Vintage Cast Iron Overhaul from Cruddy to Like New - Part 1

[@jaydude7165]

I love these cast iron restoration videos. I find them very satisfying 🙂

[@ladylibertystacker2014]

Thank you Jay. Stay tuned, more on the horizon! ;-)

[@bobbydelorisconrad]

Nice..I think cast iron is priceless and this cookware is from back in the day and I love cooking in it...Awesome job on cleaning it up...

[@ladylibertystacker2014]

Thank you Bobby - much appreciated! This was my first attempt and it worked out all right. I don't always use the self-clean oven method, but it helps when the pans are very cruddy like the ones I have here. :-)

[@bobbydelorisconrad]

You're so welcome...@LadyLibertyStacker...

[@jaylancaster5419]

I have yet to put cast in the self cleaning cycle for 3-4 hours that actually needed scrubbing after. Pans like yours get the 4 hour treatment. All the rust turns to white powder. Once my oven unlocks I quickly wipe them out & immediately wipe them with grease or shortening...they are still extremely hot at this point, and they readily soak up the oil.

[@ladylibertystacker2014]

Yes, you could do this, but leaving your pans in for that long could cause heat damage depending on the integrity of the skillet. That's the only thing I fear. I think I left mine in for 2.5 hours, then left them in to cool.

[@jaylancaster5419]

I've never had an issue. I have read about what "could" happen as well...but having actually done this multiple times, I will continue with confidence. Only trying to help...

[@tompahdea5799]

If you have an electric coil cooking stove you can heat up the pan instead of using the oven. Just turn the pan upside done so that the heat gets trapped in its own dome. The inside temp will always be higher than the outside and it is possible by leaving it to heat for the pan to furn in placers "red". This works out great of you get a pan that is heavily crited with carbon from cooking. Just heat it up for about five minutes after it stops smoking then let it cool in place; unless you have others to do as well. Then place on a safe surface for a heated pan. Take a wire brush over newspaper or cut-open paper bags and just brush off the ash. After you burn clean them then you can oil them up for seasoning.

[@ECP]

Great Videos my friend…. And we are both skillet lovers and stackers

[@deborah5568]

My son in law cleaned mine with a copper scouring pad. Then he baked it in a 400 degree oven with crisco and salt in it. Beautiful. I do not wash with dish soap. Just real hot water then I dry on med heat and wipe with crisco . All ready for next time.

[@ladylibertystacker2014]

Yep, Deborah, you know the drill! I bet your skillets get darker and smoother the more you do that! ;-)

[@boxershiner]

My mom would pick these rusky skillets up at various farm auctions for pennies in the 60s, etc. My dad would take them to work and sandblast them. they looked like new. Mom would then reseason them and most of our meals were cooked in them.

[@ladylibertystacker2014]

Your mom was truly blessed as was your dad and rest of the family! Those skillets are hard to find these days unless you have access to a scrap yard or live in an area where there are a lot of auctions! That said, this was my first find in an area antique store. I found out today at another estate sale that the owner passed away....that's why it closed down. :-(

[@123rosebuds]

You certainly improved the look of those! Thanks for sharing this.

[@ladylibertystacker2014]

Thank you! That was my first attempt and those skillets are my main cookers today. :-)

[@123rosebuds]

@@ladylibertystacker2014 Wow! Good for You!

[@TheGoatMumbler]

For the really rusty stuff I use the white vinegar and water bath for a day or so after knocking the old grease and crude off in the oven. Not too nasty and works pretty well. Then finish it off with a wire wheel on a drill and steel wool. You're on the right track. Nice finds.

[@ladylibertystacker2014]

Absolutely and I totally agree! This was my first attempt at restoring old cast iron and thought I would try the oven method. House was way too smokey for my liking! I am actually restoring a pan now for my daughter-n-law using the exact method you outlined above and will put up the video when I get it done. I am filming in segments so stay tuned for that one. Probably more like the end of next week or so! It's a Christmas present if I can get the thing done! Haha! Anyway, thanks for the tip because it is the best thing next to electrolysis which I don't do! lol

[@afsof1015]

Great Video LLS. I have never seen a worn out cast iron skillet ! That was a great buy ! another place to purchase cast iron skillets, pots and such are metal scrap dealers. Being of advanced age myself, my great great grandmother would be proud. Thank You my friend :-))

[@ladylibertystacker2014]

A Friend Thank you A Friend! I never thought of that. And you get generic Bullion from these dealers as well? How would you locate them? For me, it's not an age thing, but an interest developed from my prepping! I got my kids a new Lodge pan for Christmas and they seem to enjoy using it and were equally impressed with my efforts here. This just might turn into a Christmas gift for them with any new finds I have. :-)

[@afsof1015]

LOL LLS,,,, Google metal scrap for your home town and sorounding communities. or heaven forbid,,, the yellow pages,,,,LOL

[@ladylibertystacker2014]

A Friend Yep, that makes sense! Thanks! LOL

[@SalivateMetal]

Very cool to see this process. On to part 2. Definitely some work involved.

[@ladylibertystacker2014]

Yes, indeedy, it was a lot of work but very satisfying to know I would probably succeed if I just followed the pointers I learned. I am so glad you took the time to watch this lengthy video, but I wanted to put it out there for others that might want to do the same thing. There was only one or two videos that had good content that I learned from and the original was linked at the end of my part 2 video. That guy is the expert on cast iron from what I've seen. Thanks Sal, much appreciated! :-)

[@jamesthomas1753]

it would be cheeper to sand blast it and save the elbo grease for cooking French frys

[@alemghide6420]

50

[@castironchaos]

The 6-inch skillet is known as an "unmarked" Wagner. It was indeed made by Wagner, and they didn't include the WAGNER WARE logo especially so it could be sold at discount stores such as Woolworth's. But the quality is every bit as good as a pan with the Wagner Ware logo. The spelled-out description 6 1/2 INCH SKILLET is what identifies this as an unmarked Wagner, likely dating to the 1950s. As Randy noted below, the #8 is an unknown "Southern mystery skillet" from the early 20th century. Looks like you've got yourself a great set of three vintage cast iron pans for use there. And you're correct in that cast iron is not porous; it does not absorb anything, including oven cleaner. The "pores" in a pan are the microscopic pits and cracks that cover the surface of every piece of cast iron, even "glass smooth" polished iron pans. These "pores" are what hold on to the seasoning when the pan is seasoned in the oven.

[@ladylibertystacker2014]

Thank you for stopping by! I have been a subscriber to your channel for quite a while and have learned quite a bit from you. You're one of the CI community's role models if I might add. Yes, I did figure out that the small #3 is an unmarked Wagner and is perfect for my breakfast sandwiches! The #8 looked like a BS & R because of the heat ring, but the handle seems like the ones Wagner used on their unmarked pans. Still not sure, but boy does it sear my meats (especially shrimp) very well! :-) You might like to check out my latest video on my CI finds at an estate sale and antique mall. I scored a #10 Griswold ERIE pan in excellent condition for a great price. It is soaking in my lye bath as we speak, another thing I learned from you! Love that lye bath, very convenient especially when one is busy. :-) Thanks also for verifying the porous status of these CI pans. I've had a lot of comments on the lye or Easy Off Oven Cleaner methods from unknowing folks. ;-)

[@jims1942]

I have the identical 6 1/2 INCH SKILLET, #3, it even has the H marking. It's in great shape, but needs to be cleaned.

[@ladylibertystacker2014]

jims1942 This one is great for an individual fried egg for a breakfast sandwich. My pan had some minor pitting but that doesn’t stop this pan from being a great cooker!

[@mariannesouza8326]

Cast Iron Chaos Very interesting!

[@carmenmunoz3675]

Well, let me roll up my sleeves, and get to work. I have a badly rusted cast iron pot and lid. I also have two rusted corn bread scone pans with the sections. I've been working on one. The sections are looking better in one scone pan, but they are not easy to work on at all. The sections make it difficult.

[@unkjason]

When I reseasoned my mom's old iron skillets. I put them on me gas grill on high. That's definitely safer than using the self cleaning on your oven

[@ladylibertystacker2014]

You're probably right, it's just easier to use the oven on good weather days. Actually, my preferred method now is a lye soak, followed up with a vinegar bath to lose the carbon deposits and rust the lye didn't remove. It's actually very safe according to web sites devoted to cast iron collecting and restoration.

[@Dottie237]

Rather use the pine needles and fire. Nothing toxic about pine needles and the pine tar in the needles and cones make them burn with a very hot heat

[@fordwaters8335]

Yes and a lot cheaper to

[@jswallin53]

My Grandma would have a fireplace outside An when it was really hot she would put the cast iron pan in the flames face down an cleaned her cast iron pan beautifully!!

[@ladylibertystacker2014]

Hey, if it worked for her, why knock it! I don't do it because I don't have access to a fire pit and don't really have the knowledge, so I use my self clean oven or a lye bath. I know if will work without damaging the skillet. Thanks for watching and commenting.

[@patricianixon7674]

well that's nice :) I have also cleaned them and then you cover them with shortening aka lard and put over a open fire (not where the flames can touch) to cure them after cleaning them follow with a wash. I have to say I like you method. Thanks

[@ladylibertystacker2014]

Thanks Patricia. Glad you enjoyed my method! I also use a lye bath soak followed up with a vinegar soak to remove stubborn rust and carbonized seasoning that the lye can't remove. Each pan seems to present its own challenges! ;-)

[@patricianixon7674]

@@ladylibertystacker2014 thanks

[@marlenecardinahl9346]

My husband took mine to work every so often working at a small town foundry and sand blasted them- They always looked like new when done

[@ladylibertystacker2014]

How handy and convenient! Now all you need to do is to properly clean and maintain them and they will probably outlast you! That said, it is very satisfying to do this myself. Actually, it's a hobby of mine. I just wish I ran into more rusty cruddy skillets to restore!

[@MikeJones-jr5hb]

Nice skillets. If you have a fire pit, put them on some hot coals & they would be done in about an hour or so. I love watchin your videos & seeing your collection.

[@ladylibertystacker2014]

Thank you! I don't have a fire pit, so I mainly use a lye bath & a vinegar soak now when redoing cast iron skillets! Anyway, I am glad you enjoyed the video! :-)

[@wtipton]

THAT'LL KILL THOSE SKILLETS

[@jedclampett6466]

Clean via electrolysis. So ridiculously simple. Many KZbin uploads with good explanations.

[@ladylibertystacker2014]

I will have to research it in the new year to see if I have the room and time for set-up.

[@Clarice-e6g]

Wow, they look just like mine....how good

[@ladylibertystacker2014]

Thank you! Not bad for my first attempt! ;-)

[@howarddeheer8295]

E tank to clean them up and you won't have to use power tools that ruins collectors value

[@ladylibertystacker2014]

Yep, that is true. I have only done this technique a few times (this was my first attempt over 5 years ago) and believe it or not, these skillets are very black and I use them all the time! That said, I never wheel anything like an ERIE, Griswold, Vollrath, or any other collectible skillet. In fact, I don't wheel anything except non-collectible skillets I will use and even so, it is done rarely.

[@sharonrimsza7960]

Rusty Cast Iron?: Order from Amazon a gallon of Evapo-Rust, and a bottle of Barlean's Lignan Flax Oil (Blue and white label)--Pure and unfiltered, Freshly Cold Pressed Flax Oil. NOT processed. I have a huge collection of Cast Iron to include several pieces of Griswold (most inherited form my Grandmother who received a 3-piece starter set as a wedding gift, the rest was passed down from various family members), Wagner Ware both marked and unmarked, Kuhn Rikon (Swiss made), and the modern Lodge. The very BEST and Easiest way to remove rust from any Cast iron is to use Evapo-Rust. (order from Amazon and is great on anything that is rusty--including tools) It is super-safe, water soluble, biodegradable, and non-toxic---unlike using oven cleaner. To good to be true, I thought so, too. My house flooded when some copper pipes froze, broke and leaked water on my Cast iron and the house so, I had to re-season my Cast Iron. I soaked my pieces in those aluminum roasting pans we all buy when we are having a huge family gathering like Thanksgiving or Christmas, etc. I bought a Pair of rubber gloves--just in case. Once you soak the cast iron(see instructions on label for Evapo-rust, scrub with steelwool where needed. Best to rinse it in Cold water. Dry it off with a paper towel and turn upside down in a cold oven and heat to 200 degrees. This will dry the pan so there is no water and open the 'pores' of your cast iron. Remove from the oven (use an oven mitt) and then place no more than a quarter-size bit of Flax Oil in the pan. Use a folded paper towel and carefully rub the flax oil both inside and outside of the pan. Make sure you wipe this down so there is no residue. This next step should be done about 5-6 times. Here's why: You want your pans to be seasoned, have a very nice black or solid seal. Here are the steps. Wipe down each piece with no more than a quarter-size amount of Flax Oil, and use less and less each time prior to placing back into the oven. Put the cast iron pans (I did up to 6 at a time) face down in a cold oven, then heat the oven up to 425-450 degrees, once it hits temp leave it in the oven for 60-90 mins at that temp, then allow to cool in the oven. Repeat the process up to 6 times. You will see a beautiful smooth even finish start to build on your pans. Remember, to drop a smaller and smaller amount of Flax Oil onto the pans and wipe this completely inside and the outside to include the handle every single time. Leave no visible residue. Enjoy your newly seasoned Cast Iron.

[@ladylibertystacker2014]

I've tried flax oil - that brand from Amazon and it didn't perform despite the fact I followed all the instructions to a T. I am familiar with evaporust but find that vinegar and coke work great with minimal expense. Thanks for watching.

[@patricknester435]

Thanks for tips

[@ladylibertystacker2014]

Elijah Mumford I use Crisco for seasoning and mini seasoning maintenance. Reason - it doesn’t turn rancid if skillet is not used for a few days!

[@ilenecashman7905]

About how much do you buy and approx. cost? Thanks!

[@mariaware8272]

Sharon Rimsza 5

[@mrsseasea]

i have a no. 7 like your no. 8 and it’s “my go to pan.”

[@ladylibertystacker2014]

Aren't they the best? Thanks for stopping by!

[@WolveXD]

I love getting crusty cast iron becouse you clean them up you never no what you goin to get ^-^

[@ladylibertystacker2014]

That's half the fun of doing it! Just don't spend too much on a totally cruddy pan because you don't know what flaws may be lurking underneath all that crud. You might be delighted or painfully disappointed if there is a crack or something. Some of my other videos address this. Anyway, thanks for watching!

[@TomokosEnterprize]

I use my 6 in. for eggs only. Makes em perfect. Toughest thing is finding lids that fit well. Not many know about the bottoms fitting the stove. Use a product called "Iron Out" works great on rust. I make a 2 1/2 in deep dish pizza in my 10 in that is to die for. This has been fun!

[@ladylibertystacker2014]

I really enjoy working with cast iron and it is so much fun rescuing old vintage cast iron. You can really find some treasures out there that others have no idea what they're looking at. Even those these pans have some pitting from the heavy rust, they are smooth overall and should work just fine, especially after a couple more seasonings. I plan to use my #3 6 incher to make egg breakfast sandwiches, one of my favorite breakfasts! :-) I have the perfect recipe for my 10 inch pan as well, but in the meanwhile, I modified it to fit my Lodge 12" pan. It tastes even better than Papa John's pan pizza! :-)) I will check the Iron Out product. Where do you purchase?

[@TomokosEnterprize]

I get mine either at the hardware or grocery store. Lots of fumes like oven cleaner so be careful breathing around it. I would love to find a 12 in. Hard to find now !

[@ladylibertystacker2014]

Tomoko's Enterprize Do you use it like Easy Off a Heavy Duty oven cleaner for a good long soak? I'm not sure where it would come into play here?? And yes, finding an old 12" in good condition would be a great find for sure.

[@TomokosEnterprize]

It comes in pump spray or powder. I have water that has so much iron in it our white laundry has to go to town. 1 week and the tub is red. Just put the pans in the sink of hot water and a cup of powder and let em soak. You will be amazed as how it strips the iron to it's base and start the seasoning process till yer a happy girl.

[@ladylibertystacker2014]

Tomoko's Enterprize Thanks! I just found another beautiful Wagner Ware #5 1055 C which was in great shape with little to no rust or crud. I just did a round of Easy Off in the trash bag and I'm hoping it works by Tuesday so this skillet can join the others in the seasoning cycle. If that doesn't work, I will look for Iron Out at my store.

[@heatherfonner]

The ones with the raised ridge on the bottom "CANNOT BE USED ON GLASS COOK TOPS" my stove top exploded because no one informed me...and well hey I didn't ask.

[@ladylibertystacker2014]

Hummm, that's weird because I use mine all the time without issue. I just have to be very careful when turning the skillet over and have a special way of doing it that emphasizes minimal contact with my glass stove top. That is done when I give it a mini seasoning after cooking and cleaning with warm water and heat. I also don't go much higher than medium to med-high heat with these skillets. Here is a good article you might reference if you ended up replacing your glass cook top with another: www.hunker.com/12003675/can-you-use-cast-iron-on-a-flat-top-stove That said, my cook top is older, so if I needed to replace it to accommodate my cookware, so be it. I will probably get a convection type next time around, but until then I will use what I have following the tips in this article. Thanks for bringing up a good point I can use in a future video.

[@carolking5755]

I use mine all the time . But if you pre heat your skillet you need not pre heat long or it will bust your glass top . I was letting my preheat and my glass busted.My skillets are Lodge skillets love them .

[@julieankhan.2801]

Good to know!!!! thank goodness, I dont have one with a raised bottom.

[@yardmasterswealtheducation8424]

That number 8 skillet is an 8 inch skillet. The 10 inches you measured was top of skillet, outside diameter. Cast iron pans are identified by the measurement of the bottom dimension. Hope that helps.

[@ladylibertystacker2014]

Actually, I measure the top, bottom (cooking surface), and the length from end of handle to the other side to get a good feel for its size. Just because it states an "8" doesn't mean it's 8 inches. When I measure the bottom, I bet it comes up more than 8 inches. It is probably about 8 1/2-9 inches on the cooking surface. The size back in the day simply corresponded to the rings embedded into the cooking surface of the cook stoves they used back then. This video is about 3 years old and I've learned a thing or two since then. Thanks for watching!

[@jerryeason1283]

You got a fantastic deal!on those skillets, I Have seen them at flee markets @ $60. a piece.

[@ladylibertystacker2014]

Thanks and I never got another deal like that at that antique shop again! lol I think the owner figured out that he probably gave them away too cheap! He's now out of business....... Oh well. :-(

[@jeepjeff9131]

The 6" pan is also a Wagner (the H is the mold number used) and the other larger pan has me thinking it is a vintage Lodge but I am not sure about that one.

[@ladylibertystacker2014]

Yes, I kind of figured that one out by now. That was three years ago! lol There are plenty of unmarked Wagner Ware #3s floating around and aren't rare at all. The other one is called a Southern Mystery Skillet as it has elements of BS&R, Wagner, and Lodge features. Who knows, it could be a true Lodge Black Lock from the late 1800s but I am guessing not! All three of these skillets are still in my collection too as they were my first vintage purchase BTW...

[@deborahhenley328]

I always wait until I grill to clean mine. When done grilling, just put them in the grill face down while the grill is cooling. All of the crud will turn to ashes. Rinse and season pan afterwards

[@ladylibertystacker2014]

That is good if you want to re-season your pan, but may be a bit much after each use to maintenance. That said, for restoration, this is ideal because you can keep all of the smoke outside and not in the house. :-)

[@LovingAtlanta]

👍Good job. Pretty much what I had to do. Thank you for sharing. I recently made some homemade bone broth with grass fed beef bones and I saved the tallow (the rendered animal fat that settled on top in the fridge after the broth throughly chilled). After cleaning the cast iron pans with Oven Off and in the oven on the clean cycle, I scrubbed them inside & out with steel wool to get rid of all rust. Then I used a combination of oils. I used coconut oil first, then grape seed oil (because it has a high smoke point). I placed the cast iron in the oven upside down a couple of times with these different oils on them and then lastly I used the beef tallow on the pans in the oven the lastly on the stove top to fully season them. I think everything turned out well. 💞

[@ladylibertystacker2014]

LovingAtlanta Missed this comment! But I think you’ve got it covered! Very thorough indeed!

[@paulbrown7494]

1¹R

[@echoandmeaservicedogslife3300]

Have you ever tried using the stuff from Walmart it's called iron out it's a liquid my mom used to use it and I've used it on my crystals it removes the iron you might have to soak them a day or two

[@ladylibertystacker2014]

I've seen it, but not tried it. I think I might get Evaporust because it works the best from any product I've seen out there, although it is very expensive! But for now, a 60/40 vinegar/water soak works wonders if one is patient! ;-)

[@robbyritter4245]

That larger sized pan is the oldest of the three. I have one just like it. Usually cast iron with the raised letters/numbers are a lot older than the ones with the incised numbers.

[@ladylibertystacker2014]

Yes, that makes sense. Thanks for watching and commenting!

[@f-84driver65]

Try using a dry brush to clean off the ashy stuff BEFORE you wet it. If the burner ring has a break on opposite sides it's an earlier Lodge. Good buy on the three.

[@ladylibertystacker2014]

Thank you F-84! Yes, a good dry brush or even one with wire bristles is a good thought for this rust and crud even before I start. Less smoke when using a self clean oven or less work for my lye bath which I use primarily since making this video! As to the mystery skillet #8, who really knows! It has the markings of an unmarked Wagner combined with a BS& R due to the inset continuous heat ring. I still have these skillets and they do a great job for my cooking needs. I am working on a video now showing an unmarked earlier Griswold and a true B S & R skillet using a lye bath, then scrubbing, then a vinegar soak and so on. Stay tuned for that one! :-)

[@causeeffect7624]

I have rusty metal pans. how can I remove rust and use them as opposed trashing them? TY... and keep the rust off.

[@ladylibertystacker2014]

What kind of metal? Cast iron?

[@ladylibertystacker2014]

I saw a comment you made about oven cleaner, but can't find it now to reply. I am not sure where in this video I used it without going back to watch the entire thing. I suspect it's something I said during the video. Check out my latest video on the fallacies of many of these comments made in my videos. You might be surprised!

[@Luanne_Ashe]

Coca cola. You'll never drink it again when you see how effective it is as a rust cleaner.

[@ladylibertystacker2014]

Good suggestion! I should try it sometime. Probably a lot cheaper than Evaporust! lol

[@ladylibertystacker2014]

I no longer drink Coke products for just that reason, but I bet it would work a miracle on old rusty cast iron. ;-)

[@EddieJazzFan]

My oven manual says you can't put any pans in the oven during self-cleaning. Does it really matter?

[@ladylibertystacker2014]

I have done it without incident. The clean cycle gets to about 500 degrees or so and that is what strips your skillets of their old seasoning. I just wouldn't do a self clean cycle for more than about 2-2.5 hours and vent your home to get rid of the smoke if you decide to do it. The smoke is simply the old seasoning being burned off during the oven clean cycle.

[@tc96z1]

I would recommend doing the initial cleaning outside with a hose and not dump rusty metallic shavings in the 🏡 drain system.

[@ladylibertystacker2014]

Yes, that is a good suggestion. This video is nearly 2.5 years old and my first restoration attempt. I now mainly use a lye tank and a vinegar bath and when I swap them out with fresh solution, I just drain about a gallon at a time and nothing happens to the drains. My drains were also OK after this attempt as well. I just ran the water for a while to make sure all the stuff was flushed through my pipes. All good! :-D

[@ashinawadelanglade2758]

Terrific video! Thank you!

[@ladylibertystacker2014]

Thank you for watching! :-)

[@coderedfit]

Great video! I just picked up a 6" Wagner from the flea market and it's very rusted. My questions is can I just hit the pan with a wire wheel from the get go and skip the oven or lye bath method?

[@ladylibertystacker2014]

cody bartosh Thank you! Because I’ve never attempted what you ask, I cannot give you a definitive answer. That said, if you’re looking for the easiest method, I would use Heavy Duty Easy Off oven cleaner (there are KZbin videos on how to do this), then neutralize and clean then soak in vinegar for rust removal. The whole idea of wire wheel sanding is to smooth out rough spots and putting from rust. You could destroy the integrity of the skillet if you take short cuts. Here is a resource for you to check out: www.castironcollector.com. I would encourage you to read the applicable sections first! Good luck!

[@T.S.4287-i7r]

Thanks for the great video! I wish I had watched more of these before I seasoned my fist pan, which I did completely wrong :(

[@ladylibertystacker2014]

This video is going on 3 years old and was my first attempt at a cast iron restoration attempt. I’d say they came out pretty damn good if you ask me. These three skillets are users in my kitchen currently and all of them have held seasoning just fine. None of them are cracked either. That said, I agree with you about very few videos on cast iron are put up by women. I’m not sure why because I’ve seen a few of them myself and the ones I’ve seen weren’t too bad.. They are primarily creators that make one or a few but not dozens like I have. You obviously haven’t watched many of my more recent videos or you wouldn’t infer that I don’t know what I am doing. Quite to the contrary I have perfected techniques on seasoning, stripping, cleaning, maintenance and cooking certain foods in cast iron. I have sold dozens of restored skillets online at my full asking price with positive feedback to boot. I would also like to add that there are a couple of large KZbin channels (male) that have put up videos on questionable techniques that even industry guidelines would question. I will not call them out but two pieces of flawed advice that have come to mind are not stripping newly acquired cast iron when one does not know the history of the pan ( I always strip mine) and using flax seed oil to season cast iron when all it does is flake off when the skillet is used because the surface doesn’t hold up to repeated use with utensils and the like. So I beg to differ with your comment that women don’t know what they are doing. They do but many of them are not KZbin creators. I would put up any of my techniques against any male on here and I would fare just fine. I have about 30 pieces in my collection and they are all in excellent condition. Any more comments like this from you that have no merit will be removed and you will be blocked. Thanks for watching.

[@T.S.4287-i7r]

@@ladylibertystacker2014 they came out amazing, I've been watching your videos for far too long today! you do a great job. I am trying to find an antique pan, and watching all the videos it just becomes so confusing. "Do do this, don't do that. Never use lye. Always use oven cleaner which is basically 95% lye". It's just very confusing. I was going to try and find a pan on eBay. But so many of them have been "restored" and you have to wonder how they were restored. I would just like to find or buy a vintage pan. Sorry I certainly wasn't trying to be disrespectful, you make amazing videos and have a great collection of cast iron. Now I've heard about the new Blacklock series by Lodge (which i know you reviewed) At the end of the day, that is probably what I will buy. Just because it's easiest (until I retire and can hunt for a treasure and try to restore it). Again I watched and hit LIKE on all of your videos :)

[@T.S.4287-i7r]

@@ladylibertystacker2014 i know you are probably tired of questions, but it would be so helpful for people new to cast iron. If the antique pans are the best because they are thin and because they have smoother cooking surfaces, could I buy a new lodge blacklock pan, remove their seasoning, smooth out the cooking surface until it is smoother (using the drill attachment), then reseason it? Would that be a good pan? Or a waste of time and effort? Thanks for any advice you have.

[@ladylibertystacker2014]

W. F. Now that W.F. Is what I like to hear! lol. I take my cast iron very seriously as you well know! I will over look your first comment about the men vs women thing. Anyway, I’m glad you’ve enjoyed watching my videos. I do practice what I preach especially with the more updated videos as I continue to tweak my methods. I’m always looking to improve things. 😊

[@ladylibertystacker2014]

W. F. The antique pans for the most part are lighter and smoother and were a higher quality than their new cousins. I like them because they are lighter for me to handle and the smoother surfaces are both easier to season and to clean. The new cast iron pans like Blacklock cook every bit as good as a smoother vintage pan but when I wipe off the extra seasoning while doing my maintenance plan, the pebbly surface can grab lint from the paper towels which is extremely annoying! To answer your second question, you could take a wire wheel to the pan if you are willing to strip it first of all seasoning. But quite honestly the only way to get it much smoother is to use a 4” Avanti disc from a Home Depot and really smooth that surface. Again stripping the pan is required before you sand with it or it will be more difficult to do where it looks even. Honestly, if you don’t mind the lint, then do your maintenance seasoning after each use so the seasoning will fill in over time.

[@survivaljulia9861]

Did you just put the pans in the oven, or did you put oven cleaner on it first? Also, I have a pan I found that has the grease baked on it on the inside but kinda looks good and the with a lot of rust also on the backside should i just put it in the oven then clean like you did with yours?

[@ladylibertystacker2014]

I put these into the oven from the start. I didn't use oven cleaner at first either. This was more than a year and a half ago and I have tweaked the process a bit from this video. I first will soak the pan in a lye bath (Heavy Duty Easy Off Oven Cleaner is essentially lye, but much more expensive than a bath which can be used over and over again on multiple pans), then when the lye removes the surface crud and has softened the rest, it goes into a vinegar/water soak which removes rust and hopefully the baked on carbonized black seasoning, then I clean the skillet using methods shown in this video including a wire wheel to remove any left over crud or rust, never the metal. The oven is very effective to remove all the crud including the baked on stuff, but it COULD warp your pans depending on how hot your self clean feature gets and for now long it is left in there. I would never put a highly collectible pan such as a Griswold in a self clean oven, but these were for me to practice on and now I use them all the time! So to answer your question, if yours isn't a particularly collectible pan and you just want to redo it to use it, then you can try your oven, it will remove the crud. Then you can clean it like I did in the video, but if the rust is bad, you can soak in vinegar (check it periodically while it soaks to avoid the actual metal being eaten as well), then clean & season. Lye will NOT remove rust, but the crud needs to come off because you do not know if there is hidden rust beneath all that old seasoning. Hope this helps. Cast iron care can be tricky at first. Good luck!

[@jasireandgrammy]

I've never seen anyone use soap for a cast iron, however you've done an amazing job on the skillets.

[@ladylibertystacker2014]

Thank you Lemonade. I don't subscribe to using soap once you have re-seasoned your cast iron and put it back into use, but before you season or re-season it for the first time, then soap is perfectly safe to use. This instance it helps to neutralize the lye (either a soak in a lye bath or Heavy Duty Easy Off Oven Cleaner) used to strip the skillet down to the metal.

[@cynthiamoon372]

Neutralize lye with the acidity of vinegar.

[@jamesgreene5342]

that raise #8 appears to be a very early lodge. nice find

[@ladylibertystacker2014]

Thank you for commenting. I had thought it was a Birmingham Range & Stove, but it does look kind of like a Lodge or Wagner even. Check out the video where I show the finished result and that might reveal more. Nonetheless, it is a GREAT cooker despite some minor pitting.

[@jamesgreene5342]

Birmingham and wagner didn't have raised size numbers.old lodge no notch did

[@jamesgreene5342]

the 6 1/2 is an unmarked wagner Birmingham used 1/8 inch

[@ladylibertystacker2014]

James Greene Yes I was aware that the 6 1/2 inch was unmarked Wagner. What I didn't know was that old Lodge had no notch heat rings.

[@conniecartwright5925]

Ice never heard using Self cleaner oven spray on cast iron skillet

[@ladylibertystacker2014]

It is nothing other than straight lye which is what the Wagner-Griswold Society recommend as one of the safest removal methods. Most serious cast iron collectors would agree with this.

[@michaeldoidge3537]

Good Price for the condition. NOT a steel, as I have personally experienced, because that rust, old seasoning, and crud can conceal cracks, pitting, and render an otherwise "valuable" piece a wall hanger. $15 is a good price for the risk/effort you are expending just cleaning, nevermind reseasoning, these skillets.

[@ladylibertystacker2014]

I absolutely agree with that assessment Michael. That was my first vintage purchase of cast iron and with all that rust, there was some minimal pitting on all three skillets. The #6 Wagner had one area of pitting, but clean and smooth other than that and sits flat with no wobble. The #8 unmarked southern mystery skillet also sits flat and has some minimal pitting. The unmarked #3 Wagner sits flat as well with some pitting. All three have become very good cookers and if I were to sell any of them, the #6 Wagner would be the only one that might fetch some money. I have been hunting for CI for a good 5 months and I just don't see too many #6s or even #4s or #7s. I think collectors might put up with some minor defects on the piece if it is more rare. Anyway, all in all a good first time experiment and effort on my part. That said, the biggest risk of buying cruddy rusty skillets other than pitting is the wobble that can be undetectable with all of that rust. Once removed you might have a spinner. I found that to be true with a somewhat collectible chrome plated #9 marked Wagner I got at a barn sale. However, if listed properly, there would be people who would buy it. For a $9 cost, I would more than make my money back but since it is a good cooker, I will keep it because of the size and lightness of the piece. It made wonderful French toast this morning for breakfast and NO STICKING! :-) I think I might do a video on this subject of the risks of buying very rusty CI and what you might find once cleaned up. Thanks for watching and for the feedback.

[@Christophersanchez1326]

oh nice those will last Forever. $15 for the 3 not bad and you have enough left over for elbow grease 😉

[@ladylibertystacker2014]

Yes, Chris and thanks! I thought I had answered this, but alas no post from me here until now! I have a new pickups video which shows the final results of these 3 skillets so stay tuned! :-) Thanks for stopping by!

[@grammesblessedtable296]

I thought this video was supposed to be about cleaning? It was more on the "history". You did the cleaning off video. Did not learn anything from this on cleaning!

[@ladylibertystacker2014]

This video as the title states is about restoration of cast iron (overhaul). If you are looking for a cleaning video of cast iron, I have a playlist which includes a simple cleaning and maintenance video of cast iron to keep it in good working order. Here is a link to a simple cleaning video: kzbin.info?o=U&video_id=W3jXCI-T9d4 Thanks for watching.

[@phyllisniese6464]

What kind of cookie sheet do you use under the pans? Cast iron or other?

[@ladylibertystacker2014]

Actually, I don't remember using a cookie sheet because if I did, I wouldn't recommend it, unless it is very old and you don't mind if it warps. A self clean oven gets very very hot. As a matter of fact, I would use old racks too if you have them because they will warp as well. If the bottom of your range doesn't have a heating element, I would simply put foil down there to catch the old crud as it burns off. Another caveat, don't put in any vintage cast iron with thin side walls such as a Griswold, ERIE, Vollrath, or a WAPAK as you could warp them and make them harder to use along with sucking out any value they might have had. Hope this helps.

[@kayceegreer4418]

Fantastic idea with the self-clean oven !!!! 0 my! I have been doing it the hard way with a putty scraper, Brillo pads and muscle and persistance. The ones I've rescued have been ones from people who mistakenly thought that they never had to touch with soap and water, that only swiping it out now and then or setting it on the back part of the stove was the only thing you ever had to do... the only thing is they were frying salty bacon, adding salt to eggs and other things they cooked which meant that there was layer upon layer upon layer of rusty shingles to scrape like barnacles off a hull...

[@ladylibertystacker2014]

This was my first attempt at restoring cast iron and I had seen others do it with the self clean oven and it worked great. I just don't put it to more than 500 degrees and I don't keep them in there for more than 3 hours, not including cooling time. Another very good way is to soak in a lye bath and follow it up with a 50/50 vinegar water soak to remove any rust or harden carbonized seasoning that the lye bath didn't remove. It is just as effective, doesn't require quite as much elbow grease, but one must be very patient in using that technique! I have videos showing that technique as well. Anyway, thanks for watching and best of luck!

[@rhondasmith6913]

I don’t have a self cleaning oven. Can I do this on the highest heat for seven hours and get the same result?

[@ladylibertystacker2014]

You probably could, but I cannot guarantee the results you might get. If you don't have an oven, then the best way is to use a lye bath, followed by a 50/50 vinegar water soak with scrubbing in between (Brillo pad or steel wool with Dawn dish detergent) to remove built up seasoning crud and rust. There are many videos on how to do this. I rarely use my self-cleaning oven due to the heat and wear on the oven and oven racks. You can also use the Heavy Duty Easy Off Oven Cleaner by coating both sides of your skillet in a large dark garage bag and letting that sit (preferably in a well ventilated area away from pets and animals) and letting it do the work on your skillet. Easy Off is nothing more than lye but is expensive when doing many skillets. Again, there are videos on how to do this. Best of luck!

[@byronthompson6099]

Awesome video

[@ladylibertystacker2014]

Thank you Byron! Much appreciated as I did the video "live" on my first attempt! :-)

[@RavenWolfDrum69]

Nice pans

[@ladylibertystacker2014]

Thank you! This was my first attempt. :-)

[@turtlemorrow1267]

A ‘little bit’ of elbow grease is exactly how long? 2, 4, 10, 20 minutes?

[@ladylibertystacker2014]

That's a phrase of speech! lol It really depends on the particular skillet you're working on. Some are more difficult than others, thus take more time.

[@brendasuelong-bryant7613]

Add salt, cut a potato in half Scrub until rust gone. Rinse. Rub lightly with oil. Heat on oven @.225

[@ladylibertystacker2014]

If that works for you, then go with it! Thanks for watching.

[@PatriotGamesROCKS]

SOS pad takes the rust right off.

[@ladylibertystacker2014]

As does a Brillo pad which I used in this video. Thanks for watching!

[@johnanderson3700]

Add baking soda to vinegar solution and let set and will have lot less scrubbing

[@ladylibertystacker2014]

Thanks John. Just so you know this video was my first attempt and these skillets are shiny and black and are users in my kitchen today. That said I did utilize a vinegar bath to remove rust and impurities after the pan has softened the crud in a lye bath. How long does this solution last? Can it be reused again! Thanks!

[@johnanderson3700]

It’s a one time shot, and as you say, depending on shape you may need to do initial deeper methods, but sure does make for less elbow grease.

[@johnanderson3700]

You can leave the soak for a good while. It’s not the final solution for sure-but can help once past the easy off or self-clean oven stage.

[@FirePantherPena]

Where can I get the chain scrubber?

[@ladylibertystacker2014]

I got mine from Amazon.com. You can probably buy it on eBay as well. Works great!

[@GregoryTheGreatOne]

At the Lodge store in Pigeon Forge TN. Or on there website. Make sure it's the real thing. It's worth it. And Pigeon Forge is a beautiful place to visit. We try to go every fall. Good luck.

[@holiday-td6hx]

People use a couple of ways to "cure" their pans after each use. You can do either one of these ways to "cure" ( to keep your pan from sticking) your cast iron ! 1. pour a tiny amount ( about a quarter ( coin) size) amount of any cooking oil in the bottom of the cast iron pan Turn the stove burner on.....and wait until the oil gets warm..not hot ! Remove cast iron skillet/pan from the burner( turn off burner) and then, using a double paper towel, wipe the entire inside of the cast iron skillet or pan with the paper towel, coating the entire pan with the oil. To avoid the bottom of the pans from getting oil on them, I put a paper towel on the bottom of my cupboard ( to protect the shelf) and if you have several sizes of cast iron skillets, cure them with cooking oil rubbing the inside of the cast iron pan. When finished, put a paper towel in the bottom of the cast iron pan, and clean the other pans you used. You can put a paper towel in each cast iron pan, if you want to store them that way. 2. You can also use salt to cure your pans.....in the same way you did the oil in a cast iron skillet / pan....pour a small amount of salt in the bottom of the cast iron skillet/pan....turn the burner on the stove on....pour the salt in the pan....wait till the pan gets hot...remove from stove....using a double or triple paper towel.....and rub the salt into the warm pan....then store your pan.

[@ladylibertystacker2014]

I will keep your tips in mind. If you check out my cast iron play list, I have a video that I did on cast iron cleaning and maintenance. I do this religiously for my 20+ skillets, but mostly for my "go to" skillets that I use most often and it keeps them in good condition so they are ready to go the next time I need them. You might find it interesting, but I find that everyone has their own way of doing things that works for them.

[@pamelagibson4758]

What temperature do you set your over for 2 hours to get off the rust build up?

[@ladylibertystacker2014]

It’s on the self clean cycle so I really don’t know. I hate to go much past 2 - 2.5 hours because it could warp the cast iron especially on the thinner older pieces. Luckily these pieces weren’t affected too much maybe except for the middle sized one (#6) because now it is a spinner but I cook with it all the time.

[@ptinio2]

Ommmmmmmmmmmmmmmg! U hit the jackpot

[@ladylibertystacker2014]

Yes, thank you! These were my first 3 vintage skillets I found in the "wild". Unfortunately, that antique shop closed because the owner died. :-(

[@yadaya6637]

I have a Bobby Flay cast iron pan that I have had for a few years. I fried eggs in it and put it in the fridge and covered it with plastic the next day the eggs were partly black. I tried it again with another dish and the food was partly black like a grayish black. Does anyone have any advise why this continues to happen?

[@ladylibertystacker2014]

Oh gosh, please don't do that! Can I ask you a question? Are you storing your unfinished eggs in that cast iron skillet overnight? The change from hot to cold in your fridge isn't good for cast iron, plus any condensation could cause your skillet to rust. You might be having issues with the seasoning flaking off because of this. When you are done with your skillet, clean it by removing the food and crumbs with hot water and a scraper (see my video on how to do this), then dry with towel and put on stove to finish drying. Then give it a mini reasoning. Never leave uneaten food in cast iron to store it! Store your left over food in a plastic container or another covered dish, but never cast iron.

[@fveggerby]

Elbow grease? I've been looking for that. where do you buy it? ;)

[@ladylibertystacker2014]

Seriously??? 😜

[@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?

[@ladylibertystacker2014]

Please send me pictures to [e-mail] I will try and help. Thank you.

[@jamesthomas1753]

iv sat them flat on concrete and placed my hands on the sides and ran back and forth in my drive way ,took a while, but I couldn't hear after wards

[@ladylibertystacker2014]

Hey, whatever works.

[@jamesthomas1753]

i wasteasing, some body will sand blast it for a few dollars i have a sand blaster thanks for replying back

[@platinumskies7968]

You should have used coca cola that would have got the rust off quick

[@ladylibertystacker2014]

That probably would have worked, however, I had not seen it suggested in the cast iron cooking circles I checked out on the web. Have you actually tried it yourself? I will definitely check into it should I find another crusty pan such as you saw in this video. Thanks for the suggestion.

[@tanyahartley7782]

does that work well?

[@wallabing]

No, it doesn't I tried it with coke to nil results.

[@geraldinecole940]

Big one is a BSR. I have one just like it

[@ladylibertystacker2014]

That's what I think too. People have said it's the Southern Mystery Skillet but the heat ring is just like BS & R.

[@beautifulmess3707]

I have heard soaking in vinegar was easy and non toxic.

[@ladylibertystacker2014]

Donna Cox I have found that I prefer an initial soaking in a lye bath (non toxic due to water and lye crystals combination) which you can leave your pans in for as long as it takes followed up by a vinegar/water (60/40) soak to remove excess carbon and rust that the lye bath doesn't do. CAUTION - DO NOT LEAVE IN VINEGAR for longer than necessary as the acid will start to eat at your pans! This is followed up by the methods you see in this video with washing in Dawn, drying off, sanding and seasoning. Good luck!

[@russelynanderson4597]

I don't have a self cleaning oven

[@ladylibertystacker2014]

You don't really need one. This was my first attempt and later videos show me using a lye bath or Heavy Duty Oven Cleaning (basically that's lye as well) to strip a skillet. You just need some patience and a little elbow grease and you're good to go if your skillet is in good condition (no cracks or major warping).

[@Gaptains_vloG]

Pretty cool! Did you use spray on oven cleaner or did you just place the skillets in the oven dry?

[@ladylibertystacker2014]

Thank you! I just put the skillets in dry face down in the oven. Just one caveat - dont use this technique on old vintage collectible cast iron like Erie, Griswold, or Wapak! They are thinner and could warp with the high heat.

[@pavman1000]

You did good eBay is a rip off.

[@ladylibertystacker2014]

Yes, thank you. I bought these from a local antique shop but haven't gone back as the owner realized he gave these away. Every time I had stopped, he never had any more and was quite rude to boot. That said, eBay can be very pricey on some of these skillets, however, there are some priced very reasonably that have been restored. The shipping is what makes them more expensive. Most people don't have the skills or want to make the effort in finding these cheap at flea markets/barn sales etc. to redoing them on their own. The price includes the cost of the sellers in restoring these old pieces to bring them back to life.

[@karlacron3117]

It is an egg skillet... The 6 inch one.

[@ladylibertystacker2014]

That's what I use it for, just doing one egg for a breakfast sandwich! :-) Actually, it is an unmarked #3 Wagner from Sidney Ohio.

[@katirib]

You got this method from the popular cast iron guy on here. Lol

[@ladylibertystacker2014]

Well, there are a few popular cast iron guys on here, but yes, I did learn a lot from one of them in particular. He has excellent advice and a cast iron collection only one can dream about! lol

[@tikkidaddy]

@@ladylibertystacker2014 Kent Rollins is a master at this😄

[@xman3249]

The 10” is a Bermingham Stoves & Range skillet. The #8 skillet should have 10 5/8 in stamped on the back of the skillet.

[@ladylibertystacker2014]

I've had so many people tell me this or that including a Southern Mystery Skillet. I will take it that it is a BS & R because I love that manufacturer. That said, it is an excellent cooker for me to this day. Thanks for watching.

[@123rosebuds]

Amazing!👍🏻

[@ladylibertystacker2014]

Thank you!

[@123rosebuds]

@@ladylibertystacker2014 You are very welcome1

[@mariannedooley9877]

Did you put anything on the skillets when you put it in the oven? did you you put all of the upsidedown ? and did you use your self clean setting o n the oven. I am a novice and want to get this right. Thanks for all your info.

[@ladylibertystacker2014]

Marianne Dooley When I put the pans in the oven, I just put them in with nothing else added. They go in upside down so when the crud falls off it will all slide off both sides of the skillet. I did use the self clean setting for about three hours. Good luck!

[@causeeffect7624]

@@ladylibertystacker2014 at what point was easy off used. I see it mentioned in the comments... TY.

[@donk.johnson7346]

NOBODY EVER TELLS WHAT TEMPERATURE TO SET THE OVEN AT. i'VE WATCH 3 OR 4 VIDEOS ON THIS AND NO TEMP EVER MENTIONED.

[@joannaadams2528]

Martha Stewart said 350 degrees

[@bobjustbob5220]

I always do 500 degrees!

[@ladylibertystacker2014]

If it is a self clean over to strip, then my oven doesn't give me the option to set a temperature. When seasoning, I do it in stages and there are several temperature settings I use. Please refer to one of my cast iron seasoning videos to get the details.

[@lisawood3467]

My mama cleaned cast iron pans on her gas grill

[@ladylibertystacker2014]

Nothing wrong with that - whatever works!

[@gregstroud226]

burn the skillets in a fire or bbq grill, a lot less scrubbing.

[@ladylibertystacker2014]

Yes, that is true, but unless you can control the temperatures, you risk permanent damage to your skillets rendering them useless, unable to hold seasoning. The safest of fire methods would be a self clean oven or an outdoor grill where you can control the temperature.

[@Dottie237]

When I lived in Florida, we would rake up HUGE piles of pine needles, lay our cast iron ware on top of the pile, add more needles on top of them and set them on fire. When the needles had burned down and the ashes cooled, take 'em out and wash them good and glaze with a little vegetable oil. Clean as a hound dogs tooth and ready to cook in.

[@gregstroud226]

Dottie Cummings Exactly Dottie.

[@MrJimZ09]

From Sidney, Ohio but more rare are cast iron marked Wapak from Wapakoneta, Ohio

[@ladylibertystacker2014]

MrJimZ09 Yep, you are so right. I did find one once in an antique mall but it was pricey. Equally rare is the Vollrath but I can’t remember where they were made.

[@johnschade8084]

It's a old lodge the groves at 12 3 6 9 always lodge also a number on handle

[@johnschade8084]

I'm talking about the nine inch

[@ladylibertystacker2014]

If I remember correctly, that one was the Wagner. If you're talking about the #8, then I believe it is a BS& R due to the continuous inset heat ring, but many people call it the Southern Mystery Skillet. It really doesn't matter because it is a permanent member of my collection and it works great! The 9 inch Wagner Ware #6 I used yesterday to make grilled ham and cheese for dinner. It's the perfect size! ;-)

[@johnschade8084]

Your right lol sorry I was trying to reply to a different video sorry again

[@rafiqa11]

should you be concerned, if seller said pan is wobbly?

[@ladylibertystacker2014]

I guess it just depends on how wobbly the pan is. I have pans with a slight wobble, but they generally sit flat on the counter top and distribute heat evenly so it hasn't been an issue. That said, I haven't bought a pan sight unseen and wouldn't because I can find them in person and redo them myself. That way I can test for flaws before buying. Hope this helps.

[@rafiqa11]

yes it did. i,ve purchase on e-bay, and your generally trusting what the seller says. it sounds like wobbly is not good. thank you

[@donnakeeley7924]

Yes! Not a good idea to buy a worbly pan It means that it got too hot and warped. If it isn't warped too badly, shouldn't be a problem but if its pretty worbly, I'd pass on that pan! Don't use your oven cleaner setting on your pans, it just gets way too hot! Don't ever throw them in the fire, not good! Those will both warp your pans. Treat them gently.

[@rafiqa11]

thank you.

[@CyberChicChick]

You can get a deep tiny cast iron skillet from Dollar General right now. They have a candle in them. Pumpkin or apple pie, as I recall. I think maybe around $6.00 for one.

[@ladylibertystacker2014]

That sounds very cool. I wonder if all the Dollar Generals have them at the same time? Those would make great gifts, especially coming from someone like me! lol

[@CyberChicChick]

@@ladylibertystacker2014 Hi, just now saw your reply. Yes, all DG's should be selling them. I saw them in Vanilla Bean (for the poured candle) scent/flavor as well as the Pumpkin Pie. The Apple pie was last year and year before, but I know it is the little skillet you are really going for, right?😉 This is their fall seasonal decor stuff right now, so I think you can find at all stores. It's little, heavy and deep and am sure you may like. Yes, makes a nice cute gift too! 😊

[@alancorneliusii2942]

It's not a candle here, it's a brownie or cookie mix

[@contessachristabella259]

I would never ever buy any dishes from any dollar store, they have tons of lead and other harmful things in them.

[@ladylibertystacker2014]

@@PedalToTheMetal61888 Perfect "plate" to burn a candle in, especially when it's used in a woodburning stove to keep down drafts at a minimum. You're not ingesting anything, so what's the harm?

[@bettykuykendall2083]

Nice but there's other ways to clean them wirh less of a workout. I have a skillet that you could make 10 or more sandwiches and a large kettle that fits on a tripod.

[@ladylibertystacker2014]

OK.

[@bkbekka3039]

I am trying to restore an 11 3/4 Wagner Ware cast iron. Can anyone give me a round about price what it goes for? I looked online and I seen $50.-$200 That wasnt too much help for ME. lol (Someone trying to learn about cast irons)

[@ladylibertystacker2014]

Well it just depends on what you want to do with it and the condition the skillet was or is in when found. Is this a #10? Sounds like it.

[@bkbekka3039]

@@ladylibertystacker2014 Trying to make this short as possible ;) It was my ex husb mother's skillet.(he is now 60+yo so Im imagining its pretty old;) Years and years ago I had regrettably and foolishly used the skillet that hadnt been used in a very long time...which was not where I messed up. (dont anyone yell at me..lol but...) I put it in the sink and soaked the pan. Yes! Soaked! 😬 For years I felt horrible about ruining that skillet..or so I thought. Now, I am trying to restore the skilket to a better state than i found it. ? hoping to restore? I dont think he would sell it but I'd like to have my info correct this time around. Thankfully I aged much and now have YT on my side, giving me a bit of confidence that I can make that mistake right. Not sure what numb. it only says Wagner ware made in usa and then the size on bottom. THANK YOU FOR THE RESPONSE.

[@ladylibertystacker2014]

You are quite welcome and best of luck in restoring this piece of history and a family heirloom! Please use this site as a handy reference: www.castironcollector.com This site has tips on collecting, restoration, and seasoning. It should help.

[@bkbekka3039]

@@ladylibertystacker2014 Def. will check this out! Thanxs again!

[@valeriegray2586]

what if ur oven is gas with no self self clean feature?

[@ladylibertystacker2014]

Valerie Gray Then this method probably won’t work for you. This can also be done with an outdoor gas grill but having a thermometer would definitely help. If you don’t have one, setting the grill at high should work for about 3 hours. There are plenty of videos showing that method.

[@r.d.ontheroad-1094]

If you had a chance to have a camp fire, let the fire build for a bit, and then when the coal's are burned down and still red hot, just put the pan in the middle and let it sit for the duration of the coal's burning down. If need do this twice or more, you will have an awesome cast iron skillet! Try it!

[@ladylibertystacker2014]

Appreciate the tip, I just don't go camping or do camp fires where I live. This method worked great just as an outdoor grill would do provided it had a temperature gauge. This skillet turned out great BTW, I use it all the time today more than a year later and it is blacker than ever. Thanks for watching.

[@vancerichards2450]

The unmarked ten inch skillet is a lodge.has notches in the fire ring at 3,6&9 o'clock.made from 1940 to 1960s

[@ladylibertystacker2014]

Did you watch the whole video? Once this was stripped, my video shows a continuous heat ring on the #8 10 inch skillet. From everything I have dug up on it, it has the closest match to a Birmingham Stove & Range (BS&R). There are no notches at 3,6 & 9 pm positions. Others have called it a Southern Mystery Skillet. Thanks for watching.

[@jims1942]

I do have a question: All the electric stove *Instructions* that I have read or seen say to *Remove* the wire shelves before you run the self-clean cycle because it will damage the wire shelves. - What is your experience with the wire shelves, any damage to them? I'm interested to find out before I try it. - Thank you.

[@ladylibertystacker2014]

jims1942 Good question, but to answer it I have never had any issues with damaged racks by using my self clean oven. Mine is an Amanda smooth glass electric stove. That said, I wouldn’t do it when it is really cool out because I open all the windows to get the smoke out of the house. Depending on how much crud there is, there will be a lot of smoke. Just be aware of this.

[@jims1942]

Thanks for your help. Our stove is also an Amana, but w/ just the regular electric eyes, no glass top, but that wouldn't matter. -- We've got 3 old cast iron skillets that need cleaning. We have had them (& been using them) over 50 years and they were used when we got them from my parents. They're not too bad, so maybe won't smoke too bad, but have never been cleaned. I think they're about due. :) I'm going to give it a go. I enjoy your videos. :)

[@ladylibertystacker2014]

jims1942 Good luck...let me know how it goes. :-). Thanks!

[@jims1942]

Are you familiar with this page? I was not, but just came across it, it's certainly worth a look. Especially the *Cleaning Caveats* part about self-cleaning ovens. www.castironcollector.com/cleaning.php

[@ladylibertystacker2014]

jims1942 Thank you for posting this Jim. I now use a lye bath, followed by a vinegar water soak, then elbow grease with a scouring pad. I also do some sanding but only apply the Avanti Pro strip disc to non collectible cast iron to completely smooth out the cooking surface. I just use a wire wheel on collectible vintage like Griswold, Wagner, or Vollrath. You cannot see the wheel strokes on the finished pieces if done correctly. You might want to check out my collection video to see the results!

[@nadinegreen5054]

This is way too much work . Make a flaming fire outside in fire pit . Put pan in and let it get really hot . Carefully take it out . Tap lightly with hammer to get rid on any baked on grease over the years . Season with oil and heat again . Ready to cook .

[@ladylibertystacker2014]

That was my first attempt and those skillets are terrific performers today. I don't have a fire pit, don't have access to one, and am comfortable with the way I do it. You could be causing irreversible damage to your skillets if the fire gets too hot like warping or a redness on the skillet which will not hold seasoning. It takes patience to have good looking and excellent performing cast iron.

[@devonboyles2871]

😧UUUGH... soooooo freakin lucky😒😠 ALL THOSE BEAUTIES FOR JUST 15$😭no fair!!!

[@ladylibertystacker2014]

Yeah, I know! But unfortunately, I haven't been able to find a deal like that since! People are just hyped about cast iron right and that guy would never make a deal like that again. Every time I went in to inquire about more skillets, he always said he didn't have any. He's now gone out of business. I wonder why! :-O

[@vivianlang5269]

Love this awesome♡♡♡♡

[@ladylibertystacker2014]

Thank you Vivian! :-)

[@vivianlang5269]

@@ladylibertystacker2014 You're very much Welcome ♡♡♡♡

[@karygray480]

you got a great deal your number 8 is prolly older although I didn't see a mold line but the heat ring is a good sign of age

[@ladylibertystacker2014]

I love this old skillet! It cleaned up so nice and cooks great! I believe it is either an unmarked Wagner Ware due to the handle, but the heat ring looks like the older Birmingham Stove & Range skillets! Yes, the rust would have scared lots of folks away and there was a bit of pitting but that doesn't stop it from being a great cooker. Thanks for checking it out! I will be posting a video today on a cast iron haul I made including one very rare and valuable CI find. :-)

[@burnestgray1086]

Kary Gray

[@marlondoan4009]

Its a no notch lodge

[@Michaljordan1]

BSR?

[@ladylibertystacker2014]

I am not sure which one you are referring to, but the #8 with heat ring has characteristics of both a Wagner and BS&R. In fact, because it isn't conclusive in thought among collectors, it is most often referred to as a Southern Mystery Skillet. That said, I love it to sear pork chops, shrimp or steaks. It is a keeper IMHO.

[@sunflowerpwr.8821]

I do mine the same way except for the drill brush part.

[@ladylibertystacker2014]

Yep, it works pretty well. I use the wire wheel to smooth out areas where there was pitting. It has worked well for me. Thanks for watching.

[@albertareid8776]

Wagner on Etsy 809,00 wow. #13 cash iron

[@ladylibertystacker2014]

The larger the piece, the more they cost depending on condition. Anything from a #10 on, is more valuable, but $809 is quite much. Now if it was a rare #2 Griswold or a Griswold Spider skillet from the late 19th century that is entirely possible.

[@happypink6913]

I never use oven cleaner on cast iron. I use a fire pit, hand wire scrub brush and steel wool.

[@ladylibertystacker2014]

Nothing wrong with using HEAVY DUTY EASY OFF OVEN CLEANER, which is simply sodium hydroxide (lye), the active ingredient needed to strip off the seasoning. You can use this link which should clear up any misconceptions about using lye on cast iron. www.castironcollector.com/lyebath.php This is one of the best sites out there on cast iron. That said, be careful and don't over cook your skillets in your fire pit, otherwise you will burn them beyond repair where burnt cast iron will NOT hold seasoning and is considered damaged beyond repair. You have to be sure the skillet isn't left in the fire too long or the temperature too hot or you will cause permanent damage.

[@happypink6913]

LadyLibertyStacker i think its because I have a bad reaction to it. So I avoid it.

[@ladylibertystacker2014]

happy pink. I always use gloves when working with lye as it can be toxic to the skin, etc. That said, I hear ya.

[@happypink6913]

@@PedalToTheMetal61888 there's this thing called soap and water it's used to wash a pan when your cleaning it. Don't be a drama queen.

[@JH-hw4yh]

Please do not use electric tools on vintage cast iron. It ruins them for resale/collectibility.

[@ladylibertystacker2014]

Did you happen to notice the date on this video? This was my first attempt and successful at that. I only used the wheel to remove the rust & crud that couldn't be removed by any other way. That said, these skillets are mine and everyday users in my collection. When you look at them, you see no evidence of wire wheel strokes. If you watch later videos I have, I only use this as a last resort and never on truly collectible iron such as Griswold, ERIE, Vollrath, Victor, antique Wagner and the like. But thanks for your comment. Just gives me a chance to further educate the viewers. Have a good one! 😃

[@arthurholmes2210]

Why does she keep talking about useing a wire wheel ? It will kill the resale but people that don't know will buy it .

[@rafiqa11]

this is one hobby, i,d like to do, to bring in a couple of pennies. something ugly/unused to beautiful/useful. much love and god,s peace be with you.

[@ladylibertystacker2014]

Thank you and the same back to you! :-) This is one hobby that gives one immense satisfaction when a skillet is redone to beautiful useful condition from a cruddy rusty mess! Thanks for watching and much luck to you if you decide to do this!

[@ruwithlee1970]

White vinegar water and baking soda bath leave soak for two days crud will fall off rust will go away! Scrub remains!

[@ruwithlee1970]

P.S. really Cheap and environmentally friendly friendly

[@ladylibertystacker2014]

Considering this was my first attempt, not bad as these skillets are top performers today. That said, I like your tip. I now mainly use a lye bath to remove the crud, then a 50/50 vinegar-water soak for the rust and rest of the carbon. Baking soda is a new one. Do you just use all vinegar or is there water combined with it too? If just vinegar, do you add the baking soda AFTER the vinegar? I would think that would be a lot of fizz action which will go to work on the stubborn carbonized remains.

[@BrianGay57]

Vinegar is acid and baking soda is base. Mixing them will only neutralize the acid in the vinegar reducing its effectiveness at eating away the rust.

[@albertareid8776]

I went on eBay to search for Wagner Skillet they are asking for the price $ 220,00 they got to be kidding me

[@ladylibertystacker2014]

Now, that could be way over priced! If it were a rare Griswold that has been fully restored, I can understand! Wagners cook as well as Griswolds, but Griswolds are more highly valued by collectors. I don't think anyone would pay that much, unless it was a rare collectible piece.

[@jamesthomas1753]

put it in cheep coca cola over night saves a lot of time,if it doesn't have a label buy a set of letter punches and stamp wagner on the bottom

[@ladylibertystacker2014]

Yes, I hear this works, but my preferred method is lye bath followed up with vinegar soak, then sanding as necessary, then re-seasoning.