Cast Iron Beckerheads, Sound Off!

Don W said:
Thanks for the reply Xr6x Xr6x It is a Lodge brand. I have stayed away from the non branded cast iron. I will try to clean all the way down and re-season. Hopefully I can post a pic of something delicious that doesnt turn out grey.
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Your Welcome Don W, I hope it works out for you so we can see some Delicious Food :) I was just thinking I wonder it was to Hot in the Pot ! We all can learn for Kent :thumbsup: thanks to tanglediver :thumbsup::thumbsup:
 
I have a 10" Lodge round griddle that I took an angle grinder to. I ground it down, then switched to a sanding disc, smoothed that sucker right out! The season just takes time and careful use to build.
 
My Lodge stash.
10" and 6.5" skillet, and an 10" round griddle

The 10" skillet used for everything from frying eggs and burgers to searing steaks and stuffing it into the oven and let that steak cook to medium perfection.

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Heck of a thread! 6 yrs and running, thanks for bringing it back to the top Xr6x Xr6x . So being inspired by this thread I did a little griswold research and snagged (my first cast iron) a scaly rusty gris from the bay for fairly cheap considering how much the decent ones go for . I'm hoping that the lye and vinegar trick works well! Can't wait to experiment. Looks like a old slant logo, everything but the cross is rusted and scaled, so the surprise awaits!
 
This thread is evil and has spawned a probably inevitable detour in a sustainable becker addiction. But...its okay, I didn't snitch...I said "babe, that was one hell of a batch of fried chicken, we need to get you some cast iron" lol, little did she know...but the chicken was awesome though. :)

So, I tried the lye and vinegar, it works great if anybody is on the fence!
 
I have a small collection:
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here's a Favoite Piqua Ware skillet I restored:

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Some Wagner Ware and Griswold
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Real early Lodge:

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Xr6x said:
That's a nice collection there StrikeBack :thumbsup::thumbsup: A lot more care went in to those early pans, along with most everything :D
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I love using the vintage stuff. Griswold skillets are very thin and well made, hand finished. It's like cooking with a rolls royce. I love restoring poorly treated skillets and give them new life.
 
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