Thanks for the info. Apparently, the small skillet my wife got from her grandmother is older than I thought. Number 5, 3 notch lodge. It was rusty when I found it in the back of her cabinet years ago. I lovingly restored it, and now it has a deep dark season on it.👍
There are various videos that help identify pans but I have to say, I really love your attention to detail and calmness of explaining the pans. Several years ago, my mom gave me several cast iron pots and pans that once cleaned and seasoned they are good to go. I left them sitting for many years until recently I finally put attention to them. Your videos have helped me identify most of the pans AND really appreciate what I have been given. Thanks for your videos
I love cast iorn. I have a Gris Wald that goes back to her sisters grandma and the sister is eighty five. I was in high glory when she told me i could have it. loved your show.
Thank You for the unexpected word of the Lord. I am so glad to find your videos. I had a cast iron pan and I thought I ruined it because of a tiny bit of rust. We didn't have Google back then and I feel like such a fool. I read the seasoning instructions over and over but I failed. Now, after your help in videos I would love to have a few pans and a Dutch oven. I'll look see what I can buy. Thank You for sharing.
I immigrated from the USA 30 years ago. When purchasing things for my new place in IKEA I found a 12'' square cast iron pan with a helper handle for $6. I pounced on that pan! You can be sure that it's kept well seasoned and cherished!
Just found your channel when looking into reseasoning a skillet my mother left me (I'm in my 70s so it's old). Great videos! Loved seeing someone who is so excited with his "hobby". I told my son he'd better not complain the next time I ask him to help move my yarn around because I could have a cast iron collection! Now I need to find the skillet so I can check it out. Never knew cast iron could be so interesting but it is! Thanks!
Your knowledge is wonderful! TY for sharing. I identified my BSR. And, I have one of this #5s with the5 on the handle, flat bottom, AND it has a 0 (zero?) on the underside of the handle near the hole. Not a BSR style handle. The ears seem neither large or small to me. One of my favorite small meal pans, i.e., breakfast for one. I'm excited! All 3 of my pans (3, 5,10) need restoration but gunk only. Although the 5 & 10 have smooth interiors. All lie flat. I didn't know there was so much to learn.
I acquired a couple of Sydney -0- pans and one what I think is a 3 notch lodge, all show extensive use and build up, got them soaking in oven cleaner as I write. I started using cast iron about 12 years ago, in the beginning I didn't know anything about cast iron cookware, so I just bought a set at some store, all from China, but since then I have been watching videos about cast iron and have decided to refurbish some old(er) pans to replace my China ware, just need to get some. Thanks for your videos, very informative, got the subscription as well, thanks again!!
love cast iron. I know it will be a lot of work to restore 150 ish pieces. but I think I would love restoring lots of those pieces. I wish my cast iron collection was that big. Your are blessed. It may not seem like it with the labor ahead but you truly are blessed.
Oh man! You've got your job cut out for you! Hope your nephew isn't in a big hurry. 😀 I'm so glad your favorite is the Red Mountain #7. My mother gave me one in the early 80's. It is my favorite.
My ex-wife's mother had a pan that she used exclusively for her biscuits & cornbread that had never had a drop of water put on it. She cleaned it using just salt and immediately oiled it after...it was a beautiful piece.
haha, i'm happy with just my 15 or 20 pieces. i use only 2 of them, but every day. my dutch oven, and my pancake griddle. the rest hang behind the stove pipe and help store heat. i really like the deep sides of the dutch oven to control spattering grease. the tapered sides of the D/O allows me to use a slightly smaller glass lid that fits down in it right over the food. the bail makes for comfortable, balanced handling, unlike a heavy skillet with a handle on the side. so i haven't used a skillet in over a year, since the cat broke my fav one. also, you clued me in not to use the big ones on a stove element as they will heat unevenly and warp. now i need a stove with a double wide burner...
Of the hundreds of skillets that I have bought and restored I only have two that I did not striped and reseasoned. One is a #8 National that I got from an estate sale. The inside is glossy black and the bottom has some crusty love but it is used often. Thanks for the tour of the stack and best of luck restoring.
Thank you for the information. I have some good old cast iron from my Grandmother. No Made in USA on them. I understand that means before 1900 , I may be misinformed. They have been taken care of but were in the attic for well over 50 years,no rust that I saw. I want to put some oil on them and put them in the oven for 2 or 3 hours to make sure they don't start getting any rest. I have some new cast iron I use ,but want to take good care of Granny's cast iron!
Love your cast iron pan collection I've a few my self one day I might do a video most of mine are put away at moms We came over on the Mayflower so they are my prized pans and the best set of pans I've ever owned and will pass on one day
I have a full set of BSR Century series from the 60s that came with my moms stove (wood/coal ) she gave them to me 30yrs ago I use them everyday. The stove broke during a move in the 80s. Wish I had the stove
I love cast iron. And I restored several pieces myself. But, my jaw dropped and my stomach turned over looking at all of those pieces. You make me laugh with your affinity for the #3's. You remind me of me. My affinity is for lidded pots, ie:Dutch ovens. I would love a muffin pan and the square skillet...where does your nephew sell these? 😊 Thank you for sharing God's word too. More of us need to do that.
The ones that he gets to keep for resale, will probably be sold on Facebook. I think that he needs to set up a booth at at one of the local antique malls. I wanted to do something that was encouraging but not too preachy. I felt like just reading a scripture that was encouraging without adding a lot of commentary would be perfect. I have to remind myself that the Word speaks for itself and it is not necessary for me to try and add to or explain it.
I really enjoyed this episode, Wow What a fine collection of cast iron. I would love to have the Lodge open handled muffin or biscuit pan. You said that you have two from Cracker Barrel. I have one of them a Lodge, but want at least one more, so please let me know if that one is for sale.. Because of your informative you tube channel, it inspires me to collect more. I now have a Griswold waffle maker 4 inch tall base pat. Dec. 1, 1808. We use your recipe and they turn out great, my grandchildren are thrilled every time the waffle comes out perfectly from the griddle ! We plan on doing your raised dinner rolls as well. That’s the great thing about cast iron cookware the family memories made . Family, food and fun, the joys of life. Sincerely, Marla
Some of the best family memories that you can possibly have are connected to food. The cast iron does make it tremendously better. The memories just continue to go on and on as the iron gets passed down.
I love cast iron...I got ma's, (she has dementia), collection about 6 months ago. Some are junk (Korea, China Japanese) but they are ma's....probably in up being used as wall art..... 3 Lodge, 1 Lodge grill pan 1 BSR & 1 Erie (I think ithe Erie has a crack). I definitely will cook with those. It will be great to see your input on cast iron cookware & your collection. Definitely New Subscriber.
@@1990westfalia a lockdown for individual servings. Mini pizzas, personal dump cakes, pot pies and they're usually inexpensive which makes it possible to have pieces for many different makers.
I have a modest collection of 3s, 5s, and 7s. All three sizes are great for 1-2 people. My "big" pan is a #9 that measures 11 inches which is perfect for bacon and cornbread. And yes, Lodge makes cast iron for Cracker Barrel, the tag has Lodge on it whenever you buy one new from Cracker Barrel.
@@castIroncookware I inherited it from my grandmother. It's way more versatile and lighter to me than the too big #10 that Lodge makes that I think measures about 12 inches. Just for me personally a #9 is the "sweet spot". Too bad there aren't any foundries today that still make the #9.
I've learned a lot from your videos recently, had to do a deeper clean-up on a couple of my old pieces and found your vinegar technique. The bean pot in this video looks like a real challenge. Do you have a video showing that bean pot cleaned up?
I reckon that filling a concrete mixer with 3/4 inch lawn gravel, black sand, and those pans, then run the mixer for several hours, would clean them out well. Fast and easy. I wish I had that many pans lol, I enjoy restoring pans but I've never had to do more than 1 at a time.
I have a cast iron kettle a freind gave me. It was being used as a flower pot at the house she bought. No leaks so it was potting soil soup in there. I've gotten the soil all out now. I'm not sure how to reseason, clean it up for use being a kettle. I was debating on trying to toss it in a bonfire, I don't think my oven is up to cooking it. I have restored 5 peices of cast iron using my oven to cure it & use two of them almost daily so I know enough to be dangerous :)
I own and use 31 pieces of cast iron cookware, all of which are Griswold, Lodge or Wagner except for 3 pieces. Of the 31, 28 I found, recovered or other wise acquired and restored, the 3 three small items I purchased only required seasoning. I cook almost exclusively with cast iron including using a stove top flip over waffle iron. Thrift stores and flea markets are the target rich environments for finding cast iron cookware. People today have a .limited interest in using cast iron cookware and even less interest and knowledge in how to restore and maintain it.
He may come out better selling them as is, I like to restore them , and get the enjoyment of seeing them before & after 👍 I'm still looking for a # 12 wagner .🤔
Ok Steven I want you to know your channel is the 2nd one that I have subscribed to. I would like to see you do an evaluation on the Baking Soda Blasting I have described in other comments. This would give people another option when restoring cast iron. Thanks for sharing your videos.
So are you looking at electrolysis? Or lye bath plus vinegar soak? Curious to see which method you choose to take care of the old seasoning + the excessive rust
This is wonderful! It’s like the cast iron pan version of This Old House! I can’t wait to see what you do with them. And why didn’t you give us a tour of the corn pone pans? Baking pans are my favorite
Almost always in a resale shop or antique store I can manage to find that glass countertop. Whether it be at the checkout or some other display even window on the front of the building. You can usually depend on glass being flat for testing purposes. I said this before the end of the video you may address it I don't know yet
Another easy way to find glass is to close your eyes and pitch a piece of cast iron straight out in front of you. If there's any glass around you'll hear it shatter.😂
I have a huge oval shaped I think cast iron roaster with a lid, it's kind of a greyish metallic color my mother used it for cooking the turkey on Thanksgiving. It's super heavy taking it out of the oven, my dad usually did that. It hasn't Been used in decades. I haven't seen another one like it. I would like to use it one last time before donating it. There's no rust or season build up inside or on the outside. I was wondering if I should season it before using it. My earliest memories of her using the roaster is around 6 years old. I am now 68. The turkey always came out perfect.
What a great and knowledgeable vid! But I’ve just inherited vast iron cookware that had rust all over, so I soaked them in 50 vinegar/50 water then scrubbed off rust with steel scrubber but in taking off rust, the black coating came off exposing silver. What should I do?
Cast Iron Cookware so it’s my understanding that the old “seasoning” is the black coating that I scrubbed off on the top of skillet? It’s polymerizrd oil I’ve heard? So since I just scrubbed off the top of the pan (where food goes in) should I scrubb off ALL of the black even on the bottom and handle? Thanks!
I am just starting my cast iron journey. It started with a Wagner Ware #8 with 1058 on the bottom. Got it for 5 bucks at a yard sale. It's in great condition with no spin or wobble. But it looks to be either chrome or nickel plated. It's this an ok pan to make a daily driver after restoring, or is there actual demand for these fully restored on the resell market?
I haven't seen so much cast iron cookware and someone so knowledgeable on the subject since I made friends with a guy who liked to collect cast iron. He said he had over 800 pieces in various conditions. My friend died two years ago from lung cancer. I still maintain contact with his widow and sons but I do not know whatever became of his collection.
great video! the square Sidney O I have one like it. it is my wife's favorite pan. I found it at auction, it was brand new and I don't think it had ever been seasoned. and thank you for reading from the KJV,,,,,,,,,,,,
I have one cast iron chicken frying pan which I would love to use, but presently have a glass type cooking top. It is recommended that cast iron not be used on this type of stove. Any advice just how can I use my chicken frying pan? Really got the bug to get more cast iron pieces after watching your informative presentation.
I have been using cast iron on my glass top from the very beginning. You just have to be careful not to slide it around too much in order to keep it from being scratched. Of course not drop it on to the cooktop. So far I have not had any issues.
I scored 4 unmarked Wagners at a resale shop the other day for $40. A no.5, 2 no.6's and a no.7. 3 of them were pre "made in usa" castings. Whaddya think?
I have my gma and mother’s cast irons. I understand the preparations to keep them in tip-top condition: but the process can cost big bucks using the stoves and materials needed. Your comment on that appreciated.
The best way to keep them in great condition is to use them. If you're going to do displays and not use them for cooking, there's not a whole lot of maintenance. Just an occasional touch up.
I have just picked up a number 3 Sydney O 1053. Mine has what I think is an I or 1 to the right of 1053. I haven't cleaned it up yet to know for sure. Would you be able to tell me what that means? I am fairly new to collecting. Thank you for sharing your knowledge. I had to edit my comment to add that I loved the end of your video. You just got another subscriber.
I just check the ones that I have and I have one that has an H at the end of 1053. My guess is that is a mold mark, probably to help them track which mold is used for quality and traceability purposes. That is just my guess though. Thank you for watching and subscribing.
Mosparx78 You had me laughing so hard when you mentioned how many Q Tips you went through with the Turks Heads pan. I felt the same when I restored a corn stick pan, and swore that I’d never buy another! 😂
Did you find out anything else about the smooth bottom skillet that you thought was a BSR? I’ve got one just like it and have been trying to find out what it is.
Have you ever used the,,throw it in the fire,,,trick on cleaning them up. I had an old skillet that was pretty much junk. Wasn't any need to clean it up because it was cracked. But I had heard of this process from several people so I figured what the heck. I through it in a camp fire I had started and pulled it out after it was red hot. Maybe 30 minutes. That pan came out cleaner that any pan I had used any other process on. I've used about every process to cleaning these old pans up and by far that was the easiest way to do it. But you do need to stand right there and keep an eye on it. I wouldn't leave it any longer than necessary.
@@castIroncookware right on, well maybe it's keeping an eye on it. I haven't had problems. However it does have to be pretty bad for me to do that. I normally just start with a wire brush and go from there.
@@aaronwood3540 I stay away from wire brushes as well but that's a whole nother conversation. Electrolysis and a lye bath are pretty much the only two methods that I stick to. They're proven to be safe and for the most part work pretty well. It does take a little longer but there's not any real work to it.
@@castIroncookware right well as a 30 year experienced welder I know a wire brush isn't going to hurt cast iron. But it will remove rust, a good cleaning after that and several hours on the the reseasoning and I'm in business. My kitchen is full of good wagnor, Griswold wapak and bsr all picked up for pretty much nothing because it was in sad shape. But, a little magic and I'm eating beef stew, chilli, bacon and eggs and anything else I want like a king lol
Impressive set of C I !!! I began my quest a little while ago. Recently I've come across a couple of items I'm unable to identify. One is a footed camp dutch oven. The lid has a solid handle with a small hole in it. The other item I know is made by Lodge. It's a 19" griddle with 2" high legs. The unique thing about the griddle is, one length begins narrower and curves out till about halfway along it's length, then it's straight the rest of the way. Let me know if you can help identify these things and if there is a way to send you pics of each item. I already got the griddle cleaned and well seasoned. The dutch oven needs work. I think it might be a BSR product. I'm enjoying restoring and cooking with my finds! Thank You!
@@castIroncookware This morning I sent four emails from hefdman@aol.com with two photos each, of the griddle. I'll get to the dutch oven a little later. It'll still be in the rough condition I found it in.
OMG... What a nice haul. I am in love with that huge Dutch Kettle!!!!
Thanks for the info. Apparently, the small skillet my wife got from her grandmother is older than I thought. Number 5, 3 notch lodge.
It was rusty when I found it in the back of her cabinet years ago. I lovingly restored it, and now it has a deep dark season on it.👍
I’m a 21yo college student and I don’t own any cast iron anything but for some reason I watched this entire video avidly and I’d do it again
Madd props to the table for holding all that weight
I love rusty cast iron because it means I get to lovingly restore it and bring out its beauty!
My brain is full after this video. The labor of love for the hobby is priceless.
There are various videos that help identify pans but I have to say, I really love your attention to detail and calmness of explaining the pans. Several years ago, my mom gave me several cast iron pots and pans that once cleaned and seasoned they are good to go. I left them sitting for many years until recently I finally put attention to them. Your videos have helped me identify most of the pans AND really appreciate what I have been given. Thanks for your videos
Thanks for sharing The Word at the end.
I love cast iorn. I have a Gris Wald that goes back to her sisters grandma and the sister is eighty five. I was in high glory when she told me i could have it. loved your show.
That is awesome to have such an important family piece like that to cherish.
Thank You for the unexpected word of the Lord.
I am so glad to find your videos. I had a cast iron pan and I thought I ruined it because of a tiny bit of rust.
We didn't have Google back then and I feel like such a fool.
I read the seasoning instructions over and over but I failed.
Now, after your help in videos I would love to have a few pans and a Dutch oven.
I'll look see what I can buy.
Thank You for sharing.
You are absolutely welcome and thank you so very much for watching.
Thank you for sharing these beautiful cast Iron cookware, and the Word! We so desperately need to hear it today..Time is so short.
wow , what a fine collection of cast iron . those will all clean beautifully.. thank you , for sharing..........
I immigrated from the USA 30 years ago. When purchasing things for my new place in IKEA I found a 12'' square cast iron pan with a helper handle for $6. I pounced on that pan! You can be sure that it's kept well seasoned and cherished!
I got the same one, it is great!!
Holly Cow! You should teach your nephew how to restore them! LOL
Thank you for sharing. When CI lands in hands of a CI lover, it’s all worth more than the eye sees.
Yes. One mans junk is another mans treasure.
Just found your channel when looking into reseasoning a skillet my mother left me (I'm in my 70s so it's old). Great videos! Loved seeing someone who is so excited with his "hobby". I told my son he'd better not complain the next time I ask him to help move my yarn around because I could have a cast iron collection! Now I need to find the skillet so I can check it out. Never knew cast iron could be so interesting but it is! Thanks!
It really is an interesting hobby.
gosh.......I'm gettin' SO into cast iron.......really lovin' your videos.......I'm from Alabama too!
Awesome video
Thank you.
Your knowledge is wonderful! TY for sharing. I identified my BSR. And, I have one of this #5s with the5 on the handle, flat bottom, AND it has a 0 (zero?) on the underside of the handle near the hole. Not a BSR style handle. The ears seem neither large or small to me. One of my favorite small meal pans, i.e., breakfast for one. I'm excited! All 3 of my pans (3, 5,10) need restoration but gunk only. Although the 5 & 10 have smooth interiors. All lie flat. I didn't know there was so much to learn.
Great info on restoring cast iron skillets.
I acquired a couple of Sydney -0- pans and one what I think is a 3 notch lodge, all show extensive use and build up, got them soaking in oven cleaner as I write. I started using cast iron about 12 years ago, in the beginning I didn't know anything about cast iron cookware, so I just bought a set at some store, all from China, but since then I have been watching videos about cast iron and have decided to refurbish some old(er) pans to replace my China ware, just need to get some. Thanks for your videos, very informative, got the subscription as well, thanks again!!
I am glad that I've been able to help in some small way. Thank you for watching and subscribing.
Man !!!! I can only dream of cast iron like that back here in South Africa
Man I hope your nephew leaves some for the rest of us LOL....that’s quite a haul
Another nice video very very interesting and I enjoy listening thank you for all you do keep up the videos and I will keep watching god bless
Most cashier counters are glass in secondhand shops, that's where I test for spinners. Usually I can find some glass back in the store.
The last part of the video was my favorite!!! Thank you SOO much for adding that.
love cast iron. I know it will be a lot of work to restore 150 ish pieces. but I think I would love restoring lots of those pieces. I wish my cast iron collection was that big. Your are blessed. It may not seem like it with the labor ahead but you truly are blessed.
Hopefully I will get to share some results on here.
@@castIroncookware I hope so as well. Would love to see some of your favorites but also some of the most rare and hardest.
@@Majick0003 I'm thinking about doing a short video every week to some of my pieces and talk about some of my favorites.
Very relaxing Watch!
Nice stuff! love those #7's. #6's are nice too. Now comes the work. Have fun!
Oh man! You've got your job cut out for you! Hope your nephew isn't in a big hurry. 😀
I'm so glad your favorite is the Red Mountain #7. My mother gave me one in the early 80's. It is my favorite.
I hope you’ll take us through the restoration of a few of these pans. I’d love to see a cruddy CI pan get cleaned up and seasoned.
Yes me too
My ex-wife's mother had a pan that she used exclusively for her biscuits & cornbread that had never had a drop of water put on it.
She cleaned it using just salt and immediately oiled it after...it was a beautiful piece.
I bet it was beautiful.
Salt and oil. Yep 2 notable, significants elements. :)
@@donnaschommer4601I consistently do the same care and my old 1910 Wagners and gorgeous.
haha, i'm happy with just my 15 or 20 pieces. i use only 2 of them, but every day. my dutch oven, and my pancake griddle. the rest hang behind the stove pipe and help store heat. i really like the deep sides of the dutch oven to control spattering grease. the tapered sides of the D/O allows me to use a slightly smaller glass lid that fits down in it right over the food. the bail makes for comfortable, balanced handling, unlike a heavy skillet with a handle on the side. so i haven't used a skillet in over a year, since the cat broke my fav one. also, you clued me in not to use the big ones on a stove element as they will heat unevenly and warp. now i need a stove with a double wide burner...
Love your videos. Thank GOD for you.
Love cast iron skillets and pots
Of the hundreds of skillets that I have bought and restored I only have two that I did not striped and reseasoned. One is a #8 National that I got from an estate sale. The inside is glossy black and the bottom has some crusty love but it is used often. Thanks for the tour of the stack and best of luck restoring.
Thank you for the information. I have some good old cast iron from my Grandmother. No Made in USA on them. I understand that means before 1900 , I may be misinformed. They have been taken care of but were in the attic for well over 50 years,no rust that I saw. I want to put some oil on them and put them in the oven for 2 or 3 hours to make sure they don't start getting any rest. I have some new cast iron I use ,but want to take good care of Granny's cast iron!
What ever the price you get for each piece, you can get 2-3 times more for them here in New Zealand !!! lol.........🙂🙂🙂
Hope he shares with you some of these for all the work ahead for you. Sharing the word is always a nice way to end your video.
Yes, I will take some for payment. Just have to work out the details.
Just subbed. Excellent channel and very informative. I love cast iron and this is a perfect channel to learn from.
God bless you mightily. Just subscribe. Just getting into cast iron. Much blessings
Love your cast iron pan collection I've a few my self one day I might do a video most of mine are put away at moms We came over on the Mayflower so they are my prized pans and the best set of pans I've ever owned and will pass on one day
That would make a great video. It will also be a way to share how special they are to the future recipients.
@@castIroncookware it put a smile on my face to see you going through all that cast
I have a full set of BSR Century series from the 60s that came with my moms stove (wood/coal ) she gave them to me 30yrs ago I use them everyday. The stove broke during a move in the 80s. Wish I had the stove
I love cast iron. And I restored several pieces myself. But, my jaw dropped and my stomach turned over looking at all of those pieces. You make me laugh with your affinity for the #3's. You remind me of me. My affinity is for lidded pots, ie:Dutch ovens.
I would love a muffin pan and the square skillet...where does your nephew sell these? 😊
Thank you for sharing God's word too. More of us need to do that.
The ones that he gets to keep for resale, will probably be sold on Facebook. I think that he needs to set up a booth at at one of the local antique malls. I wanted to do something that was encouraging but not too preachy. I felt like just reading a scripture that was encouraging without adding a lot of commentary would be perfect. I have to remind myself that the Word speaks for itself and it is not necessary for me to try and add to or explain it.
That’s a lot of cast iron ! Wow!!!
That flat round looks like the one we have . I really like that pan. We came across it at a flea market in Michigan.
Are you going to restore them all? You much have passion on Cast Iron cooking. Have nice time!
Love your show now back to the pan lol great show thank u
Wow! Overwhelming!
Number three's are nice, you can fit more of them on the wall. :)
Help need to clean it up so I can use what do I use? I'm desperate
I need to find myself a nice camping oven. Where I can put coals on top! Neat videos and thanks for sharing
Amazing... thank you for sharing your knowledge.
WOW now that’s a lot of work, but we’ll worth the time and effort to save these pieces.
Definitely!
I really enjoyed this episode, Wow What a fine collection of cast iron. I would love to have the Lodge open handled muffin or biscuit pan. You said that you have two from Cracker Barrel. I have one of them a Lodge, but want at least one more, so please let me know if that one is for sale.. Because of your informative you tube channel, it inspires me to collect more. I now have a Griswold waffle maker 4 inch tall base pat. Dec. 1, 1808. We use your recipe and they turn out great, my grandchildren are thrilled every time the waffle comes out perfectly from the griddle ! We plan on doing your raised dinner rolls as well. That’s the great thing about cast iron cookware the family memories made . Family, food and fun, the joys of life. Sincerely, Marla
Some of the best family memories that you can possibly have are connected to food. The cast iron does make it tremendously better. The memories just continue to go on and on as the iron gets passed down.
I love cast iron...I got ma's, (she has dementia), collection about 6 months ago. Some are junk (Korea, China Japanese) but they are ma's....probably in up being used as wall art..... 3 Lodge, 1 Lodge grill pan 1 BSR & 1 Erie (I think ithe Erie has a crack). I definitely will cook with those. It will be great to see your input on cast iron cookware & your collection. Definitely New Subscriber.
Loved it!!!!!! Such interesting pieces! And, my most favorite part was the beloved scripture at the end! Bless you!
Nice job 👍
Great information, I’m going picking soon and I’ll use your information and suggestions. Amen. Skillet
Good luck and happy Hunting.
Why do you like the #3’s?
@@1990westfalia a lockdown for individual servings. Mini pizzas, personal dump cakes, pot pies and they're usually inexpensive which makes it possible to have pieces for many different makers.
I have a modest collection of 3s, 5s, and 7s. All three sizes are great for 1-2 people. My "big" pan is a #9 that measures 11 inches which is perfect for bacon and cornbread. And yes, Lodge makes cast iron for Cracker Barrel, the tag has Lodge on it whenever you buy one new from Cracker Barrel.
9's are kind of hard to come by.
@@castIroncookware I inherited it from my grandmother. It's way more versatile and lighter to me than the too big #10 that Lodge makes that I think measures about 12 inches. Just for me personally a #9 is the "sweet spot". Too bad there aren't any foundries today that still make the #9.
@@robbyritter4245 I agree completely.
I bought 275 pieces about 2 months ago, still have 200 to go! Lol
I've learned a lot from your videos recently, had to do a deeper clean-up on a couple of my old pieces and found your vinegar technique. The bean pot in this video looks like a real challenge. Do you have a video showing that bean pot cleaned up?
I'm going to be working on that one in a few days. I got a new technique that I'm going to be trying for dealing with rust.
Wow a hoarders lot...im interested in the square Wagner.!!!
I reckon that filling a concrete mixer with 3/4 inch lawn gravel, black sand, and those pans, then run the mixer for several hours, would clean them out well. Fast and easy. I wish I had that many pans lol, I enjoy restoring pans but I've never had to do more than 1 at a time.
I am most likely to do a lye bath and then vinegar scrub afterwards.
You'd probably end up with a bunch of cracked or broken pieces of iron.
Very ice I really enjoyed this.
Also a question. What can we do with minor or medium pitting ?
Thank you
Pitting will not hurt the usage but not much you can do to for it. For the most part the seasoning cover it over.
I have a cast iron kettle a freind gave me. It was being used as a flower pot at the house she bought. No leaks so it was potting soil soup in there.
I've gotten the soil all out now. I'm not sure how to reseason, clean it up for use being a kettle. I was debating on trying to toss it in a bonfire, I don't think my oven is up to cooking it. I have restored 5 peices of cast iron using my oven to cure it & use two of them almost daily so I know enough to be dangerous :)
Once you oil it, just wipe it as dry as possible before baking. "Less is Best". You will do great!
I own and use 31 pieces of cast iron cookware, all of which are Griswold, Lodge or Wagner except for 3 pieces. Of the 31, 28 I found, recovered or other wise acquired and restored, the 3 three small items I purchased only required seasoning. I cook almost exclusively with cast iron including using a stove top flip over waffle iron. Thrift stores and flea markets are the target rich environments for finding cast iron cookware. People today have a .limited interest in using cast iron cookware and even less interest and knowledge in how to restore and maintain it.
Just wondering if you made a video of what they looked like after you restored them. Would love to see them in the final stage.
I am going to do restoration videos on some of the pieces using different methods. I just have to work out some time for it.
He may come out better selling them as is, I like to restore them , and get the enjoyment of seeing them before & after 👍 I'm still looking for a # 12 wagner .🤔
I think that we will strip them and just add a past coat to keep away rust.
Ok Steven I want you to know your channel is the 2nd one that I have subscribed to. I would like to see you do an evaluation on the Baking Soda Blasting I have described in other comments. This would give people another option when restoring cast iron. Thanks for sharing your videos.
I really want to look into that but have been able to find the time.
@@castIroncookware Ok just consider it when you have time.
So are you looking at electrolysis? Or lye bath plus vinegar soak? Curious to see which method you choose to take care of the old seasoning + the excessive rust
Holy hell that's a lot of cast iron cookware.
I think I've gotten through about 15% of it so far.
I have the divied corn bredad pan, small and large ear of corn mrffin and a walffle maker and many griswold skillets and a dutch oven
It sounds like you have a really nice collection going.
This is wonderful! It’s like the cast iron pan version of This Old House! I can’t wait to see what you do with them. And why didn’t you give us a tour of the corn pone pans? Baking pans are my favorite
I really like Bob Villa. Maybe I can do a short vid each week and show a few pieces here and there.
Cast Iron Cookware Well you’re doing a really great job. It’s a huge undertaking. So kudos to you and thank you for sharing
Almost always in a resale shop or antique store I can manage to find that glass countertop. Whether it be at the checkout or some other display even window on the front of the building. You can usually depend on glass being flat for testing purposes. I said this before the end of the video you may address it I don't know yet
Another easy way to find glass is to close your eyes and pitch a piece of cast iron straight out in front of you. If there's any glass around you'll hear it shatter.😂
So much great information
Thank You!
Amazing
I have a huge oval shaped I think cast iron roaster with a lid, it's kind of a greyish metallic color my mother used it for cooking the turkey on Thanksgiving. It's super heavy taking it out of the oven, my dad usually did that. It hasn't Been used in decades. I haven't seen another one like it. I would like to use it one last time before donating it. There's no rust or season build up inside or on the outside. I was wondering if I should season it before using it. My earliest memories of her using the roaster is around 6 years old. I am now 68. The turkey always came out perfect.
Wow, you may need to order a 55 gal. drum of elbow grease before you tackle this job, have fun.
What a great and knowledgeable vid! But I’ve just inherited vast iron cookware that had rust all over, so I soaked them in 50 vinegar/50 water then scrubbed off rust with steel scrubber but in taking off rust, the black coating came off exposing silver. What should I do?
Once all of the old seasoning has been removed, you can start the process of adding new layers of seasoning.
Cast Iron Cookware so it’s my understanding that the old “seasoning” is the black coating that I scrubbed off on the top of skillet? It’s polymerizrd oil I’ve heard? So since I just scrubbed off the top of the pan (where food goes in) should I scrubb off ALL of the black even on the bottom and handle? Thanks!
@@fmbighair It is best to completely strip a piece before reseasoning it.
I am just starting my cast iron journey. It started with a Wagner Ware #8 with 1058 on the bottom. Got it for 5 bucks at a yard sale. It's in great condition with no spin or wobble. But it looks to be either chrome or nickel plated. It's this an ok pan to make a daily driver after restoring, or is there actual demand for these fully restored on the resell market?
The best for cooking.
They certainly are.
I'm curious how your nephew got so many. Was this a single purchase or did he buy them over time?
He got them from an individual cast iron picker who had more work than they could deal with right now.
I haven't seen so much cast iron cookware and someone so knowledgeable on the subject since I made friends with a guy who liked to collect cast iron. He said he had over 800 pieces in various conditions. My friend died two years ago from lung cancer. I still maintain contact with his widow and sons but I do not know whatever became of his collection.
great video! the square Sidney O I have one like it. it is my wife's favorite pan. I found it at auction, it was brand new and I don't think it had ever been seasoned. and thank you for reading from the KJV,,,,,,,,,,,,
I love to run across new/old stock.
Intelligent nephew
Yes he is intelligent because I'm doing all the work. LOL
Looks like you nephew is going broke 😂😃 you are keeping most of them lol 😄
I don't have any Wagner Sydney O Number 3s. I'd love to have one to clean and season. Perfect size for bacon and eggs for a single guy.
As soon as we get a deal put together for my labor, I will let you have a shot at one.
I say in Love................I think you should show what you won't keep because your obsession is on full display!
I have one cast iron chicken frying pan which I would love to use, but presently have a glass type cooking top. It is recommended that cast iron not be used on this type of stove. Any advice just how can I use my chicken frying pan?
Really got the bug to get more cast iron pieces after watching your informative presentation.
I have been using cast iron on my glass top from the very beginning. You just have to be careful not to slide it around too much in order to keep it from being scratched. Of course not drop it on to the cooktop. So far I have not had any issues.
I scored 4 unmarked Wagners at a resale shop the other day for $40. A no.5, 2 no.6's and a no.7. 3 of them were pre "made in usa" castings. Whaddya think?
That sounds like you have a straight flush going. Awesome!
The only thing I want to cook with!
I have my gma and mother’s cast irons. I understand the preparations to keep them in tip-top condition: but the process can cost big bucks using the stoves and materials needed. Your comment on that appreciated.
The best way to keep them in great condition is to use them. If you're going to do displays and not use them for cooking, there's not a whole lot of maintenance. Just an occasional touch up.
Do you ever check the larger, deeper pans or Dutch ovens for lead? And have you ever come across any that have been used for lead melt?
I only test if I have suspicions. When I was restoring for others, I tested when requested. I never had a positive.
I have just picked up a number 3 Sydney O 1053. Mine has what I think is an I or 1 to the right of 1053. I haven't cleaned it up yet to know for sure. Would you be able to tell me what that means? I am fairly new to collecting. Thank you for sharing your knowledge. I had to edit my comment to add that I loved the end of your video. You just got another subscriber.
I just check the ones that I have and I have one that has an H at the end of 1053. My guess is that is a mold mark, probably to help them track which mold is used for quality and traceability purposes. That is just my guess though. Thank you for watching and subscribing.
@@castIroncookware Thank you. That makes sense.
Mosparx78
You had me laughing so hard when you mentioned how many Q Tips you went through with the Turks Heads pan. I felt the same when I restored a corn stick pan, and swore that I’d never buy another! 😂
Good gosh, what state does he live that he finds all that? Leave some for the rest of us!
I just picked up a WagnerWare National with a little rust, and a lot of crust! I couldn’t pass it up for $16!
Awesome! Great price.
Did you find out anything else about the smooth bottom skillet that you thought was a BSR? I’ve got one just like it and have been trying to find out what it is.
So far there is no definitive answer on this move bottom skillets.
Have you ever used the,,throw it in the fire,,,trick on cleaning them up. I had an old skillet that was pretty much junk. Wasn't any need to clean it up because it was cracked. But I had heard of this process from several people so I figured what the heck. I through it in a camp fire I had started and pulled it out after it was red hot. Maybe 30 minutes. That pan came out cleaner that any pan I had used any other process on. I've used about every process to cleaning these old pans up and by far that was the easiest way to do it. But you do need to stand right there and keep an eye on it. I wouldn't leave it any longer than necessary.
I avoid that method because of the potential for damaging the iron.
@@castIroncookware right on, well maybe it's keeping an eye on it. I haven't had problems. However it does have to be pretty bad for me to do that. I normally just start with a wire brush and go from there.
@@aaronwood3540 I stay away from wire brushes as well but that's a whole nother conversation. Electrolysis and a lye bath are pretty much the only two methods that I stick to. They're proven to be safe and for the most part work pretty well. It does take a little longer but there's not any real work to it.
@@castIroncookware right well as a 30 year experienced welder I know a wire brush isn't going to hurt cast iron. But it will remove rust, a good cleaning after that and several hours on the the reseasoning and I'm in business. My kitchen is full of good wagnor, Griswold wapak and bsr all picked up for pretty much nothing because it was in sad shape. But, a little magic and I'm eating beef stew, chilli, bacon and eggs and anything else I want like a king lol
Impressive set of C I !!! I began my quest a little while ago. Recently I've come across a couple of items I'm unable to identify. One is a footed camp dutch oven. The lid has a solid handle with a small hole in it. The other item I know is made by Lodge. It's a 19" griddle with 2" high legs. The unique thing about the griddle is, one length begins narrower and curves out till about halfway along it's length, then it's straight the rest of the way. Let me know if you can help identify these things and if there is a way to send you pics of each item. I already got the griddle cleaned and well seasoned. The dutch oven needs work. I think it might be a BSR product. I'm enjoying restoring and cooking with my finds! Thank You!
You are welcome to send some pics via email to lovemyci@charter.net. I will be glad to help ID them if I can.
@@castIroncookware This morning I sent four emails from hefdman@aol.com with two photos each, of the griddle. I'll get to the dutch oven a little later. It'll still be in the rough condition I found it in.