CIC, don’t feel bad about having to work. Just be glad that you can work from home and didn’t have to get out today. I was on phone with medical office and the live chat was over before I could get on. Your 4 pans turned out nice. Hope you have a Century lid that matches the CF…Dan
The skillets look awesome. Sometimes my first layer of seasoning they come out looking more on the bronze even brown side of color. Actually they hardly ever get moving towards a black patina until i get cooking in them.
That is how I season my pans, and if I do a third seasoning I only rub Crisco on the inside because, in my opinion that is where the seasoning gets worn off the most. I have a BS&R #8 Century skillet that was one of my Mothers pans she used to make pancakes for her 5 children. (6 if you count my Dad) 😂🤣
I picked up an 8 1/2 inch griddle pan as an inside flat cooking surface measurement and to the outside lip is 9 1/2 inches with a full bottom full ring of 8 inch diameter that was caked with the usual crud...I used oven cleaner applications and some time to loosen the crud and a rough scrub pad with hot water to get it down to the metal again. What I uncovered are old gate marks and patch strip next to the gate mark in an odd configuration that's only visible on the bottom similar to the gate mark. There are no numbers or letters or markings of any sort. The casting itself is a bit rough in some spots that are not on the griddle cooking surface of the pan which is fairly smooth and the griddle sits flat, not a spinner. Any idea who what when where in the world about it? The folks who I bought it from had no idea except that it was in their basement when the bought the house 50 years ago. they were downsizing and getting rid of everything not nailed down.
I have a cast iron dutch oven from which I have removed a boatload of rust. {soaked in vinegar bath 3-4 days} The lid and interior were in good shape but the bottom is VERY damaged and also spins. Have you made a video on restoring a pot that needs to be sanded down?
Good video Eric ,, I have a lodge chicken fryer , 3 notch with a small helper handle do you have any idea what era this came from ? My brother was gonna throw it away cause it left black on the bottom of his eggs, but I saved it. THANK YOU FRANK FROM MONTANA.....
Frank, if it has CF under the size number, then your chicken fryer could have been made between 1965-1992. Lodge started putting CF, SK, DO, etc in ‘65 and quit making 3 notch pieces in ‘92. But I’m not sure what year they started putting helper handles. Maybe somebody else can pinpoint that for you. Hope this helps…Dan
@@papawdan3770 Thank you very much, the only thing on the bottom. Is the number 8 ( I guess that is the size ) and a little 1 above the 8. Again thank you very much Dan.
Frank, when you said small helper handle in your previous comment, I was thinking that you meant an open helper handle like Lodge is currently using. But based on your description of the skillet’s bottom (your last comment), I bet you meant the small, solid tab handle that Lodge used to put on their pans. If the ONLY markings is a 8 (size) and a smaller 1 above it, then I’m thinking that skillet was made between 1955-1965. Reasons: no SK on it that indicates’65 or newer. No Molder’s Mark because it wasn’t needed anymore (Lodge quit paying the Molder by the piece after WWII). Molders Mark was still put on ‘45-‘55 pieces even though molder wasn’t paid by piece produced. Again, based on your last comment, my opinion is that your piece was made 1955-1965.
@@papawdan3770 thank you pawpaw Dan, you should start your own channel,,,,, if you already have one shoot me the name so I can subscribe !!! I hear Eric answer you every week on cast iron chaos. Again thank you sir....frank from montana....
Why do you do that second layer of crisco after the first thick layer to prevent flash rust? Would wiping off the excess from the first thick layer not be sufficient?
AwwwwmanE, I missed it. Well, rewatch!!!!!
Good looking skillets!
CIC, don’t feel bad about having to work. Just be glad that you can work from home and didn’t have to get out today. I was on phone with medical office and the live chat was over before I could get on. Your 4 pans turned out nice. Hope you have a Century lid that matches the CF…Dan
We got us a temp drop Papaw. Stay WELL.
Your cast iron pans are so well loved and it shows beautifully. Thank you.
Turned out beautiful thank you CIC
Hi my friend. I guess we gotta twiddle our thumbs with no lives tonight.😏
The skillets look awesome. Sometimes my first layer of seasoning they come out looking more on the bronze even brown side of color. Actually they hardly ever get moving towards a black patina until i get cooking in them.
That’s beautiful wintry scenery
I always do my last wipe with a couple lint free cloths- so no residue stays behind on any rough spots!
CIK, have you noticed also that those blue shop towels ain't worth a flip? They tare & leave lint too. I just use ol raggedy t-shirts like you.
@@cynthiawesley2318 the blue is better than regular, but you're right! Can't beat an old t shirt 🤣🤣
@@castironkev I tried da THICK BLUE 1s. Still not as good as that ol faithful, raggedy tshirt.😂😂😂
Always enjoy the video. And always thank you for the history info.
That is how I season my pans, and if I do a third seasoning I only rub Crisco on the inside because, in my opinion that is where the seasoning gets worn off the most.
I have a BS&R #8 Century skillet that was one of my Mothers pans she used to make pancakes for her 5 children. (6 if you count my Dad) 😂🤣
Exactly how my mom use to put it. Daddy was her oldest WORST KID.🤣🤣🤣🤣🤣
I picked up an 8 1/2 inch griddle pan as an inside flat cooking surface measurement and to the outside lip is 9 1/2 inches with a full bottom full ring of 8 inch diameter that was caked with the usual crud...I used oven cleaner applications and some time to loosen the crud and a rough scrub pad with hot water to get it down to the metal again. What I uncovered are old gate marks and patch strip next to the gate mark in an odd configuration that's only visible on the bottom similar to the gate mark. There are no numbers or letters or markings of any sort. The casting itself is a bit rough in some spots that are not on the griddle cooking surface of the pan which is fairly smooth and the griddle sits flat, not a spinner. Any idea who what when where in the world about it? The folks who I bought it from had no idea except that it was in their basement when the bought the house 50 years ago. they were downsizing and getting rid of everything not nailed down.
Hey, maybe you should do my collection again for 2022
Groovy
I have a cast iron dutch oven from which I have removed a boatload of rust. {soaked in vinegar bath 3-4 days} The lid and interior were in good shape but the bottom is VERY damaged and also spins. Have you made a video on restoring a pot that needs to be sanded down?
Is there a video re: Lye Tank?
Good video Eric ,, I have a lodge chicken fryer , 3 notch with a small helper handle do you have any idea what era this came from ? My brother was gonna throw it away cause it left black on the bottom of his eggs, but I saved it. THANK YOU FRANK FROM MONTANA.....
Frank, if it has CF under the size number, then your chicken fryer could have been made between 1965-1992. Lodge started putting CF, SK, DO, etc in ‘65 and quit making 3 notch pieces in ‘92. But I’m not sure what year they started putting helper handles. Maybe somebody else can pinpoint that for you. Hope this helps…Dan
@@papawdan3770 Thank you very much, the only thing on the bottom. Is the number 8 ( I guess that is the size ) and a little 1 above the 8. Again thank you very much Dan.
Frank, when you said small helper handle in your previous comment, I was thinking that you meant an open helper handle like Lodge is currently using. But based on your description of the skillet’s bottom (your last comment), I bet you meant the small, solid tab handle that Lodge used to put on their pans. If the ONLY markings is a 8 (size) and a smaller 1 above it, then I’m thinking that skillet was made between 1955-1965. Reasons: no SK on it that indicates’65 or newer. No Molder’s Mark because it wasn’t needed anymore (Lodge quit paying the Molder by the piece after WWII). Molders Mark was still put on ‘45-‘55 pieces even though molder wasn’t paid by piece produced.
Again, based on your last comment, my opinion is that your piece was made 1955-1965.
@@papawdan3770 thank you pawpaw Dan, you should start your own channel,,,,, if you already have one shoot me the name so I can subscribe !!! I hear Eric answer you every week on cast iron chaos. Again thank you sir....frank from montana....
Why do you do that second layer of crisco after the first thick layer to prevent flash rust? Would wiping off the excess from the first thick layer not be sufficient?
Most likely it would be sufficient. I also go over the pan and rub down any spots I may have missed with the Crisco.
Do you ever use the vinegar to neutralize the lye before washing it down the sink into your plumbing?
lye doesn't effect plumbing
I think a lot of the Lye that is used to create the Lye bath is intended for the plumbing industry, so it shouldn't be a problem.
Have you ever used Buzzy Waxx or Easy Beezy or any of the other specially seasonings?
I used Crisbee cast iron seasoning, though my supply of Crisbee was unfortunately lost when I moved this past summer.