A Response to Cast Iron Chaos

[@voodoosausage4137]

Why can’t more KZbinrs make response videos like this. Polite, constructive and reasonable. Perfect ...but also really informative. Thank you Mudbrooker!

[@tomt5745]

So true.

[@markfish8403]

I like all the old school cast iron guys, Mudbrooker, Eric, Steve, Kent Rollins- they all take a different angle to sharing their wisdom about cast iron. I think people should sand the hell out of the new Lodges!, and try to breathe new life into deteriorating classics responsibly. I am about to smooth a $7 used Lodge griddle to the point that it nearly matches the classic Lodge griddle I have, so that I can make two pancakes simultaneously, and have them turn out the same. I want every pan to be as smooth as the next, so I don't usually pick up a new Lodge pan at any price. Keep sanding people!, maybe I will find a pre-sanded one someday! Cheers from beautiful Colorado!

[@wolfmoonrising2280]

Class Act! You have created and shown a wonderful explanation to a viewer's concerns and opinions.

[@Mark-cn6em]

Enjoyed your balanced view about cast iron and even keeled approach towards a colleague who criticized your approach. You are a class act.

[@kdstoffel7574]

Nice! Hands down, this is the best response video I’ve ever seen. Respectful, measured, intelligent and informative. Bravo.

[@tomt5745]

Agree :)

[@canadiancastaholic6090]

You are way more humble and don't have an attitude like he does. You are very respectful and have class.

[@ManLand]

Abby-So-Lootely! Notice how I defined a cost to a collector vs an actual user.

[@stevendunkel702]

You were very respectful And humble. Thank you

[@ManLand]

He truly is and not to take anything away from "Cast Iron Chaos" he is a lover too of cast...but not as just a user as we are. Collectability is one thing, that drives up the prices...but users get to benefit from the actual cooking and use...shall I say...Performance?

[@TXHitecRedneck]

Iron Chaos would have a heart attach or a stroke if he seen what I did to my pots and pans. This stuff is meant to be used and I don't care about it's value, I want it so I can use it. Some people just make way too much drama about pots and pans.

[@rosalioperez4207]

Well said Sr. We became a drama queens about a simple cast irons, extremely cheap at Walmart, garage sales and flea markets, what is wrong doing what we want with our own cooking tools.

[@castironchaos]

Hi, thank you very much for taking the time to do this response video. You did not have to make such an effort to provide this response, and I appreciate it very much. You’re correct in that I came across your video of using the sender on that BS&R number 14, and my first response was one of dismay; because as you said, it seemed as though you are simply grinding it down to make it smooth, without any regard for the age and fragility of the peace. As you explain, I was incorrect in that assumption. Of course, KZbin videos rarely provide the entire context, and so your explanation was certainly necessary. Taking a closer look at the pan in this video, I'll still disagree with a couple of things -- politely disagree, not violently disagree. First, some cast iron geekery: that is actually not a Red Mountain pan, it is a later Century series pan. When BS&R began their automated production in the 1960s, they continued to use the patterns for their larger pans, in particular the number 12 and number 14 pans, for a few years before adding the more familiar NO. 14 15 IN. mark. My own BS&R number 14, "Stumpy," has a 14 mark the bottom exactly like that. It also has a MADE IN USA mark on the top, and yours doesn't. The numeric font is different from what you see on a Red Mountain pan: it's thinner and not as elongated as the Red Mountain numbers. (It's also the exact same font we see on BS&R's #14 camp oven, which was also made in their Century period.) More important, the 14 Red Mountain pan was unique in that it was the only be a Red Mountain skillet that did not have the angled ridge on the underside of the handle. The pan design was so big, they could not actually produce that ridged underside of the handle until they upgraded their equipment in the 1960s. There is some disagreement among cast iron collectors about that fact, and some think those round-underside handle pans with a 14 A mark are recasts; but I think they're genuine BS&R. We have seen quite a few examples of those 14 A pans with the more rounded underside, and have never seen an older number 14, using the Red Mountain number font or even the "handwritten" numbers, with the ridged underside. So, until I see a pan made in that manner, I will will say your number 14 with the pitted surface is actually a Century, rather than a Red Mountain. Here is a photo of a Red Mountain #14 on eBay with a "handwritten" size number. I'm not the seller: www.ebay.com/itm/BSR-Cast-Iron-Birmingham-Stove-Range-Red-Mountain-14-Skillet-Restored/154365830836 As for sanding down that number 14 because the surface was pitted: if that were my pan, I probably still would not have sanded it down regardless. I've cooked on modern day Asian made pans with their sandpaper like surface; and while I don't like it, they are still decent cookers. I would consider that number 14 to be in the same class, and that's far below the legendary reputation of BS&R as an excellent pan with a (usually) glass-smooth surface. Indeed, my own #14 "Stumpy" has a wonderfully polished surface with factory mill marks. If that number 14 was mine, I would not have sanded it down; I would have simply sold it or traded it as is. But, this is more of a difference of opinion rather than anything else. Former BS&R managers on Facebook have said that during their later years, they did indeed produce skillets without polishing the inside smooth. They sold those skillets at a lower price and sold their polished pans at a higher price. Again, whether or not we agree with this,, that's just how they did their business. Thank you for putting your channel together, to provide some useful information and entertainment, and I'd certainly recommend your channel as a useful source of information on vintage cast iron, including Birmingham Stove & Range. Also, Steven Strawn at Cast Iron Cookware has one of those Red Mountain 14 A skillets.

[@BrendaBodwin]

Only collectors worry about value. I want USABLE. When I die, my kids will use it. I know because they steal my pans now, and, use them. They also care about not being poisoned by the new fangled pans. They will teach their offspring, etc.. No worries about value here.

[@catblue6393]

Thank you for the further education. I can't really remember what all you said in the prior video, but I admit I was surprised when you mentioned sanding with an electronic sander. I think I was bothered by my own thoughts of beginners taking this to mean they could/should sand the snot out of their pans, instead of using your educated, light method. Good video, Mudbrooker.

[@strongsadventures]

Very respectful and informative response to Cast Iron Chaos' comment. Very nicely done.

[@ManLand]

AMEN brother AMEN! indeed...

[@larrym.johnson9219]

I now Follow both Gentlemen like the Both.

[@lylecoglianese1645]

Not everyone cares about lessening the 'value' of their pans. Some of us just want to make the best USE of our pans!

[@ManLand]

PRO-MO-Cicely!

[@honeyj.badger5484]

@@ManLand I just subscribed. You had me at flint fires.

[@ManLand]

@@honeyj.badger5484 Well, thank you and thank you kindly...I'm just an Amateur trying to fing his way in this mess of videos vs reality...lol. I truly do thank you kindly.

[@karenhosko6283]

I'm relatively new to the cast iron restoration game and I feel bad that you had to do a video to defend or explain yourself. YOUR cast iron, do as YOU want with it. 🤦🏾‍♀️ Everybody's not out to make a buck, some of us just want a real nice cooker 🍳 right. 🤷🏾‍♀️ I really do appreciate your channel, thank you for sharing your knowledge with all of us.👍🏾

[@jensdavidsen4557]

Yyyyyyyuuuup.....watch my videos on restoration of a 3-Notch Lodge from the 50s. Bought it at an antique store in Indiana for less than $20. I sanded it up and down. The original seasoning was astonishingly thick but because of conditions of its past, non-ideal storage, about 40% of that seasoning had flaked off leaving bare iron. Furthermore, the outside of the lab was coated in creosote. Using angle grinders, an orbital sander, and some solid seasoning, it's now the best piece of cookware I've got...steak, chicken, eggs, all cook beautifully and I've got videos on my own channel demonstrating all three...yet in all of this, people have chastised me for destroying an antique...they can go ahead and rant...I've got a fantastic skillet

[@j.thomas4971]

I do hate to see the "experts" telling people to sand cast iron but I totally understand why you did it here. My best cooking pans are not my prettiest. The ones that still have factory machining do not season or hold seasoning as well as pans that have years of hard use. I got into cast iron to cook. I am now a small time collector because I believe things made and used by hard working Americans are awesome.

[@castironkev]

If a piece is really pitted or far gone I don't see anything wrong with making it more usable! Especially if you will be keeping it, or gifting it. Wouldn't affect resale value too much, considering the damage before hand anyway. If someone sands a vintage piece then tries to sell it without disclosing what was done that's just shady!

[@jjpp2216]

I wish we could take his calm, clear and respectful demeanour into the political arena. People used to talk like this, once. It was held up as the ideal for communication. Then along came cable tv and the internet...

[@thooks1234]

Nah, I think the last 30 years of indoctrinating wanna-be activists at colleges across the US is the reason why we can't have normal discussions anymore.

[@jjpp2216]

@@thooks1234 I’m afraid I must disagree. I went to college just a bit before then, and have hired countless college grads in the years since and saw none of that. If anything, they are overly disinterested, in my experience; not engaged with society. But when Oprah or Tucker Carlson speak, facts are in short supply, feelings are in overdrive, and influence occurs! And come to think if it, it happens more in my peer/age group (late 50s) than any other. It’s embarrassing.

[@petemitchell6788]

People who think slow, speak slow. We already have one of those in office.

[@chakathewolf]

I agree. I love Cast Iron Chaos, but I don't think he understands that a lot of pans (most of mine) were bought in REALLY rough shape for a dollar or two. A little sanding makes them useful again. One of my favorites required actual grinding, followed by sanding. (My first thought when I cleaned it up was to junk it. Would it be better off in the landfill?) I don't sell cast iron, I just use it. When I die, my cast WILL go to the landfill, guaranteed, my heirs don't give a damn about it. No reflection on them, it's just that everyone is different.

[@andresbarajas2863]

calm, cool and collected....well-stated response to valid criticism, great info on vintage cast iron restoration!

[@cecilyerker]

You clearly and calmly explained that you were sanding an already damaged pan because it had serious pitting that affected its utility and threatened to damage it further. I think that’s a lot different than watching some idiot on KZbin grind a pan down willy-nilly and destroy it. I see no reason why judicious sanding would destroy a pan’s resale value, especially with existing condition issues that already brought the value down from what it could be in original condition.

[@valsblackcatsrule8740]

I just saw this in my suggestions. What a great reply! Love the info on bringing life back to pitted pans. Stay safe and healthy out there! Thank you for sharing a part of your day with us!

[@danbentsen]

You showed good restraint in your reply hopefully he will agree w/your response. After all your not just a collector but a user of cast iron.

[@HobiesGarageBBQ]

People are confusing resalable value with cooking value. Like others have said, I am not a collector or reseller, I'm a cook. I'll sand whatever I want to sand that will make it cook better.

[@iangoodisDMX]

Awesome video. Really enjoyed this. I've got my cast iron seasoned and rollin. Best pan ever.

[@terrapinrocks]

Dang, I saw the age of the video and was hoping to come down here to the comments to find a comment from Cast Iron Chaos being as humble and positive as you. No such luck. You're awesome!

[@castironfan9455]

Thanks a lot, Mud, for this and the other video. I think you gave a lot a useful info and responded to CIC in a very thoughtful, respectful way. I love both of you guys. I have 2 pans very similar to ones in your video. I have a BSR #14 Century that is very smooth and still has the tools marks. Unfortunately it is a spinner. It's a shame when a pan is so warped as to extend past the heat ring. I also have a Gris #9 griddle. It is my very first cast iron pan and is what began my fascination. It is an Erie with a perfect cooking surface with tool marks. Unfortunately, the underside is extremely pitted as from sulfur so nothing is visible except ERI. The last E and the quotes are not visible. But what a cooker! Thanks again for all of your hard work.

[@SpringRubber]

And then there is the celebrity cowboy chef's video from 2018 with over a million views about his sanding a BRAND NEW lodge skillet to get off the factory-applied coating/seasoning and smooth his skillet. That one makes little sense to me but whatever -- as many commenters here and as you and Cast Iron Chaos have both stated: do what you want with your CI. While knowing that whatever you do to it could cause damage and maybe degrade the value to a collector, depending upon what a collector wants. Why doesn't a numismatist clean valuable coins? Because that just exposes a new layer to oxidize. If one wants a collection of dingy looking coins, so be it! Or shiny black CI on a wall that never sees food, so be it! As for me, if I don't get my corn bread to stop sticking in the wedges of my used and pitted CBS I am not opposed to taking a dremel to it. : )

[@tyrus0872]

If I chose to sand one of my cast iron pans it would be with considerable discretion. Like you I would strip the old finish off and then assess the surface. A pretty straight forward approach, the clean smooth finish is certainly more advantageous for use compared to a pitted one...in my humble opinion.

[@bustabass9025]

Actually, none of that stuff really matters much to me, since I am not in the business of cast iron. I just want to find them cheap, clean them up by whatever means necessary, cook, collect, and share them with family and friends.

[@girthysmurfster]

I've come across a WAY disproportionate number of BSR pans with rust damage. I've used sanders to fix later ones like the Century series that, as you said, didn't have much residual value to worry about anyway. But I'm wondering why BSR pans seem to rust so easily. Does anyone know if they used a different recipe for their iron or some other reason that would explain it?

[@TheMudbrooker]

I don't think it was the iron, you can only go so far with alloys before it isn't cast iron anymore. If I was to make a guess, I'd say it was because a lot of them spent most of their lives in the South. With the hot and humid climate if they went unused for very long rust would set in pretty quickly.

[@marchingkitten9837]

I do not keep cast iron to collect or sale. My cast iron skillet is from my great grandpa from the civil war and I (in 2921) still cook eggs & tatters in it. If I don't use it I don't need it. and yes My skillet has a smooth surface to it and NO markings.

[@WillyPete_]

Restoring finds from the local metal recycle center (.25 cents lb) ..... "Twist Knot Wire Wheel" to remove rust / seasoning. Orbital sander only used to smooth out any pitting from rust..... Grinder with sanding disk only when rust and pitting is really bad. Grape seed oil because that's what the store had on hand and my wallet didn't mind at the time... I have over 10 dollars spent at the recycle center on Iron cook ware... so far.

[@tallcedars2310]

With an old pan that's seasoned, how would anyone tell if it's been sanded lightly? I agree, you have not decreased the value of that pan, you have only made it easier to use.

[@ThePrairiequeen]

Nothing more annoying is the fried eggs stuck to the pan.

[@tallcedars2310]

@@ThePrairiequeen Yup, non stick eggs for me please! And the noise from bumpy CI pans when people on YT use their metal flippers, yikes.... Give me smooth pans or no CI at all:)

[@chomama1628]

Money seems to be a common denominator for separating people from enjoying things in their life.

[@glennwilson8879]

I have ground off the seasoning on 3 pans. The 4th pan I just oiled and put it in the oven upside down at 400 and it works great. It is a 14 inch pizza pan, but it works on burgers, pancakes, biscuits, pizzas ect.

[@TheFutureisSteampunk]

Is there any way to grind down the cooking surface of a pan then acid etch off the smeared iron and end up with a smooth surface that will properly hold a seasoning?

[@GulfCoastBamaFan]

I like how you described what you did and why. I disagree that pitting affects the ability to cook with the pan. I have a BSR Red Mountain No. 8 that was horribly neglected and heavily pitted. It took a number of rounds of seasoning and it cooks as well as a nearly identical Red Mountain No. 8 with a well cared for surface. Seasoning's primary purpose is to serve as a moisture and Oxygen barrier. It has a secondary and incidental benefit of producing a quick release once the surface of the food is seared or cooked. More or smoother seasoning does NOT produce a non-stick surface. Food sticks to cookware because the cook is using too much heat, too little fat, or both. If there's no or little fat and high heat is applied and there's no sticking... then the surface is coated with a chemical that was engineered to be non-stick. This is always true, forever and ever, Amen.

[@TheMudbrooker]

Normally pitting doesn't cause problems but this time there was some fine pitting that was too coarse to smooth up with a stainless scrubber and too fine to just fill in with oil. I tried it several times but the stuff was like velcro. I very seldom need to resort to sanding, apart from the pans in the video I've only had to do it 2 or 3 times.

[@survivortechharold6575]

people make things difficult. Growing up all poor had was cast iron skillets. They worked great and were care free, easy to keep clean and made food taste better.

[@cheshkat6321]

I'm a user of cast iron. Don't care about collecting or showing off vintage cast iron. About 99% of my cast iron is by Lodge (almost 30 pieces) and I thoroughly love them. Haven't sanded any of my Lodge and yet they are very usable. I really enjoy the videos made by Cast Iron Chaos. I think he's entertaining and I share his enthusiasm for using cast iron daily. He adds a lot of information to the community including a lot of recipes for people who think they still need to buy nonstick cookware to learn what is possible. I don't see CIC as arrogant as some channels. I think he just wants new users and collectors to understand cast iron as collectible value cookware. But everyone has their opinions and in the cast iron world I don't let them dictate my love of cast iron. People should just enjoy what they have, what they like and stop feeling they have to choose sides.

[@cecilyerker]

Oh boy drama in the cast iron community

[@ThePrairiequeen]

Every community has that "one person". Mud, I am sure is honoured to have made it in the community to have such a response. Lol

[@jeffbates6759]

@@ThePrairiequeen I was muted in a cast iron facebook group for showing off my new Lodge 12 inch to a smoother finish!

[@ThePrairiequeen]

@@jeffbates6759 that is just sad. Whats wrong with people. I think its great you own a Lodge brand. It is on my wish list!

[@grb1184]

​@@ThePrairiequeen When will this divisiveness end? But a Lodge 12" that has been in my backyard at least a decade was awaiting this prime moment. It's rust cleaning is almost done and will be seasoned to use outside on a gas stove along with a griddle. Great way to cook.

[@rockchalk9078]

@@jeffbates6759 I'm sure there is 2 sides to the story AND more to the story...

[@scotthare9670]

Loved it. Very informative. “Yutzes” hahahah!

[@bettyb1313]

I just use my pan's i don't care about resale value... I found a small pan 1/2 buried in the woods. I had to sand rust and grime off i tried everything to clean it for use... The pan is from late 1800-1900s

[@orion3267]

No worries. Back in the day when the pans got rusted, they'd grab a handful of sand/dirt and rub it all over to get the rust off, rinse, dry it then re season it. It's not a big deal. It's about the product being more useful to the user.

[@honeyj.badger5484]

Great video, This is the reason I try to catch your video's and subscribed.

[@ManLand]

Bravo...! But let us consider a great channel non-the-less Cast Iron Chaos who too is a good source of info...just like my buddy The Mud Broker...because he broke the mud on this collectors BS...Bwahahaha...Ok, that was wrong of me but I've been drinking...and that ain't no excuse...

[@honeyj.badger5484]

@@ManLand I did a few shots myself. All good brother

[@ManLand]

@@honeyj.badger5484 As me and me Brother says ... HEEEEYYYYHHHHH! me brother of the drinking culture...lol.

[@honeyj.badger5484]

@@ManLand That and then some my brother, Slait'e

[@CastIronRestore]

I heard using a grinder smears the pores of the iron and doesn't allow the seasoning to stick properly, what do you think?

[@TheMudbrooker]

It does, especially wire wheels. One of the many videos on my to do list is a demonstration of this effect.

[@rockchalk9078]

Yes this is true and the main reason one doesn't want to do it. It seals up the pores that the iron should naturally have...

[@ahmadgeo]

RESPECT.... Not meaning I agree with sanding a CI "coz I still don't 😅" ... but as Cast Iron Chaos said "you can do what you want with your piece 😉" Yet I do respect the way you handled this depate in a civilized way, unlike what one unfortunately see with others that disagree their opinion. @Themudbrooker, your subscribers count increased +1 🙂 @CastIronChaos .... When it comes to Cast Iron; you are my mentor 😍

[@Splagnate]

There are all kinds of sandpaper. Cast iron is a very hard material and it’ll take a lot of work to really ruin it. Just don’t use an abrasive that is ceramic. They also make cleaning wheels for grinders and drills that are gentle enough that you won’t remove any metal if just want a clean surface for reseasoning.

[@empoweryou1]

I agree. The damage to the pan already existed. Any de-value that took place, happened when it became so heavily pitted, not your sanding. And now that it's been re-seasoned, no evidence of the sanding is there. I've sanded a few pans myself but they have been modern Lodge and a Chinese "Old Mountain" POS. Sidenote: sanding the old Mountain revealed just how inferior the purity of the iron was. It revealed many new pits that I couldn't see before. No biggie. It still works. Good stuff Mudbrooker!

[@AvaPotterfieldandFriends]

Hello. I have my grandmothers cast iron skillet that she fried chicken in. That pan has fed 6 generations of my family. I am new to your channel. I will be watching more. I appreciate your tips and knowledge.

[@AvaPotterfieldandFriends]

I use that skillet almost daily.

[@solarpony]

My irons, my rules!

[@furstenfeldbruck]

You sir have restored my faith in humanity. I wish you all the best in life.

[@clydecare]

Thanks for the info. Always wanted to make things taste like Moms food. Tried everything. An ex suggested that because my mom cooked on Cast iron almost exclusively. That I must to get the same. I'm real close so it made sense. Got some lodge like the one you sanded. I don't remember seeing pitting on the inside of my mom's. She had 8 kids and I think her aunt passed them down to her after my mom's first divorce. When she was starting from scratch.

[@LegalAmerican4]

I'm pretty new to Cast Iron but I know more than our average friends who aren't really interested in cast iron. One of the first things I learned, is there's many ways to restore, season, and use cast iron. I enjoy Cast Iron Chaos' channel quite a bit, but I dislike when people act like they know everything and that everyone else is stupid.

[@grivolas2144]

I agree with you 100%. However, I would laser clean the pan followed by plasma deposition of iron to fill the pits, then regrind the surface to match the original surface. Probably cheaper to buy a perfect pan but it can done.

[@BornIn1500]

Ridiculous comment. Loooool you would 100% NOT do that. Guaranteed you don't even have access to all those things. What you just said is equal to someone saying "what I would do is simply melt it down, make a replica sand mould, pour the iron, and make a new pan. But it's probably cheaper to find a pan in better shape."

[@HrWisch]

I 95% agreee. The other 5% is me completely sanding my brand new Lodge skillets (so no precious vintage skillets lost). So not just the cooking surface but also the side walls and outside of the skillet. Like you said, I only get rid of the sharp high spots. I sand my cast iron for ease of cleaning. The rough, sharp texture of affordable new cast iron tears apart my towels, making cleaning unneccesarily unenjoyable. After sanding them down, cleaning is so much easier in comparison. Would I do that to a precious, vintage skillet in perfect condition? Obviously not, but then again, those were already smooth from the factory and wouldn't even require additional sanding. But that's another story.

[@seasonstudios]

This was a great explanation. The trouble was in CIC's feeling that HE would cringe if you or anyone else might treat their cast iron in a way that he would not. So yes, we all can treat our cast iron the way we wish to and he can cringe if he likes to as well. I personally enjoy both channels because of the information provided. Maybe our cast iron pieces are like our kids and we are going to treat them the way we see fit.

[@chriscalderin6677]

Trying to grind a pan is moronic I tried but I also worked in a aircraft and electric turbine welding shop and thought I would try for fun . Just get you a stargazer and trash all the old junk pans the time and materials cost you will save money and have a better product

[@decojuicer]

I have a question for you. My girlfriend bought me a Lodge 15” cast iron skillet. I don’t think that I seasoned it correctly. It never got a really nice coating to it. That being said, I’ve cooked a lot of bacon in it, and it still doesn’t seemed seasoned. Can I get it to the point where it needs to be from where I am, or do I need to start over with the pan?

[@collecter3456]

Well, what oil did you use to season it with and how long? I can try to help as I have had a similar experience. I was able to sort it out.

[@decojuicer]

@@collecter3456 I used vegetable oil. I wiped it on, then wiped off the excess, then put it into a 425 oven for an hour. Repeated that. Then I cooked a ton of bacon in it. It doesn’t seem to have the same feel as my other Lodge pans do.

[@collecter3456]

@@decojuicer Interesting. What worked for me was using spray on avocado oil, and baking for 350 for an hour I believe. Once done, it will have a sticky residue, but once you wipe/wash it off you are left with a really nice seasoning. That's what worked for me. Perhaps it is the pan. Maybe just experiment with different oils.

[@decojuicer]

@@collecter3456 thanks. I do use a lot of spray on avocado oil in my other pans, so you may be right about that. Thanks

[@orion3267]

@@decojuicer Since you said you cook a lot of bacon in it, I've seen where others smear bacon grease all over it, wipe it and then put it in the oven upside down. I've also seen people use ghee ( clarified butter) since it has a higher smoke point. Warm it up, wipe your grease or oil on and put it upside down in the oven same as you did before. Some do this multiple times to get it the way they want it. Three or more times isn't unheard of. If you do it multiple times, let it air cool naturally in the oven after you turn it off. Warm it up on the stove, wipe on your bacon grease or ghee and repeat as many times as needed. 👍

[@brandonnickerson8934]

It's a horribly pitted BSR for Christ's sake. Chaos knee jerked. Be different if it was a #12 slant logo. I sanded two Lodge #12s with the two D loop handles for pizza hut clone pizzas, sides and all. It gave me an appreciation for the hard work done in these hot ass factories back in the day. Let alone the back breaking loose pattern molding process. It's why I try to save these carbonized and rusted gems from the scrap heap. I don't collect as much as I used to, but I covet all of my old iron. My favorites being my Wagner chefs skillets and griswold waffle irons.

[@keithdrummond1003]

Makes sense to me. Keep the content coming.

[@jamesgreene5342]

tell him its a cooker not a looker!

[@boilerhonkiedude9163]

Magnificent griddle, my fav CI for making cut biscuits.

[@deborahdanhauer8525]

So nice to hear someone who was criticized by a viewer to be calm and evenhanded in his response. When someone starts talking a viewer or a fellow Utuber down, I click out. I'm tired of it and refuse to listen. You, on the other hand, are a breath of fresh air.😊🐝❤

[@christineferrario1700]

Ahhh to be considered as a “sterling fellow” by my peers! Cheers!

[@jetrojackin3400]

if that no14 bsr is still in use in 10yrs with regularity nobody will be able to tell it was altered

[@bansheemania1692]

I have a nice collection. The same round griddle. About 20 some pans in total. My dad got me into it. From a little single egg pan up to a Casserole pan all Old.. oil em and use em. Peace

[@mikemiller2246]

Gee , it's all about how it cooks! In 3 to 5 years no one will know and your not parting with it anyway!

[@mongoslade2325]

You guys should join the fight club, but I'm not allowed to talk about it.

[@ManLand]

I am going to state right now without watching this full video...this is the response that I would expect from a cast iron collector and reseller... not an actual cast iron user. and I don't mean anything ill toward Cast Iron Chaos he's a good guy...but collecting cast is not in my nature unless used like collecting 100 year old knives...if they are that brittle to keep on using, then I won't even bother to place them on a shelf. I won't buy a gun say, a 200 year old musket for collectability unless it still fires. See what I Mean...? there are collectors and then there are actual users...there is a fine line when the users need to recognize to collectables.... would you never ever ever ever play a game with the first year production of UNO cards if it was vintage? I know this makes no sense to a collector...but a user knows survivability in a chance vintage cast iron...but do they really? Um the questions and answers...it's like Dems vs Republicans...they both are political...but do they stand actually with the people? I didn't mean to bring in Politics in this because this is irrelevant in this case.

[@rhughes1795]

Que'?

[@keithbrookshire]

You could have made a response video in the time it took to type that.

[@jalenjose3905]

I have three cast pans one skillet and a fraying pan all cast iron.

[@beblessed2022]

I subbed because you seem awesome

[@GL-ii5dn]

So you have a pan that's not collectible but is covered in built up crap. How about using a brass wire wheel to quickly strip off the crap, or is that going to kill us with lead or other heavy metal poisoning?

[@TurkeyCreekjackjohnson_]

Southern hospitality meets Diss trac

[@JakkiPi]

You mean I just lowered the value of my $7 Lodge cart iron pan?! Good thing I know how to cook with everything else!

[@valerieschluger]

Thank you 😊

[@TerryC69]

Good information

[@stevennolan2675]

Pretty beat when you see a Dutch Oven with a $8.00 tag on it but when you look inside there's an 1.5in gash where some shmuck took a grinder to it. I think not encouraging folks to use power tools on cast is probably better policy

[@BlueJazzBoyNZ]

Crack a Pan ? No way unless it's WAY Way worn thin . But then it would have been worn smooth. So Sand your modern dimpled Cast iron (Which I will call unfinished) some are more pimples than a teen with pizza face. IMO

[@KASH4069]

2pac and biggie

[@mizfrenchtwist]

oooooooohhhhh , i have never seen a gris diamond logo..cool . that BSR# 14 is a beauty , i think it would still bring a good fair price . eric , is a heck of a good guy , i love , love his site . everyone has their own way of doing things , no harm there . i'm very happy with your respectful and informative response to the CIC comment . after all us ci folks, are a peaceful/civilized people :) . at the end of the day " alls well that ends well " thank you , for sharing . BTW your deep voice is giving me life : ).................

[@sarahbolser1847]

I wouldnt sand an older pan. Mostly because they are in batter shape even rough compared to current production Lodge. I just about gave up on my lodge until I sanded it and reseasoned. I now love it and use it all the time.

[@danruiz1309]

Classy 👍🏼

[@victorm7274]

I totally agree with chaos. I first started with a newer lodge that I sanded. Boy was that a waist of time. 8 years later I have a large collection now. Looking back now sanded was not needed at all.

[@Luke.Cooking]

Cast iron chaos thinks he’s the authority on everything CI and has a pretentious demeanor about him. He’s a ack Jass.

[@jimwortham8634]

Not many of us have Griswold pans I am lucky I do my other pens I do what I want smooth as possible season well they work better than in is the nonstick thanks for your video

[@mikedkc]

You sound like Tom Bodett.

[@BrianGay57]

The problem is that ‘common modern pans’ will one day be old and “possibly” valuable, unless they have been modified in some way. Even metal utensils will leave marks that will obliterate the original factory finish. Cast iron is tough, but collectors value “original condition” greatly. I

[@YukonHawk1]

Great video

[@rdouglass7787]

i am no fan of sanding.

[@robsarchery9679]

Thanks

[@scotmaciver]

My favorite pan is a Griswold #7 and it's pitted BAD but I cook on it every day just about and cooks better and better each time with no need for sanding. There's no need to do it but if you want to it's your right. But any pitted pan will cook fine, and get better with time. Just think if all the old timers sanded all their pans. We'd be stuck with junk so that's what the future has to deal with if we sand all the new Lodge now. Just my take. Have fun either way...

[@john-smith.]

You say you're cheap lodge pan it doesn't matter to sand......too bad you won't be able to tell that to someone in 100yrs.

[@MarcusBrannon]

In 100 years there will be thousands and thousands of Lodge pans from the 2000s. Chances of the typical pan being of any value more than as a cooking pan/sentimental value is small.

[@blueswan2175]

Your reasoning is sound ,tell CIC you want a cage match, my money is on you brother ,it would be known as Cap'n Chaos vs Smooth Groove(Sponsored by Lodge USA) ,btw that Griswold will last more than 200years by the ammt. of home cooking that gets done nowadays

[@schairphoenix4059]

I run across the kitchen to skip that dudes videos.

[@wyodrifter5539]

Lye bath

[@nkkollaw]

Cast Iron Chaos must have a hard time typing from his high horse... Just unsubscribed from his channel.

[@ManLand]

But hold on a second Brother...Cast Iron Chaos is not that bad of a dude...just a little bit overly critical of the collectability of the cast and resale value of said cast. After all, that is what his channel all about is the collect-ability of of vintage cast iron...I, on the other-hand...if it can't perform now like it used too...then fix it...lol.

[@nkkollaw]

@@ManLand I don't think he'll care about my subscription to his channel ;-)

[@cecilyerker]

I don’t think you have to unsubscribe from his channel. That’s just his personality coming through. He made a harsh judgment without getting all the relevant information, and we’ve all done that from time to time. He’s just getting brought down a peg, there’s no need to kick him to death.

[@ManLand]

@@nkkollaw I know but like The Mudbroker says Cast Iron Chaos is not a bad guy...he's a good channel with good info about cast...just as is Mudbroker...I support both...Chaos just hinged with his typical version of harming collectables...and the Mud just responded with user friendly surgery of cast..to make it useable again....lol.

[@charlesrussell9312]

1) You can remove a small amount of metal and your cast iron will be fine. Check back in 300 years and there will be some caveats to this comment. 2) If you have a museum piece, donate it, otherwise the iron will be fine 3) why would anyone take a sander to the back of the pan? 4) Okay I am going to stop. I have been drinking. These pans have been made by the millions. The most expensive pan I have sold has been for $400. Do not worry about the value. These are meant to be enjoyed.

[@steveb855]

With Cast Iron Chaos, its his way or the highway... his holiness will ban and block you if you from FB groups if you even question his edicted doctrine. He's not worth wasting air on.