Відео

If ever a video were to put me off cast iron, this would be the one. Luckily, I’ve used it for years, so this had no real impact on my opinions. I use my own concoction of beeswax, canola and avocado oil, so I'd never pay $14 for one to be mailed to me. Most cast iron prep videos I’ve seen are far too time-consuming for the average homemaker. If you’ve done this yourself, you have probably learned that you don’t need a 400 degree oven nor a one hour “baking” time. These pans heat up quickly and retain heat for a considerably long time. Unless you’re restoring a neglected vintage pan you’ve picked up from a yard sale, the seasoning process should be much less involved.

So informative THANKS!!! I gave away every damn piece of cast iron of my dad’s when my he died, he was so proud of his Griswolds. NOW I am starting cooking (after 60 years) and dammit I want just a few pieces of cast iron. Found two Wagners on Craigs list- from old guy that told me his wife’s family use to have sheep out there they were were clearing out stuff from the camp!

can you put a barebones cast iron pan in the easy off? does easy off contain water that will cause it to rust out if i leave it on there for a while?

You are a great mother in law to do this!

I like the way you fried the vegetables in the pan and just added the egg instead using two pans. Thank You

Ur awesome ❤❤❤❤❤

Lemme know if ever u wanna sell

First off, I absolutely HATE, HATE, HATE glass top stoves. They are the worst kitchen invention EVER. My mom got one of the first ones back in the day. She ended up hating it. I have one right now. The only reason I bought it was because it had a short upper oven and a regular lower oven. I absolutely love them both. What I really wanted was a coil top stove with the double ovens. As you said coil top stoves are harder to find. I would have had to order it separately and pay several hundred dollars more and wait 6 or more weeks. UGH! I love cooking with my cast iron. Well I wasn't quit careful enough and my hand slipped and now I have a big long crack across the whole top of the stove. Thankfully it still works, but it's going to cost me about $500.00 to replace it. If I ruined a Coil burner I could just go get another one and pop it in. With this horrible thing I have to replace the whole top. Grrrrrrrrr! I have done a little research and they do make silicone/fibre mat that will go over the burners to protect them. I'm gunna get some! Also, I was a residential housekeeper for about 15 yrs. I can safely say that there is NO WAY to keep these things clean over time. The time cleaning to the actual level of sustained "clean look" over time doesn't pencil out. So My advice to you is that Your stove is as clean as it's ever going to get. It works fine but it is never going to be the pristine glass top it once was. Thanks for the video, good job.

I love my gas stove. Even spinners aren't spinners, when you put them on a grate.

145 is the safe temp according to the usda.

I knew I'd want to try this as I watched through the whole video and saw how simple it was and easy to follow. It tastes great, this will be my new go-to from now on for tuna melt, thank you!!!

I have a pan I purchased from Goodwill that was utterly destroyed, crusted over. It appears to be an unmarked Wagner. It has everything but the makers mark at 6 o'clock on the bottom of the pan. It does have a D though on the back of the handle, under the triangle an inch above the tear drop. It has two spouts on the sides, a Number 7 at the top of the handle, on the back it has 9 1/2 inch Skillet written towards the bottom, no letter underneath though. Then it has a D on the handle before the tear drop. Spins like a top on my marble counter but looking at it from the side doesn't look warped. I soaked in vinegar water for a day didn't do much good. Ended up putting in in the oven through a cleaning cycle and that took care of it. Have seasoned it through the oven about 10 times now. It looks pretty good. So what do you think? Wagner? Pre 1960? It also has that rim around the outside edge. No made in USA.

It's Post 1880 Because it Don't Have a Gate Mark...I Would Date it 1880 -1900

Is it not supposed to spin ? Haha

Very informative. . Thank you. My dutch oven lids have bumps, not dimples. What is the purpose?

BSR

I want one to cook in, 10", one and done. What do I want? I've been looking at Griswold #8's...? thank you

I am just now seeing this video, and I have always enjoyed your gold and silver videos, you were an inspiration to me. I am praying for your husband and you. I hope all is well, and am sending you prayers and love from Pennsylvania.

Soup looks great! I don’t think I have ever seen a knife as dull as that one 🤣

Your old, brown, #10, italic GRISWOLD is a beauty. I would keep that one, too! That is what a great cast iron skillet is about.

Hi, enjoyed your video. Would you have a video that shows how you wire wheeled your plate before seasoning? I just picked one up. Thank you.

EPU is 1969

With a typo… super rare. Nice find🤙🏽

I have a completely unmarked smaller skillet that has dimpled sides. I have been unable to ID it. I don't even know where I got it.

Fun video, but copper on induction? Nope, has to be a ferrous metal like steel or iron.

Very god information ,thank you

I wonder if you could tell me what mine is. It has the 3 notched heat ring, (which you say is a lodge), with a recessed 8 and a rised smaller 3.

In my humble opinion the unmarked skillet is a Griswold unmarked pan. The ONLY feature separating these two pans is the teardrop handles. The unmarked pan has a rounded teardrop pattern. The marked pan has a true teardrop. Out in the wild I’ve found numerous unmarked pans like these shown. Some have the identical teardrop handled pans like the Wagner and that makes them Wagners. Others have the rounded teardrop as yours. I believe they’re Griswolds. My guess is they were Griswolds make after Wagner purchased the Griswold company in the late fifties. Pure speculation on my part. The handle defines the pan mold and origin.

I have one that says 8 L only marks on it doesn’t say made in USA or anything else??

The best friend of glass cooktops is Bon Ami that scours without scratching.

We use an unmarked Erie #9 as a daily user. In my opinion that was one of the better skillets ever produced and that includes what is considered premium cast iron today. I also found a gatemark Erie at an estate sale. It was crusty and you couldn't read Erie until it came out of electrolysis so I paid like $10. There was just one small problem, Erie didn't produce gatemark pieces. I also have a gatemark bread pan with Erie numbers on it, again fake. I have a section of my collection dedicated to fakes. Griswold has their share or reproductions as well. The Walpak skillets are good because they copied Erie. Some Walpak skillets have a ghostmark Erie at the top. I really gotta get a life. Hearing me say this stuff is disturbing.

I cook on glass top with no problems. You just have to adjust the way you use them on the stove. I’ve been cooking on glass top stove with cast iron for over 10 years.

Hey I have not seen you in quite a while. Miss your videos. Hope all is well as can be. All the best

I tend to prefer griswold because I’ve noticed they are usually lighter and easier to handle.

Looks great, thank you. I love cholesterol. It is so important, that the body makes it in the liver, and the brain makes its own. Statins that cross the blood brain barrier are severely deleterious to brain function. Recent studies indicated that when statins were removed, all dementia-like symptoms vanished.

Hi, did happen to do a video on the plett restoration!

1/18/24 Congratulations on your weight loss , that's awesome . I have one tip for you , when you cook bacon put it in a cold pan then heat your pan on 4 1/2 setting. 2 things will happen, 1 the bacon will be less likely to curl and it won't stick. I have several different brands of cast iron including Field. My bacon never sticks and after I drain the fat out I literally just wipe out the pan and it's clean.

I just got a wagner cornbread mold the other day. Been wanting one for a while bit Finally got one at a good price. Gonna make some cornbread this weekend. I do love your presentation of thw cornbread in the basket

Does it not scratch the bejaysus out of your glass stovetop?

I had a wagner that had a tiny wobble until it reached cooking temp and then it would spin like a top. got super-hot in the center and very little heat around the sides.

That last Erie was gorgeous. As a user rather than a collector I would love to have that skillet. Those little cracks won’t even show once it gets more seasoned with use and are completely irrelevant to functionality.

Hi what’s your favourite brand? Thanks

I was given my grandmother’s Griswold rosette irons. The box says Griswold patty molds. I’m 60 y.o. So you can guess how old they are. I think they’re cast iron. They are quite heavy. They are rusty and I’d like to clean them to make rosettes like she did. Do you have any suggestions on how to clean/restore them?

Please remember one thing. There is no such thing as opening the pores of cast iron, or any metal for that mater, applying the oil cold and doing the seasoning as she does gives you the same results. I have been a machinist for 38 years cutting, grinding and anything you can imagine to metals of all types. The seasoning is strictly on the surface and that’s it.

Hello, my cat had just went through the same procedure as yours. He look just like him also.He just came home today. He was in the hospital for three days. Can you tell me how long he laid around after he got home?

I always enjoy your videos and learn so much from both you and Steve Strong’s videos (“Cast iron cookware” channel). I realize that this is one of your older videos and I think you updated the info about Wagner ware making some nickel plated skillets while Griswold made some with chrome plating for a period of time. I have a Wagner 9 inch nickel plated chef’s skillet. Unfortunately it has some pitting inside and outside where the nickel plating was worn through due to severe longterm rust. When I cleaned that off with several vinegar solution soaks, I discovered that it was a nickel plated skillet, much to my great surprise! I have gently hand sanded down the heavy pitting to even it out just a bit. I am hoping it will take seasoning well, but have a feeling the that nickel plated areas will not accept seasoning very well. However, when my daughter found it at a small thrift store, it was a totally black skillet, but I knew it was something special. It may no longer be considered “collectible”, but it’s going to be a very nice “user.” 🙂 Thanks for being so generous with sharing your journey and posting very interesting videos! I would gladly pay for one of your carefully restored skillets if I knew how to find you online!

Looks like nickel plated!

You said "I can soak it in vinegar for 3-4 days". Why not just put it back in the lye for longer? Vinegar is for rust and putting it in there for that long ruins the iron.

I love your videos! I was looking forward to you giving a little more background information on the unmarked Wagner 9 inch chef skillet, such as years of manufacture. I have not been able to find that information. My daughter bought me that skillet, but it was covered in so much rust it took a lot of cleaning in vinegar solution. That worked, but then I found that it had a nickel plating finish on it that was badly marred in some areas, down to bare metal with fine pitting, which I was told might have been caused by the rust. You can tell that warm bronze colored nickel plating had been a very attractive feature. I wish I knew what year it had been manufactured! I will test it for lead and hope that I can still use it.

I use Amazon boxes to ship out eBay sales all the time- it’s literally just whatever box I have on hand.