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 Cast Iron Tread? Cast Iron Thread!! 
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There have been many threads over the years with info and questions about cast iron cookware.

Inquiries about things such as quality, seasoning, usage, brands, new vs old, refurbishing, buying/finding them etc.

So I figure if its all in one place it will make a great collection of knowledge and easy to find and refer peoples questions.

I will work on patching/quoting other folks posts that contribute info from other threads. Maybe a mod could help merge/transfer a few useful posts with good content.

Well, the iron start shmoking! :wagwoot:


Sun Dec 06, 2020 10:12 pm
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I’ll start with a pair of Wagner “Bacon n Eggs” pans.


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Sun Dec 06, 2020 10:16 pm
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Of course you cant have breakfast without toast to mop up all the delicious egg yoke!

I don’t like dry toaster toast. I like toast with a warm soft center and crispy surface. I fill (in this case. #7 Griswold) with a big dollop of bacon grease and fry the toast on both sides.


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Sun Dec 06, 2020 10:29 pm
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Old Growth wrote:
Post war cast iron pans are usually made of cast with recycled iron/steel. They are usually a lower quality iron and cast thicker.

Early cast iron heats much more evenly and is much lighter/pleasant to handle. Just something to ponder when you see the old Griswold stuff and wonder why its so much $. Not just because of the collectors, but because of its quality.


Notice the spoon I put in for thickness reference? Much thinner than today’s stuff. Tons smoother also. Expensive, but very much worth it.
Try one sometime. You will be impressed. :thumbsup2:

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Sun Dec 06, 2020 10:39 pm
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Here are some links to other threads on cast iron.

/viewtopic.php?f=121&t=115300

/viewtopic.php?f=33&t=38031&start=16725

/viewtopic.php?f=148&t=85491

/viewtopic.php?f=121&t=73728

/viewtopic.php?f=121&t=69923

/viewtopic.php?f=121&t=54821

/viewtopic.php?f=33&t=13297


Sun Dec 06, 2020 11:05 pm
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Griswold Chicken Fryer ,Small logo
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Mon Dec 07, 2020 6:05 pm
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That’s cool!

Old Growth wrote:
I’ll start with a pair of Wagner “Bacon n Eggs” pans.


Tue Dec 08, 2020 10:25 pm
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Nice all in one spot

Most manly forums have some cast iron chat..........https://www.tacomaworld.com/threads/pic ... -up.97176/

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The small 9" is an old Taiwan import from the 1960's or so.
10" antique Wagner 10 1/2 (Thin walled #8)
Griddle is very oil Griswald #9, 609
Staub pot bought new a few years ago, 24cm (~3.8L)
Other CI pot is a no name "Made in the USA" "DO", very thick and heavy bough new, probably 30 years ago.

We also have a another thicker walled 10.5 fry pan (Lodge as I recall), bought new ca 1985 and a Emeril rectangular two burner reversible griddle bought at Walmart, for cheap, but does the job. PLUS we have a really nice Staub crepe pan.

Also for Christmas I bought my wife a Red Staub Griddle

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Wed Dec 09, 2020 6:44 am
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If you know what these are........ your probably old :ROFLMAO: OG I know you know what they are.
So hold off before you chime in :thumbsup2: :popcorn:

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Tue Dec 22, 2020 2:53 pm
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Vollrath #8. See how thin that cast Iron is?


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Fri Dec 25, 2020 2:15 pm
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survivor wrote:
If you know what these are........ your probably old :ROFLMAO: OG I know you know what they are.
So hold off before you chime in :thumbsup2: :popcorn:

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Are those flue dampers?

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Fri Dec 25, 2020 2:17 pm
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Pablo wrote:
survivor wrote:
If you know what these are........ your probably old :ROFLMAO: OG I know you know what they are.
So hold off before you chime in :thumbsup2: :popcorn:

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Are those flue dampers?


That's exactly what they are, for wood stoves and the like. I actually had a wood-fired hot tub for a while that had one of those in the exhaust stack. It was weird building a fire underwater, but it worked. I sold that tub for nearly what I paid for it, could have probably gotten more I had so many people respond.

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Fri Dec 25, 2020 3:21 pm
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This thread needs a revival!

I stripped a vintage Griswold griddle the other day. It was nasty. It had food and oil build-up into and underside rust and such. It is rather amazing how much crud can hide in the scaly crud around the periphery. I used the oven on long cleaning cycle. It worked really quite well......................BUT.....................

The house was filled with the most nasty acrid sickening smoke, me and the cats and the dog almost died. OK OK we lived but don't do this in the winter with the house closed up tight! All windows open fans and vents on full bore.

That said the pan just had ash left on it. It was exceeding clean and straight up cast iron again.

Procedure that I made up/pulled out of my ass:

1) Run pan through dish washer with on max heavy duty with two detergent pods. This begins the cleaning and de-greasing step and hydrates/gets moisture in any holes in the crud.

2) While pan is warm from hot dishwasher, place in oven with self cleaning cycle at MAX,

3) Let it run (ours locks the door down) and let it cool

4) Brush pan off (the top looked excellent)

5) Depending on pan, wire brush, sand, blast off rust - treat or even reverse electrolysis as necessary. This pan is very flat and mainly had rust on the underside. I hit it with a wheel cup (steel) and sand paper. This made it very nice!

6) Wash and heat dry.

7) Season. I always use grapeseed oil now. I think it is the best, but people have their own favorites. I did three light coat treatments and the flat griddle is quite slick. I have heated it pretty high a few times so far and the surface is excellent.

8) I almost never clean with water. Just dry salt and rag/paper towel.

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Because the eagle sounds like a hawk.


Sun Jan 31, 2021 7:06 am
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Pablo wrote:
This thread needs a revival!

I stripped a vintage Griswold griddle the other day. It was nasty. It had food and oil build-up into and underside rust and such. It is rather amazing how much crud can hide in the scaly crud around the periphery. I used the oven on long cleaning cycle. It worked really quite well......................BUT.....................

The house was filled with the most nasty acrid sickening smoke, me and the cats and the dog almost died. OK OK we lived but don't do this in the winter with the house closed up tight! All windows open fans and vents on full bore.

That said the pan just had ash left on it. It was exceeding clean and straight up cast iron again.

Procedure that I made up/pulled out of my ass:

1) Run pan through dish washer with on max heavy duty with two detergent pods. This begins the cleaning and de-greasing step and hydrates/gets moisture in any holes in the crud.

2) While pan is warm from hot dishwasher, place in oven with self cleaning cycle at MAX,

3) Let it run (ours locks the door down) and let it cool

4) Brush pan off (the top looked excellent)

5) Depending on pan, wire brush, sand, blast off rust - treat or even reverse electrolysis as necessary. This pan is very flat and mainly had rust on the underside. I hit it with a wheel cup (steel) and sand paper. This made it very nice!

6) Wash and heat dry.

7) Season. I always use grapeseed oil now. I think it is the best, but people have their own favorites. I did three light coat treatments and the flat griddle is quite slick. I have heated it pretty high a few times so far and the surface is excellent.

8) I almost never clean with water. Just dry salt and rag/paper towel.

Picture fail. :gibbs:

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Sun Jan 31, 2021 7:18 am
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Lazy ass me said screw pictures. See griddle in picture above for before shot

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Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sun Jan 31, 2021 7:30 am
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