Mac I made this tonight in my no. 12 century I found in the wild for $30. First let me say this was the first meal I made since restoring this skillet second better than any Hamburger helper I've ever eaten third this brought back memories of my grandmother's Appalachian cooking to the "T" sir. Finally you are one of the reasons I am addicted to "bsr" cookware. Thank you for everything you have done for the cast iron community and thank you for the recipes please don't ever stop my friend
Thanks for the info on this pan. Just found a 14A for $10 in LBI on vacation. Completely rusted, but that all came off. Seasoning now. Thanks to you, I know exactly what I have.
Great video. Keep them both. I watched your live stream just a few evenings ago. I enjoy my grandmother's BS&R No. 8. it has a 3 cast in the bottom of it's stumpy handle.
Looked like a great meal to me. Jambalaya recipe you made yesterday, I mean Thursday, also looked delicious. I'm gravitating to cold weather meals and comfort foods lately and I always enjoy the ideas you give me. I wonder how much cornbread made in that skillet would weigh. And, how many t-bone steaks can be cooked at one time in that skillet. So many questions and meals to ponder. I think you should keep the skillet. You already have more skillets than you need that you try to use so one more, although huge, is one more I know you of all people will use. Besides, I look forward to seeing you make two different pizzas in the two skillets. Many people have more than one large and boring pizza pan. And other videos of you making large amounts of food for your friends, coworkers and family. I have people make comments about my much smaller collection and I just love being able to tell them about your channel and huge collection in comparison. I really do enjoy pulling out all my 6.5 inch skillets to make cookies instead of following the advice of, "just buy a sheet pan." If we enjoy our cast iron, as adults that take care of them, then keep what you have and continue to share your passion.
I just acquired the exact same pan - with the underlined 14S. Thanks for making this video and helping me identify it as a BSR! It’s rusty, but it looks like it’s just surface rust… time to get to work! Thanks again!
I was garage sale with my daughter, before I left one I asked her if she had any cast iron. She said yes I have an old rusty one in the barn, she sent her son to grab it, as he turned it over I could tell it was a Griswold #14 just a bit rusty, she said 3.00 ya okay I gave her 10.00 took it home and cleaned her up, it was in new condition.
You can apply the do I NEED this pan to your entire cookware collection. You can make nearly anything you want in one skillet and one dutch oven. So the question you should truly be asking is, do I enjoy both of these pans.
the hash looks good big pans are good for the holidays with the family most of the time a #8 or #10 works for us me and wife and grandson keep on cooking.
Would like to see you cook a pizza in both to see if there is a difference. Was wondering if you're stove could handle two 14inch at the same time? May have to do them separately.👍🍕
Awesome video. I have two Lodge pans, one is 14" and the other is just over 15". The 14" pan is recent and the 15" one is from the 90s and it is machined. Both pans work great but I favor the 15" one because of the smoother surface. So keep both of them👍👍👍😃😃😃
I'd buy either from you ESPECIALLY if you'll be driving to the Cornbread Festival next year so we could make a face to face exchange. Trades are a possibility too. I'm not opposed to pay shipping though.
Interesting & odd the handle is different. Not surprising both are warped as bigger skillets on a relatively small burner would cause uneven heating. Dish looks great! Thanks SO much for all your efforts!
Personally I would keep both but they are your pans and it is strictly your decision. If you don’t have room for both on your rack, I’ll be glad to store one at my house for you. lol. Hope everything went well for J-ME on Friday. See y’all next Wednesday….Dan
ive got a mystery bsr no 14 im thinking its a cross over from red mountain to century. i got from buddy across the road that died so i cant get any info. it looks allmost unused . i never restored it was very nice ,just hung it on the wall. heres the deal it does have the bsr raised handle,but no made in usa mark. but the funny thing is the inside bottom is pretty smothe,but doesnt look like the mirror machine bottom ,it has just a tiny ridge ring around the top most centurys are wid and prominat . so im still trying to date it,and the 14 is thin with nothing else but it is too good to be hand writen ...any clues ?
The description suggests you may be right, it might be a Century from the beginnings of the DISA automated manufacturing period. Would you be able to provide a picture?
Hey I’m enjoying your videos you do an awesome job I’ve been learning a lot, I think I seen in one of your comments that you’re looking for a BSR size L corn stick pan, I found one of the flea market the other day for five bucks is that a good deal? Thanks Bryan (Little Art’s BBQ)
Yesterday a bought a cast iron skillet with a lid..the lid has a 8 on it the skillet has a 8 G 2 it has no ring around the bottom..what do I have? It's really nice condition..THANK YOU!
@castironchaos thanks for the reply! Why doesn't it have the ring around the bottom? I've seen most on line that do..the lid does have those "ding marks" in it..anyway to know what year or about? I'm 66 and love this stuff
Just so you know..I've bought 2 lodge cast iron skillets at goodwill and they are 5.00..this one was with I think 3 other ones that were probably the set..kicking myself now for not buying them all..in all honesty I thought this one was a Dutch oven!
Keep them both! Stumpy needs a friend!
Mac I made this tonight in my no. 12 century I found in the wild for $30. First let me say this was the first meal I made since restoring this skillet second better than any Hamburger helper I've ever eaten third this brought back memories of my grandmother's Appalachian cooking to the "T" sir. Finally you are one of the reasons I am addicted to "bsr" cookware. Thank you for everything you have done for the cast iron community and thank you for the recipes please don't ever stop my friend
Thank you for the kind words, I’m glad you like it. It’s a simple, and cheap meal.
That looks delicious. I must try it. My advice: Keep both of your big skillets. 😊
Man that looks good I'm going to have to try it
Thanks for the info on this pan. Just found a 14A for $10 in LBI on vacation. Completely rusted, but that all came off. Seasoning now. Thanks to you, I know exactly what I have.
Awesome!
Great video. Keep them both. I watched your live stream just a few evenings ago.
I enjoy my grandmother's BS&R No. 8. it has a 3 cast in the bottom of it's stumpy handle.
Looked like a great meal to me. Jambalaya recipe you made yesterday, I mean Thursday, also looked delicious. I'm gravitating to cold weather meals and comfort foods lately and I always enjoy the ideas you give me.
I wonder how much cornbread made in that skillet would weigh. And, how many t-bone steaks can be cooked at one time in that skillet. So many questions and meals to ponder.
I think you should keep the skillet. You already have more skillets than you need that you try to use so one more, although huge, is one more I know you of all people will use. Besides, I look forward to seeing you make two different pizzas in the two skillets. Many people have more than one large and boring pizza pan. And other videos of you making large amounts of food for your friends, coworkers and family.
I have people make comments about my much smaller collection and I just love being able to tell them about your channel and huge collection in comparison. I really do enjoy pulling out all my 6.5 inch skillets to make cookies instead of following the advice of, "just buy a sheet pan."
If we enjoy our cast iron, as adults that take care of them, then keep what you have and continue to share your passion.
Very nice pan Eric!! Thanks for the history lesson on these beauties also! And the meal looked so good too!
I would definitely keep both! You know that!! I would love to have just one! Never knew there was one that big!
I just acquired the exact same pan - with the underlined 14S. Thanks for making this video and helping me identify it as a BSR! It’s rusty, but it looks like it’s just surface rust… time to get to work! Thanks again!
Do you need two giant pans? The answer is yes, yes you do.
My BSR 14A Red Mountain measures exactly 15 inches as well. The handle does not have the ridge. BTW the Lodge #14 lid fits it perfectly.
I was garage sale with my daughter, before I left one I asked her if she had any cast iron. She said yes I have an old rusty one in the barn, she sent her son to grab it, as he turned it over I could tell it was a Griswold #14 just a bit rusty, she said 3.00 ya okay I gave her 10.00 took it home and cleaned her up, it was in new condition.
You can apply the do I NEED this pan to your entire cookware collection. You can make nearly anything you want in one skillet and one dutch oven. So the question you should truly be asking is, do I enjoy both of these pans.
Hey, I think I remember you from that old show on TV and that movie in the 1980s.
@@castironchaos Hi I'm Troy McClure you do indeed remember me from various amusingly titled programs. lol
the hash looks good big pans are good for the holidays with the family most of the time a #8 or #10 works for us me and wife and grandson keep on cooking.
Both are very nice. I'd keep both if I had the room.
I want one!!! Only pan I would need!
'Wide Clyde' is that an appropriate period correct name for such a pan?
Would like to see you cook a pizza in both to see if there is a difference. Was wondering if you're stove could handle two 14inch at the same time? May have to do them separately.👍🍕
👍👍
Awesome video. I have two Lodge pans, one is 14" and the other is just over 15". The 14" pan is recent and the 15" one is from the 90s and it is machined. Both pans work great but I favor the 15" one because of the smoother surface. So keep both of them👍👍👍😃😃😃
I'd buy either from you ESPECIALLY if you'll be driving to the Cornbread Festival next year so we could make a face to face exchange. Trades are a possibility too. I'm not opposed to pay shipping though.
Interesting & odd the handle is different. Not surprising both are warped as bigger skillets on a relatively small burner would cause uneven heating. Dish looks great! Thanks SO much for all your efforts!
Keep them both. It only makes you a collector.
That’s not a bad dilemma to have my friend
Now I need to round up my skillets! I think I have two of those stumpy's! LOLOL
Personally I would keep both but they are your pans and it is strictly your decision. If you don’t have room for both on your rack, I’ll be glad to store one at my house for you. lol. Hope everything went well for J-ME on Friday. See y’all next Wednesday….Dan
ive got a mystery bsr no 14 im thinking its a cross over from red mountain to century. i got from buddy across the road that died so i cant get any info. it looks allmost unused . i never restored it was very nice ,just hung it on the wall. heres the deal it does have the bsr raised handle,but no made in usa mark. but the funny thing is the inside bottom is pretty smothe,but doesnt look like the mirror machine bottom ,it has just a tiny ridge ring around the top most centurys are wid and prominat . so im still trying to date it,and the 14 is thin with nothing else but it is too good to be hand writen ...any clues ?
The description suggests you may be right, it might be a Century from the beginnings of the DISA automated manufacturing period. Would you be able to provide a picture?
Hey I’m enjoying your videos you do an awesome job I’ve been learning a lot, I think I seen in one of your comments that you’re looking for a BSR size L corn stick pan, I found one of the flea market the other day for five bucks is that a good deal?
Thanks
Bryan (Little Art’s BBQ)
That's not a good deal, that's an awesome deal! Congratulations.
Yesterday a bought a cast iron skillet with a lid..the lid has a 8 on it the skillet has a 8 G 2 it has no ring around the bottom..what do I have? It's really nice condition..THANK YOU!
Got it at goodwill for 5.oo
@@bushforme that is almost certainly a red mountain pan from Birmingham stove and range. $5 is a steal, especially if you got it with a lid!
@castironchaos thanks for the reply! Why doesn't it have the ring around the bottom? I've seen most on line that do..the lid does have those "ding marks" in it..anyway to know what year or about? I'm 66 and love this stuff
Just so you know..I've bought 2 lodge cast iron skillets at goodwill and they are 5.00..this one was with I think 3 other ones that were probably the set..kicking myself now for not buying them all..in all honesty I thought this one was a Dutch oven!
✌ 🎸
Nice stuff! I think it's the real deal- most recasts are pretty bad 🍳🍳
What were you using to season? I use crisco or bacon fat.
Crisco is my preferred choice for seasoning, as well.
@@castironchaos thank you! Enjoying your vids!
I have a #10 bsr 12-7/16. I thought that was big
I was going to say you might be Cajun but you didn't put any peppers in there...Cajun would have to have some peppers!
what a sad dilemma, poor modemac!!!
Can I have one?❤