. Looking forward to the next video in this series.
Absolutely LOVED this video. This was comprehensive yet not over my head. I was amazed by the knowledge shared and the tips that were given. Definitely going to use them when I go shopping at thrift/antique stores and purchasing new! Can't wait for the next installment. I also really liked them being broken down into installments and not feeding us with a firehose!
Really great information!!!!! I can’t wait to hear how to strip a cast iron skillet!
I love you videos. And I am going to copy your kitchen. I just love the wood shelves . I am retired and ready to take on a project.
Take it to a sandblaster that uses fine sand . Then when I get it home sand the inside surface with 80 grit then go to 200 grit then season it
I’m a Griswold, Wagner snob.. Have a Beautiful Collection
Love! What a great series. Looking forward to the rest.
That's our favorite antique place, too! We were there just two weeks ago!
A very good Video and you made some very valid points. I cook in almost exclusively cast iron and was collecting for a while. I love that you bring out the size point because it is only a good deal if it is something you are going to use. the heat ring on the bottom has never been an issue with even a induction cook top FYI. I do disagree with the thought that smooth verse rough nonstick as I have had even smooth cast be troublesome in sticking. as far as rust goes as long as it is not severely pitted it can be easily cleaned vinegar is my go to on rust removal. the build up of seasoning that you were showing can be caused by cooking over a fire and or never scrubbing the sides when cleaning the cast. not sure what method you will use to strip and reseason your new skillet the two i have used is lye and a E tank. both do well. lye is great if only doing one or two pieces. absolutely love that you mentioned not to boil in your cast iron. but I am a rebel as far as acidic sauces go so I have never purchased an enamel cast iron pan .
Thank you for sharing this information. I had no idea about the different cast iron pans. I learn so much from you! :)
This was such an amazing educational video! I’ve been a little intimidated to get started, but this makes me feel confident heading in to find some starter cast iron. Thank you!!
This video was amazing and so helpful. Thank you and I can't wait for your next video on seasoning cast iron.
Thanks for all the info! I’m really excited for the coming videos on cast iron.
I just found a great Griswold #10 at our local thrift store for $4! Thanks to your video for a very important checklist when buying cast iron! New subsides too 👍
My mother has had a Griswold for many years and it is wonderful. In comparison, I purchased a NEW 10 inch, made by the Field Co. It isn't heavy like the Lodge and I love it!
Loved this video, I've learned a lot. The small "cute" ox shaped one is actually an individual sizzling plate. It should come with a flat piece of wood that protects from the heat when you serve.
WOW lots of good info. I use to live near the cast iron factory in for Lodge in South Pittsburg TN. Cool place. I have a cast iron skillet that is square that my Granny use to cook her buttermilk biscuits in. I got it when I was married back in 1983. I am 70 yrs old now so no telling how old it is because there are no markings. BUT it is great for any kind of cooking and baking. Love it and love the memories. So I am assuming that this skillet, I have alot, is over 100 yrs old
So informative. Thank you! Val C
Glad it was helpful!
Love all your videos. We use our cast iron skillet to defrost meat, chicken frozen left overs, turning every 30 minutes. We've been doing this for years. I know people use their microwave but we like the cast iron.
Wonderful video! I loved watching you on location!!
Inherit pieces from the family or an old co-worker. My mom has this GIANT cast iron skillet that she got from her old supervisor after she passed away. Lily was from Japan so the cast iron's actual age is unknown or even if it is from the states. Lily was a victim of the Japanese American interment camps, never spoke about it but that pan came from her family. Mom says they must have always made fish in it as even long after Lily stopped cooking (almost a decade before she died), when used, it has a fishy smell. XD I have a piece from my Dad which may or may not have been from his parents. Great, all purpose pan that just rocks fried chicken! We purchased a wonderful dutch oven with lid for both in home and camping. Rocks those biscuits!
I bought an about 11 inch Erie cast iron skillet ( I believe the brand is a predecessor or was part of Griswold) on sale at an antique store for about $18. I use it all the time. One of the best kitchen buys so worth the elbow grease I had to put into it to bring it back to life. I just bought another antique one about the same size all cleaned and seasoned for only $55, very worth it too.
Great info and I’ll be watching for the next video in the series !
Modern rough can be made smooth either with time in the kitchen or by sanding and reasoning it yourself.
Great information! Thank you so much for sharing. Looking forward to the seasoning video as I thought I knew how but when I tried to season one it's all sticky and not usable. Hoping after your next video I can redo mine and get good use out of it :-) also love that I now know how to cruise the antique shops for those goodies!
Can’t wait for the next video! I have a pan that needs to be stripped and re-seasoned!
Super interesting! I’m hope to find some great cast iron pans!
My husband’s family kept all their cast iron skillets. I just looked at my favorite one for frying eggs in the morning and it’s a Wager Ware. Maybe made in Sidney since it’s under the brand name. #0 With the number 1053H so they must have numbered their skillets. Also several others but will have to check them out after we unpack. One of them is a huge deep skillet for frying chicken. I now want to find a cast iron Dutch oven. Love your videos.
Until they were bought out, WagnerWares were made in Sidney Ohio (Sidney -O- in the logo). 1053 is a catalog number for a #3 skillet.
This was so amazingly helpful! The day after viewing this I was able to find a 1991 Wagner cast iron in great condition at a flea market for $30! Granted it wasn't an early period piece but I'm sure its quality anyhow! But I will keep looking now that I know what to look for (and avoid). Much thanks!
I am taking you shopping with me. Can ‘t wait for the rest of the information.
Take a sanding wheel and smooth down the Lodge. I have camp Dutch oven that I took the wheel to it and it is so smooth I also own Griswold an Wagner skillets. In that collection, there is a early Lodge that was made with the finer sand and machined to a very polished surface.
I love your videos. Thank you! I prefer not to have background music while you’re speaking since that’s easier for people who are hard of hearing and/or using poorer quality devices to watch from. ❤️
I’m a new sub & just have to say I absolutely love, love, love this channel!! Holy wow! What useful information. Ty sooo very much.🥳
YEE HAW! Awesome video! I love all my cast iron! I'm gonna watch all your cast iron videos.
Wonderful video. I’ve been looking for something like this for my cast iron yard sale finds. If I could give one suggestion is to get the camera a little closer and holding it there when talking about all the details of the pans. Can’t wait to see the the next video! Thank you💕
My Griswold Chicken fryer is my favorite cast iron pan, weight, smoothness, etc. Great info.
Went shopping at a thrift store today and found an 11 3/4 inch Griswold skillet in very good shape. A bit big for my use, but I snatched it up. It will come into use I'm sure.
This is the first time I have heard anyone mention Wagner cast iron. I have a set of skillets that my mother received as a wedding gift which makes it around 1948-1949 vintage. I use it almost daily. Yes, it is much smoother than my Lodge cast iron. I thought it was because it was older and more worn!
Very informative video, thank you for posting it.
Wonderful video. Thank you for sharing the secrets of cast iron pots with us❤ Where we can still buy Antique cast iron pots? online?
This is great! I recently picked up some nice cast iron pieces at the flea market and I have yet to season and start using them. I got a griddle and a dutch oven, and I already own 1-2 other pieces that could use some TLC to bring them up to optimal condition. I'm looking forward to learning how to do that and what to look for when I'm on the hunt for something else. Thank you!
12:30
*exept induction, having a rim won´t hurt the efficency but you are requred to keep electronics(including pacemalers and baterys) 10 inches away
So much helpful information!! Thank you ♥
Oooh I NEED this video!!!
Great video thanks for sharing your knowledge on cast iron its amazing 👍👍👍
I use Bar Keepers Friend to clean my Le Creuset. It cleans it like new. Try that. Scrub and let it sit for a minute or two and scrub again. It should take most of your dutch oven stains, out.
Great deal and very informative video...thanks!
I took a 4" rotary grinder to the interior of a modern skillet. The dust is horrible so i did it outside with a mask. Smooth & works ok.
I have a Wagner thats 102 years old and is my kitchen go to pan, will easily last another 100 years.
If you properly take care of something it will stand the test of time.
So much to learn....thank you for this great video
Loved the video and info.
@Homesteading Family Your so Right. That's the way all of the new Lodge pans are. Real rough on the inside bottom of the pans. I had a 12 in. one that was like that, & my brother inlaw took a grinding disk to the inside to make it smooth, but it totally ruined the pan. I couldn't get it to season right, after that, & everything always stuck to the bottom.
Thank you for this video! I have a large 16 inch skillet and also a smaller 6 inch skillet. This was very educational and informative but I am definitely looking forward to finding out how you strip it and then your ideas on seasoning. Also I’ve been wondering where you get your sturdy wooden spoons… You always purchase them from antique stores? I’ve had pampered chef before and they seem to hold up good but I am in need of a new one and live here in North Idaho as well.😊
Really enjoyed this video, but was sad to see the next Cast Iron video isnt out. I am looking forward to it.
The rough pans you can sand them so that they are smooth.
Great tips as I am always too unsure about what to buy. A bit about the wobble in the Dutch oven :-(
Before even watching, I will just chime in with buy a good one. That's first and foremost. And "good" means one that doesn't have a wobble or spin. No cracks, and preferably, little to no pitting. From there I think it's ultimately personal preference. I prefer vintage. Some people really like the new Lodge pans. Thanks for the video though, as I love videos on cast iron. I'm an avid user and collector.
Great video.
VERY informative.
Thank you !!!
How do you care for your wooden utensils?
also Birmingham Stove & Iron made the Antique smooth (BSR) and Stargazer makes a good but expensive modern smooth
I know this is an old post. I want a cast iron Dutch oven for outdoor cooking. But I wanted to be able to do things like soup and stew or slow cooking almost. And also boiling water. But now that I’ve watched your excellent video I feel like you’re saying I would want any enameled one for that which I do have some beautiful Le Creuset pieces that I use regularly inside but I don’t want to put those outside on an open fire. We live on a farm and our daughter is involved with American Heritage girls and we just really have fallen in love with outdoor cooking and so I’m looking for pieces to use for that but I don’t want to ruin my beautiful Le Creuset on an open flame. Can I use a cast iron one for the stew type things without ruining it. And just get something else for water
Hi Carolyn, Thanks for the informative video, your video's are always well done and fun to watch. I was wondering about the roughness of the newer skillets. I have heard of people sanding the inner surfaces smooth and re-seasoning them. They would still be heavy but better for cleaning. What do you think of this idea, is there any downside? Thanks
Check out Lancaster cast iron. For modern. Very impressive.
great video! Something worth mentioning about Griswold dutch ovens specifically -- many sellers out there will try to unload Griswold dutch ovens with a "Clean Easy" lid without disclosing. These lids have a semi-clear enamel finish on the inside of the lid, and they're fine if that's what the buyer wants, but to the novice or unwary buyer, who may eventually try to strip and restore the piece, they might get into a bad situation.
Second hand Wagner Ware skillets almost always have some wobble in them. That wobble is usually exacerbated on a glass stove top. However, If the price is right, don't pass up a good deal because of some wobble, if everything else about it meets your fancy. Now if it spins like a dreidel with just the slightest nudge of the handle then yes, pass on it. Otherwise, don't let a little wobble come between you and the cast iron haul you score at the next flea market or yard sale!🍳
Thats my favorite place to shop!
I’m waiting for your video on how to res Eason cast-iron as mine is as you described improperly done I would like to have you to show us how to Reseason so that I may do it properly.
Love this video!! Thank you!
Thanks for this! I just did everything wrong. But I am learning. :-)
Newby here & over whelmed. Would love a quick reference 101 on Enamel, name of pots & uses (i.e. Braiser?). How you use them (i.e. pie vs. Stew). Can it be used on fire, stove oven? Looking for the a beginner package and what to invest in first.
Also, do you season an enamel cast iron?
Several things here. Star Gazer makes modern smooth pans for under $100. Smooth isn't any better than rough finish. Lodge makes the surface rough to reduce sticking. I own both like many who own both, I can tell you that neither is more non stick than the other. I have a 1980's Wagner that is glass smooth and sells used in the $30-50 range. So there are less expensive smooth pans out there if you look for them. Better yet, try carbon steel, smooth as glass, just as good as CI and much lighter.
I used to have that Paula Dean one years ago, it was actually recalled, I think because it cracks.
It's probably cheaply-Chinese made too. Many of the "celebrity" brands are. Disclaimer; having said that, I have an old Martha Stewart chicken fryer that's as good as any of my vintage Griswalds.
I like your program. Q: what do you mean by seasoning the cast iron pan? How is it seasoned? What is used to Season it? I had a heavy Cast Iron pan once with a very rough bottom and you had to scrap the eggs to Pieces to cook it. I through the pan out. Way too heavy also.
Behind you in the kitchen your cabinets have "curtains"...how are they attached and what did you use? If you dont mind me asking. I've been wanting to do something similar. 😊
I like and antique. I bought a modern Field skillet and was disappointed that i would have rather had a modern lodge at 1/7 the price.
Oh thats like mad hatter disease when the hatters used mercury then they stopped. Wow im learning so much you are blessed with wisdom sister. Very 👍 good
I took a SOS pad to my Moms cast iron pan..she said what are you doing!? I said am cleaning it....she did not say anything else...later in life I learned I destroyed the seasoning....its been fixed and is a lovely pan that came originally from Grand maw ...
I really liked this video, however the only thing I disagreed with is not to buy cast iron that wobbles. In my experience, cast iron gets a wobble like that from gas cook tops- heating the outside before the center. If you are cooking on a gas top, a skillet with a little wobble is fine, however a warped pan on anything else is not good. Overall, lovely video!
Enjoyed watching you do what I like to do at antique malls, etc. Makes me feel normal, lol. But like at least one other commenter here, I disagree with your flat assertion that pans with heat rings are not suitable for flat/glass cook tops.
For one thing, the height of the rings on mine is barely 1/16" so I have no problem with adequate heat transfer. Remember, these were designed for use on wood and coal fired stoves where the pan was not in direct contact with the heat source, either. Similar on gas stoves.
Second, with the absurd prices being given by vanity collectors who want to display or resell the vintage, light, smooth pans, but not actually use them, an ordinary person like me who values lightweight, smooth pans because they actually do use them, might be willing to buy a "cheaper" one with some pitting or warp on the bottom. Without the heat ring, they might not sit flat on a glass cooktop. With it, they might, and still be flat enuf for regular use.
With this aporoach, I have "affordably" acquired a Sidney and an Erie that might be a little ugly, but are nimble, slick as glass, and perform flawlessly on the glass cooktop I presently have to use.
Just sayin.
Thank you! There is an antique "flea market" about 7 miles from my home, but I haven't known how to find quality pieces. I'll be visiting that shop again soon! Can't wait to see your video on reseasoning.
I love cast iron. We have over thirty pieces of it.
Great information
I have a Wagner Ware Sidney. It has deep sides and I use it for frying chicken. Would that be an antique one? I bought it about 20 years ago ago on Ebay.
I recently found an antique cast iron dutch oven, without enamel. I am excited to re-season it, but am wondering if there is any use for it aside from outdoor cooking? Does anyone have suggestions of recipes to use a cast iron dutch oven? I am a bit hesitant to use it for liquid stews as this seems counter intuitive for how I have learned to use my cast iron skillets.
I would urge you to look into some of the other new smooth products that you claim are only heavy Lancaster is a number eight cast-iron skillet 4 pounds 10 inch cooking surface, field half a pound more a quarter inch less than cooking surface to good American made products that are modern and far less than a lot of your used cast-iron. I have some antique pieces depending on what part of the country you live in people are wanting to get $300 to $400. For #12 skillets, some of your more common number eight skillets can be over $175-$200 although the antique is great quality and I wouldn’t give up my old products for anything I do have a few new ones that I think are tremendous. If I had a place to shop that was less expensive for older products I definitely would go looking.
One other point I would like to make rough cast-iron is just as nonstick as smooth cast-iron my preference is smooth because I’ve cooked on it for so long.
I was gifted some cast iron pans for Christmas that are from Walmart and madenin China and are very very rough are they any good or should I just put them up as decorations im nervous about that they might have put on the pan during production
Amazing info. Thanks.
I just purchased some Lodge bread pans. Two of them came so stuck together that we can’t get them apart. We’ve tried cold water and also putting them in the freezer for a bit but still no luck. Do you have any suggestions? I bought them new on eBay and the seller isn’t being very helpful. He said to try using cold Soapy water and if that didn’t work contact ebay for a return. I’m learning but I know better than to use soap on them.