OT - Seasoning cast iron

Focker

CTMike said:

@Focker,

Would you mind explaining what the ring and spin tests are?

Thanks. 

First hold the piece in one hand, tap the bottom of pan, center circle.  You should hear a bell-like ring.  If it's dead, no ring, the pan is cracked.  Some cracks are so small, or covered in crud, you cannot visually identify them.

Next, find a hard, flat surface in the antique store, place it down like you would for use, and give the pan a spin by the handle.  I've used the concrete slab floor, wood tables, etc.  If it spins around easily, the pan is warped.  This is common, due to the thinner pan meeting a highly concentrated heat source of a wood stove eye.  A good pan should have some resistance when doing this, nowhere near coming around full circle, usually not even half.  These warped pans are referred to as "spinners".  They are still good user pans, but I would not pay anywhere close to retail for one.  May give you some negotiating room if you bring it up.  My BS is warped too, it works just fine.

CTMike

Thanks