Where is all the Vintage Cast Iron in 2017?? Where to buy and what to look for!

[@jamesgreene5342]

the gate mark was not a two piece mold. its where the molten iron was poured in the mold. iron producers moved it to the edge later.

[@ladylibertystacker2014]

Yes, I think I remember this. Thanks for the reminder.

[@myema5694]

I love my cast iron cookware. I was the only daughter in my family so I inherited pieces belonging to my mother', grandmother, 2 spinster cousins and my boyfriends mother. Some were really rusty but they cleaned up really well. I used flax seed oil to season them...makes such a nice non-stick surface. I'm running out of space but I can't pass it up if I see a good piece.

[@ladylibertystacker2014]

One you've used and owned cast iron, there's no going back! It becomes quite addicting once you see how beautiful they are once restored and how nicely they perform with the non-stick surface. Thanks for watching!

[@makeminefreedom]

Thank you I just found a Griswold skillet in the dumpster. It has some rust on the bottom. I used a Brillo pad to remove as much surface rust as possible and am now using an oven cleaner to remove as much residue as possible.

[@ladylibertystacker2014]

Well good for you...in a dumpster no less! lol Now that is a first, but I hope it turns out great for you! Sounds like you're on the right track.

[@robbyritter4245]

I know a lot of people think the dimples in the lid of the BS&R are random, and maybe some are but I started at the dimple in the center of the lid and followed the dimples around and it actually goes in a spiral pattern out to the edge, but mine is from the '30s so maybe the pattern changed to random dimples over time.

[@ladylibertystacker2014]

That is very interesting. Who knows, maybe you have an earlier series. Cast Iron Chaos told me in this or another video that my dutch oven was a BS&R and from what I could find out about it from my research, he was correct. If you don't know him, he has a large cast iron KZbin channel all about cast iron and cooking with cast iron. I enjoy his content.

[@robbyritter4245]

@@ladylibertystacker2014 Yes, I've watched a couple of his videos but I mainly use his website for reference and identification purposes. I also like Cast Iron Collectors website.

[@ladylibertystacker2014]

Thank you for this information. I didn't realize that Cast Iron Chaos had his own web site besides his KZbin channel. I just found it online and have it book marked. When it comes to cast iron, you just can't get enough information sometimes. I too love www.castironcollector.com and continue to preach about it over and over in my videos. I get so many people asking me to help them identify a skillet (site unseen many times) and I send them back to this site.

[@cliffbraun3850]

I got one of those lodge 10 1/2 in griddles, seasoned it a little extra and tried to cook some flapjacks on that rough surface, cooked like a champ no sticking at all, was happy I didn't need to sand it down

[@ladylibertystacker2014]

You actually don't need to sand it down, I just choose to try it and it works great! They work the way they come, I just don't like that rough surface.

[@jamesglenn520]

I understand this is an older video. I was hoping for a little info if you possibly know. I have 3 pans with no manufacturers names. The square just says square skillet made in the USA it's 11inch and has a nice thumb index on the handle and a small lip/lifting handle on the opposite side. The other two are round #6 9inch and a #8 10inch they both just have the size and made in the USA on the bottom. All three have very nice thin sides and very smooth on the inside. Would you possibly know who the Manufacturer is?? I have cleaned 2 and they cook wonderful.

[@ladylibertystacker2014]

Your #6 and #8 sound like unmarked Wagner Ware skillets as they have just the font and made in the USA on the bottom - probably made in the 1960s before they ceased operations. The square skillet sounds like an unmarked Wagner with the thumb index on the handle (that is a Wagner feature) but the assist handle on the other side isn't typical of Wagner. You can always send me photos to [e-mail] so I can actually see them. Without seeing them, I would have no way of knowing for sure. Thanks.

[@jamesglenn520]

@@ladylibertystacker2014 The part that I am assuming is an assist handle looks like the two on the sides of the Dutch Oven.

[@ladylibertystacker2014]

The reason why I ask is that I have a square skillet #1218 by Wagner without an assist handle. Let me know if you send emailed pics and I will check. Thanks.

[@jamesglenn520]

@@ladylibertystacker2014 I just sent you an email with some pictures of my skillets

[@larrywallace3637]

Beautiful collection! Miss LLS you have some very nice pieces of iron. You are doing something right! Good finds. Good restorations. Beautiful cast iron. Thanks for sharing.

[@ladylibertystacker2014]

Thank you Larry, that means a lot to a new comer to the art of CI restoration! I do have a passion for bringing old things back to life and CI is no exception! It is very satisfying to find a rare piece and to see it evolve after restoration! Glad you stopped by to check out my small collection! :-)

[@franceslambert8070]

My Momma made her cakes in her cast iron skillets. They had belonged to her Daddy. She even made cobblers in them. Plus bisquits, and corn bread.

[@ladylibertystacker2014]

I bet they were the best too! Where are those skillets now?

[@MustangGuru]

I have a full set of Birmingham range & stove from the 60s. It was my moms that came with her old wood burning stove.

[@ladylibertystacker2014]

That is awesome! I never inherited anything as my family never cook with it.

[@rayco353]

Boy, there must be 500lbs of iron sitting on that table!😯🤗 Great collection.

[@ladylibertystacker2014]

That could very well be! lol I am running out of room, so I have started to sell some of the extras or pieces that I won't use to make room for new pieces as I acquire them. Thanks for stopping by Ray Co and checking it out! :-)

[@TomokosEnterprize]

I have that dutch oven with the dimples in the lid and it has history of being buried daily while a road worker was laying out a major highway (with his dinner in it) up here on horseback and mules. It took weeks to recover it as it had been left outside after his death. It makes the bestest stews ever !

[@ladylibertystacker2014]

That's it, now you've talked me into keeping it! lol Not only does it have a cool lid, but it has a bail handle too. You can see how much better this DO is than the modern Lodge DOs I bought last year! Not much I can do with them other than back-up for my preps, but the vintage stuff is what I will probably go to more often than not! ;-)

[@TomokosEnterprize]

Before he passed away "MINT" and I would go for drives from his nursing home and he told me soooo many stories of laying out the road to the west coast from here. His daughter had it in a yard sale and gifted it my way as I was handing her the cash. I just love using it.

[@ladylibertystacker2014]

I bet these videos bring back all these memories for you as well as using the DO she gave you! :-)

[@TomokosEnterprize]

I would regularly take MINT out for drives. He laid out 600 miles of highway from Mcbride to Prince Rupert by himself ahead of the road builders. He would have breakfast, make lunch(Leftovers) and then load up this oven with dinner and bury it in his dying fire. Load it(Fire)with a new bunch of wood on top and get his horses and mules ready to go. When he returned near dusk all he needed to do was uncover the DO and make his sourdough biscuits for dinner and breakfast. Every time I pull it off it's shelf and make a roast or stew or ? my old friend is sitting beside me telling me yet another story. Pretty cool eh !

[@georgegarner3236]

@@TomokosEnterprize great memory. Thank you for sharing! I would love to find an oven with that history!!

[@hansenpei1496]

Hi! Nice video! The mysterious skillet is usually called "southern mystery skillet" featuring a reinforced handle design, raised size number and inset heat ring with very tiny pouring lips. As far as I know BSR never made any skillets with that handle design and raised size number. They are mostly found in the South so it's called by such name but nobody so far knows where they are made exactly and who is/are the maker(s).

[@ladylibertystacker2014]

HANSEN PEI Thank you HANSEN! I’ve heard this term before but it actually makes after reading your post. Interesting nonetheless! :-)

[@debbielee93]

There was a foundry in anniston Alabama that also had skillets made in it. Best I can tell, for necessities of the workers

[@donaldwebb8383]

I watch a video you made about Revere Ware .I will begin to look for this cookware . I did not know about this type of cookware.

[@ladylibertystacker2014]

When I find it in good condition, I can't keep in in stock. That along with cast iron is probably the most sold items over the long run. The most valuable is the pre 1968 copper clad over stainless steel bottoms that was first made in the US.

[@donaldwebb8383]

I bought a vintage Wear Ever aluminum roaster pan # 225 5 pieces oven at a antique store. I also buy a Revere Ware 1 qt pot with copper bottom made in 1964 or 1968 . the roaster was $ 19.95 and the Revere Ware pot was $ 8.00. I also pay for a old 6 qt enameled pot for $ 25.oo.

[@ladylibertystacker2014]

@@donaldwebb8383 Great price on the toaster. I recommend watching Cast Iron Chaos channel on restoring a Wagner aluminum roaster. Good find!

[@DLRyoung]

So happy to see these. I have been following your coin videos for a while, but I just recently picked up a large cast iron Dutch oven, I watched you clean them and season them. Now your hushas to make you something to hang them on! It would look fabulous. Thank you for sharing, Mrs D.LR from Australia 🇦🇺

[@ladylibertystacker2014]

Thank you DLR! I just wish hubby were handy, but unfortunately, he isn't! He is good at picking race horses so occasionally he will come home and give me several hundred dollars! I suppose I could find a suitable rack in which to display them. I have about 25 of them at last count!

[@audreyhester7258]

Hello, I am still learning about cast iron. It is one year, I have two Lodge 12 inch skillets. I like your two loaf pans, I will be looking to buy two. Thanks LadyLibertyStacker

[@ladylibertystacker2014]

Thank you for watching and best of luck with your cast iron adventure! I got my loaf pans (Lodge) at Amazon I believe. I no longer use them, instead using one of my #8s for a nice round meat loaf! ;-)

[@midnite6283]

The #8 is a BSR not a Wagner and your Bean pot with your gate mark, the gate mark is from where they pour the Molten Cast Iron into the mold, not from putting two halfs together, on the later cast iron the gate mark is on the edges like on a skillet then grinded down

[@ladylibertystacker2014]

Not sure which #8 you are referring to. I have 2 Griswold #8s, a vintage Lodge #8, and a #8 southern mystery skillet. It has both features of Wagner (raise number on handle) and Birmingham Stove & Range with the placement of the heat ring on the bottom. I am leaning towards a BSR because I ran into another BSR with the same features that I gave away as a gift. That said, there are a few cast iron experts that still don't know for sure. Thanks for the tip on the bean pot.

[@midnite6283]

LadyLibertyStacker its a BSR , been collecting cast iron cookware now for 32 years but it feels just like yesterday my grandmother was teaching me how to cook with her cast iron skillet LOL still can smell the liver she was cooking for my grandpa , I use the sander with a triangle head on it to ger into tight spots also works great on those bread pans

[@ladylibertystacker2014]

Mad Dog That’s good to know! I LOVE this skillet and it sure was a mess when I picked it up back in July! I’m a newbie but catching on pretty quick! LOL. I do have one question however...can you use a vinegar/water soak more than once for additional skillets although it can get pretty nasty? Thanks!,

[@ringokidd387]

@@ladylibertystacker2014 awesome collection awesome video! I really enjoyed it very informative I've got some old ones as well and I've cooked in them for many decades several are family heirlooms passed down from generation to generation some are new and some are picked up in antique shops & flea market type places I'm really interested in all Southern stuff from 1800's

[@scooterg166]

Can you point me in the direction of websites and books that will help me spot vintage cast iron cookware? I have some old items from granny but want more vintage. I enjoy your videos a lot. Keep it up please.

[@ladylibertystacker2014]

Here are a couple of items to get you started. Here's a link that has been invaluable to me as a new collector and I refer to it all the time even with a bit of experience. www.castironcollector.com This web site is packed full of information. See below a link to a reference book I bought from Amazon. It is very helpful as well to look through at night or to look up things as I research my finds. It is most excellent. Link - www.amazon.com/gp/product/0764337297/ref=ppx_yo_dt_b_asin_title_o04_s02?ie=UTF8&psc=1 Thanks for watching and best of luck to you!

[@scooterg166]

LadyLibertyStacker I did check them out from your recommendation & have the book on my Amazon List. Much appreciated and good luck with the haters. Growth is under appreciated these days. You’ve come a ways & actually care about how people treat their iron. YOU should write a book.

[@ladylibertystacker2014]

Thank you Scooter - I appreciate your kind words!

[@AzarroFineArts]

dang! Anything you touch turns gold! Awesome LLS!

[@ladylibertystacker2014]

Silverino Thanks Silverino and I hope you are right! I did sell my first piece the other day. Paid $15 and it sold for $65 plus the buyer paid shipping. 😀👍. It does make for a fun hobby but I couldn’t make a living from it. Free silver and eventually gold perhaps! ;-)

[@deborah5568]

I watched a video of a collector who said the ones with the roughness means it's been pre-seasoned at the manufacturer. Idk.

[@ladylibertystacker2014]

Those are the modern Lodge that have a pebbly like cooking surface. They aren't that smooth but when properly seasoned and cared for they will perform adequately as long as you let them heat up long enough and add fat before you start cooking your food. I have sanded my modern Lodge down with a 4" strip Avanti Pro disc bought at Home Depot to try and get that surface as smooth as possible. It worked fine, but don't ever do that on a collectible vintage skillet! lol

[@debbielee93]

Yes they purposely make the inside surface rough so the preseason will stick. They really need to go back. Lodge store is located at the foundry in south Pittsburgh TN

[@pherhymeswithamc6399]

im not really a collector but i do have a small collection. i cant cook with them right now because i dont have a stove. my 3 favorites and more recent are two skillets and a chocolate or cake mold. The two skillets are small. They both say made in taiwan. one says 6 1/2 inches. the other says 7 1/2 inches. They are very smooth on the inside and were well seasoned. I think they were used by the mexican restaurant down the street to cook tortillas in because they have short tapered sides. the mold was brand new in the box. not sure the year or brand because i lost the box. kind of like that cornbread pan except this has 6 santa clause molds. i still havent used it. those two small skillets and the mold were all 3 dollars each. there's also a lodge cooking set my folks got me one year for my birthday. came with the dutch oven with lid and handle, a grill/griddle, a small medium and large skillet, i dont know the number sizes. i never was able to get a good season going with them but i didn't know much about them when i was using them. I also have a round lodge pancake griddle like you do. im hoping to build a cob stove and oven or get a small camping wood stove. Ill be able to cook with them then.

[@ladylibertystacker2014]

Best of luck getting your stove going. Cooking with cast iron cookware is like no other!

[@maryellenthompson8261]

I had a Lodge modern day Dutch oven that I had so much trouble keeping seasoned that I donated it after onions from a pot roast burned onto it. I couldn’t keep the lid seasoned for anything so I purchased a nice modern day enameled cast iron Dutch oven, which my daughter so nicely burned chili in. I had to scrub it so much that the finish looks thin on the bottom and I think it might be ruined. I may be looking into repurchasing another Lodge as a replacement since those enameled ones are so expensive. Do you think that enameled Dutch oven is still safe to use?

[@ladylibertystacker2014]

I wish I could answer your question, but I don't have much experience with enameled cast iron. I wouldn't disgard your enameled piece so quickly because the area that has worn thin may just be over iron which we know is not dangerous to eat from. You might research re-seasoning the bottom of your dutch oven and continuing to use it. Please refer to this site for possible information - www.castironcollector.com . There is another channel called Cast Iron Chaos who has enameled pieces in his collection so he may be able to help you as well. There is also a Facebook group called Cast Iron Cooking which you can join with approval if you are not a member already. If you post your question there, I bet you would get some decent information. Good luck!

[@fernandocarrillo6970]

Great video wonderful collection hey do you collect a little tiny stoves made of iron

[@ladylibertystacker2014]

Thank you Fernando! No, I don't collect tiny stoves made of iron. I am not familiar with them.

[@gottogofishing4929]

Picked up a #8 BSR for $2 at the swap meet. Glass smooth cooking surface after stripping and seasoning. That is my best find. So far!

[@ladylibertystacker2014]

Congrats and BSR is a great skillet. I have a couple in my collection and they are fantastic cookers! :-)

[@cedriccutler4098]

The new rust resistant Lodge are out and I ordered my 6 qt dutch and 11 inch skillet yesterday, very excited to see those new Lodges.

[@ladylibertystacker2014]

Yes, I've seen those pans and I've seen a KZbinr run them through the dishwasher. I will have to check them out. I understand they are only available at Macy's. Is this still the case or can you get them anywhere? Thanks!

[@kidsavageboy4150]

nice presentation. very nice collection.

[@ladylibertystacker2014]

KId Savage Boy Thank you! :-)

[@jessicastefanoff4304]

I have a vintage cast iron skillet stamped made in the USA it's a square it's marked 10 and a quarter and it's recessed inside of a square the handle almost looks like a Birmingham stove and range but it just looks a little off I was hoping you could help me figure out what it is I'm going to be contacting a bunch of other people to try to help me I'm very new to collecting cast iron

[@ladylibertystacker2014]

Why don't you check out www.castironcollector.com for their section on identifying unmarked cast iron. It is very helpful, but there are situations that you still can't figure out what the pan is. What I can tell you is that if it says Made in the USA, it was made AFTER 1960 when regulations required manufacturers of cast iron to stamp where it was made on the skillet. If it is square, you could possibly have a Wagner Ware skillet. I sold one that was about that size, but it was marked. It is here in this video, so watch again to see if there are similar characteristics. Best of luck to you.

[@carolanngarcia9799]

I have a few Griswald cast iron skillets. 4 6 and 10 inch. Two Wagner that in currently working on and I recently picked up 2 Birmingham 8 and 12 inch, very rare find at 12 inch I am told. I have 2 Dutch ovens, one with legs and a long sharp piece in the middle. It looks like it may be very old, just not sure yet. I like your collection and you have done very well at cleaning them up.

[@ladylibertystacker2014]

The Griswolds you have are more rare than the ones I usually see when I am out on the hunt. I have never found a number 4, or a 6, and I do have a 10 in superb condition (I striped and reseasoned anyway). As a general rule of thumb, the larger the pan (Griswold being the best brand and most collectible), the higher the value. The only exception I can think of is an elusive #2 Griswold which I have never been able to find. The most prolific Griswold pans are #3, #5, and #8 which are most common and I always seem to find them. If I were to buy one to resell, I go with the #8 as it is the largest one. Your Birmingham 12 was a great find as well. I happen to love BS & R skillets as much as my Griswolds and Wagners. Anyway, thank you for watching and I sincerely appreciate your kind words. :-) Good luck on your Wagners too!

[@angiekrajewski6419]

How do you sand your skillets..?..can you show?..what a beautiful collection!!..what kind would you use for corn bread?

[@ladylibertystacker2014]

I use a wire wheel 2" brush where you can't see the wire strokes on the cast iron and only use it to remove stubborn carbonized seasoning that refuses to budge! The wire wheel brush is an attachment to a normal electric Black and Decker drill. In my restoration video I put up last summer, I show a segment of wire wheeling a skillet to remove flaws that would make the surface very smooth. Anyway, thank you for watching. Your comments are appreciated! :-)

[@silverdiva2127]

Wow what a collection.

[@ladylibertystacker2014]

Thank you Diva! It has taken a special place since I am not buying quite as many PMs during my job transition! Glad you like. :-)

[@silverhound2347]

I love cooking with cast iron , its so much more healthy than modern cooking pots

[@ladylibertystacker2014]

You bet it is! No aluminum to get into our food, plus if we get any iron, it is all good!

[@TomokosEnterprize]

What a great collection. Well done LLS ! I love all ov mine and use them regularly. I would love to find a recoverable flat type.

[@ladylibertystacker2014]

Thank you Tomoko! I love mine too but will need to sell some. What is a recoverable flat type? A pancake griddle?

[@TomokosEnterprize]

A griddle, Thank you. I thought I was loosing my mind. I am searching high and low but our yard sale season has ended and no currio or barn sales around so I will keep looking. Thanks a bunch my friend for the memory boot eh !

[@ladylibertystacker2014]

Yeah, the garage sales/flea markets, estate/barn sales are lean pickins' this time of year. That said, there is ONE barn sale next week in my area. I will be there come rain, shine, or snow! They had a pile of it last time, and I hope for some of the same this time too! As to the flat griddles, I would love to find a vintage one myself. They are very hard to come by! Same can be said of the meat loaf vintage or a decent waffle iron, which I am on the hunt for!

[@TomokosEnterprize]

A waffle from an Iron Maker on the wood stove. What a fine memory is that.

[@lukewarmnomore7523]

Any cast iron that has a USA printed on it is post 1960, and the numbers usually are on there for the size of stovetop …

[@ladylibertystacker2014]

Yep. Not sure what I said on this video, but it was made over 4 years ago when I was newer to cast iron.

[@lukewarmnomore7523]

@@ladylibertystacker2014 You said it right after I commented on it, sorry

[@losinglouie]

Great tutorial, and wonderful collection. OK, I' looking for that griswold meatloaf pan now. $300, wow! I like collectables and meatloaf! Did you know people pour aluminum into those corn molds. You can you tube it if you want to see. Take care, LL

[@ladylibertystacker2014]

That is extremely interesting louie! I will definitely have to check it out. The meat loaf pans go for crazy money and you will know when you find one because they usually have an actual handle unlike the modern or glass loaf pans you see today. I keep my eyes peeled for one and someday I will find it. I wonder how many skillets you find in your area and what kind they are?? The Griswolds were manufactured in Erie PA, the Wagners and Wapaks in Ohio, and the Vollrath in Wisconsin I believe. I wonder how many of these found their way out west. I would be very curious on that one. Anyway, email sent. :-)

[@aneia6353]

WOW look at those beauties! Look at those Dutch Ovens, Great finds 👍! I have an 1880's Victorian house and I'm the South. Everywhere I go it's covered in rust. Your tips are the best!!! Believe it or not the rusted versions here in the South go for $50+ overpriced for the make! Thanks for your tips! Much love from ❤️ Kentucky 🐴

[@ladylibertystacker2014]

Thank you so much! I really appreciate your kind words. Although I am new to cast iron restoration, I am a quick learner and love to share what I have learned as others have done before me. As you can see, I've been pretty busy with CI since July. Funny you mention rust. Sometimes you find a gem piece when it's covered in rust, but other times it will be pitted and such. If the pitting isn't too bad, it can be a good cooker and depending on the rarity can be sold to a collector. Other times, the rust will cover up the wobble the pan might have, but it can't be avoided! I guess if the price is right, it is worth the gamble. The best way I've found (other than electrolysis) to remove rust is to soak the piece in a vinegar/water combo (60% vinegar to 40% water) and the rust and baked on carbon (that the lye bath didn't remove) will indeed come off! You do need to watch these pieces real carefully because it will eat through the iron if you leave it in there too long!

[@verlyndateague5618]

I recently found a Wagner Ware Sidney -O- #7 1057A skillet that is black on the inside and silver on the outside, and I wondered if it was nickel or chrome plated. I see you have one similar. Do you know if I can put it in a lye bath, or will the lye mess up the plating?

[@ladylibertystacker2014]

Verlynda Teague I soaked mine in a lye bath so you should be good. If you have rust, you can further soak in a 50/50 vinegar/water bath but keep a close eye on it so the vinegar doesn’t start to chew on the metal itself. In other words, check every hour and see how it’s doing. Good luck!

[@verlyndateague5618]

Thank you!!!! There's no rust on it. Just gunk from cooking. I am going to try my first lye bath on about 6 other pans, so I'm glad I can use this one method for all of them. Thank you so much for answering so quickly!

[@verlyndateague5618]

www.castironcollector.com/plated.php @LadyLibertyStacker, I also found this article that supports the method you used. More importantly, I learned from this article, that the lye method is the ONLY method that should be used, and other methods can ruin the pan. Posting this in case anyone else wants to read about it.

[@ladylibertystacker2014]

Yes, it's the easiest way and lye basically just takes off the crud on the pan. Any rust of hardened carbonized seasoning needs a vinegar soak. If you just use lye, you will be fine. I have a chrome plated cast iron Wagner #9 which I soaked in a lye bath last summer and it was fine. :-)

[@ladylibertystacker2014]

Thank you so much for that! Although I have used a self cleaning oven with no damage, the lye bath and a vinegar soak if needed is the best way other than electrolysis. Putting skillets in a fire can severely damage a pan so that they can no longer hold seasoning. No seasoning, means rust and rendering the skillet unusable. My best method is a lye bath followed up with a vinegar soak if needed (to remove rust and carbonized black old seasoning). You can do many skillets at once with this method, can leave them there as long as you want, and patience will be rewarded!

[@jcsaves9725]

Very nice collection!

[@ladylibertystacker2014]

Thank you and thanks for watching! :-)

[@grammieseven6604]

I’ve enjoyed your videos. Then I started cleaning the pans I love to use! Thanks for all the info from NJ!

[@ladylibertystacker2014]

Thank you Grammie! I hope to make more when I find some more skillets when the weather warms up. I will be attempting to construct an electrolysis tank so I can strip them more easily once the tank is set up. Need to clean my garage out first! lol

[@luisg6404]

Smooth metal doesn't matter. I went through the trouble of grinding out a pan and it worked no better than an identical rough pan. My 100 year old pan worked no better either. And by better I mean that I could make an egg skate out of the pan and onto a plate. Once you polymerize that oil on the pan it's smooth and non-stick.

[@ladylibertystacker2014]

Yes, that is a correct assessment. It basically is a personal preference. As for me, I tend to like the vintage pans better because not only are they smoother, but they are lighter and easier for me to manage than the newer heavier Lodge pans.

[@toddh6234]

Have you ever considered using a pizza oven instead of your stove. I was just thinking that the temperatures are hotter and may speed up the process plus keeps all the mess and fumes outside :- ). Nice video I didn't even know that it was possible to restore them until now.

[@ladylibertystacker2014]

Thank you Todd, but no I haven't! I suppose I could, but I really don't want to go through the expense of getting one. You can strip cast iron also on an outside grill. Mine doesn't have a temperature setting, but youre supposed to set it at 500-550 or so and give it a couple of hours to accomplish the same thing. What really helped this time was the lye soak. The fumes from the self cleaning oven process weren't nearly as bad. It didn't smoke too much, but just enough to get the stubborn black stuff off!

[@ladylibertystacker2014]

I was referring to my latest video of using several methods to restore cast iron! lol

[@christophertmiller1360]

What is a fare price for Griswold 12 10 8 frying pan s

[@ladylibertystacker2014]

It just depends on the condition, the model (large logo, small logo, ERIE logo, large slant logo, etc), and whether or not it has been restored. Your best bet is to check eBay listings and sold figures.

[@surfearth1]

How much are the Erie # 8s going for?

[@ladylibertystacker2014]

I haven't done that much research as of yet, but I would suspect in the high 100s to low to mid $200s. The early Erie's are even more rare than the early Griswolds.

[@Shanmammy]

What do you think of the ones from japan?

[@ladylibertystacker2014]

Personally, I haven't purchased any skillets from Japan, but have from Taiwan. I only have one, but it performs just fine. It is a #3 in size, but is marked as a 2.

[@Southernsmile4u]

I have a benjamin & medwin 10 1/2 what is the date on it ?

[@ladylibertystacker2014]

I am not familiar with that manufacturer. If there is no made in USA stamp on it and if it was made in USA it was pre-1960. Please see www.castironcollector.com for more information.

[@ColoradoKrone]

Wow! So much work! fantastic.

[@ladylibertystacker2014]

Thank you! It is a fun hobby and the best part is the hunt, then finding out where is there once all the crud comes off! :-)

[@SirJamestheIII]

I've found market rates for favorites and wapaks to be higher than wagner generally (except maybe older ones with heat rings). There's probably a lot of wagners out there. There are probably a lot of griswolds too, but the name draws demand unlike other brands.

[@ladylibertystacker2014]

I totally agree with your assessment. Wagners are fine quality, but not quite as collectible as Griswolds for the name recognition. The Wapaks are wonderful as well, but not as numerous, thus it is more collectible. The only ones I've seen are ones in an antique mall and they are priced too high for me to strip and restore. I am not familiar with favorites.

[@SalivateMetal]

Ah, you can do the ping test for cast iron skillets too!! :) Some very cool pieces there LLS. You've done well.

[@ladylibertystacker2014]

Believe it or not Sal, you sure can! You wrap your knuckles against the pan with one hand while holding the pan up by the handle. It should ring, but the smaller pans doesn't sound the same as the larger pans, but it does help especially when they are covered in rust! Thanks for stopping by to check out my collection SM. It is so much fun bringing these back to life! :-)

[@KittyLovesGlover]

drooling over the dutch oven (one before the corn pan) I had one once from a yard sale, but never found out how to restore it, so i just threw it away. (before youtube diy). a decision i really regret now. i've always wanted one for my homemade baked beans, and for when we go camping. think of me if you ever want to gift it? ;) lol. I have my mom's 9 Favorite Piqua Ware. I cook EVERYTHING in it! LOVE my cast iron pan! :)

[@ladylibertystacker2014]

I'm so sorry to hear about your lost opportunity with the Dutch Oven. Sometimes we walk away from something with potential when we don't realize what can actually be done! Now you know and it was an expensive mistake and a life lesson you won't repeat if you find another one! Of course, the other risk is that once you restore it, you find fire or pitting damage that can't be undone. If you see one at a flea market heavily rusted, that is always a possiblity. Examine closely if that is the case for cracks. You never know about the pitting if the rust is heavy until it is stripped unfortunately! Good luck!

[@KittyLovesGlover]

:) thank you!

[@CaffeineBrittany]

What are your thoughts on a nickel plated griswold with a heat ring? There’s a local seller offering it to me for $70.

[@ladylibertystacker2014]

Britttany Ellison What size is it? That could make a big difference. For example some Griswold sizes such as #3 are everywhere, and #8s are fairly common, where as you don’t see #s 2, 4, 7, and #9 and larger are more rare. From your description it sounds older and less common. Are you wanting it for your permanent collection or for resale? These questions would help me to decide if $70 is a fair price or if I were to make a counter offer.

[@CaffeineBrittany]

LadyLibertyStacker it is a number 8 skillet. And I️ want it for permanent collection/use. Large block.

[@ladylibertystacker2014]

Britttany Ellison I did an eBay search for #8 Griswold nickel plated heat ring and the sold listings ranged from $20 - $66 PLUS shipping. It depended on whether it was a small or large block logo, restored and re-seasoned to like new condition. Does it sit flat on smooth surface? Any wobble to the pan? Does it spin around when on a flat surface (it shouldn’t)! Any cracks? Because if there that greatly reduces the pan’s value. Can you strip and re-season cast iron yourself? I always do even if the pan is in excellent condition. Without knowing these things it is hard to say, but if the pan is like one of mine in this video I would ask her if her price is firm then go from there. I’ve walked away from skillets if they were over priced for the condition. Another will pop up in you stay on the hunt.

[@CaffeineBrittany]

LadyLibertyStacker it sits flat. And I️ did a credit card test to see if there were any pits or dents and there are none. The inside is black, as well as the outer part that sits on the burner. I️ have pictures of it. I’m not sure how I️ can post them to you. It looks like the griswold pan you have there at 2:32 with the number 8 and the heat ring. Only difference is that it’s yellowish silver. Maybe I️ can try and knock off another $5 from the seller. Let me know! Thanks

[@ladylibertystacker2014]

Britttany Ellison Try offering $60 and see what she says. If she doesn’t bite than offer $65. See what she says and if it looks super than $70 is a fair price because there is no shipping charge involved. You can email me pics at [e-mail] so I can see to confirm. Just so you know, I paid $40 plus sales tax for each of my #8 Griswolds one from an antique store and the other in a large antique mall. They were in good condition but needed re-seasoned.

[@solitarybee3714]

Thanks for a very interesting & informative video! I've been able to identify some of our old cast iron pieces from both my family and my husband's family, but there is one "square skillet" marked only that way, with a thumb rest. It looks just like the one on the front of your table looked, but has a squared off handle, unique among all the other handles shown. But watching the video was very frustrating, as you never showed the end of that handle! Drat!

[@ladylibertystacker2014]

solitary bee That skillet you inquire about is the Wagner Ware Sidney-O “1218 A” Square Skillet which is more rare than many of the skillets I have. I sold it because I never used it but luckily I made a video of how to pack cast iron and that skillet was in that video. I will get the link so you can view it. The handle had a thumb rest and did look different than the rest. Thanks so much for watching and commenting!

[@ladylibertystacker2014]

solitary bee Here is the link: kzbin.info/www/bejne/eGHZiKmlnc6Ch5o. It did have a squared off handle. Hope this helps!

[@solitarybee3714]

LadyLibertyStacker Thank you so much. I will certainly check out the link! Glad to know it is kind of a unique piece, as we have suspected as much. It has a patina that looks very old, and boy can it cook cornbread!

[@solitarybee3714]

LadyLibertyStacker Just saw the link, and that is certainly our skillet. So nice to know the proper data on it!

[@ladylibertystacker2014]

You are very welcome and I am glad that link confirmed your skillet! I have been cast iron hunting since last spring and I've only run into that skillet once and it was the one you saw! They are kind of rare and thus more valuable. In your case, since it cooks great cornbread, you can just feel very satisfied that you have a rare and desirable skillet! :-)

[@jtplumbing6592]

Not a glass smooth finish, but You know lodge is non stick the way it comes right? And if you know what you are doing, and have a little patience. The lodge will have smooth finish over time, with out cheating by sanding it.

[@ladylibertystacker2014]

It isn't cheating, it's a preference. It's perfectly OK to sand a modern Lodge with the disc, just not vintage cast iron. You have the right to your opinion, however, I also have the right to mine. Thanks for watching.

[@DARINW13]

Those loaf pans would make one heck of a poured silver bar, wouldn't they? ☺

[@ladylibertystacker2014]

OMG, those loaf pans would be HEAVIER than they already are! They would make excellent molds wouldn't they? Tell MrZeke! LOL

[@DARINW13]

On the plus side, I don't think that Silver Slacker has a 400oz loaf-bar, so stamp a skillet on it as your brand and raise the price....;)

[@angiekrajewski6419]

I was wondering ..if there are people who has an iron problems health wise would it be good to cook with an iron skillet...maybe it is a matter of seasoning?..but could be wise not to use it for those people...

[@ladylibertystacker2014]

I really can't answer that. Best to ask your doctor about that. I am not aware of anything, but I am also not an M.D.!

[@BrianGay57]

I just recently was told that there is a medical condition that makes dietary iron a bad idea. This guy had it and said he loves cast iron, but can’t use it.

[@WhatisReallyGoingOn]

I bought a skillet that rings great and a big Crack down the sidewall. 😢

[@cedriccutler4098]

Nice video and very informative. Try those carbon steel WOKS also. They are the same care as cast irons but lighter and quicker to heat and are good for saute and searing..

[@ladylibertystacker2014]

Thank you ced! Nice to know about the carbon pans as well. I will keep them in mind, especially if my arthrytis flairs up. Those would be easier to lift for sure!

[@nooneknows4273]

Yikes....what a beautiful collection

[@ladylibertystacker2014]

Thank you! It's changed a bit since then, but probably more interesting now! I should probably make an update video! lol

[@josephbohme7917]

The right surface had a purpose-- to hold commercially applied seasoning and hot it much longer thing can still slide- sanding is not a function of making the pans better. Also all the rough ones are newer and made after 70s'

[@ladylibertystacker2014]

Joseph Böhme Yes, I am aware of how the newer skillets are made. Yes, food does slide on the rougher surface, but smoother surfaces work better for me and the vintage pans are lighter which are easier for me to hold and manage.

[@patlowney2834]

Cast iron cookware what last longer than our life. I've been collecting vintage cast iron for the past 35 years. More than half of my lifetime. There's many different places to find it. Mostly I find it when I'm not even looking for it. I've had people give me vintage cast iron wear that was covered in Rust and they said they didn't want it because it was no good. I just kept my mouth shut and said thank you. It makes me sick when I see this program on TV called pioneer women. She has more in common with a damn millennial. Pioneer women are either a hundred years old or better or dead. They were more like the granny from The Beverly Hillbillies. I consider my mom a Pioneer Woman She's 82 years old. When she was a kid she was killing chickens to get them ready for the dinner table. My mom is from the south. And that's the reason I don't like Wooden Spoons LOL my older sister grew up in the Silicon Valley type of Lifestyle. And she had that Silicon Valley attitude. But recently she's got into Cast Iron cooking. In support of that I gave her my Wagner 8 inch Drip Drop roaster. It's a vintage piece of cast iron. Probably a hundred years old or better. I like cast iron cookware and gas stoves. I'm not a real fan of those glass cooktop type stoves.

[@ladylibertystacker2014]

Thanks for stopping by and for your interesting commentary, much appreciated! Yes, cast iron has seen a come back and the places I have found it, they tell me it leaves the store or sale almost as fast as it arrives! People are dialed in, so you have to be quick or the timing has to be just right! I haven't found many good pieces lately, but I haven't been looking as hard either. As for pioneer women, I agree, most are very very old or dead already! They also are back in style due to the prepper movement seen in recent years. Quite frankly, that was the reason why I started collecting it. I bought the new Lodge pieces and find they are very heavy and hard to work with. I have a few and they are quite useful in many ways, including a self defense tool! lol Let's see if your sister sticks with CI cooking. The easy part that most people don't do is the clean up and maintenance that should be done every time you cook with a piece of CI. That's who they get so black and shiny over the years! And lastly, you are so LUCKY people give you rusty cast iron! If that happened to me, I would feel like I won the lottery! Good for you! :-)

[@hettiecarries6450]

Hi. Have you gotten rid of tjat Wagner cornbread cornstik pan? I'd really like to have it to go witj the one I acquired years a go.

[@hettiecarries6450]

Hi! Have you gotten rid of the wagner cornstick pan? I'd like to have it to match a pan I happened on years ago. Love it.

[@pamelaedwards2890]

Please tell me where I can buy a caste iron saucepan. Left mine by mistake in South Africa. Now iron low without one. Desperate to buy an old caste iron saucepan!

[@angiekrajewski6419]

Do you know the difference between a inox skillet and an iron one..cook wise concern...

[@ladylibertystacker2014]

I am sorry, I am not familiar with inox.

[@jic1]

Inox is stainless steel.

[@angiekrajewski6419]

Yes for sure..,hihih

[@DLRyoung]

inox Here in Australia is steel, professionals in house use them to cook with. Never seen them in public for home cooks. They sure do shine though

[@angiekrajewski6419]

DLR Young thank you for answering...i have inox pabs but they stick...i am sure there are things i should do to prevent this......without having to change....all pans...

[@illig1683]

the raised #8 on the handle is a no notch lodge

[@ladylibertystacker2014]

Yes, the handle number appears to be like old Lodge, however, their no notch heat rings were very early and I'm not positive whether or not they were inset. Other things to consider are the handle where it attaches to the skillet is very typical of Wagner unmarked skillets and the heat ring itself is very typical of Birmingham Stove & Range Co (BSR) along with the small pour spouts the skillet has. Because there were no difinitive answers as to who actually made it, many people refer to it as the southern mystery skillet.

[@patlowney2834]

Sometimes sandblasting is a good way to strip them down and start all over re seasoning them.

[@ladylibertystacker2014]

Yes, you can do that, but with the lye bath soak, then vinegar/water rinse, followed by a light wire brush on my electric drill restores without taking off too much of the original metal. All I want off is any imperfection that isn't smooth and rust that didn't come off in the vinegar bath.

[@patlowney2834]

LadyLibertyStacker thanks for posting the videos. Have a nice day. And keep everything in seasoning LOL just a little bit of levity to brighten your day.

[@patlowney2834]

LadyLibertyStacker have you ever baked a pie inside a cast iron frying pan. I like apple pie I have a friend that does that there was an incentive for me to give her some of my cast iron cookware. Needless to say I have an out grown apple pie yet. It goes good with ice cream. Or as some call it alamode

[@truettcoleman3719]

Nice collection and very informative but, you talk about pieces being over priced but you didn't a price range in which to safely purchase or get a good deal.

[@ladylibertystacker2014]

I guess it just depends on the piece. Obviously the cheaper you can acquire a good piece, the better. That said, the cheapest pieces I have bought need restripping and reseasoning for sure. There are many facets to cast iron collecting and some are more valuable than others. For example, Griswold is more collectible than Wagner, and within Griswold, the large logo is more collectible than the small logo. I paid $6.00 for a Wagner Square skillet (quite rare) and it needed redone. Reseasoned they sell for $35 up depending on the condition. When I said over priced, I meant that in terms of me getting a good deal so if I resell it, there is a profit to be made. Many of them were fair market value if you don't intend to sell. It just depends on what you want to do with the piece. This is a little more complicated than one video than explain. Hope this helps.

[@i.m.7710]

Is a spinner bad or good?

[@ladylibertystacker2014]

I. M. It just depends on how badly the skillet is warped. You can certainly cook in ones that spin with slight warping which I do, but collectors don’t like them. They can be annoying if they spin around while you are trying to use them but mild warping is no big deal. That said, a cracked skillet is much worse and should never be purchased knowingly! They are damaged beyond repair.

[@melissaorona2834]

I absolutely adore your collection and I'm learning so very much from you, so THANK YOU! Gotta say though, I cringe hard every time you say, "I sanded it down." Ugh....

[@ladylibertystacker2014]

First of all thanks for stopping by and taking the time to comment! I am not sure where in the video I said "sanded it down" as it was put up more than 4 years ago! lol That said, the only ones I wire wheeled were the rough "new" Lodges I bought when I started collecting and the first vintage pieces I restored which are still in my collection today, are excellent users AND have held their seasoning because I did it correctly. However, as a rule of thumb, I never advocate sanding, sand blasting, wire wheeling collectible vintage cast iron as it destroys the value. Anything I sold was never wire wheeled. Anyway, thanks again!

[@melissaorona2834]

@@ladylibertystacker2014 Thank you for replying to me! I'm just learning all things cast iron. I'm up to 2 Griswolds, 3 Wagners, 2 BSRs, & 1 new and 1 old Lodge. My husband and I have hit the local antique malls & flea markets over the past few weeks and picked up some pieces to start with (thanks to your advice on where to find diamonds in the rough). I paid too much for our first couple, but you taught me how to use ebay "sold" listings to do better in the future. I also learned how to lye bath, vinegar bath, and season them from you and another youtube guy (Cast Iron Cookware). The two of you are invaluable to me. So I bought a Griswold #8 on ebay for $10.50. It came in the mail all jacked up. I didn't think there would be any way at all to save it as even a decent cooker. I lye bathed it and then vinegar soaked. OH MY GOSH! It has turned out to be my absolute very best most beautiful perfect pan yet! I owe you so much gratitude, lol! Anyway, about the sanding, I've watched enough of your videos by now to understand that isn't how you typically do things anymore & that this was a 4 year old video from when you first started collecting. I should have been more clear about that in my original comment. Keep the videos coming, please! Best to you & yours! ~Melissa

[@ladylibertystacker2014]

Thank you Melissa - no worries at all! Some of these videos are so long that you start leaving a comment before the video finishes and when you are concentrating on what you are writing it is easy to miss some of the video that is still playing! lol I've done it too. Yes, the videos will keep coming when I find subject matter that most of my loyal viewers would like. I am glad my channel has helped you on your cast iron quest! Thanks for your continued support. 😊

[@afsof1015]

Its really good to see your entire collection of cast Iron cookware LLS. That is a wonderful collection ! It looks you need a purposely designed Pantry to store your collection. Now,, to turn a profit. Lord knows the energy you have expended reconditioning and seasoning. Lets hope you do not have to move the collection as a whole or you may need a pallet and a forklift. LOL Thank you for sharing my dear

[@ladylibertystacker2014]

Thank you A Friend! Up until now I couldn't stand the thought of giving any of these up but I will be selling the extras I don't really need. I sold my first piece a few days ago. It was a kettle I paid $15 for for $65 plus shipping. That made my day! :-)

[@scrapironprepper]

Very good video. What if you did an egg scrambling video and had your viewers do a vr and choose one to get a cast iron pan of your choice..........It might be fun.

[@ladylibertystacker2014]

Now that is a great idea! I will have to give that some thought. Thank you for stopping by scrapironprepper.

[@Mr_Feyshade]

Club aluminum

[@Mr_Feyshade]

Is there a way to fix a small hole in club aluminum

[@Pt0wN973b0iI]

@@Mr_Feyshade Find a metal worker. Like a long time welder and that person will know what to do!

[@MustangGuru]

The mystery one maybe an Atlanta they took over briefly when Birmingham went bankrupt in the 80s. Or it could be a Red mountain

[@ladylibertystacker2014]

One can never really be sure, that's why they call it the Southern Mystery Skillet! lol

[@SILVERBROTHER72]

Nice Collection

[@ladylibertystacker2014]

Thank you, glad you stopped by! :-)

[@tobyredhead4054]

WOW! Where I live you'd have to mortgage your home to buy a piece of vintage cast iron. People want an arm and leg for it. I don't mind paying for what I get but there's a reasonable price. Nice pieces!

[@ladylibertystacker2014]

Yes, it can get pricey depending on where you shop for it! My best pieces have come from a local antique mall (shown in my Black Friday video) where you will pay a little more than a barn/garage sale or flea market, but most of the crud has been removed and you can see what you have. An example of that would be the #10 ERIE Griswold skillet which is closer to 12" in size. They go for crazy money, but I managed to pick it up for $45 + tax which is a bargain even though I planned on restoring it anyway. Thanks for stopping by and for your comments! :-)

[@williamblakeley3744]

Wow that's a.AWSOME collection of cast iron ..brings back memories 😂 my grandmother had.lots of grandchildren & when she would get mean she would grab a pan & threaten to not are heads 😜 never did it But she got the floor back.

[@ladylibertystacker2014]

That's a funny memory! She definitely knew how to use her cast iron! lol Thanks for stopping by!

[@TheGoatMumbler]

Damn! You've been busy!!! Nice!

[@ladylibertystacker2014]

Thank you and yes, I've been crazy busy but it brings such satisfaction to restore Americana. :-)

[@ronitsingh85]

love the 3 legged pot!

[@ladylibertystacker2014]

Isn't that pot great? I knew I wasn't going to use it, so I ended up selling it for $100 shipped. that pot was really good to me! lol Cast iron pots and dutch ovens tend to sell well on eBay if they are in good condition.

[@j-man72b72]

@@ladylibertystacker2014 The gate mark is not where the parting line or where halves are joined, it's where the molten iron flows into the mold cavity, in the last century it''s usually placed at an edge and cut off and finished to hide it's location. Older castings have the gate in the middle, it's cut off and smoothed off, but is easily visible. image.slidesharecdn.com/u3p1gatingsystem-150422035821-conversion-gate02/95/u3-p1-gating-system-5-638.jpg www.foundry101.com/archive.htm

[@sandranevins2144]

You have a huge collection! Sadly the crazy fad of cast iron has priced me out of the market. I've got 2 skillets that were made for JC Penny. Others are no name or Taiwan.

[@ladylibertystacker2014]

I worked very hard accumulating my collection, but like you, the prices of this stuff can be extremely high. The reason why the price is high is because of the work that goes into stripping, cleaning, restoring, and re-seasoning an old skillet. It can take a lot of time. Well, because I do this myself, I will pick these skillets up at antique malls or stores, flea markets or barn/estate sales when I see ones I would like to redo myself. I can get them more cheaply and the satisfaction of restoring them is wonderful. If you aren't willing to do it, then you can buy new ones or vintage ones that others have done. If you buy vintage ones online, the mailing cost also contributes to the overall cost as well. These skillets can be heavy!

[@sandranevins2144]

LadyLibertyStacker yes I know, im willing to work, lm 64 years old, but even for ones in salvageable conditions are too pricey. A neighbor in her 80's could not use to heavy. She gave me the two Jc Penny skillets. The deal I'd bake her corn bread and/ or scrambled eggs.

[@silversupplement]

Mmmmm I wants some pancakes and bacon on that griddle! Very interesting LLS.

[@ladylibertystacker2014]

I did too this morning, but it went back into the oven for the 2nd coat of seasoning! lol It still needs a couple more before I can start using it again. I got into this between silver pickups! It is much cheaper to pick up than PMs and will sustain me until I find suitable employment! Thanks for stopping by!

[@KingRatt]

The chicken fryer should have a lid.

[@ladylibertystacker2014]

Yes it should, but unfortunately, it didn't come with one. I have a dutch oven lid and many Revere Ware lids that could be used, so it isn't really an issue. I don't plan on reselling it.

[@euphoria156]

Wow WOw wow, u've got everything I wish to have !! I hope there are many more such thing out there, the loaf pans, the "T_vaa"(Indian Griddle)/pan cake geiddle and what not. If u ever wanna sell, pls dont forget me !!

[@ladylibertystacker2014]

euphoria156 Thank you for stopping by! I hope to stumble into more cast iron when the weather improves but the hunt continues! I’m restoring a small #3 Griswold for my daughter in law for Christmas so stayed tuned for that as I take my viewers through the process of that stubborn pan! lol

[@josephbohme7917]

KZbin Auto spell stinks--- right = rough hot=hold it much longer so things can still slide.

[@ladylibertystacker2014]

I knew what you meant! lol Anyway, the newer ones are just fine, but heavier than I like, so I go after the older vintage ones. That said, the newer pans are rough so they will hold the AUTOMATED processes that spray on the seasoning at the factory (aka LODGE) skillets. The older pans hold their seasoning just fine because over time as they are used at higher temperatures, the seasoning carbonizes onto the pan and that is what gives it its shiny black surface. The modern Lodge becomes shiny black over time as well with use (my daughter-in-law's #10 Lodge I bought her in 2016 meets this criteria) and the metal spatulas smooth the surface as well over time. Not that big a deal, I just like my surfaces smooth.

[@pjo1964]

Where is all the cast iron? Looks like you have it all !!! 😂

[@ladylibertystacker2014]

Hahaha! I wish! I haven't found much lately that wasn't over priced for what it was or the condition it was in. I am just happy to have what I have! ;-)

[@bobfish3176]

I could use that square and a no. 6 if still selling

[@ladylibertystacker2014]

The square one sold recently and I have only one #6. I will be hunting for another one so I can sell it. Stay tuned to my channel as I do pick up videos when I come across great cast iron vintage finds! Thanks for watching.

[@bobfish3176]

Thanks anyway. Stack on!

[@SilverSaver888]

"Amassing" alright, my friend LOL!! Now we know where all the cast iron went... YOU have them all!!! WOW, congrats on an extensive collection. I have several cast irons, but not like what you are showing here: Wagner, Griswold, Lodge. And all of mine do not have smooth cooking surfaces. Does it mean that I need to sand them? I love the #8 pot with a handle and lid from the estate sale, the loaf pans and the square skillet. What are "dud cast irons"? WOW, I really enjoyed this video and learned so much about cast irons this evening- and the longest one I have watched, LOL! Thank you for sharing, LLS.

[@ladylibertystacker2014]

Wow, thank you my friend! I will attempt to address your CI concerns, but by all means, if I don't, please clarify! You do know a little something by the shear fact you mentioned Griswold and Wagner in the same sentence and spelled them correctly! lol Not having a smooth cooking surface could be the result of pitting and other imperfections if they are vintage. The modern Lodge stuff has a pebbly surface and Lodge does that so it will hold the machined process of seasoning at the factory. Today, people are just too lazy to do the seasoning required to get that smooth black patina, so they "cheat" so to speak and that is the result they get. There are two processes: 1) For the modern Lodge I want to make smooth, I use an Avanti Pro 4" disk from Home Depot that I can use as at attachment with my electric drill. I sand it until the surface is fairly uniform and smooth as I can get it. This is for my own use and it doesn't matter that you can see the sanded strokes. It does smooth it out A LOT so making pancakes on my modern griddle is fun or scrambled eggs in my 10" Lodge come out great. 2) For the vintage Wagner, Griswold and other makes of CI, I use varying sizes of a wire brush, most typically a 2" and 3" brush and again they are attachments for my electric drill. I very carefully sand the interior to smooth out the pitted areas and other imperfections. If done correctly, you CAN NOT see the wire brush strokes and I do this on the vintage stuff that needs it, otherwise I leave it alone. Thanks again SS for watching my long video, but you just can't make these short and properly inform! I don't remember saying dud cast irons, but I was probably referring to the modern DO's from Lodge which are VERY HEAVY! LOL

[@goudhaantje3569]

You miss the poffertjespan.

[@ladylibertystacker2014]

Huh?

[@goudhaantje3569]

LadyLibertyStacker It is a Dutch word , the poffertjes pan (see Google) is a pan with holes in which you poor batter for a kind of mini pancakes.

[@ladylibertystacker2014]

I've never seen one of those before. Would love to have a waffle pan though.

[@huggybear539]

Now I know where all the vintage cast iron has gone.

[@ladylibertystacker2014]

LOL! In actuality, I have a very small collection. I have sold more cast iron than I would ever hope to keep! 😊

[@sting1111]

Obviously in your possession.

[@ladylibertystacker2014]

Ummm, I think not. Serious collectors have room fulls (note plural) of the stuff. I have enough to keep my husband in line.

[@truneilson]

New cast iron no longer says Made in the USA. Unless I own a Martha Stewart Everyday cast iron pan made before 1960's. And today I saw Mason (like the jars) made new cast iron without a "made in" stamp of any sort... I'm guessing the laws have changed.

[@ladylibertystacker2014]

That's very interesting. I just checked my Black Lock (Lodge) skillets and there is no stamp made in U.S.A. on them either. They just have the city and state where the foundry is located (South Pittsburg, Tenn). That said, Field Company skillets, regular cheap Lodge skillets, and Smithey skillets all have USA stamped on them in one way or another. You didn't say what cast iron manufacturer you were looking at, but it seems that the better companies still mark their skillets where they were cast.

[@truneilson]

@@ladylibertystacker2014 My pan is a MSE Martha Stewart not sure the iron manufacturer sorry. Oh and gate marks are not because the forged 2 pieces together they were how they attached a bar so they could move a hot pan during manufacturing, when done they would break off the bar leaving a gate mark. I loved your video thanks for sharing your knowledge.

[@christophertmiller1360]

I only like buy Griswold

[@ladylibertystacker2014]

You and many other people. That's why I will pay up for Griswold online so I can restore it and flip it for a nice profit. 😁

[@GibbSaw63]

It appears as if it's in your house

[@ladylibertystacker2014]

Yeah, I guess you could say that! lol Thanks for watching. :-)

[@ThomasShue]

Nice hoard.

[@ladylibertystacker2014]

Thank you! It took a while to get even this much, but it is worth it! :-)

[@SilverBlackBird1989]

You no longer find these in the store. Best luck might be flea markets.

[@ladylibertystacker2014]

Thanks Kevin for watching and I have found them at antique malls (there is a large one not too far from my home), antique stores of which some are better priced than others, barn or estate sales, and flea markets. There aren't many in my area, but I will be seeking them out come spring when the weather warms up.

[@maxdreher1430]

Someone that has enough iron in their diet ! For fuck sakes haha

[@ladylibertystacker2014]

Haha! Yeah, I guess so! Crazy huh? lol

[@kfl611]

Stop, just stop ! Why can't I just have you shop for me, and by nice vintage cast iron for me ! Done and Done. Works for me !

[@ladylibertystacker2014]

LOL Thanks for making my morning! Truth be told, I haven't shopped like that in over a year. In this video, I was just getting started! 😉

[@kfl611]

@@ladylibertystacker2014 😀

[@kfl611]

@@ladylibertystacker2014 I just purchased a very heavy, and what I think if rather old, tart pan. It is maybe 9 x 12 inches, and has 12 little flower shaped tarts on it. I thought it would be perfect for making little cakes or tarts, although it is rather shallow, so maybe some puff pastry with filling.

[@ladylibertystacker2014]

I suppose you could do that!

[@devolve42]

Where is it? It's all in your house, apparently. Quit it!

[@ladylibertystacker2014]

LOL! As you can see, it's in my house, well most of it that is! I can't quit it, I'm addicted!

[@podboq2]

not really any need to sand down iron

[@ladylibertystacker2014]

It has really helped me smooth out areas that stick out, etc. Works for me.

[@podboq2]

Ah well if imperfections existed then yea... a lot of people think 'rough texture' isn't as good as smooth - it's just as nonstick as smooth is though when seasoned.

[@goofinhiemer1153]

Hoarding is funnier when the items are useless.

[@ladylibertystacker2014]

And your point is?

[@gypsy3257]

You do have a great collection of cast iron, but unfortunately, you also have a considerable amount of misinformation. Great effort though.

[@ladylibertystacker2014]

Gypsy Schafer Thanks. Misinformation? Hummm such as? My information comes through experience and the Wagner Griswold Society and Castironcollector.com among other experienced cast iron collectors.

[@flipflop422]

Please do not sand vintage cast iron !!!!!!!!

[@ladylibertystacker2014]

I don’t. You haven’t watched my more recent videos or you would have known I never advocate this practice. That said. J did it to such a degree I never removed original metal. The pans are in service today and are excellent users. Thanks for watching.