Thread: Cast iron?

Originally Posted by Wid

Just finished up a Good Health #6 and a Victor #8. Both were made by Griswold.

How are you getting yours so clean?? I have a newer cast iron pan.. I tried everything the net listed for seasoning em cleaning em.. You guys have any advice on the proper way to season these pans so they will b non stick..it's a lodge

Cast Iron is cast Iron,all my stuff is old,but is it any better than the newer stuff,I think not

Most of my cast cooking pots/pans came from my parents and there parents and from them I really don't know how far back. I make corn bread and fry potaters in the pans and cook fish in the smaller pots and make gumbos and stews in the larger pots (5-10gallon). I have what we call chicken fryers (large deep fry pans). I have looked and there are markings on the bottom of most of them but I can't make anything of them. I do know they do cook good.

Originally Posted by Airportcopper

How are you getting yours so clean?? I have a newer cast iron pan.. I tried everything the net listed for seasoning em cleaning em.. You guys have any advice on the proper way to season these pans so they will b non stick..it's a lodge

I clean them in a lye bath. Usually takes a few days. For rust a 50/50 mixture of vinegar and water works great.

For seasoning I use lard. Heat the skillet up on the stove put the lard on put in the oven at 350. After 15 minutes take out and wipe all the excess lard off and put back in the oven for 2 more hours.

Originally Posted by Wid

I clean them in a lye bath. Usually takes a few days. For rust a 50/50 mixture of vinegar and water works great.

For seasoning I use lard. Heat the skillet up on the stove put the lard on put in the oven at 350. After 15 minutes take out and wipe all the excess lard off and put back in the oven for 2 more hours.

Where can I get lye local? And what type of mixture. How many gallons of lye to water?

Originally Posted by Airportcopper

Where can I get lye local? And what type of mixture. How many gallons of lye to water?

Drano,hardware store,couple gals of water mixed well. be carefull

Right, any hardware store should have it. Make sure it says 100% lye. I go 1 pound of lye to 5 gallons of water. As had been said, be careful.

Always, I mean always, add lye to water NOT water to lye.

Originally Posted by JimmyHAD

Gene, how is it cooking for you ? I've got a collectible Griswold, and a collectible Wagner with the Indian head. They probably don't cook fried chicken any better than your Lodge but they cost quite a bit more than a newer pan. As my old AA sponsor used to say ....... "Wants and needs ....... do you have what you want ? No, how about what you need ?" ,,,,,,,, Just sayin', cookware can become as big an AD as razors, and take up a lot more space ........ ask me how I know ....

The lodge does good, but looking at others cast iron, the bottom of my lodge has a grainy finish, insted of a smooth one.

Originally Posted by Wid

Right, any hardware store should have it. Make sure it says 100% lye. I go 1 pound of lye to 5 gallons of water. As had been said, be careful.

Always, I mean always, add lye to water NOT water to lye.

Thanks for that heads up. I have no experience with using lye but I do know it is dangerous if handled carelessly. More info here ;

Wagner and Griswold Society

Originally Posted by Walterbowens

The lodge does good, but looking at others cast iron, the bottom of my lodge has a grainy finish, insted of a smooth one.

After a 100 yrs of use,it will be smooth all over