Sure!!! That's an easy one. you can bring it back to original quickly. "Start off" by getting your self a few cans on easy off oven cleaner, get a container with a lid, insert it and spray it down both sides good, close lid and repeat every day for three day's. 4th day, scrape any crap thats gunking, flaking, pealing etc... off and do this/repeat until all the crap is completely off. Then, soap, water and a brillo or SOS pad and scrub the $#!T out of it till clean. Rinse well!!!!!!!!!! Best to let it soak over night in cold water. Towel dry and throw it right on the stove low heat for about 15min. Remove, let cool and coat it well with either crisco, PAM or Flaxseed oil and bake at 400 in the oven for an hour. Now you have the beginnings of a seasoned pan that will last you forever. I have an electrolysis tank and unless you want to make one, thats the way to go...
Today I got a delivery from E-bay, I'm not usually an E-bay fan because you pay through the @$$ for most stuff but last week I saw a Post-1960 Lodge # 10 skillet on there and being that I have all the Lodges "but" a #10, I bid on it. And waited, and waited, and for some unknown reason, "nobody else" bid on the pan... So I got me a #10 post-1960 Lodge for $8.00, yup 8 bucks! Shipping was $20.00 But I just couldn't help it "and" I figured someone was going to out bid me anyway, but I own it now. It's in real nice shape, I'll give it a "lite" wash and put'r to work!
Very nice pan. #10's are hefty and can hold a lot of food. Is it stamped "Lodge" on the bottom? How did you identify it as a Lodge? I'm just asking so I can learn what to look for. Aside of shipping cost, that's a great price.
Jon, go here, Unmarked Cast Iron Cookware Identification - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast and scroll down to "Lodge" it'll break down what Lodge did over the years! If you click on the little camera's it'll show you a pan and what it looks like. I've known "many" brands and what they look like over the years without looking them up... once you have a few hundred pans you kinda get to know what your looking at.
You bet!, this thing weights as much as a 1965 Mustang ... Thats why shipping was $20.00 I love the big pans come fall and winter, I make up some casseroles and toss them right in the oven, Thats the best in my opinion, dinner in one pan!
Ah, thank you and now I remember that link. I'll bookmark it. I love those big pans except they don't fit I my pizza oven. I have plenty of #8's that do.
I just put up my electrolysis set up in the DIY forum if anyone wants to see it. I had an old # 10 cast pot I've been wanting to finish, today was a good day!
Very good score today. My parents grabbed this unmarked dutch oven at a yard sale. It was a funny phone call, since they already picked it up and paid for it. Another customer was looking at it when they grabbed it. It is marked USA, wire bail, basting points in the lid, lid handle cast into the lid. All good. Heck, just having the lid was all good. Research puts it around 1960's Lodge. It was only $5.00. Just squeaks into the mud oven. I'll give it a light clean on the outside and a full wire wheel on the inside, and season it. The outside has a real nice patina.
The wire wheel really grabbed the basting points a few times. It's clean and seasoned on the inside and ready to use. It took about a half hour to clean and season. I can't wait to try this one out.
Seasoning my new carbon steel wok. Definitely a different process than iron. A lot more interesting and interactive, for sure. I think I got it. I even cooked some veggies like the Chinese man in the YouTube video said to do, and nothing stuck. I wiped it out and wiped on a little more peanut oil. Something new to try to get good at
OK Gang, my newest addition to my cast cookware came by pure accident but a necessity as needed!!! So, the family and I went ATVing out in Eric VW country and I stopped and said hello! That's me, the fat guy on the left with Eric! So I get to my camp site and realize I have Aluminum pans they provided with "teflon" to cook off of... and so my quest started, I wasn't putting anything in anyone of their pans to eat out of so I drove into town of Bluefield and found a couple antique shops... So after scrounging around for an hour or so I hit pay dirt!!! "another" #10 skillet, this time a BSR The store was nice enough to give it to me for a Andrew Jackson and tax and I happily paid it and away I went. Back at the compound I immediately went to work with some cleaning and reasoning and I had bacon, sausage and eggs every morning for the last week!
Nice biggin pan. you are a true iron pan hoarder going out and looking. It looks great seasoned up. Today's find is anot her unmarked pan. It looks to be a 1940's- 50 Lodge #7. 3 notch heat ring, size and mold number at the 12 o'clock position. This one will get a wire brush to it. It is a clean pan, very little loose crud washed off, but the old seasoning is very uneven. This one was only $5.00. I thought it was a BSR at first, but I believe BSR does not have notched heat rings.
Correct! And at the base of the handle underneath comes to a triangle of sorts at the pan connection. Nice find Jon!!! Any old Lodge is a "Great find"!
I have struck out this summer. A couple small Wagners at one sale, and I think they might have been painted
That's ok if they are painted! I found a couple that were a while back and even a pot. Magic here is "Zip strip"! Any hardware store has it! Soak them in it a day or two real good then hose them down and put them in a big pan of soaping water for another day submerged, scrub well with "coarse steel wool or brillo pad" . Rinse "REAL WELL" and put in oven at 400 degrees just bare for an hour. Then start the drying and seasoning process. Yes, you can bring back painted ones, I have!
If it was something I wanted I would probably put some effort into it, but I have enough smaller pans. Still looking for a #10 or bigger. Does electrolysis do anything for paint?
Liking the wok, by the way. This was after a lot of fried rice, cooked in three batches, and nothing really stuck. Some of the starches from the rice, but it scraped off pretty easily. Kinda makes me want to try a carbon steel skillet. Wish I wouldn’t have wasted $16 on the wok tools. The bamboo we already had works just fine, and doesn’t dig into the seasoning layer.
