Has anybody tried those pretty cast iron tea kettles the Japanese sell on a wood stove? They are enameled inside so one could actually use them to make tea or safely boil water for drinking. Also got my first 2 skillets today. A #5 with a heat ring and an older wagner 8, they look in pretty good condition no wabbles. I talked to the person who restored them and he said they are ready to use. Do you think that would be safe? I can't wait to start cooking. Wished the chimney was installed
I know it is a lot of pages but there is some really good advice on cast iron cookery in this thread of savemoney cast iron fry pan myths I think it is WeldrDave who provided this link of information. Unmarked Cast Iron Cookware Identification - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
Thanks for the shout WW! Hello Lucy, as Woodwidow said, click on the cast iron frying pan myths links she provided. There are quite a few of us here who have cast! I cook exclusivly with cast and am always on the hunt for them. I have over 200 pieces or so. Here is a couple pictures from "last years" wipe down day. I take them out of storage and clean and re oil if necessary. I have about 20 that I use every day, "almost"... I'm in the process of a kitchen remodel and I'm planning on making a series of racks for all or most. I also restore any if needed, with a couple processes. As long as they are not cracked or warped real bad, "any" pan can be brought back to life again! Even rusty
You sure are the "go to man" when it comes to cast iron pans! I have learned a lot from your postings. thanks for sharing.
Dumb question, do you leave the kettle on for the steam? Or just put it on when you want to make tea or boil water?
This is your thread my Friend! You started this, and look how it's grown! I just happen to jump on the wagon!
I got it started "way back when" I put it out there as an item of interest. Little did I know how much interest there is in the subject. Thankful for folks such as you who know what they are talking about and are willing and able to share their knowledge with others. Fantastic community we have here. Buddy system at its best.
Boettg33, not at all a dumb question. Would like to know that too. A lot of the US kettles cannot be used for drinking water. That's why i am looking at Japanese ones. WW, thanks i read the other links. I'll post some pics of the skillets. They are not fancy or real old but in good condition. The old gentleman I bought the larger one from told me he liked those because they are not quite so heavy and can be handled with one hand. Considering that gravity seems to be increasing every year lately that thought appealed to me. Got to get to work on my wood shed now try the pictures tonight.
The wasps and ladybugs drove me out of the wood shed. Crawling up into my sleves and collar etc. Every time we put a roof up of any kind the whole neighbor hood feels invited no matter what species except human. So I took some time to download the pics. The fir 2 are the smaller #5 the only marking is on the handle. the next two are the # 8 with 10 1/2 INCH SKILLET MADE IN USA on the bottom towards the handle. This last one is kind of rough along the outer side walls. I wonder how one could tell an old smooth pan from a modern well sanded one. Seems a lot of people out there are sanding and grinding them.
The # 5 is a BSR, Birmingham stove and range and the other two are "unmarked" post 1960's Wagners. Nothing wrong with anything here!!! You can do what you want with the pans, But, "I" wouldn't sand, grind or do anything to a pan! "IF" you season it correctly, food will slide right out. Again, there your pans...
Go back through this thread and you'll see many examples. Smooth pans were "machine cut smooth" not sanded. New Lodges are not smooth and you can get them slicker than the inside of a motor oil can with some patience.
WeldrDave, I wasn't suggesting that I would sand or grind. I read everything on the cast iron forum. Learning the theory is great but then when I looked at a lot of the cast iron ware I felt like i knew nothing at all. Just saying that i'm not sure that I could always tell when someone is trying to sell a "smooth sanded" skillet as an "old smooth" one. Just trying to learn the difference so I won't fall into the traps. When I was out looking I saw all kinds of abused pans and pots. One DO that looked like it might have been pretty nice once but the inside looked like tree rings. Is that from grinding?
Is that from grinding? Actually no! That's from factory machining and thats a good thing! And, if you see that, it's telling you the pan hasn't had much use at all! A well seasoned pan from say back in the 30's, you may not see that because of the layer of patina. Look at some of these... Modern Cast Iron Cookware | FINEX Cast Iron Cookware Co. Go look at their video. Understand, you "really" can't destroy or hurt a pan "Unless" it's been overheated, then it'll be warped or cracked from dropping.
Thank you for all the explanations. Sorry i made you think i would be so heathen as to use harsh tools. So that DO i saw is actually a pretty good one then. Interesting, there is so much to learn. One of my favorite things to do. I guess nobody knows anything about water kettles for actual drinking water?
I suggest using a Stainless Tea pot for hot water! The cast kettles that "I" know of are only used for water/steam on stoves.
Lucy, Here is a #8 Wagner chicken fryer "deep side" that I brought back to life. I payed $3.00 for this as I remember. So even if you find them in this condition and they are not cracked or warped, they are usually just fine! This one was "Well Loved" . Look at the bottom pic, it shows a #9 Griswold griddle, I brought that one back to life also, "notice the machine rings" in the bottom next to the eggs and in the clean picture, That griddle is circa 1930's, That Giddle is mirror smooth and eggs slide right off. Thats one of my daily users
Hi IBob, That's a little beauty and whistles. It does ok on a hot wood stove? WeldrDave, you certainly know how to bargain hunt. My little pan was $13 and the bigger one $ 19.00. The DO with the tree rings was $35 but i didn't buy it, i already have 2 DOs.
First, Welcome Larry!!! Nice to have you here Go to our introductory page and say hello! Second, you "can" drink from a cast iron kettle but it will start to leach rust and iron in the water. "Not" that it will hurt you but the water may be discolored. Cast will also absorb the calcium oxide from the water and it clings to the sides and causes flakes in the water as well. The pot just requires a lot of cleaning. It's just much easier to use stainless>
