Any cast iron skillet heads here?

[HailDarkAle]

I just made a DAMN good batch of potato cornbread (y'all can crucify me AFTER you give the bread an actual try) in my 1930s Wagner Long Life skillet. I also recently came across my new favorite skillet, a 1950s Griswold. I'm currently searching for my white whale, a Martin skillet. Any other cast iron skillet heads here?

[Thearmededucator]

I appreciate a cast iron skillet, but I just use a couple of lodges

[BigK]

Same here. I love cast iron skillets, but never used an expensive one, just Lodge.

[steveo50]

I have several lodges, the 10 sees the most action. Also have some old family ones but don’t really use them. I’d like a smithey one day. 

[10-Ring]

A 10" Griswold lives on our stove and a 6" and 8" stay close by, I have a few other random non skillet pieces as well. Just inherited 4 new pieces that need to be stripped and reseasoned, not sure what they are yet due to a lot of build up on the bottoms. I've been fortunate to have several nice vintage pieces passed down to me. 

[KahrMan]

I just picked up an old Griswold that needs a good cleaning. 
 

what are y’all’s preferred method of scraping off years of neglect and then reseasoning. 

[RED333]

We have a few pieces.

[RED333]

A few more

Edited 6 hours ago by RED333
Because I can

[RED333]

7 hours ago, KahrMan said:

I just picked up an old Griswold that needs a good cleaning. 
 

what are y’all’s preferred method of scraping off years of neglect and then reseasoning. 

A good bit of heat, a good scraping. Then reheating, and I use crisco lard or bacon fat to season with, then cook in it.

[DeepSouth]

When cast iron had a heavy build up we'd build a large fire in the backyard and place the piece in the coals to cook. Adding more wood so cooking was done for hours, 3 or 4. A heavy scrubbing in hot soapy water then rinse. Into the oven at 400 degrees for 30 minutes to remove all water. Let cool to touch and wipe inside and out with shortening. Looked new again.

[pop pop]

I use iron (Lodge mostly) all the time. Have an old Wagnor 8" I use to fry sausage and bacon when grandson is sleeping over. Also have an old Griswold 10" I use for company. We use a newer 7" Lodge round to fry sausage and bacon for just the wife and me. Have a 10" square lodge that I fry steak and hamburgers bacon. Have a 8" no name (X on bottom) that we use for frying eggs and steak. Yes, we are an Iron family and have been for years. 

Lifetime skillets if you care for them. My mother built a big fire, in the back yard, and put her Irons in it to clean them about every 5 years. Worked great after she reasoned them with lard and baked them in her oven for a short while. 

I had a 12" Wagnor, that my mother gave me years ago, but I gave it to my daughter for her 5-member family. She uses it for breakfast meat and beef. Have no idea how old it is. 

Edited to add; My daughter in S Carolina purchased one of those 12" high cost Smithy that she uses all the time. I gave all my 4 daughters a set of Lodge cast irons. All but one uses them often. 

Edited 5 hours ago by pop pop

[Grayfox54]

I'm a fan of cast iron. In my camping days an iron skillet and dutch oven were standard equipment. 

Unfortunately, my wife didn't care for them and I currently don't have any.  

[pop pop]

Always run a little water in skillets as soon as I take them off the burner and they cool slightly. I, soon after use and cooling, clean my Irons with clear water and a scrubby after cooling. Then I apply a thin coat of canola oil for safe keeping until next time. That way they are always ready for next time. I use certain skillets for specific jobs without varying.  I have found that way things never stick. 

I use canola oil and E virgin olive oil in cooking with Irons. Works great for us.  

[MacGyver]

I have an 8” smithey that I got as a gift 4 or 5 years ago.  It’s beautiful - but it’s too smooth.  It won’t hold a season for anything.  I’ve completely stripped it several times - and it doesn’t matter what kind of oil you season it with - it’s gonna sluff right off when you wash it with anything more than a paper towel.

I’ve just relegated it to being a dedicated cornbread skillet.  It does that fine. 

[RED333]

21 minutes ago, MacGyver said:

I have an 8” smithey that I got as a gift 4 or 5 years ago.  It’s beautiful - but it’s too smooth.  It won’t hold a season for anything.  I’ve completely stripped it several times - and it doesn’t matter what kind of oil you season it with - it’s gonna sluff right off when you wash it with anything more than a paper towel.

I’ve just relegated it to being a dedicated cornbread skillet.  It does that fine. 

Just a thought, hit it with some sandpaper, scuff it up a little bit.

[Will Carry]

I found an old cast iron skillet in a dilapidated old car. I took it to the shop and bead blasted it. NEVER BEAD BLAST A CAST IRON SKILLET! That's all I have to say. 

[pop pop]

My daughter must spray her Smithy with an ample coat of Pam or Olive Oil Spray to keep it from sticking. I am not a Smithy fan. Lodge already seasoned or older ones for me.

Another daughter purchased her mother a large 5-quart cast Iron Dutch Oven coated with enamel last trip to Pigeon Forge, at the Lodge Company Store. We make soupe in it along with cooking pot roast etc. It is really too large for just 2 people. 

 

Edited 1 hour ago by pop pop