I made an oak board mount out of a pallet from work for my pans over winter which still has an open spot for one last skillet. It has a #10, #8, #6, and two #3's. I'm not sure what to fill that last space with, maybe a Griswold slant logo #5 or 7 if I can find one. Now that garage sale season is ramping up I will be keeping an eye out.
My first cast iron resto. Sorry did not take a before pic. It had at least 1/16 inch of build up and rust. I did not get it as clean as I thought as you can see after the first seasoning. I think with a couple more seasonings it might even out a little bit.
Very nice skillet, Mark! This is how CAD starts... Cast Acquisition disorder... [insert Tim Allen grunt...]
2nd seasoning and light wipe over while it was still maybe 250-300 degrees. Looks much better now. It's funny how the pics bring out all the imperfections in the surface but can't feel anything except super smooth. This might be unorthodox but during the final cleaning I hit it with 2000 grit and soap. I think it might just be ready to go.
I wouldn't worry about sanding it, cast iron just keeps getting better and better as you use it. After cooking and while the skillet is still hot, just give it a rinse with a couple ounces of hot water and use a plastic scraper if necessary. Then rinse and back on the warm stove to dry. ( I quite often do the cleaning before I sit down to eat as the pan is still hot and cleans easier.) (If you cook burgers or something that gets a little crusty, just put a couple ounces of water in the pan and let it simmer a bit, then rinse, scrape and rinse.) Then back on the stove for a few minutes to dry and a spritz of Pam while its hot. Give it a quick wipe to spread the oil and remove the excess. Let it cool
Tim, The CAD itch started a while back. Only a little bit on a couple pieces. Actually gave one to a family member. Since I stripped and seasoned one I might be in trouble! Now I have to refresh this one!
I light sanded it because I had no steel wool. That was when I was washing it off before drying out and seasoning. The rust was pretty heavy. I would not sand or mega scrape it after seasoning.
Griddle all cleaned , heated, oiled wiped off and ready for it's first session in the oven this evening. I got impatient and only had a short time before work so ended up using Bar Keepers Friend cleanser to cut the surface rust instead of vinegar. The oxalic acid ( fun fact - same acid in rhubarb ) dose a nice job on rust. I used to use it on rocks and minerals that had rust stains.
One skillet meal. Sauteed chicken breast with a fresh chive cream sauce over angle hair pasta. Seasoned chicken with salt, pepper and garlic powder. Browned real good, sliced up and put aside. Removed most of the oil. Couple tablespoons of flower in and browned. Deglazed with a couple cups of chicken broth. Fresh chives added. Simmered while stirring until thickened. Couple heaping spoonfuls of sour cream added right the end and stirred in. Added back chicken and voila. It looks like a lot of chives but they are very mild.
Stumbled across a Griswold #5 large logo at an antique shop Saturday. Given the condition and slight wobble I wasn't about to pay the $40 price tag. Really didn't care to try and negotiate either. She did have another interesting piece, a #8 chrome Griswold skillet in pretty good shape. Does anyone know about these "chrome" skillets? I didn't have any desire to buy it but I'd never seen one and thought it was interesting.
Getting ready for a garage sale here. 99 lbs says to me "Get rid of those cast iron pans you have hanging in the basement, too" Out of four of them, one is a griswold #8! The other three are just some generic "ring one the bottom of the pan" three piece pan set things...without any markings
The Girswold is a keeper. I don't think the other 3 are worth anything.....just some generic pan set that was at a hunting camp; even those guys didn't want them!
