Another clean cast iron pan

[Kevin]

I found another very crusty cast iron pan at the thrift store. $9. It seemed like a lot but I took a chance. Now that it's all cleaned up, apparently its a Number 7 SMS (Southern Mystery Skillet) It's most likely an unmarked Wagner or Griswold from the early 1900's, probably 1930's to 1950's. Just way cool! It's a smooth bottom marked 7 on the handle. Which as you can see from the pictures was totally covered over with grit before cleaning.

I used the tub of water with the battery charger to get all the crud off. From the before pictures, it looks like the last time it was used someone tried cooking two burgers and didn't have any luck.

It's totally flat as well, and VERY light weight for cast iron. And very, very smooth inside, which is Oh so nice compared to the modern Lodge pans.

After I took the pictures of the clean pan, I did try to scrub it out some more and got it actually a lot cleaner. I'm impressed, it's definitely a keeper. Tomorrow I'll cook some onions and just get it seasoned through use. I don't stick it in the oven for hours. It seems like such a waste.

And now that it's clean...

 

[Jeepnik]

Why would you take a perfectly good cast iron pan and ruin it by cleaning? Now you have to season it all over again and it will take years to build up enough crud to cook properly.

 

[protoolman]

Big difference between seasoning and crud..... I assuming you're being facetious?

 

[Kevin]

Why would you take a perfectly good cast iron pan and ruin it by cleaning? Now you have to season it all over again and it will take years to build up enough crud to cook properly.

Oh it was pretty gross. I really didn’t even want to touch it, let alone eat anything it was cooked in.

Now it’s buttery smooth

 

[Jscb1b]

Please explain the tub of water and battery charger trick: volts, amps, duration, and anything else.

 

[contender]

"Please explain the tub of water and battery charger trick: volts, amps, duration, and anything else."

He's using the electrolysis process he described in another cast iron post.

That method is often used to safely clean all kinds of metals.
I use one to clean old coins found with a metal detector. You can google-foo the process.

 

[Jeepnik]

Big difference between seasoning and crud..... I assuming you're being facetious?

If you say so. I just know that my mom would do nothing more than wipe down the inside then, burn off the residue. MY oldest sis has those pans now and she pretty much has followed the same routine. That set of cast iron cookware was a wedding present to my mom in 1947.

 

[Kevin]

Please explain the tub of water and battery charger trick: volts, amps, duration, and anything else.

Exactly what @contender said. There are lots of YouTube videos on the setup. Probably much better than I could explain.

I will say I let it run for 2 full days.

Oh and you cannot buy one of the newer “smart chargers” they won’t work for the electrolysis.

 

[SWR]

That is an un-marked Wagner from the 40's-50's typically sold as generic in Hardware stores. But I would guess on the older side of the date range

 

[reuben_j_cogburn]

I just chuck mine in the wood stove every so often... they are in a constant state of use, so I rarely re-season properly.. I just glob in a bunch of tallow or bacon fat and cook away.....

 

[eveled]

Once I get mine cleaned, I like to file off, all the casting slag. Especially the handles. A little elbow grease goes a long way

 

[Yaworski]

That is an un-marked Wagner from the 40's-50's typically sold as generic in Hardware stores. But I would guess on the older side of the date range

I was thinking that it looks a lot like my Wagner Chicken Fryer.

 

[Ranger]

Reading these threads makes me want to go out and buy crusty cast iron stuff to clean. Despite already having some that have cleaned and never get used (use stainless instead).

 

[375hh1973]

I own zero cast iron.

Hexclad for the win!

 

[eveled]

I own zero cast iron.

Hexclad for the win!

I’m sure they are good, but they don’t last forever.

Some of these cast iron pans we use were our Great grandmother's pans, and our great grandkids will still be using them.

30 years compared to 300 is hardly a win.

I realize cooking with cast iron isn’t for everyone. Definitely a learning curve.

 

[375hh1973]

I’m sure they are good, but they don’t last forever.

Some of these cast iron pans we use were our Great grandmother's pans, and our great grandkids will still be using them.

30 years compared to 300 is hardly a win.

I realize cooking with cast iron isn’t for everyone. Definitely a learning curve.

I get it.

Never cared for having to deal with cleaning them.

In my case pans dont have to last forever. Im gonna be 50 in September. If the pans last 20 years, by the time im 70, something better will have been invented

 

[Yaworski]

I get it.

Never cared for having to deal with cleaning them.

Far easier to clean cast iron than anything else I've ever used. Hot water and a plastic brush.

 

[SWR]

I have. #8 skillet from the late 1800's that I use daily

 

[eveled]

I get it.

Never cared for having to deal with cleaning them.

In my case pans dont have to last forever. Im gonna be 50 in September. If the pans last 20 years, by the time im 70, something better will have been invented

You said you were winning implies we are losing. Sorry I got defensive. It’s all good.

Your pans are winning a 100 yard sprint, cast iron is winning the marathon. Both winners just different events.

It’s all good. Anyone who cooks healthy food at home is a winner in my book

 

[375hh1973]

You said you were winning implies we are losing. Sorry I got defensive. It’s all good.

Your pans are winning a 100 yard sprint, cast iron is winning the marathon. Both winners just different events.

It’s all good. Anyone who cooks healthy food at home is a winner in my book

Agree 100%

Never meant to say I was winning, not by a long shot.

Im probably a loser cuz I cant warm up to cast iron.

Now if I could use my Hexclad like Gordon Ramsay, I would have talk smack

 

[Kevin]

Agree 100%

Never meant to say I was winning, not by a long shot.

Im probably a loser cuz I cant warm up to cast iron.

Now if I could use my Hexclad like Gordon Ramsay, I would have talk smack

Have you tried carbon steel? They are similar to Cast Iron, but I think easier to cook with and clean up much much easier.

I’ve seen a couple negative reviews on hex clad and haven’t ever tried them. But I’ve also see lots of positive reviews, so I can’t say.

 

[375hh1973]

Have you tried carbon steel? They are similar to Cast Iron, but I think easier to cook with and clean up much much easier.

I’ve seen a couple negative reviews on hex clad and haven’t ever tried them. But I’ve also see lots of positive reviews, so I can’t say.

I honestly haven't tried carbon steel.

We bought one Hexclad pan to try and really liked it so we put together a bundle when they had a sale.

So far we have been very pleased with it.

 

[Kevin]

I honestly haven't tried carbon steel.

We bought one Hexclad pan to try and really liked it so we put together a bundle when they had a sale.

So far we have been very pleased with it.

I’ve got some pans I like more than others. So I understand what you are saying.

Maybe I’ll have to try the Hex Clad sometime.

 

[375hh1973]

I’ve got some pans I like more than others. So I understand what you are saying.

Maybe I’ll have to try the Hex Clad sometime.

They seem heavy and hold heat well. Coupled with our induction stove, we really like them

 

[Kevin]

They seem heavy and hold heat well. Coupled with our induction stove, we really like them

We have an induction stove top at our beach house. It’s very nice. I think I actually prefer induction over gas. We have gas here in Dallas.

Induction is just as fast as gas to go up or down in temperature. It’s more accurate than “medium” on gas. With the gas medium is a guess.

BUT! You have to be careful. Apparently the heat rings on cast iron cause problems with induction. It raises the bottom of the pan up just enough that on a glass surface the bottom of the pan isn’t touching the induction top.

Oh and another plus for induction. Some of the high end cook tops will let you put the pan just anywhere. Oh, baby! If stoves were sexy, that would be a 10.

That’s the interesting thing about this pan I cleaned just now. No heat ring makes it desirable for people with induction cook tops.

 

[dadstillsurfs]

Far easier to clean cast iron than anything else I've ever used. Hot water and a plastic brush.

Hottest tap water and hot pan creates steam cleaning effect that gets 99% on the first time thru.
If your Cast Iron is very well seasoned, aka seasoned every time you use it, it gets easier and easier to clean also.

 

[Timbo23]

A #7 fry pan is a good size to have. I only have one made by Lodge back in the day.

A #7 (9.5 inch) is big enough to cook a good amount but not too big that it loses it's handiness.

 

[unspellable]

Just tuned in to this cast iron subject. When needed, I scoured with damp salt, doesn't affect the seasoning.

I've been thinking of picking up a new pan. All I've seen are Lodges, unfinished inside. Where do I find a good one?

 

[eveled]

The “unfinished” Lodge pans are fine. As an experiment I sanded one smooth inside and the rough ones are just as good.

My Mom’s pans are old ones, the only advantage over my Lodge pans is weight. Her vintage cast iron pans are lighter.

 

[wheelgun1958]

I have Lodge cast iron and carbon steel. I use the steel mainly. Lighter weight, cooks and cleans the same. I also have some stainless steel pots and pans that I use. Rarely use the cast.