Cast Iron Beckerheads, Sound Off!

LostViking said:
Much better handle job,
Mine gets a little warm.

I was going to screw another wooden handle to mine, that looks much better.

Did yours come with the free beer too??
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Yup came with free beer. The handle was from a hatchet that was cracked at the top. I tried it out tonight and now it burned all the paint off and it looks black lol. It did get the charcoal going good.
 
Looked up the cast iron skillet and it's "wagner ware" produced sometime between the 1920s and 1930s in Sidney, OH:

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Shot from the top:

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Cut the bacon with the 15:

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Does a good job cooking the bacon!

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My GF cutting a tomato:

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Finished. Total cost $9.35 for a quart of Rustoleum. Thanks for the inspiration LostViking. Now all I have to do is get you to teach me how to cook. :D

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tradewater said:
Finished. Total cost $9.35 for a quart of Rustoleum. Thanks for the inspiration LostViking. Now all I have to do is get you to teach me how to cook. :D

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Wow! Great work. That looks awfully inviting..... It's missing a beer tho
 
Trade, we will be there in 3 1/2 hours have the beer cold........lol
That thing looks amazing man, you really dont mess around do you ?
 
tradewater said:
Finished. Total cost $9.35 for a quart of Rustoleum. Thanks for the inspiration LostViking. Now all I have to do is get you to teach me how to cook. :D

9864530944_b7de265b5e_b.jpg
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Free King Awesome,

Great job man!

I posted this a day or so, but for some reason it did not show up. I see a B&B in you future. Barbecue and Benchrest. It would be nice to reach out to those hedgerows for a nice cast iron meal right from the Barbie.
 
So I use my Lodge skillets all the time I also have a Wagner that is a deep one. I have had these little ones in the shop all rusty I never got excited about them because they are made in Tawain and I diddnt know what to think about the little ridges on the bottom. Since I got my sportsmans grill I was thinking the small one would be great for beans or what not. I got it cleaned up, but wanted to see what the experts think about these. Anyone used them? Do I need to grind the ridges off so its smooth? Or just season them up?



 
I'm certainly no expert, but I think smooth bottoms will do better for you. An orbital sander with some 50 grit would do it.
 
Psyop said:
So I use my Lodge skillets all the time I also have a Wagner that is a deep one. I have had these little ones in the shop all rusty I never got excited about them because they are made in Tawain and I diddnt know what to think about the little ridges on the bottom. Since I got my sportsmans grill I was thinking the small one would be great for beans or what not. I got it cleaned up, but wanted to see what the experts think about these. Anyone used them? Do I need to grind the ridges off so its smooth? Or just season them up?



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Do not grind the pans. it will ruin them.Season them in the oven and the start cooking fatty bacon or anything with a lot of fat to
start building up the seasoning. Do not use dish washing liquid.Also no tomato based stuff till you get a go season.
 
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