Secret Santa

cast iron fry pan myths

Discussion in 'The Smokehouse' started by savemoney, Nov 8, 2014.

  1. fishingpol

    fishingpol

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    Cruddy day here in MA, so the Mrs. and I went to an antique store. Lots of pans to be had. Here are a few pics.

    This rack was loaded to the point of collapsing. I looked at 3 pans and saw the whole thing leaning and wobbling and felt it wasn't worth a collapse.

    First one was a Griswold block letter #6. "Rare" on the price tag. Very clean, ground bottom. It looked stripped and re-seasoned. Nice pan.

    20190224_110433.jpg

    Second was a little square egg cooker. If anything a conversation piece. Very good condition. Not marked if I recall.

    20190224_110428.jpg


    Here is the whole rack. Lots to pick if you want to chance it. That bottom pan in the middle stack looked chrome plated. I haven't seen one like it. Maybe highly polished cast to the point the roughness was polished out of it?

    20190224_110424.jpg

    This one is not a huge collectors item. I read that BSR made these in automated production. Neat little pan.

    20190224_110542.jpg


    The last one I believe is a sleeper. Full inset heat ring. It looks unmarked. Heavy soot on the bottom and the seasoning was thick, as in old thick. Also looked like it had coal smoke pitting. The cast X threw me off. Any ideas hoarders? I think BSR again, maybe an earlier one. It looks like it was used on a wood or coal stove. Sorry for the bad pics. The underside was heavily coated, so it may be marked but I'm thinking not being cast markings. The "8" is a pretty bold cast.

    20190224_110943.jpg

    20190224_110918.jpg
     
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  2. bogieb

    bogieb

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    There is one that looks very similar to that last one for $30 on ebay - and beautifully cleaned up.

    In looking around (nothing better to do on a snowy/rainy day), I found this interesting



    makers mark.JPG .
     
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  3. TurboDiesel

    TurboDiesel

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    a better pic of the handle might help
     
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  4. savemoney

    savemoney

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    An old HS friend shared this with me on FB. I am going to share it with you. Calzone: hamburger,onions,pepper, tomato, cheese,marinara sauce,two pizza crusts,crushed red pepper,and oregano
    [​IMG]
     
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  5. woody5506

    woody5506

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    Question regarding cast iron cookware...Is there anything it can't do? Since I started using it more exclusively (really just skillets) I can't see the appeal in either common coated pans or regular stainless steel. I've never really cooked with stainless though, but is there much of a benefit compared to cast iron? I know simmering acidic things like sauces can do damage to a seasoning in cast iron, but aside from that, between being able to sear meat, and finish in the oven in the same pan, what use do other non cast iron pans really have? Does it just come down to preference? I see complaints of cast iron being too hard for people to clean, or it being too heavy. That's about it.

    I still have coated pots which we do pasta/sauce in. I have not got into replacing those and likely wont.
     
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  6. fishingpol

    fishingpol

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    Some of the new stainless pans have a very thick bottom and some use a copper disk in between layers to even the heat out.

    I like cast pans on a gas stove since they are very responsive to changes of the burner setting.

    It seems we have a stainless pan for sauce, another for cooking pasta, etc. Cooking with cast iron pans for me is just a preference. When cooking meatballs, I like to get a little brown crispiness on the outside. that's where I prefer cast.
     
  7. savemoney

    savemoney

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    I like the way it transfers heat esp, on a gas range. It is durable and I feel like camp cooking when I use cast. The wife has no use for it unless it is ceramic coated.
     
  8. TurboDiesel

    TurboDiesel

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    I have some very high end SS cookware. I wouldn't give them up for any reason.
    Steaming veggies in waterless cookware is something you cant do in cast iron.
    As mentioned, simmering is better in SS.
    Sauces and soups, SS.
    Steaming and simmering takes a tight lid.

    If i'm frying burger for sloppy joes or spaghetti sauce, i fry in SS add sauce and lid to simmer. All done in one skillet.

    I've done them in both CI and SS.
    SS is Very sticky!
     
  9. WeldrDave

    WeldrDave Military Outpost Moderator

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    BSR!
     
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  10. WeldrDave

    WeldrDave Military Outpost Moderator

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    Quick story, when my wife got cancer she went through "Many" blood tests!!! The Doctors were amazed she wasn't anemic and asked her what she eats. With them all being confused :confused: because she is not a big red meat eater we explained we blacken fish, brown hamburger and cook "nearly everything in cast iron"!!! The cancer doctors at MD Anderson Cooper said, Quote: "Don't stop doing that"!!! If I don't cook on cast, I use Revere ware for everything else. All my soups and stews are done in Revere ware. :cool: Lot's to be said about cast iron in more ways than 1. :flipeggs:
     
  11. WeldrDave

    WeldrDave Military Outpost Moderator

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    Nickel plate! Some were made like that in the day and were popular but "Expensive". It was a show thing, most of them were Wagners, #8's and #10's I have a couple. BSR never made them Nickel but Griswold mad some. "Those" are the prize to find.
     
  12. WeldrDave

    WeldrDave Military Outpost Moderator

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    Machined??? That's what they did from the factory. Contrary to belief, most of the old pans were machined. It was the newer ones, "post 70's" that they left rough.
     
  13. Flamestead

    Flamestead

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    My grandmother used to say to only get smooth bottomed pans because they work best when cooking on a wood cook stove.
     
  14. fishingpol

    fishingpol

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  15. WeldrDave

    WeldrDave Military Outpost Moderator

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  16. savemoney

    savemoney

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    You are very lucky that she does know that! My only complaint about cast iron is that it is heavy. I have arthritis all over, Not able to lift heavy things well at all.
     
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  17. fishingpol

    fishingpol

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    I did the same for a long time. I used the term loosely. :yes:
     
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  18. fishingpol

    fishingpol

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    I went back today. Here are the handle pics. I really think this is an early pan post gate mark period.

    45798.jpeg

    45795.jpeg

    Here is the #3 chromed Griswold.

    45796.jpeg

    45797.jpeg
     
  19. woody5506

    woody5506

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    Corn meal pancakes this morning. Good but almost TOO filling! Love using a #3 or #4 pan for pancakes. Comes out perfect almost every time, just kinda slow only doing 1 at a time that way. 20190310_101013.jpg
     
  20. WeldrDave

    WeldrDave Military Outpost Moderator

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    Awesome!!! Great idea! :cool: I have a few #3's and that would be good for a couple regular pancakes! :)