Got a nice score today, A fella I work with knew I collected cast iron. He happened to see a neighbor of his had some junk laying out in his back yard so He ask the guy if he wanted to sell anything and gave the guy my cell number. Got a call about lunch, picked these up for $20 bucks! A #12 Griswold and a #12 Dutch oven! These will go on the back burner, they need some help
Nice find Dave........again. I'll be looking for more this summer during any garage sales, especially a Dutch oven.
Jetjr is on it! They were known as basting points! As evaporation would condense on the lid, it would drip back on what ever you were cooking , quite ingenious actually
So last night I'm starting to break up the rust in the bottom of the pan with steel wool and what do I find??? a "CRACK" ... In the front of the pan. Freakingstang had one a while back very similar! Pic's tonight to follow, I was completely nauseated when I found it. ... I took it to work with me and put it in the bead blaster to confirm, Yup! Then a few interesting words came out of my mouth .
It'll still make a nice showpiece. I don't remember finding any Griswolds around here that weren't being treated like they were made of gold.
Yea,.. I tell people about dropping, over heating, banging etc... unfortunatley that was what happened to that pan over the years. cast "will" get brittle if over heated and hence the result, it's a shame. I was more excited about that pan then a kid in a candy store, oh well. I have a couple Griswolds, but not a #12, that would have been nice to be able to use instead of a wall piece and not worth a dam..
If you do, PLEASE USE CAUTION. I took a DA to the #8 and #10 LODGE that i just bought. I Went 60-80-120 then finished with 220grit on a DA that you'd use for bodywork. Its too smooth to take seasoning. I've tried every method the internet has to offer to try and season it. I just got done taking it back down to 60 grit and am trying to season for the umpteenth time....a DA produces much finer polishing\sanding than an orbital would. Lodge may have been on to something with The pourous surface to take seasoning......
HF, did you wash your pan real good with "HOT" soapy water after you sanded it? And just my opinion, starting off with 60 grit cut too deep into the metal, and my belief is thats why I went by hand just enough to break down some smaller flaws. If you wash your pan out with real hot water, I would almost boil water in the bare pan because you filled the microscopic pores up, do this a couple times, hand dry it and throw it in the oven at 350 for half hour. Take it out and spray it down with Pam while it's hot. That "should" get you back on the right track for seasoning
Washed in hot water. Baked at 200. Used a steam cleaner at work. Even hosed it down in oven cleaner and after the last go round vinegar and water soak followed by steam cleaning followed by a wipedown of canela oil. Ive stripped and RE-seasoned them 8 times now. Tried canola, vegtable oil, bacon Grease, pam, crisco, and lard. You were right to do it by hand.....about ready to give up If the 60grit and crisco doesn't take
