Love cast iron!, about a little over a year ago, I got rid of all my Teflon, aluminum, copper and special coated pans, because I wanted something less dangerous to cook on, and I have been a happy camper ever since. So much so, that I have caught the bug, and now I collect. It's so awesome to cook eggs on my #5 Martin stove and range skillet, and not need a spatula. Thank you for all the helpful information
I'm first today. Thanks as always. I dont think I'll ever restore a muffin pan. Just got done with three cornbread cob pans. Almost forgot. I used the Texas breading yesterday's chicken fry. It turned out awesome.
Great video. Thanks for mentioning "The Culinary Fanatic's" seasoning method - I've had great success with his method. Thanks again for your videos - always enjoy them.
Did I miss something concerning your #10? While you were holding it, a banner popped up and stated ("Century"--1970s to 1980s) but I never seen "Made in USA" on it to indicate that it was made after 1960. In my opinion, your #10 Century was made in the 1950s or early 1960s. I base this conclusion on a very informative RUclips video named, "Identifying Old Cast Iron Pans". I've studied that video so much that I can tell you that the BSR segment begins around the 14:00 minute mark without even looking it up. Seriously, thank you for doing that video. It is packed with a ton of good information and I still do refer back to it when CI quite often. Enjoyed this video and seeing how you clean and prepared your CI for seasoning. That is a very important step for newbies like myself to learn properly and so many people just gloss over it in their videos. You did a good job on all 3 pieces. Love the #10, you don't see them that much around here in North Louisiana. I'm having trouble doing 2 BSR Cornbread Skillets, so I tip my hat to you for the way your muffin pan turned out. When I get through with my skillets, I'm going to make a double batch of "Yankee" cornbread a/k/a "sweet" cornbread (see I do watch your videos). It may not be considered authentic cornbread down here but it is my favorite. Concerning your #5, it looked as good as gold. I found the comment concerning the rough bottom vs smooth bottom very interesting. I agree with your statement that you can't have too many #5s. I've a BSR smooth bottom Century #5 (pre-USA) and a Lodge rough bottom #5 (USA). My Lodge was made sometime between 1960 to when Lodge started putting their name on the back but it is about as rough as a modern Lodge. Is that common for all Lodges during that period or is possible its explanation is the same as your comment concerning the rough bottom of your BSR #5. Longest comment that I've ever made but I really do enjoy your videos and have learn quite a bit from them. Keep up the good work.
There's something interesting about that #10 pan, which can be seen here: www.modemac.com/bsr The unusual size of 12 7/16 inches indicates it was manufactured after BS&R adjusted the sizes of several of their pans in the mid-1970s. This was done for two reasons: to cut costs by allowing the patterns to better fit into their molds, and also to make the pans more compatible with other third-party kitchen items, especially glass lids from other manufacturers. Despite the likelihood of this piece being manufactured in the 1970s, it doesn't have a "Made In USA" mark. This confirms that BS&R did not mark every single one of their pans after 1966 with a "Made In USA" mark. This also means there was no law or rule requiring the mark to be added to cast iron pans. Rather, it was done voluntarily by the manufacturers, as a marketing move. There were any number of reasons why this pan did not have the "Made In USA" mark: maybe it was being shipped to a vendor who put their own labels on the pans after buying them from the manufacturer. Maybe it was part of a large batch of pans being produced for commercial use, where it wouldn't matter to the buyer of 100 or more pans if they were marked "Made In USA" or not. The reason for leaving out the mark would almost certain have been for marketing reasons.
@@castironchaos I apologize for doubting your banner. I didn't know that CI could be made without the "Made In USA" mark. I learned something new today; I thought that mark was required by law. Thank you for sitting me straight on that point. Would you please give me your opinion on the roughness of the cooking surface in my Lodge (USA) #5. Again, it doesn't have Lodge's name on back but it does have "Make in USA". It is almost as rough as modern day Lodge pieces. During that period, was it common practice for Lodge pieces to be rough or is it possible it was made rough to be sold cheaper than smooth bottom pieces? This is the only unmarked Lodge (USA) that I've found so I don't have anything with which to compare it. Once again, thank you for explaining the markings on your #10. I do watch your videos but never commented before because I know that I'm still in learning stage.
@@papawdan3770 Nothing to apologize for, don't worry. Lodge began their "pre-seasoning" with soybean oil around 2002, and before that they were seasoning their pans with wax (to prevent rust) the way all cast iron manufacturers did. Back then, I believe the lack of polishing was indeed a cost cutting measure. Former employees of BS&R stated the lack of polishing was meant to sell some pans at lower prices than others, though I don't think that was the reason Lodge stopped polishing the inside of their pans. *However*, despite what nay-sayers say, today Lodge does indeed polish their pans before they season them. They don't grind them glass-smooth the way they used to in the past. Instead, they run the pans through a big vibrating conveyer belt, where hundreds or thousands of heavy metal weights, like ball-bearings, pound the surface of the pan so the rough surface is smoothed down. There are still nooks and crannies in the surface, and critics claim it's still a rough surface; though personally I've never had any problem cooking with modern Lodge pieces.
I have a pan that is identical to the big pan he has. It has 12 7/ 16 with a screw mark in between the 12 and the 10 what year do you think it was made?
Great video once again Eric. Thanks. I also appreciate some of your replies to comments. Interesting on BSR history and sizing. Thanks again for informing and entertaining us.
I have a BSR 14 (15"!) and it's an excellent large skillet. I'm surprised you don't hear more about these, the smooth surface is much better than the current Lodge products.
@castironchaos Hi Eric, Great teaching video. One of my Texas cousins has her late grandmother’s BSR 3 skillets, #6, #12 and a #10. They still have the campfire and wood stove exterior encrusted evidence but she wants to leave them like that. I suggested she could restore them but she isn’t interested.
Hey, so I havent gone full out and done an oven seasoning but I do it on the stove top each time after I finish cooking something. I'd appreciate some advice in one area though, after the pan has heated back up on the stove top and I've applied canola oil and rubbed off the excess, do I need to keep it on the heat until it starts to smoke slightly or do I not have to go that far? Thanks, i enjoy the videos 👍
Do all BSR pans have the ridge under the handle? I have a pan that has no markings except 14 A near the handle. I was told it is BSR but the handle does not have the ridge. The handle looks very much like my Lodge pans but there are no breaks in the heat ring.
As far as I can tell, that really is a Red Mountain 14. Apparently the 14 was too large for the standard BSR mold, and the only 14 Red Mountain pans found to have all had a more rounded underside to the handle instead of a ridge. Some BSR collectors say these are recasts, but I don't think anyone has found a Red Mountain 14 that has not a handle like that. When BSR installed their automated production in the 1960s, they were then able to produce size 14 pans with a ridge on the underside, like all of their other skillets.
@@castironchaos thank you for the reply. I’ve had the pan for at least 20 years but had no information about it until I your videos came into my RUclips feed.
Nice one. They are hard to find the bigger ones. But I think I managed to get the number 12 with cover and a number 10 last year not sure how much I paid for the 10. But the 12 I paid 35 if I remember correctly. Great video.
I just acquired my first BSR #12...it's a 13 inch skillet. Picked it up for 30 bucks. Got a couple more rounds to go. So you had these in your Lye bath before washing them up? You pre-heat with the Crisco still on when starting your seasoning process, or do you wash it off first? Just curious, guess it don't matter. I always protect with what I'll use to season.
How can you identify a BSR? I noticed a 12 1/2 inch marking. Never have seen that on any of my other cast iron skillets. I have an unmarked with a 10 1/2 in marking. The handle looks just like yours.
Nice job as always Eric. I have a chicken fryer that im cleaning and seasoning for a friend. It has A8 on the bottom . Is this a lodge im thinking ? And thank you for all of your videos !
Was that J-me's toothbrush?! I've a small SS brush, good for the crannies. A silicone basting brush is great for brushing the oil into those crevasses.
I have a BSR that I acquired over two years ago. It is, by far, my favorite 12” skillet.
Love cast iron!, about a little over a year ago, I got rid of all my Teflon, aluminum, copper and special coated pans, because I wanted something less dangerous to cook on, and I have been a happy camper ever since. So much so, that I have caught the bug, and now I collect. It's so awesome to cook eggs on my #5 Martin stove and range skillet, and not need a spatula. Thank you for all the helpful information
I have a BSR No.10 that I purchased 3 years ago at a garage sale. I love it ! It is my most used skillet in my collection.
I'm first today. Thanks as always. I dont think I'll ever restore a muffin pan. Just got done with three cornbread cob pans. Almost forgot. I used the Texas breading yesterday's chicken fry. It turned out awesome.
Its up there with gem pans and waffle irons lol
Great video. Thanks for mentioning "The Culinary Fanatic's" seasoning method - I've had great success with his method. Thanks again for your videos - always enjoy them.
Did I miss something concerning your #10? While you were holding it, a banner popped up and stated ("Century"--1970s to 1980s) but I never seen "Made in USA" on it to indicate that it was made after 1960. In my opinion, your #10 Century was made in the 1950s or early 1960s. I base this conclusion on a very informative RUclips video named, "Identifying Old Cast Iron Pans". I've studied that video so much that I can tell you that the BSR segment begins around the 14:00 minute mark without even looking it up. Seriously, thank you for doing that video. It is packed with a ton of good information and I still do refer back to it when CI quite often. Enjoyed this video and seeing how you clean and prepared your CI for seasoning. That is a very important step for newbies like myself to learn properly and so many people just gloss over it in their videos. You did a good job on all 3 pieces. Love the #10, you don't see them that much around here in North Louisiana. I'm having trouble doing 2 BSR Cornbread Skillets, so I tip my hat to you for the way your muffin pan turned out. When I get through with my skillets, I'm going to make a double batch of "Yankee" cornbread a/k/a "sweet" cornbread (see I do watch your videos). It may not be considered authentic cornbread down here but it is my favorite. Concerning your #5, it looked as good as gold. I found the comment concerning the rough bottom vs smooth bottom very interesting. I agree with your statement that you can't have too many #5s. I've a BSR smooth bottom Century #5 (pre-USA) and a Lodge rough bottom #5 (USA). My Lodge was made sometime between 1960 to when Lodge started putting their name on the back but it is about as rough as a modern Lodge. Is that common for all Lodges during that period or is possible its explanation is the same as your comment concerning the rough bottom of your BSR #5. Longest comment that I've ever made but I really do enjoy your videos and have learn quite a bit from them. Keep up the good work.
There's something interesting about that #10 pan, which can be seen here: www.modemac.com/bsr The unusual size of 12 7/16 inches indicates it was manufactured after BS&R adjusted the sizes of several of their pans in the mid-1970s. This was done for two reasons: to cut costs by allowing the patterns to better fit into their molds, and also to make the pans more compatible with other third-party kitchen items, especially glass lids from other manufacturers. Despite the likelihood of this piece being manufactured in the 1970s, it doesn't have a "Made In USA" mark. This confirms that BS&R did not mark every single one of their pans after 1966 with a "Made In USA" mark. This also means there was no law or rule requiring the mark to be added to cast iron pans. Rather, it was done voluntarily by the manufacturers, as a marketing move. There were any number of reasons why this pan did not have the "Made In USA" mark: maybe it was being shipped to a vendor who put their own labels on the pans after buying them from the manufacturer. Maybe it was part of a large batch of pans being produced for commercial use, where it wouldn't matter to the buyer of 100 or more pans if they were marked "Made In USA" or not. The reason for leaving out the mark would almost certain have been for marketing reasons.
@@castironchaos I apologize for doubting your banner. I didn't know that CI could be made without the "Made In USA" mark. I learned something new today; I thought that mark was required by law. Thank you for sitting me straight on that point. Would you please give me your opinion on the roughness of the cooking surface in my Lodge (USA) #5. Again, it doesn't have Lodge's name on back but it does have "Make in USA". It is almost as rough as modern day Lodge pieces. During that period, was it common practice for Lodge pieces to be rough or is it possible it was made rough to be sold cheaper than smooth bottom pieces? This is the only unmarked Lodge (USA) that I've found so I don't have anything with which to compare it. Once again, thank you for explaining the markings on your #10. I do watch your videos but never commented before because I know that I'm still in learning stage.
@@papawdan3770 Nothing to apologize for, don't worry. Lodge began their "pre-seasoning" with soybean oil around 2002, and before that they were seasoning their pans with wax (to prevent rust) the way all cast iron manufacturers did. Back then, I believe the lack of polishing was indeed a cost cutting measure. Former employees of BS&R stated the lack of polishing was meant to sell some pans at lower prices than others, though I don't think that was the reason Lodge stopped polishing the inside of their pans. *However*, despite what nay-sayers say, today Lodge does indeed polish their pans before they season them. They don't grind them glass-smooth the way they used to in the past. Instead, they run the pans through a big vibrating conveyer belt, where hundreds or thousands of heavy metal weights, like ball-bearings, pound the surface of the pan so the rough surface is smoothed down. There are still nooks and crannies in the surface, and critics claim it's still a rough surface; though personally I've never had any problem cooking with modern Lodge pieces.
I have a pan that is identical to the big pan he has. It has 12 7/ 16 with a screw mark in between the 12 and the 10 what year do you think it was made?
Very nice job there!Greetings from Greece
Yep you are correct cleaning a muffin pan is a real pain. Really nice job on the restoration. They look great.
Great video once again Eric. Thanks. I also appreciate some of your replies to comments. Interesting on BSR history and sizing. Thanks again for informing and entertaining us.
Nice job. BSRs cook really well.
I have a BSR 14 (15"!) and it's an excellent large skillet. I'm surprised you don't hear more about these, the smooth surface is much better than the current Lodge products.
GREAT JOB.....A GOOD START , MAKES A GOOD FINISH . THANK YOU , FOR SHARING............
awesome show today. thanks
Looks like fun! I still want a muffin pan. :)
@castironchaos Hi Eric, Great teaching video. One of my Texas cousins has her late grandmother’s BSR 3 skillets, #6, #12 and a #10. They still have the campfire and wood stove exterior encrusted evidence but she wants to leave them like that. I suggested she could restore them but she isn’t interested.
Nice pieces. I dry by pans my heating them on the stove until the water is gone. Then they are dry and warm and I put some oil on them before storage.
Looks good
Hey, so I havent gone full out and done an oven seasoning but I do it on the stove top each time after I finish cooking something. I'd appreciate some advice in one area though, after the pan has heated back up on the stove top and I've applied canola oil and rubbed off the excess, do I need to keep it on the heat until it starts to smoke slightly or do I not have to go that far? Thanks, i enjoy the videos 👍
After coating the pan with oil and rubbing off the excess, you can put it in the oven at that point and bump the temperature up to the next step.
@@castironchaos thanks for the advice
Do all BSR pans have the ridge under the handle? I have a pan that has no markings except 14 A near the handle. I was told it is BSR but the handle does not have the ridge. The handle looks very much like my Lodge pans but there are no breaks in the heat ring.
As far as I can tell, that really is a Red Mountain 14. Apparently the 14 was too large for the standard BSR mold, and the only 14 Red Mountain pans found to have all had a more rounded underside to the handle instead of a ridge. Some BSR collectors say these are recasts, but I don't think anyone has found a Red Mountain 14 that has not a handle like that. When BSR installed their automated production in the 1960s, they were then able to produce size 14 pans with a ridge on the underside, like all of their other skillets.
@@castironchaos thank you for the reply. I’ve had the pan for at least 20 years but had no information about it until I your videos came into my RUclips feed.
Nice one. They are hard to find the bigger ones. But I think I managed to get the number 12 with cover and a number 10 last year not sure how much I paid for the 10. But the 12 I paid 35 if I remember correctly. Great video.
I just acquired my first BSR #12...it's a 13 inch skillet. Picked it up for 30 bucks. Got a couple more rounds to go. So you had these in your Lye bath before washing them up? You pre-heat with the Crisco still on when starting your seasoning process, or do you wash it off first? Just curious, guess it don't matter. I always protect with what I'll use to season.
Yes, they were in the lye bath for most of the summer and fall, in fact.
How can you identify a BSR? I noticed a 12 1/2 inch marking. Never have seen that on any of my other cast iron skillets. I have an unmarked with a 10 1/2 in marking. The handle looks just like yours.
Some information on BS&R: www.modemac.com/bsr
Nice job as always Eric. I have a chicken fryer that im cleaning and seasoning for a friend. It has A8 on the bottom . Is this a lodge im thinking ? And thank you for all of your videos !
Nice resto job! After lye I use vinegar or even evaporust, they'd take the discoloration off the bottom- along with more elbow grease if course 🤣🤣
Was that J-me's toothbrush?! I've a small SS brush, good for the crannies. A silicone basting brush is great for brushing the oil into those crevasses.
Was that her toothbrush? I'm not telling.
@@castironchaos Well I certainly won't tell her. Just as long as you put it back as you found it.