Cast Iron rehab


 
It's pitting I think. Supposedly. its caused by sulfuric acid fumes from burning coal on a stove or impurities in natural gas back in the day. It still sits flat because of the heat ring and it's a great cooking pan. My wife picked it up at an antique store for nothing. It's not super collectible, but I like it.
 
Dustin Dorsey said:
It's pitting I think. Supposedly. its caused by sulfuric acid fumes from burning coal on a stove or impurities in natural gas back in the day. It still sits flat because of the heat ring and it's a great cooking pan. My wife picked it up at an antique store for nothing. It's not super collectible, but I like it.
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I've got the same thing on my old Victor. I think it's pretty cool and adds to the historical charm, in my opinon.

Charlie
 
LMichaels said:
I use my big Lodge Chicken Fry pan right in my Genesis. When I make..............................you guessed it......FRIED CHICKEN :D I take out the grates, put a good amount of oil in it, and keep the pan right down on the flavorizer bars. Heat control and distribution in the pan is excellent. If I spill or splash any oil. MEH it's in the grill and contained. I also can do it on the Wolf grill as well. But there I leave it right on the grates as heat output on the Wolf is so great.
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I have thought about that. I would think that an outdoor propane standalone burner would be better for frying. More efficient directly over the flame and if I had one I would move it to the middle of my lawn so nothing to get messy and clean up. Maybe in the future some time.
 
Greg in Utah said:
You kids with your new fangled 1930s skillets!

Here are a couple of my Erie skillets. Erie preceded Griswold. The #6 is a transition piece.

The number 8 is in Like New condition, flawless. These are a few of my herd that I don’t cook with.
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Greg, those are stunning! Were they local finds?
 
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