Family heirloom skillet......

Eggcelsior · April 2014

Focker said:
Round Up is getting ridiculously expensive.

Use Vinegar. Plentiful and cheap. Non-toxic too(except to plants).

Focker · April 2014

Will keep that in mind.

Eggcelsior · April 2014

Focker said:

Will keep that in mind.

It completely blows my mind at how effective a weak acid is at such a myriad of tasks.

plumbfir01 · April 2014

http://www.wag-society.org/guest/ERIESkilletArticle.pdf

Page 18 shows different generations on the skillets and symbols. May be helpful or may not like most of my post

GeorgeS · April 2014

Hey thanks for the info guys! I really appreciate it!

@Eggcelsior‌ what ratio of vinegar to water do you use sir?

Eggcelsior · April 2014

GeorgeS said:

Hey thanks for the info guys! I really appreciate it! @Eggcelsior‌ what ratio of vinegar to water do you use sir?

You need 10% strength vinegar - "regular" white vinegar is 5%. You can get it online or at a garden center/big box based on your state. Wear gloves and eye protection since it can cause burns. Works great when weeds are young or when it is dry out in the middle of the day - they are thirsty so the plant sucks it right up. It is great on annual weeds but is a contact killer so perennial can return. It is non-discriminate so it will kill everything it touches. I like to use a turkey baster to get it right at the base of the weed. Some people say to mix it with citrus oil(it is often sold like this as weed killer) but I find that it's the vinegar that counts.

GeorgeS · April 2014

@Eggcelsior‌ Are you using that vinaigrette straight no cutting with water on the pan?

Eggcelsior · April 2014

GeorgeS said:

@Eggcelsior‌ Are you using that vinaigrette straight no cutting with water on the pan?

Crap! Sorry, this got off topic. I was actually referring to Focker posting about Round-up being expensive so he can use vinegar as a herbicide instead. In terms of using it in CI, it will work and will certainly strip the seasoning right off. I wiould dilute with some water and scrub. An alternative is Barkeepers Friend, which has oxalic acid.

Focker · April 2014

Be careful, vinegar will eat away the good iron along with the bad. George, please don't overthink this. If reseasoning for use, you can start now with the pics you provided. The flash rust you have is minimal. If you're that anal, a slurry of Bar Keeper's Friend would take care of it and not compromise the iron.

GeorgeS · April 2014

@Eggcelsior‌ Got it! No big deal. I have seen many a squirrel myself.

@Focker‌ Thanks I'm gonna keep on with what I've been doing. I have been using light coats of oven cleaner, letting it soak for 24 hours then scrubbing. I am almost done. I was curious for future finds at the flea markets.

RedSkip · April 2014

Thanks for the history... Growing up in Erie, I didn't realize that Griswald manufactured cast iron there.

GeorgeS · April 2014

So here's what I got on the CI forum I joined to try and research a little in the beginning. @The anchor seen on some Erie skillets was incised in the pattern by its creator as a tacit way to identify himself as the maker, and therefore creating an incised mark in the skillets made from it. Raised marks such as the anchor on this pan and the small letters seen on Lodge skillets are more apt to be-- definitely in the case of Lodge-- created at the time of mold creation, just before casting, by making an impression in the inner surface of the sand mold. There doesn't seem to be any Erie connection here.

Focker · April 2014

Thanks for the clarification. Some get itchy with the Google trigger finger. Let us know if you find any additional info.

yzzi · April 2014

Let's be honest. It doesn't matter who made that freaking nice pan you'll be passing on down further into the family!

NPHuskerFL · April 2014

+1 True dat @yzzi‌ !

GeorgeS · April 2014

@yzzi You are 100% correct! I'm just one of those people who like to know the whole story. I'll let you guys know if I find any additional info.

Family heirloom skillet......

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