bc.gold 3,403 #1 Posted July 16, 2020 This is now the largest frying pan we have. 5 Share this post Link to post Share on other sites
The Tuul Crib 7,336 #2 Posted July 16, 2020 We love our cast-iron skillets especially when making cornbread. Looks like it needs to be re-seasoned. Share this post Link to post Share on other sites
troutbum70 857 #3 Posted July 16, 2020 You need a cast iron stove to go with that pan. Share this post Link to post Share on other sites
8ntruck 6,991 #4 Posted July 16, 2020 That is a really nice piece. We have a good collection of iron cookware. I prefer to cook with the iron over the other cookware we have. 1 Share this post Link to post Share on other sites
rmaynard 15,427 #5 Posted July 16, 2020 Cast iron frying pans are the only pans that sit flat on my glass top stove. I love them...wife hates them due to their weight. Before Covid, I'd buy any decent cast iron pan that I would find at yard sales. Share this post Link to post Share on other sites
rmaynard 15,427 #6 Posted July 16, 2020 (edited) I always try to find pans pre-1952. Edited July 16, 2020 by rmaynard Spelling 1 Share this post Link to post Share on other sites
WHX?? 48,776 #7 Posted July 16, 2020 (edited) Dan's @Achto a cast connoisseur. I have a couple but all I know is they hurt when I bring home a new old tractor! Edited July 16, 2020 by WHX24 speeling 5 Share this post Link to post Share on other sites
bottjernat1 2,190 #8 Posted July 16, 2020 We have a bunch of old cast iron wagner and other brand pans and pots. Great pans! Share this post Link to post Share on other sites
Achto 27,502 #9 Posted July 16, 2020 (edited) Nice hardware @bcgold I like all things that are made with iron, except maybe early Harley Davidson Sportsters. I have a number of cast iron pans, one or two Wagner's but Griswold is my personal favorite. My collection of Griswold's ranges from #3-#14 with some multiples in certain sizes, plus some Dutch ovens. Some I pick up cheap and have to reseason, others I've paid up for. It took a while for me to teach my wife how to cook on and care for iron pans but they have become her favorite cook ware. I think that food just tastes better if it's cooked on iron. Maybe it just reminds me of Mom's cooking, she used to cook almost every on iron. I do believe that Lodge is the only US company that still makes cast iron cookware. I have a rather large Lodge and it seems well made but I don't care for the texture of their surface on the inside. Edited July 16, 2020 by Achto 1 Share this post Link to post Share on other sites
Achto 27,502 #10 Posted July 16, 2020 (edited) A saying that some of you might know may have been derived from fixing cook ware. The theory has it that a tinker's dam is a small piece of dough or putty that was fashioned to hold molten solder in place while the tinker was repairing pots and pans. After use, the “dam” was tossed away as worthless; thus, “not worth a tinker's dam.” Edited July 16, 2020 by Achto 2 Share this post Link to post Share on other sites
rmaynard 15,427 #11 Posted July 16, 2020 34 minutes ago, Achto said: I have a rather large Lodge and it seems well made but I don't care for the texture of their surface on the inside. I was told by an old time collector, who incidentally had over 1000 pieces of cast iron cookware in his lifetime, that after 1952, the extremely fine sand casts were replaced with course sand, therefore the rough texture. I have tried to smooth the roughness with minimal success. As the old-timer says, ''Tis better to search for an old one then to waste time on a piece of junk". Something to be said of that. 1 2 Share this post Link to post Share on other sites
briankd 817 #12 Posted July 16, 2020 (edited) 19 hours ago, bcgold said: This is now the largest frying pan we have. that pan wagner ware was made right here near my hometown good ole sidney ohio one of the original you can't beat em here is a link all about wagner ware cookware https://www.abandonedspaces.com/industry/ohio-2.html Edited July 16, 2020 by briankd 1 Share this post Link to post Share on other sites
8ntruck 6,991 #13 Posted July 17, 2020 5 hours ago, rmaynard said: I was told by an old time collector, who incidentally had over 1000 pieces of cast iron cookware in his lifetime, that after 1952, the extremely fine sand casts were replaced with course sand, therefore the rough texture. I have tried to smooth the roughness with minimal success. As the old-timer says, ''Tis better to search for an old one then to waste time on a piece of junk". Something to be said of that. One of our iron frypans has what looks like spiral machining marks on the bottom of the inside. Very coarse feed and it looks like the cutting edge was a large diameter, maybe in the 1" to 1 1/2" range. Might be well seasoned grind marks instead. Only pan I"ve seen like this. Share this post Link to post Share on other sites
bc.gold 3,403 #14 Posted July 18, 2020 On 7/16/2020 at 8:08 PM, 8ntruck said: One of our iron frypans has what looks like spiral machining marks on the bottom of the inside. Very coarse feed and it looks like the cutting edge was a large diameter, maybe in the 1" to 1 1/2" range. Might be well seasoned grind marks instead. Only pan I"ve seen like this. Most likely a product from Taiwan. Share this post Link to post Share on other sites
8ntruck 6,991 #15 Posted July 19, 2020 6 hours ago, bcgold said: Most likely a product from Taiwan. Kind of close. It says Korea on the bottom. It has been on the family for a long time. Probably was purchased in the late 50's or early 60's. 1 Share this post Link to post Share on other sites
