Let's Talk BBQ
Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: Ericd3043 on April 30, 2017, 12:05:14 AM
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Here are the pictures from the pieces I got from my step mom that was used by my dad. As you can see, there is some rust and TLC needed. They have been sitting for 3+ years so they have really dried out and rusted. I am going to start on them tomorrow, following some of you all's suggestions and see how it goes. I do not think I need to strip any of them completely clean.
Corn Bread CI - Lodge
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/cast%20iron%201_zpswmdsq7ne.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/cast%20iron%201_zpswmdsq7ne.jpg.html)
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/Cast%20iron%202_zpshxvk0lx2.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/Cast%20iron%202_zpshxvk0lx2.jpg.html)
Wagner flat iron(whatever you want to call it)
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/cast%20iron%203_zps0j5up5sd.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/cast%20iron%203_zps0j5up5sd.jpg.html)
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/cast%20iron%204_zpspoy5o0dw.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/cast%20iron%204_zpspoy5o0dw.jpg.html)
Not sure of the manufacturer (ideas?), 12 " skillet
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/cast%20iron%205_zpslzwx21pv.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/cast%20iron%205_zpslzwx21pv.jpg.html)
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/cast%20iron%206_zpssv7lcsvh.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/cast%20iron%206_zpssv7lcsvh.jpg.html)
More to come - photobucket is acting up
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Hopefully Two pockets will come around. He might be able to identify your CI
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That is some classic American cookware 8)
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The flat one is a Comal..made for making tortillas, grilled cheese sammiches and stuff like that..I make pizzas on mine, love the handle.. the cornbread pan is nice..just be sure you heat it up before pouring cornbread mix in it..will make the crust crispy. The other pan has a heat ring on it, self explanatory,,They don't look in too bad of shape..enjoy. .☆´¯`•.¸¸. ི♥ྀ.
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Pam is right...those cast iron pieces are in fine shape and I wouldn't even think of stripping them down for any reason. Wipe the little rust off with an oiled rag and just use them as they are as there are many years of carbon on them which will make you a great cooking vessel.
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Can't see the bottom of the skillet very well if it does not have a makers name on it and just says USA it is almost surely a Lodge.
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I kind of figured it was a Lodge - that is what my dad and I used for quite a few years while camping.
I did the first round on the flat pan since it was mostly dirty with quite a build up of "stuff" around the edges. The coating was spotty - not the smooth glossy coating I expected. Overall, the original coating my dad put on it seemed to hold up. I am going to spend some time next week doing a couple of more rounds of oil on it to see how it turns out.
I did not strip it down as it seemed just to need some TLC. The fact my oven does not have a self cleaning feature did play a part in the decision as well.