Steel Jaw, my daily users get scraped (if they need it) with a flat-bottom spatula after each use while still warm then wiped with a paper towel. Usually I don't have to scrape, just use the paper towel.

But most of the newer stuff is rough inside unlike the old cast iron which was polished very smooth at the factory. So the new stuff may be harder to clean.

It takes awhile, needs done outside, but with power tools a new pan can be polished up like the old ones were.

Yep, I have a cheap set of cast iron up at camp. I used a few different grit flap disks on my side grinder and a palm sander to get them smooth. Lot's of work and I looked and smelled like I had just put a full shift in at a foundry.

Lug, holy moly, that's a great skillet!! Seriously, wow. Does the back say just Erie or Griswold Erie and does it have quotes above the name?

Mine aren't worth a lot money wise, like my #9 National has a lot of sulfur pitting on the bottom but has a awesome cooking surface. There's nothing wrong with modern lodge skillets, I have a couple but once you cook on vintage you'll see the difference.

I'm no expert but I think the combo of seasoning properly along with learning how to use them, warming them up, what temp to fry with etc. is what makes them all but non stick.

I completely agree with you.

That is a awesome skillet Lug and again I'm no expert. Without seeing the bottom side of the handle I would say your Erie is a 3rd series skillet made from 1892-1905.


I like and appreciate Lodge, still made here in merica and I understand why they went to a course cooking surface but I wish they would run some old school Lodge again with a smooth cooking surface and no factory seasoning. That'd be awesome.

I smoothed out my lodge pans(2) but have to redo my big one. I'm just learning how to use them. I have a new lodge deep skillet. Is it better to smooth them or can you season them enough to become stick free with the factory finish?
At a shop near by there we're sone Griswold cast pans, guessing 10" , for $59. They had some other ones also that were smaller, not sure of the brand. What is a decent price for Griswold that is in good shape.,no rust ect?

dusty, with Griswold it all depends on the manufacture date as to the value.

There are some years that $59 for a 10' pan would be a fair price. Then there's other years where that is an incredible price.

Dusty, they're are some great vid's on the youtube on how to season and cook with CI. You can reseason Lodge skillets or keep seasoning them and they'll do. Like said, learning how to use them is key. They have their own personality and when you get dialed in on them there's nothing better.

Griswold is probably the most desirable imo and vary greatly in price. Research the logo's as they tell when they were made. The later small block logo with smooth bottoms are usually cheaper and great users. Griswold like others had economy lines like Good Health, Victor, Puritan etc and they are great users too.

Also they're are a ton of "unmarked" skillets that can be had cheap but ya need to research to know who made them and when. There's as big a rabbit hole as anyone cares to dive into with CI. Or if ya don't want to spend the time or make a hobby out of it, just see if the skillet has a smooth cooking surface, no cracks and doesn't spin or wobble on a flat surface and you should be good to go.

Here is a good website to help identify, date, and use vintage cast iron. You don't have to be a collector, this site helps you identify the lesser known and unmarked brands that cook just as well.

http://castironcollector.com/

First pic I uploaded so I hope it works. This is my collection of every day users. All vintage Griswold, Wagner Ware and Old Lodge chicken fryer. I have several vintage Dutch ovens and a monster old lodge frypan that I take camping. I don’t use those in the house too much.

Great thread.

My daily users. Griswold and Wagner. I have been cooking w/ case iron for over 40 years. Nothing better than vintage Griswold and Wagner.

Bhugo, good looking skillets and I like that rack.

Thanks. It’s a really useful space saver. The lady of the house does not share my love of the look of classic iron. She balked at hanging them for all to see.

My wife doesn't share my enthusiasm for older cast iron cookware either. Before we were married I was an avid collector and held a sizable collection (still do) and displayed a number of pieces in my bachelor abode - everything pretty much resides in the basement these days. I still enjoy the hunt for collectible iron, albeit at a greatly reduced capacity compared to my younger years, and still get a thrill when I come across a hard-to-find piece. Had the good fortune of finding an ERIE Spider skillet a number years back that I eventually sold on FB for a tidy sum - if you know what to look for it's surprising the money some pieces can bring.

I had a good friend who always cooked with the old Griswolds and had quite the collection of them. He got into drugs and went to the dark side so I distanced myself from him. Never heard of what ever happened to his collection but will give him credit for my use of old cast iron.

I'm glad Catch mentioned a rack. I was having trouble understanding the picture, thought it was sideways.

So you keep them in a rack inside a cabinet, yes?

It is sideways Lug,

Aha, so it's some sort of vertical rack, thanks hippie.