Which Skillet Is Right For You?

[@Martine0509]

You are such a sweetheart…you single handedly restored my faith in cast iron. Thank you!

[@judahlamontagne2749]

Amen brother, thank you for sharing the word.

[@tallcedars2310]

I have from 3, 5, 6, 7, 8, 9, 10, 12 & 14 hanging by the stove and love being able to select a size since I cook with 1 to a few a day. Also bought a 9" Lodge wok and it's so cute I wash and leave it on the stove. But to start I used whatever I found at a 2nd hand store then collected other sizes as I felt I could use. Well, that was a few years ago now and I have over 30 pieces that I display and use, some I still don't know who made them. Fell in love with CI from the first use, even tho I burnt the steak and even the eggs. From there it was all a fun challenge to learn the art of cooking with CI.

[@castIroncookware]

Cast iron is such a great hobby. Not only collecting but you also get to enjoy using them as well.

[@johnagen3688]

Could you possibly do a video on all different round griddles? For some odd reason I think that would be a fun watch!

[@leanneekman5497]

I was just thinking it has been awhile since you have posted, and here you are! Thanks for the Pan weigh in, I never think to do that with mine. I'm happy to hear you have a new Channel. I will be checking it out.

[@brightantwerp]

I just love all skillets......they are all right for me.

[@markasteelsr.5990]

I started my collection in the 1990s with two Lodge Cast iron rectangular griddles. I bought the lodge cast iron sportsman grille back then also. I still have these. Through the years I would buy many others, the older lodge/bsr/wagners ect. I do as much as possible in my cast iron. My use is across the entire spectrum.

[@stillwater62]

I never limit my options when it comes to my cast iron cookware. The cast iron piece that is right for me is, the piece I chose to handle the job at hand. Whether it is a cast iron oval roaster, cast iron pizza pan, bread loaf pan, corn bread pans, frier, deep frier, skillets, Dutch ovens (camp and kitchen), Wok, griddles, and so on. I use whatever the task at hand calls for.

[@luisj.castironcooking]

Cast iron cookware and sharing the word! Thanks for all the info and for sharing a verse.

[@crewnail1763]

I'm almost finished making my electrolysis tank, bought a couple old battery chargers pretty cheap and found a nice size plastic bucket on the side of the road.

[@diamonddave6706]

Hi love your videos, great information. Are you still doing hunting cast iron in the wild videos? Love seeing what you come across. Thank you

[@stevesparta4995]

Favorites are also very light, and (no pun intended) my favorite.

[@crewnail1763]

I have more 3's than any other size, they just seem to be what I have been finding. Usually cheaper too, just picked up a #3 Griswold for $1 at a garage sale.

[@Mental_Health_Matters]

I bought an Amazon Basics set to add to my collection (seems to be a 4 QT Dutch oven with lid, a 10.5" inch griddle, 10.25" skillet, and an 8" skillet) and they are nice and heavy, which I love. But I was wondering what "size" they would translate into using your terminology? Is a "Number 6" the equivalent of an 8" skillet? Or does the number correlate to the size (e.g. a number 6 is a 6" diameter pan)? Thanks for the helpful videos!

[@castIroncookware]

The sizes were originally set for the stove eye size. There also was not really a standardized sizing for the stove was either. Each mecca was smartly different.

[@frankroper3274]

CI is versatile but I recently saw a video here where it was stated you can get too much cast iron in your blood as you retain it unless you are female and are not post menstruation. So older males and females unless they are blood donors should get regular blood tests to make sure you are not getting too much of a good thing.

[@dosvaskosfarms4643]

Hey Stephen, love your video's and your seasoning product. Can you do a video on restoring chrome or nickel plated Pans? I have a no.8 Griswold that has proven most resistant to removing the old seasoning from the cooking surface, using my E-Tank is supposed to be a no-no so I have only tried the Lye bath. After 2 weeks the crud is off but not that stubborn stuff on the surface.

[@castIroncookware]

I have had a few pieces that were nickel and Chrome. Most of the time Lye does the job. I kind of moved away from collecting those because they tend to get bad looking very quickly with use.

[@duanehovenga2965]

We probably use no. 8 the most my wife loves her Wagner no. 8

[@fathersonandskillet]

I have three sizes of Wagner Ware skillets from the 50s that I was given by my mother-in-law when my wife and I first married. I've been using them regularly for over 45 years. Great skillets.

[@castIroncookware]

That is awesome!

[@davidgilbreath1378]

Where have you been i haven't seen you in a while good to see you back good vedio

[@castIroncookware]

Life has gotten really busy. I am working toward getting back to posting regularly but it is a little difficult.

[@wilmapennings7537]

I have a 14 inch Cracker Barrel about 25 years old. But it on a trip to Florida. I love it, but I do need 2 hands, it's heavy! It does have a helper handle. I ordereded Easy Beezy but there is no shipping to Canada. Too bad. Maybe someday?

[@castIroncookware]

I would love to get started in Canada but the shipping is a little expensive. So far I have not figured out a way to lower the cost.

[@StellaWaldvogel]

I live by myself and a #5 usually does the job. I splurged on a Butter Pat Estee and it's a real workhorse, but I have one of those unmarked skillets that Eric at Cast Iron Chaos calls an "ugly hammered skillet" and it's great too. Slightly smaller than the Butter Pat and the seasoning goes back decades - my Mom gave it to me. Other than that, I love my Griswold griddle and waffle iron. There's a few other odds and ends in the kitchen - well, more than a few - but I use those the most. Question - I was looking at Scotch bowls online and I'm enamored with the old Griswolds, but it looks like I could basically do the same thing with my Lodge cast iron wok. What do you think, is there any practical reason to take the plunge? I'm running out of space, lol.

[@mcmarshall12345]

Do you know if BSR made a cauldron or wash pot? I have one that has the number 15 on it and two gate markes on the bottom ?

[@crewnail1763]

I just bought a 20 with one gate mark, I don't think there is any way to find out when and who made it. It looks to be in good enough shape to actually use although I don't think I will ever need to cook that much.

[@castIroncookware]

The bottom gate marked pieces are kind of hard to find details on. The only thing that I can say is that they are most likely made before 1900.

[@bungnstave8527]

I just got a #5 and#7 favorite piqua smiley logo skillets never used never seasoned have never seen this before.im debating on seasoning them or not.look as tho they just arrived from factory.cooking surface is very shiny.where it was milled.i have plenty of good users.what is your thought.i tried to post a picture but it's not an option on comment section.i took a couple pics and made a link of the pans n added to replys

[@castIroncookware]

Those sound like they are really nice.

[@thewalnutwoodworker6136]

Anything Wagner, BSR red mountain or Griswold. No 8 is a grey general size for really anything.

[@davidbrooks7385]

I have a question. I have an frying pan with a #8 and right under it the letters CF and at the bottom towards the handle the letter D. It has a heat ring with 3 notches. There is nothing else. I think it's a Lodge? I have no idea of the age? If you could help it will be greatly appreciated. And btw, I've just did your oven off way it worked good, took several treatments, also used the vinegar/ water to remove surface rust. Thanks for your insite. Will be doing the seasoning tips you proposed also.🙂

[@castIroncookware]

That one sounds like a Lodge Chicken Fryer. If that is the case, it should be deeper than a regular skillet. Lodge started adding the designation initials like (CF) for Chicken Fryer in the 1950's with addition of the made in USA in the mid to late 1960's.

[@carolwalters7069]

I know you had a video on how to restore old cast ironware but I haven't been able to find it. Could you repost it? I have found my grandmother's ironware that my mother gave me years ago and now, due to water getting into where they were stored, they are a rusted mess. The skillets and the Griswold Dutch oven and lid. I so want to bring these back out and use them again. Thank you

[@castIroncookware]

kzbin.info/www/bejne/qV6WYmCVZrGqZpo

[@johnparsons5822]

I have a question. I inherited 3 2 eye girdles how can I tell the age and maker?

[@castIroncookware]

You are welcome to send pics to [e-mail] and I will try to help.

[@WanderingBobAK]

What's the difference in a large black vs small block Griswold? What is older? Which is better and why?

[@castIroncookware]

The large block is older and that is what makes it more collectable.

[@coryc1904]

If the skillet is ten and a half inches across, what size would that be? Thanks much, I'm learning a lot from your videos tonight.

[@castIroncookware]

That should be a #8. Most of the time the skillet is about 2" larger than its number size. That may change a little bit on very large and very small pieces.

[@coryc1904]

@@castIroncookware Thank you!

[@rodneyparks6489]

Lodge castcast-iron makes a number 6 skillet all day long. They call it a 9 " skill.

[@bobs5596]

i want a skillet that has the food ready when i get home...

[@wilmapennings7537]

Wouldn't that be great?

[@duanehovenga2965]

I know someone who has a no. 12 bsr Dutch oven for sale. Red mountain. Any idea what they are worth. Oh also has a lid.

[@castIroncookware]

$200 or more depending on condition. Beware of online sales that use payment methods that are unprotected. I got burned rather badly trying to purchase one just like that.

[@duanehovenga2965]

@@castIroncookware thank you this one is a local person wanting to sell it. I just did not know what it was worth.

[@rsimellgonzales8396]

Is it true that you cannot cook cook tomato base in a cast iron skillet ? Raimell Gonzales Yakima WA

[@castIroncookware]

You can cook pretty much anything in a well seasoned piece of cast iron. Acidic foods do have an effect on the seasoning. Regular maintenance is important on pieces that are used for acidic dishes.

[@JoanneBroshear]

Squar pad 8:05 8:05

[@melodybrookeboyett175]

I cleaned and seasoned my skillet as you showed. I was feeling like a total boss. I used it several times to fry things in. I was sooo happy. Well... Then I cooked a roast in it,started on the stove and finished in the oven... When I washed it, the inside, side started flaking all the way down to silver!?!? 🥺 Please help.

[@melodybrookeboyett175]

If it isn't too much to ask, I also wondered why some of the pans are splotchy. I noticed in this video some of yours are also. I was very surprised at that

[@castIroncookware]

@@melodybrookeboyett175 some of the skillets that I have are still in the condition they were found. Usually a splachy seasoning is because too much oil was left on before the process. I am not really sure why you have flaking. It could have something to do with the type of oil that was used or the temperature. Thicker layers of seasoning is also not as stable as thin layers. When seasoning, always buff away as much of the excess all as you possibly can.

[@melodybrookeboyett175]

@@castIroncookware Thank you sooooo much for replying. Super appreciate it. Love your channel. Keep it up ✌️💜💜💜

[@thejim3501]

Could you help a new collector? My friend passed away at age 85 His wife gave me some nice pieces he intended to restore.One is a HEAVY spider skillet with a prefect fitting Dutch oven type lid. No gate mark, but she said his mother cooked on it when he was a kid. Handle has raised 12 IN marking. Lid is marked 12. Both might weigh 15 pounds? What could this be?

[@johnnyrayreyes]

I have a Birmingham stove and range. I'd like to identify. It has made in USA on top. And says NO 10. 12 7/16 IN THEN 5 H-2 BELOW THAT

[@castIroncookware]

The Made in USA tells me that it is a Century Series from at least the late 1960's and later.

[@olskool3967]

favorite piqua ,,,,,,,,,,,,,,,

[@raymondbradley6788]

🙏🏽🙏🏽🙏🏽

[@helengreer7079]

On this video, you mention. That #6 cast iron were uncommon. Why is this?

[@jetrojackin3400]

plenty of 6s floatin around

[@castIroncookware]

There are a few makers that made plenty of them but some makers including BSR made very few of them.

[@helengreer7079]

@@castIroncookware Thank you. I recently bought a #6. @ a flea market. It has the rim on the bottom. The notches for C shift. Mister thinks it is a Birmingham.

[@karenfeller967]

Can one have too many cast iron skillets? I have a collection of 10 skillets and other pieces, so to answer my question....no....never use anything else....have a long way to go to catch up with you so I will keep finding these jewels.

[@castIroncookware]

I only have a hundred or so but have friends that have many hundreds. Still looking for those hard to find ones to add.

[@jamesmorphew29]

Do you want to sell some of your cast iron skillet

[@castIroncookware]

It is a little hard to let any of them go but I do sell duplicates when I get them.