old cast iron pans

[Bill]

Bill -

Omicron's pics at post #102 ........... what the H is that black build-up all over his pans?? I've used CI ware over the years, but always wondered what that black stuff is on the outside of the pans. Mom's / grandmom's pans looked like Omicrons. Sure didn't look like rust - it looked like creosote you get in a chimney.

100 years of grease and grime with some soot and and other stuff thrown in is my guess.

 

[Bill]

Look at this grime. Just put it in the Electrolysis tank. I don't think I can cook this off. Looks like the rear axel pumpkin on my first truck.

 

[cbw]

Cast iron… water tank heater!

This was my grandfathers. My 75yo father still uses it for his horses.

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[Bowsnbucks]

Look at this grime. Just put it in the Electrolysis tank. I don't think I can cook this off. Looks like the rear axel pumpkin on my first truck.

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That top pic is the stuff I've seen on Mom's old CI pans. Reminds me of old-style vehicle undercoating. Doesn't affect the inside for cooking though.

 

[Bill]

Cast iron… water tank heater!

This was my grandfathers. My 75yo father still uses it for his horses.

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That thing is cool!

 

[Bill]

Late 1880's skillet




In the oven now seasoning. It's a big one!

 

[Teeder]

That's a nice one. Let me know if you want to sell it! I've been looking for that size.

 

[Bill]

That's a nice one. Let me know if you want to sell it! I've been looking for that size.

My son would shoot me!

 

[Teeder]

Ha!

 

[b116757]

Late 1880's skillet

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In the oven now seasoning. It's a big one!

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That looks like a nice one to use just something diffrent in the grain of the older cast iron pans or maybe it’s the almost polished cooking surface that makes the difference I don’t know.

 

[Bill]

That looks like a nice one to use just something diffrent in the grain of the older cast iron pans or maybe it’s the almost polished cooking surface that makes the difference I don’t know.

That exactly why they're non stick. They machined the cooking surface back then.

 

[Teeder]

That looks like a nice one to use just something diffrent in the grain of the older cast iron pans or maybe it’s the almost polished cooking surface that makes the difference I

I've got a couple dozen Griswold's. The few "Erie's" I have are by far the smoothest cooking surfaces.
Definitely my favorite.

 

[Bill Loser]

Dumb question maybe, can you take a lodge cast iron and sand/grind it smooth and expect somewhat equal performance.to the older stuff?

 

[Bill]

Dumb question maybe, can you take a lodge cast iron and sand/grind it smooth and expect somewhat equal performance.to the older stuff?

I've been thinking about it and don't see why not.
But there is something cool about burning meat in a 130 year old skillet.

 

[omicron1792]

I've been thinking about it and don't see why not.
But there is something cool about burning meat in a 130 year old skillet.

Lodge claims their pebbled surface is better. Do you believe that or do you think it’s just easier for them to make?

 

[Bill]

Lodge claims their pebbled surface is better. Do you believe that or do you think it’s just easier for them to make?

We bought a Cabelas brand made by lodge at the farm with that pebble thing. I liked it until I found the old stuff. No comparison. The vintage smooth surface can’t be beat.

I’m building an arsenal of 100 year old pans.

 

[Bill Loser]

Lodge claims their pebbled surface is better. Do you believe that or do you think it’s just easier for them to make?

I am finding the pebbled surface just makes it almost impossible to season the pan. Done it 3 or 4 times with this pan and it always sticks.

 

[omicron1792]

I am finding the pebbled surface just makes it almost impossible to season the pan. Done it 3 or 4 times with this pan and it always sticks.

I’ve always liked my lodge pans. But you’re right, not truly stick free.

Then I did a couple the way this thread described and they are like mirrors and don’t stick. So I agree with you.

 

[Foggy47]

I am finding the pebbled surface just makes it almost impossible to season the pan. Done it 3 or 4 times with this pan and it always sticks.

I took some emery disks and used a drill to smooth up the surface of a large lodge fry pan. Made it smooth as a baby's butt. Then seasoned the pan. Np-stick after this process.

 

[Bill Loser]

I’ve always liked my lodge pans. But you’re right, not truly stick free.

Then I did a couple the way this thread described and they are like mirrors and don’t stick. So I agree with you.

I did it the last time this way. A little better but still too sticky for my liking..
I'm going to try sanding it more aggressively and see how that works.
I have a really big pan I did at the same time, very little stick but it's to big for everyday use.