Reminds me I picked up a no name pan for $4 a few years back along with a small Wagner I paid $15 for. I did the oven cleaner thing on them and they needed more work. I put them away and now should take them out to finish the process. I’m leaning toward using the self cleaning oven process this time.
The very simple thing to remember about cast is, as little of heat needed as possible. This is a simple theory, what happens to "anything" when you heat it? It expands and when it cools it contracts. If you have a wonderful pan thats been working all the years and "may" have a minut flaw in it some where, then throw in into a fire or bring it up to 750º then there's a good chance it could crack or break. Throwing a good pan in a fire in my opinion is completely foolish!!!
Ok fellas, I might need some help with this unmarked skillet. A friend txt'd me a couple days ago and told me he had a pan for me, his wife had it in with the yard sale junk. I said how much? Hows free sound. Heck yea i like free. So I picked it up tonight . I believe it may be a BS&R Possibly Red Mountain or Century? Inset fire ring Triangle under the handle Very smooth 8A is only mark Unsure about the block letters I'll look into it further tomorrow, gotta get to bed... Thanks for the help!
I'm not sure Al? I think a self cleaning oven is Pre-set to some real hot temp. I have a gas stove and I believe, "Not sure" the temp gets to 750º. That's how it burns everything off. I would check the owners manual of your stove.
Yup! The heavy triangle handle and solid heat ring, dead givaway! Nice pan, that was primarily used on a electric range. The last pic show's the heating ring areas.
That’s what I’m going to do. Ours is electric and all we’ve ever done it set it to clean and let it go. I did see a video where the guy set the cleaning temp on his electric stove, if I’m not mistaken.
I would still soak them daily in Oven cleaner then use a brillo pad also. I know straight Lye will work but only do it outside...
Mrs Papi cooked a nice chicken dinner last night for us and a couple guests who came to town to see my daughter play in her school band's spring (hah!) concert. Normally the leftovers would be made into soup, but between Dr's appointments for the kids and the little one not letting mom get any kitchen time, it didn't work out. What's a good husband to do after getting home from work at three and being done with chores (move wood boiler, top it off, new shear bolt and grease in snowblower) an hour later? Swoop in and save the meal, of course! It's not soup, but it went down ok. Whip up a simple scratch-made Mac&cheese, warm the diced leftover chicken in the sauce while pasta is boiling, preheat Lodge #8 at 350 while this is going on, into the skillet and top with bread crumbs, then into the oven for 20 minutes. We love the "bark" that cooking this in a hot cast iron skillet puts on the dish, and it can go from an idea to on the table in about 45 minutes. Pics or it's just a fairy tale, right?
Well, I cleaned up the new BSR yesterday. Gave it a little steel wool and soap water. It has that light gray cast color. So I'm not sure if it was cleaned with electrolysis at some time or if it was just never used. Checked the bottom with a straight edge. It's good, sits flat. I've got to say, I think BSR's are my new favorite cookware! Incredibly smooth and when I wiped the oil on it was like polishing a mirror I'm impressed!
Dang that looks good, BigPapi! Baked Mac and cheese is one of my specialties. Four cheeses is the norm here
When I season my pans the oil starts to smoke around 425 degrees. That's when I shut the stove burner off and let cool. I would imagine any temp higher would really give off some smoke into your home.
Rule of thumb for me is if it has a block number stamp and has a solid or notched heat ring, it should be a good pan to buy.
