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i am glad i aint the only one with the CI sickness

GB1

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laugh In Wabigoon, we have a (Gasp!), Aluminum Dutch over! It works great. Hard to scrub up.


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Camp trailer stuffed with, camp box, got a wall of it headed downstairs to the basement, under the butcher block, ya, we got a bit of castiron.. πŸ˜‚πŸ˜‚πŸ˜‚


Ping pong balls for the win.
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Just checked out Smithey.com

Wow, nice stuff!



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[Linked Image from i.imgur.com]



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Hate to say it...Carbon Steel might be where its at!

Had a 15" Lodge CI skillet that fried up so much fish and been packed on too many hunts to count. Heating it up for deer heart over a turkey burner a couple years ago in hunt camp, and she cracked all the way through. I was even careful as it was a gradual warmup. Just aged I guess, pan was 20+ yrs old...Replaced it with a Lodge preseasoned 15" carbon steel skillet. I've really grown to like it. Same cooking properties. Half the weight. Faster heat up. Easier to clean.

I really need to buy the 12" CS skillet and cut the handle down to fit into my Breville oven. I use a 12" CI multiple times a week, and this would allow me to do a much more thorough comparison.

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Originally Posted by sse





I sprung for a 15" grill pan for the pellet grill couple years ago on sale. Quality, but spendy

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I like a carbon steel skillet. They are rare.


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I have a 12' round Griswold griddle that I decided to completely strip back and then re-season. I have literally been trying for a year to get it back to 'egg frying' seasoned. I am failing and can't figure out why. All my fry pans just cook a couple batches of cornbread and are GTG. I have done very thin coats of coconut and grapeseed oil upside down for 1 hr at 400 and cannot get it to season. Any griddle specific hints?


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Originally Posted by wabigoon
I like a carbon steel skillet. They are rare.

i've seen them they are out there, and are also expensive...not sure why to use this version of skillet, though


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I have a working collection, and also a few in my shop.
I regret highly not buying a Lodge 20" frypan when they were in production.

Originally Posted by ironbender
First pic, right side - found that one in an old camp in the mountains. It was rusted and looked like billy hell. It cleaned up pretty good. My favorite for fried eggs, pancakes, etc.


I believe I have the same pan but not as nice as yours......yet.
People more knowledgeable than I(not an especially high bar) say its a Wagner. [Linked Image from i.imgur.com]
[Linked Image from i.imgur.com]

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Originally Posted by Uncle_Alvah
I have a working collection, and also a few in my shop.
I regret highly not buying a Lodge 20" frypan when they were in production.

Originally Posted by ironbender
First pic, right side - found that one in an old camp in the mountains. It was rusted and looked like billy hell. It cleaned up pretty good. My favorite for fried eggs, pancakes, etc.


I believe I have the same pan but not as nice as yours......yet.
People more knowledgeable than I(not an especially high bar) say its a Wagner. [Linked Image from i.imgur.com]
[Linked Image from i.imgur.com]


β€œUnmarked” Wagner , produced after Textron bought them out (along with griswold).

Just looked at the old link sse posted and seen Local Dirts #14. Can’t touch those things at much less than $1000 these days. As for hw you keep cast clean, I simply wash mine when hey need it. Crud build up doesn’t equal seasoning.

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Originally Posted by rosco1
Originally Posted by Uncle_Alvah
I have a working collection, and also a few in my shop.
I regret highly not buying a Lodge 20" frypan when they were in production.

Originally Posted by ironbender
First pic, right side - found that one in an old camp in the mountains. It was rusted and looked like billy hell. It cleaned up pretty good. My favorite for fried eggs, pancakes, etc.


I believe I have the same pan but not as nice as yours......yet.
People more knowledgeable than I(not an especially high bar) say its a Wagner. [Linked Image from i.imgur.com]
[Linked Image from i.imgur.com]


β€œUnmarked” Wagner , produced after Textron bought them out (along with griswold).

Just looked at the old link sse posted and seen Local Dirts #14. Can’t touch those things at much less than $1000 these days. As for hw you keep cast clean, I simply wash mine when hey need it. Crud build up doesn’t equal seasoning.

shocked shocked


[Linked Image from i.imgur.com]



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but bender can get one in chinee for 9.99


[Linked Image from i.imgur.com]



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Originally Posted by sse
but bender can get one in chinee for 9.99


You two. lol

also see guys recommending flax seed for seasoning. Probably the worst thing you can use, learned that the hard way. stop getting advice off Pinterest from hippy chicks guys!

For the fun of it here’s a few you don’t often see.

Favorite β€œScotch bowl β€œ and a Griswold β€œYankee bowl” they’d be more useful with lids, but they didn’t make them with lids.
[Linked Image from hosting.photobucket.com]

[Linked Image from hosting.photobucket.com]

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those r gorgeous, if i wanted 'collect' them bet it wouldn't be chinee prices


[Linked Image from i.imgur.com]



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Downsizing, just sold well over 100 lbs. of Griswold that I collected over the years.


"When the going gets weird, the weird turn pro."
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sse, sometimes people will just give them away!


Originally Posted by Poconojack

Downsizing, just sold well over 100 lbs. of Griswold that I collected over the years.


πŸ™‹πŸ»β€β™‚οΈ Any oval roasters in that pile?

Set of early 20’s wagners I’m working on

[Linked Image from hosting.photobucket.com]

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This is the one I found in an old camp.

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

This is one similar to the one posted above.

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]


None of my black CI is chinee. sse gives me crapola because I bought a Lodge enamel DO. Those are made in virus land, but to Lodge specs. Very differenter from schit companies that import crap chinee CI.


If you take the time it takes, it takes less time.
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Nice Wall Rack. I like and use cast iron.

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