Sweet find, Flint Mitch! I bet that'll clean up great and give many more years of service. I don't know poop from Shinola, but is there any chance that "B" is an "8?"
Possibly? or maybe a trial, some were sold in grocery stores and box stores before large production of a pan during the 40's-60's and that could possibly be the era, It coincides with some of the dates.
None that I can see currently. I'm about 15 minutes in to my electrolysis bath at 40 amps. Well see what it looks like once it's clean Sent from my SM-G892A using Tapatalk
Is there a reason? I've heard of people polishing the cooking surface smooth Sent from my SM-G892A using Tapatalk
It definitely says 710 B. Had to stop the cleaning process for the night. It's scraped, rinsed, heated on the wood stove and oiled for the night. Lots of carbon came off! Sent from my SM-G892A using Tapatalk
I wonder if not smooth allows for a better release of the food. Same principle of a cheese cutting knife that has the irregular surface to allow air in so the cheese slide off the knife better.
Could be. I feel mine didn't release well until the texture was well glazed over after about a year of cooking with it though. Sent from my SM-G892A using Tapatalk
Agree, I won't wash my cast iron, Just wipe them out good, and make sure they are coated and wiped with oil. I.E coconut oil.
Whipped up a semi-deep dish white pizza in the Wagner #10 tonight. Olive oil/garlic sauce, mushroom, spinach, mozzarella and feta. Came out nearly fool proof in the cast iron!
