Thanks.....should have thought of that.
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Castiron Cookwear
- Thread starter Turner
- Start date
Thanks.....should have thought of that.
You can resurrect an ugly old garage sale pan (make sure it's US made) by putting it upside down in a self-cleaning oven for the cleaning cycle. It will take it down to gray metal. Rub the pan all over with peanut oil and heat until smoking. I do this 8-10 times (the outside 3-4 times) and you're good to go. Every time I use the pan, I heat it dry and put a few drops of oil in it and rub around with a paper towel.
Some people use salt only as an abrasive to clean the pan. I use a plastic bristle brush (a very dense one made in Korea or Japan) from an Asian supermarket.
I follow the rule of never putting oil in a cold pan and never putting food in cold oil. Works for me.
Some people use salt only as an abrasive to clean the pan. I use a plastic bristle brush (a very dense one made in Korea or Japan) from an Asian supermarket.
I follow the rule of never putting oil in a cold pan and never putting food in cold oil. Works for me.
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
Collectors can date them, but I can't. There are collector books and websites if you are interested.
http://www.gcica.org/
Here are some common sizes I dug up for you.
#3 - 6-1/2" DIA. & 1-1/4" DEEP, P/N 709B
#4 - 7" DIA. & 1-1/2" DEEP, P/N 702B
#5 - 8-1/16" DIA. & 1-3/4" DEEP, P/N 724I
#6 - 9-1/8" DIA. & 1-7/8" DEEP, P/N 699
#7 - 10" DIA. & 1-15/16" DEEP, P/N 701H
#8 - 10-5/8" DIA. & 2" DEEP , P/N 704N
#9 - 11-1/4" DIA. & 2-1/4" DEEP, P/N 710B
#10 - 11-7/8" DIA. & 2-1/4" DEEP, P/N 716B
#11 - 13 1/4" (spout to spout)
#12 - 14" (Spout to Spout)
This site has a lot of information on dating them:
http://www.griswoldcookware.com/undersatnding_griswold.htm
http://www.gcica.org/
Here are some common sizes I dug up for you.
#3 - 6-1/2" DIA. & 1-1/4" DEEP, P/N 709B
#4 - 7" DIA. & 1-1/2" DEEP, P/N 702B
#5 - 8-1/16" DIA. & 1-3/4" DEEP, P/N 724I
#6 - 9-1/8" DIA. & 1-7/8" DEEP, P/N 699
#7 - 10" DIA. & 1-15/16" DEEP, P/N 701H
#8 - 10-5/8" DIA. & 2" DEEP , P/N 704N
#9 - 11-1/4" DIA. & 2-1/4" DEEP, P/N 710B
#10 - 11-7/8" DIA. & 2-1/4" DEEP, P/N 716B
#11 - 13 1/4" (spout to spout)
#12 - 14" (Spout to Spout)
This site has a lot of information on dating them:
http://www.griswoldcookware.com/undersatnding_griswold.htm
- Joined
- Feb 28, 2007
- Messages
- 9,786
We've bought a whole pile of lodge pans over the years. However, I pretty much only use one of them, the 13" skillet, which has a permenant place on the front burner of our gas stove. Seasoning really isn't that difficult to do so I don't think I'd buy a pre-seasoned one. Plus, I kind of like to know how the thing was seasoned in the first place. The pre-seasoned ones at the store all look like newly seasoned pans that I do. They don't take on the nice black carbon colour until you really start to cook with them.
Once they are well seasoned, i.e. nice carbon black, it is okay to cook acidic foods like tomato sauce. I find it best to use medium heat with the pans. I pre-heat the pan and start the burner even before I begin chopping my veggies. As others have said, never use soapy water. I find it easiest to wash it while it is hot, not right off the stove, but give it 5 minutes or so after finishing cooking where a drop of water no longer spatters in the pan. The sauce and food washes right off under a stream of luke warm water when it is still hot. I then place the skillet back on the burner where the heat stored by the pan drives off the rest of the water. After it is dry I re-oil it with olive oil or any vegetable oil on hand.
I find that gas stoves work by far the best with cast iron. My father found a couple of pans at a garage sale that were really in bad shape. One day while he had a good outdoor fire going, he threw the pot face down into the fire on the coals. The next day the thing looked like it was brand new. It is now nicely seasoned with use and works perfect.
We also have a full set of Le Cruset enamaled cast iron. I really like this stuff too, but its kind of like the 3" knive vs. 7" knife debate. Different tools for different jobs. The enamal covered CI cookware is perfect for slow cooking and simmering. The small pots distribute the heat so evenly, we sometimes use them instead of a double boiler to melt chocolate. They are awesome for soups and stews. As others said, they can suffer damage from chipping but not easily so if you buy a good brand like Le Cruset. In the past ten years that we've had our set the only chips we've produced are right at the edge where the lid fits to the pot. I have a 260 lb, 6'5" 17 year old boy who makes it a habit of destroying everything we have. So far he hasn't yet harmed either the Lodge or the Le Cruset.
I actually find that caring for the Le Cruset is more difficult than plain old cast iron. You can't do the heat-immersed cleaning technique with this stuff because the different rate of heat expansion of emal vs. iron can cause it to crack. Your wife will love it though as they are really beautiful pieces. Don't buy any of the enamaled frying pans or the satin black enamled ones. My experience is they don't perform nearly as well as the regular CI.
Once they are well seasoned, i.e. nice carbon black, it is okay to cook acidic foods like tomato sauce. I find it best to use medium heat with the pans. I pre-heat the pan and start the burner even before I begin chopping my veggies. As others have said, never use soapy water. I find it easiest to wash it while it is hot, not right off the stove, but give it 5 minutes or so after finishing cooking where a drop of water no longer spatters in the pan. The sauce and food washes right off under a stream of luke warm water when it is still hot. I then place the skillet back on the burner where the heat stored by the pan drives off the rest of the water. After it is dry I re-oil it with olive oil or any vegetable oil on hand.
I find that gas stoves work by far the best with cast iron. My father found a couple of pans at a garage sale that were really in bad shape. One day while he had a good outdoor fire going, he threw the pot face down into the fire on the coals. The next day the thing looked like it was brand new. It is now nicely seasoned with use and works perfect.
We also have a full set of Le Cruset enamaled cast iron. I really like this stuff too, but its kind of like the 3" knive vs. 7" knife debate. Different tools for different jobs. The enamal covered CI cookware is perfect for slow cooking and simmering. The small pots distribute the heat so evenly, we sometimes use them instead of a double boiler to melt chocolate. They are awesome for soups and stews. As others said, they can suffer damage from chipping but not easily so if you buy a good brand like Le Cruset. In the past ten years that we've had our set the only chips we've produced are right at the edge where the lid fits to the pot. I have a 260 lb, 6'5" 17 year old boy who makes it a habit of destroying everything we have. So far he hasn't yet harmed either the Lodge or the Le Cruset.
I actually find that caring for the Le Cruset is more difficult than plain old cast iron. You can't do the heat-immersed cleaning technique with this stuff because the different rate of heat expansion of emal vs. iron can cause it to crack. Your wife will love it though as they are really beautiful pieces. Don't buy any of the enamaled frying pans or the satin black enamled ones. My experience is they don't perform nearly as well as the regular CI.