In theory it could be welded. It would require a careful pre-heat and post heat management, and also require you get it super clean. That ends up being a ton of time and effort and success is far from assured, so usually not worth even trying.
WeldrDave are you familiar with the W.K.M. brand? It's made in Taiwan. I don't think it's cast iron, but maybe an iron aluminum mix.
Yes, …. Nope! Never the same, may crack "worse" and most likely warp. Just not worth it. That pan was dropped on the edge, "many" are either cracked there or next to the handle. Got lots of experience with that!
I don't own one but, they were sold in places like K-mart, sporting goods, grocery and camping stores. It has no collector value, (sorry) but use it for what ever. There is only one pan made over seas thats worth anything.
Little help Cast Iron experts...... My seasoning is flaking off, and the inside cooking surface is not as smooth as the walls of the inside. I have two pans, one is modern Lodge and another is a hand-me-down. A few months ago I spent several hours scraping the old seasoning off and then sanding the pans. I then did the method where one puts oil in, wipes it out and then bakes it. Let is cool. Repeat 6-7 times. The cooking surface feels a bit rough to the touch. The side walls are really smooth and water beads up really well. I never use soap to clean them, avoid acidic foods/sauces, and dry and oil it after every use. To clean them I use hot water and a nylon dish/vegetable brush. Any ideas why my cooking surface is rough and why the seasoning flakes off?
Well, contrary to belief… You "don't" need a smooth surface for non-stick, It's all about the seasoning. What I would do now is completely take it down! Go get about two cans of the stinky easy-off oven cleaner, soak it heavily with the oven cleaner and pit it in a plastic bag or a plastic container for a couple days, repeat till clean. Rinse and wash with soap and water, scrub the bottom with an SOS or Brillo pad, rinse real well, hand dry and toss it right in the oven on 200* for about ten min. After that, pull it out of the oven, turn oven up to 425* spray pan inside and out with "PAM" cooking spray, place on cookie sheet in oven "upside down" and bake for an hr, let cool. Repeat the last steps another time but only spray the cooking surface. Your pan "should" be fine now. .
If the bumps bother you, sand them down. If the seasoning did not stick, perhaps the surface was not clean? I would clean and rinse it super well to make sure you have a bare metal surface to start. I use paper towel and regular oil instead of spray Pam. Apply to a hot pan and keep the layers very thin. I bake at 350 for an hour plus, applying several thin coats along the way. After that I turn it up to 450+ and turn on the exhaust fan. I do *gasp* wash mine with soap if warranted, and then follow up with a light coat of oil and a brief heating on the stove top.
Yes, Your #5 is a nice piece, Birmingham stove and range. The other is a "VERY" old, say 1890's-1900 shallow skillet. I'm gonna look in my book for that one. The thing that "looks like a slanted crack is a mold release, casting mark point. That gives me the date! You may very well have an old unmarked "griswold" because of the un-broken heat ring. Thats gonna be a tough one, but we'll figure it out. Give me a better pic of the handles on both! That's the give away. Either way, "VERY NICE" grab for $8.00
Wow! Thanks Dave! They had another one similar to that but it was $20 so I passed on it but I might just go back tomorrow to see if it's still there and go ahead and grab it.
Here's a close up of the handles the first is the the #5 the second is the flat skillet. It's hard to see in the second pic but there is an 8 and a small raised pattern in the handle I'll try to get a better pic tomorrow when the sun is up tomorrow.
I'm 99.9% sure the #5 is a BSR pan! I happen to like them very much, "they're heavy"! I own about 30 or so. The other…….. I would try my best first with a wire wheel to get most of the rust off, I'd like to see a couple more shots of that and the back side of the handle if possible. "you may" have a gem there, sadly it was left to get like that! . Your N#5, I would brillo/SOS the bottom, rinse real well, soap and water wash, and re-season that baby and start using it!!! In the pic is a #5 I picked up a couple years back, it's just a bit newer than yours, from the 60's-70's
It flakes off because you haven't completely stripped the old stuff, or it's new crud that doesn't get cleaned off. You can use oven cleaner like Dave says, or run down to Ace and pick up a bottle of Rooto drain cleaner. Mix the pound of lye with five gallons of water in a container that will hold the pans and a has a cover. Let the pans soak for a week or so, give them a quick scrub with steel wool, and season. Or just bring them here
