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Cast Iron Skillet... I want one.

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travisstrick
travisstrick Posts: 5,002
edited April 2012 in EggHead Forum
I want a few big ones. I have a small #6 Lodge that is not very non-stick. My question is: is  the Griswold and Wagner stuff worth it? I'm thinking something in the 14-18 in range. 
Be careful, man! I've got a beverage here.
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  • tnbarbq
    tnbarbq Posts: 248
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    Love my Wagner! It was my grandmother's, so it is very well seasoned.  Yard sales and antique shops can be good resources for cast iron.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • stike
    stike Posts: 15,597
    edited April 2012
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    you kidding me?
    not kidding, my wagner is literally mirror finish.  nothing sticks.

    the old ones were ground mirror smooth
    don't think i have a shot of it empty, but you can see some of it here

    when hot, i run some water in it, wipe with a paper towel, and hang to dry.  done.

    if something sticks, maybe a copper scouring pad and a little hot water.  seasoning stays.
    the outside hasn't been washed in my lifetime. and never sees soap.

    image

    you can see the exterior here. (reheating an aged christmas rib roast
    image

    some BGE related stuff

    duck

    image

    searing a roast
    image

    searing a tenderloin for a wellington

    image

    little elk steak
    image

    little one with some roasted garlic
    image

    cheap stuff i found in our barn
    before:
    image

    during:
    image

    after:
    image

    doesn't have to be high end antique stuff... but try to get the smooth-ground stuff





    ed egli avea del cul fatto trombetta -Dante
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  • yzzi
    yzzi Posts: 1,843
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    I've got a couple Wagners and a Griswold and they are ground smooth unlike any skillet newly made these days that I have seen which have a pitted finish. Look at some flea markets too and just try and make sure you find one that sits flat. If you find one that's got a ton of build up then throw it in the egg at 900 (or self clean mode in oven) to burn off build up, scrub with soap and season. Ebay has plenty too.
    Dunedin, FL
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  • travisstrick
    travisstrick Posts: 5,002
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    Well.... That will learn me. My wife was looking over my shoulder and said "We have one of those". Darn it, women. She had her grandmothers Wagner hidden since she dies 4 years ago at the age of 93. She was born in Ireland, TX and lived in Lampasas for most of her life. I have tried to figure out the age of this skillet but, I am unable. 

    Any of you guys able to make heads or tails of it?


    image
    Be careful, man! I've got a beverage here.
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  • yzzi
    yzzi Posts: 1,843
    edited April 2012
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    I'm not an expert, but that's probably between the 1920-30s. Don't make them like that anymore. Throw that thing in a 900 egg if you want to burn off everything and start new. That's what I like doing if I get it from someone I don't know. It will come out rust colored, but just scrub everything really good, throw it in the oven to dry and then season however you'd like to. I promise you it's not worth the effort so just send it over you me and I'll take it off you hands.
    Dunedin, FL
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  • stike
    stike Posts: 15,597
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    that's what i have, only mine's a little bigger (first time i have evr been able to say that)
    don't eff it up.

    if you sandblast it, i will hunt you down and beat you to death with it.

    flip it over. let's see the interior. the exterior has rust, but that's nothing.
    wire brush the loose stuff, run the rest under hot water, hot has your hands can take it, and work it with a plastic scouring pad.  see if that's all it takes to clean it up. 

    no need to return the thing to someone else's idea of 'clean'.  if you need, scour the inside with a metal scouring pad.  a little crisco rubbed on it and then into an egg or oven at semi low temps 250-ish for a few hours.  then never wash it other than to rinse. it will build a patina or seasoning over time.

    divorce/defriend/estrange anyone who puts it in the dishwasher or submerges it in soapy water
    ed egli avea del cul fatto trombetta -Dante
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  • travisstrick
    travisstrick Posts: 5,002
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    The inside is super smooth and no rust. There are a few very small "food spots" or whatever. It's so smooth, I don't think I want to mess with it.image
    Be careful, man! I've got a beverage here.
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  • yzzi
    yzzi Posts: 1,843
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    Yeah that's a really good surface. Ones I've come across have had a half inch of nasty buildup that nobody would cook food for a dog on. Just scrub off the rust on the back as best you can and coat with a thin coat of oil or something. My father in law just gave me a rusty one he's been using as a planter in the back yard.
    Dunedin, FL
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  • stike
    stike Posts: 15,597
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    it could use a little love.

    i would handwash with hot water. see what comes off.  use good hot water and then let it sit on a burner that you have turned on and then off after it heated up (if you have an electric burner).  it will heat the iron and dry it quickly.
    then do the crisco trick (or veggie oil, whatever)

    rub liberally, but not runny.
    into a low oven for a while.  and then use it.
    in about fifty years you will have a perfect surface
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    ..of course you have an electric burner... friggin stike not lookin at the pics
    ed egli avea del cul fatto trombetta -Dante
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  • 70chevelle
    70chevelle Posts: 280
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    The vintage CI is a little thinner, lighter, and has a smoother interior. I bought a few Griswold pieces off Etsy.com and they are fantastic. I also have a newer Wagner with the rougher finish, and it works fine also, but I would go vintage if you can. I think I paid less than $25 for the 2 I bought, and they were both flat and in great condition. One is from the late 20's/early 30's and the other is from the late 1800's.
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  • paulheels
    paulheels Posts: 457
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    How can you tell the app age of Gris and wag CI?

    Paul
    thebearditspeaks.com. Go there. I write it.
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  • travisstrick
    travisstrick Posts: 5,002
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    That's the same thing I'm trying to figure out.
    Be careful, man! I've got a beverage here.
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  • yzzi
    yzzi Posts: 1,843
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    For griswold you can guesstimate by the logo as it changed over the years: http://www.griswoldcookware.com/history.htm
    Dunedin, FL
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  • yzzi
    yzzi Posts: 1,843
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    I Here's some descent info on Wagner: http://blackirondude.blogspot.com/2008/11/wagner-and-wagner-ware.html?m=1
    Dunedin, FL
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  • paulheels
    paulheels Posts: 457
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    Thanks
    yzzi
    thebearditspeaks.com. Go there. I write it.
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  • BigSteve
    BigSteve Posts: 52
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    Travis, did you live in Gulf Breeze?
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  • travisstrick
    travisstrick Posts: 5,002
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    Sure did. On Bay st.
    Be careful, man! I've got a beverage here.
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  • travisstrick
    travisstrick Posts: 5,002
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    Oh ****! Big Steve, is that you?
    Be careful, man! I've got a beverage here.
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  • BigSteve
    BigSteve Posts: 52
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    YOU KNOW IT!!!!!
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  • travisstrick
    travisstrick Posts: 5,002
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    Well... Small world. How you been? Still in Navarre? Got your egg yet?
    Be careful, man! I've got a beverage here.
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  • BigSteve
    BigSteve Posts: 52
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    I got the XL in Feb. and have hardly used my kitchen since.  My wife and both work in Pensacola but we bought a house in Gulf Breeze 3 years ago.

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  • stike
    stike Posts: 15,597
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    In my mind's eye i see two fluffy puppies running across a field of daisies and tall grass toward each other, collapsing into a snuggle fight

    >stike sniffles, pretending that something is in his eye<
    ed egli avea del cul fatto trombetta -Dante
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  • RichardBronosky
    RichardBronosky Posts: 213
    edited April 2012
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    FLAX SEED OIL!  FLAX SEED OIL!  FLAX SEED OIL! 

    That is what you season with. It is the only edible oil that dries hard.

    This has been discussed here many times. Let's stop repeating what our grandmothers taught us and go with what science has proven.
    I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012
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  • travisstrick
    travisstrick Posts: 5,002
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    I have an XL too. Now we can share everything!

    My kitchen doesn't get used much either. In fact, I just threw out 15 empty 8.8lb bags of lump yesterday.

    I live in Texas now. I'm married with my first kid due in two months. Pop still lives at the old place.
    Be careful, man! I've got a beverage here.
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  • travisstrick
    travisstrick Posts: 5,002
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    Fine! Flaxseed oil it is then. I'll do a practice on my small Lodge pan and get back to the group.
    Be careful, man! I've got a beverage here.
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  • tazcrash
    tazcrash Posts: 1,852
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    FWIW, I read that blog and bought a small bottle of flaxseed oil.
    I've applied a couple coats to my lodge pan, CI grate and the daisy wheel, and it definetly has given them a deep black and shiney coat.
    my CI grate just seems to eat it up.
    It will make a very nasty smoke though.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • stike
    stike Posts: 15,597
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    Daily use is what works for me. You should not have to repeatedly season a pan. One time, followed by regular use

    ed egli avea del cul fatto trombetta -Dante
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  • DOCED
    DOCED Posts: 69
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    I am reconditioning two Griswold CI skillets that my mother used for decades and she got that from her mother. They sat in the garage fro years but are in good shape.When I learn how to post pics will do so. Thanks for the link yzzi.
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  • Lit
    Lit Posts: 9,053
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    To get an old Griswold in the 14-18" range it will cost you in the $200-$500 range from from anyone that knows what it's worth. The #12 is right at 14" which is huge. I would suggest looking for a #9 large logo which can be found for around $50 and has about 10" cooking surface.
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