Cast Iron Beckerheads, Sound Off!

Difference between the old stuff and newer Lodge: Machining. The old ones were machined smooth inside once they were cast. Helps with seasoning and with the subsequent non-sticking.

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This was something I've been wondering. I've noticed the difference in some of the old cast iron skillets my mother used daily while I was growing up (and still uses) vs the new skillets I've handled in the store. I really enjoyed the restoration post. I might have to steal a few ideas and raid my folks' skillet stash next time I'm down visiting and keep an eye out at yard sales and such now.
 
Do it! Most people at a yard sale will let old cast iron go for next to nothing. Unless they know what they've got, to them it looks ruined when it's caked with 80 years of grease.

Everyone wants Griswold and if you can pick a true Griswold up cheaply, always do it. But I've found for cooking purposes, all of the old ones are pretty much equal. Even though I use my new Lodge pans too, even the worst of the old ones has a better surface than the best of the new Lodge, because of the machining.
 
Expat's got it right. If you've already got a newer one you can do the machining yourself though. An orbital sander will smooth out the bottom and really make a great skillet. Start with 50 or 80 grit and work up to 320 or so. You'll have to re-season it but that's no biggie.
 
After that restoration process I may have to go try and find a couple of old cast iron pans now, I used to regularly go to antique shops and always wrote the cast iron off. I may have to find myself a few new ones now
 
legend tells that some people in a hurry, or with bad cast iron have used sand blasting to clean them up nice.

then the sanding with mechanical methods

a friend of mine does a "dip and bake" and repeat method. he has nice pans.

supposedly, in many old camp sights, there are entire buried sets; some of these are used year after year; and some are abandoned. mmm. eventually, they'll rust out.

who's got a metal detector?
 
Sand blasting seems like a good idea lol

I tried using lye to take stuff off, but didn't use enough lol. So time for a resoak lol
 
My collection is not fancy or large, (4pcs, all Lodge), but I do love my cast iron!

The big skillet, I got as a present when I first moved out of my folks house, longer ago than I care to admit :-)
I use it almost every day.
We got a set of Calphalon anodized aluminum cookware when Mrs Knot and I got married about a decade ago, and it's great stuff, but I always find myself reaching for the cast iron.
Am looking to get a larger Dutch oven here pretty soon, as I purchased the one I have when it what just the two of us. Now, with 4 mouths to feed, it's just a bit too small for one pot meals when camping. Does make a just the right sized cobbler though :-)
 
Excellent post. It just gives me all kinds of ideas on top of a few pieces I would like to do this to.
 
Just got a few pictures of my father's most recent cast iron purchase and restoration.

Before:
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After:
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That's a pro job Jerry. I'd love to have that in my shop.

Thanks; however, Dad did all the work on it. I was hoping to help, but he was too impatient to wait for me to go down to S. Indiana. Come warm weather, it'll be going in my parent's house to replace a small fireplace they have.
 
How did this thread get lost? Here is tonights supper venison butterfly backstrap steaks onions and peppers





 
thats not right posting something like this my supply of deer is getting dangerously low and bow season doesn't start for another 5 months here in IL....


How did this thread get lost? Here is tonights supper venison butterfly backstrap steaks onions and peppers





 
Expatriated
Difference between the old stuff and newer Lodge: Machining. The old ones were machined smooth inside once they were cast. Helps with seasoning and with the subsequent non-sticking.

I have taken several of my Lodge Cast Iron pans and used a flap sander on my angle grinder to smooth out the casting. They turned out great and now work like my old Griswolds, well maybe not quite as well but much better than factory Lodge.
 
I have taken several of my Lodge Cast Iron pans and used a flap sander on my angle grinder to smooth out the casting. They turned out great and now work like my old Griswolds, well maybe not quite as well but much better than factory Lodge.

I recently did the same thing with the flap wheel and DA sander. The end result is very smooth but I'm having a difficult time seasoning the new surface. I can get the build up needed and eggs slide around easily but its brown not black. Anybody think that's because I have a silver color surface that I'm starting with as opposed to the grey like the rest of the pan?
 
I forgot about this thread...enjoyed it so much that I found myself a Lodge Sportsman last summer on Kijiji for a steal........now the weather is getting nicer up here in the North and I gotta ask.....Should I use Charcoal or Briquettes or just good old wood? Let the debate begin;)
 
I forgot about this thread...enjoyed it so much that I found myself a Lodge Sportsman last summer on Kijiji for a steal........now the weather is getting nicer up here in the North and I gotta ask.....Should I use Charcoal or Briquettes or just good old wood? Let the debate begin;)

Alternate, combine, take turns, supplement, rotate, pulsate and substitute. It's all good. :thumbup:
 
I tend to avoid briquettes because they leave so much mess behind. wood, lump charcoal, coal -- much easier cleanup. :)
heck - with coal, you can use the leftover clinkers as landscaping rock -- and the yellow smoke makes you darn near tick-proof.
 
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