What To Look Out For

What To Look Out For is a video where I talk about the different things to look out for when you are searching for cast iron cookware. I also show some examples of pieces as I discuss the issues. #collectingcastiron #castiron #castironcookware
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Home of "Easy Beezy" Cast Iron Seasoning Stick!
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Below are some links to Facebook groups that have really been a help to me.
Cast Iron Community groups/casti...
Cast Iron Community Sales groups/CastI...
Cast Iron Cookware Identification groups/63084...
Cast Iron Cooking groups/casti...
Iron Man Cast Iron Auctions groups/casti...
Cast Iron Bundt Bakers Anonymous groups/15839...
Black Iron Cooking ,Antiques,and Humor groups/black...
Cast Iron Mafia - groups/casti...
Griswold, Lodge and Wagner Cast Iron groups/nothi...
Electrolysis Tank Buildershttps groups/Elect...
Cast Iron Crazy groups/96353...
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this one.
Below are Affiliate Links to products mentioned or used in this video. Also included are product links that I think would be helpful to cast iron cookware enthusiasts.
Recommended Cast Iron Cookware:
Lodge Legacy Series - Seasoned Cast Iron Fluted Cake Pan with Assist Handles
amzn.to/2WQDY5t *Amazon Affiliate
Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid
amzn.to/2FN8Oqb *Amazon Affiliate
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories
amzn.to/2W8o1r1 *Amazon Affiliate
Lodge Cast Iron Mini Cake Pan. Pre-seasoned Cast Iron Cake Pan for Baking Biscuits, Desserts, and Cupcakes.
amzn.to/2DqDfQK *Amazon Affiliate
Lodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-Seasoned
amzn.to/2W7n6ad *Amazon Affiliate
Lodge L27C3 Cast Iron Cornstick Pan, 7-stick
amzn.to/2Mpvn4I *Amazon Affiliate
Recommended Cast Iron Cookware Safety Products:
Sticky Toffee Silicone Printed Oven Mitt & Pot Holder, Cotton Terry Kitchen Dish Towel & Dishcloth, Dark Blue, 9 Piece Set (7 Color Choices)
amzn.to/2RHJwjE *Amazon Affiliate
Recommended Cast Iron Cookware Maintenance Products:
Cast Iron Cleaner 9 Packs XL 7 x 7 316L Stainless Steel Chainmail Scrubber for Skillets Cast Iron Pan With Silicone Hot Handle Holder+2 x Pan Scraper+2 x Grill Scraper+Kitchen Towel (Round)
amzn.to/2TbSItD *Amazon Affiliate
Recommended Cast Iron Cookware Books:
The Book of Griswold and Wagner: Favorite Wapak, Sidney Hollow Ware 5 Rev Exp Edition
amzn.to/2sCXXGO *Amazon Affiliate
The Book of Wagner and Griswold: Martin, Lodge, Vollrath, Excelsior (A Schiffer Book for Collectors) Paperback - January 1, 2001
amzn.to/2Cv3h3G *Amazon Affiliate
Griswold Muffin Pans (Schiffer Book for Collectors) Paperback - June 24, 1997
amzn.to/2T2pYTV *Amazon Affiliate
Gear used to make this video
Canon EOS M50 Mirrorless Camera w/15-45mm (Black) + 32GB + Essential Photo Bundle
amzn.to/2T4LfMC *Amazon Affiliate
AmazonBasics 60-Inch Lightweight Tripod with Bag
amzn.to/2CzpRIn *Amazon Affiliate
BOYA BY-WM2G Wireless Lavalier Microphone System Compatible with iPhoneX 8 8 Plus 7 6 Smartphone,Canon 6D 600D Nikon D800 D3300 Sony A7 A9 DSLR GoPro Hero4 Hero3 Hero3+ Action Cameras
amzn.to/2S4SVkF *Amazon Affiliate
Neewer 700W Professional Photography 24x24 inches/60x60 Centimeters Softbox with E27 Socket Light Lighting Kit
amzn.to/2FN9DQa *Amazon Affiliate
Aputure AL-M9 Amaran LED Mini Light on Camera Video Light, Black
amzn.to/2Dlm4QL * Amazon Affiliate
Channel Tags: Stephen Strawn,Cast Iron Cookware,Cast Iron Cooking,Cast Iron Collecting,Cast Iron Restoration,Electrolysis Tank,Cast Iron Seasoning,Cast Iron,Cast Iron Skillet

[@SusanEizenga]

"We are entrusted with history." That's it exactly! Care for these historical items while they are in our care. Be kind; don't grind. Thank you for your wonderful channel!

[@susandrabick3239]

Why is it Steven that out of many CI videos you are the only one to present a clear logical informative presentation on stuff we need to know? Can you answer that?

[@castIroncookware]

I have no idea. There are a very few out there with good information and way too many of the other kind. Hopefully the right message will catch on.

[@abdullahal-shimri3091]

Thank goodness I watched this video before grinding an old skillet I got. God bless you good sir.

[@TheCharleseye]

The pitting in that Lodge just makes it look like a new Lodge! 😂

[@markcollins650]

I love your channel I have been using cast iron my mother used it for yrs ! Now that I'm turning 60 I have been trying to get into collecting cast-iron skillets and Dutch ovens

[@fishnlady]

Thank you for the education on CI. I have two skillets that I have used for 55 years but knew very little about CI. You are organized and present the info in a way that anyone can understand. Now I have some facts to look out for when shopping at yard sales or antique shops.

[@castIroncookware]

You're so very welcome and thank you for watching.

[@michaelbaumgardner2530]

Two thumbs up,very informative.

[@doinsngoins]

Awesome video, very informative, thank you

[@CinnamonDelight-xb8pl]

Thanks great information as I continue my shoping quest.

[@edcol8537]

Just started collecting!! Great video very informative thank you 🙏

[@jd4810]

Very good information. I'm learning so much

[@brettrussell7521]

great tip video! thank you.

[@thomasbenedict2720]

Very interesting. very informative. great job!

[@cristrivera]

Thank for all the tips, I really enjoyed the video👍🏻👍🏻

[@castIroncookware]

Your welcome and thank for taking the time to watch and be a part.

[@jeffgrenfell7099]

Stephen your information is SO GOOD THANK YOU!

[@castIroncookware]

You are welcome and thank you for watching.

[@stevegordon5243]

Great video! Thanks for sharing your expertise!

[@castIroncookware]

Thank you and your welcome. I'm not an expert but hopefully we we get there together.

[@savannahv1808]

Great video, lots of info! Much needed!

[@castIroncookware]

Thank you. I really appreciate it.

[@ez123ification]

New to collecting . Looking for iron for camping, thank you for your informative videos👍

[@castIroncookware]

Outdoor cooking has gotten really popular. I'm hoping to do some outdoor cooking videos soon. Thank you for watching.

[@KarenFae101]

Gosh, I’m learning so much. I’ve watched multiple videos of yours. I use to cook in cast iron for years and through the years got away when Teflon came out. We’ve learned a whole lot since then. Wouldn’t touch them now. I’d like to hunt for a couple pans to cook in cast again. Now I know what to look for and avoid. Thanks so much for sharing your knowledge. Next video. I’m also a subscriber. 👍🏼❤️

[@castIroncookware]

Awesome, thank you so much for watching and also subscribing. Cast iron is a great hobby. It's really practical too.

[@pbcanal1]

I had a Co worker bring in a 14 inch skillet that had hung on his camp wall for years. Once I cleaned it up, I discovered it looked like someone had taken a grinder to it. His son loves it and uses it to cook steaks on their wood stove. Ugly is not always bad.

[@castIroncookware]

I agree, Just because it has issues doesn't stop it from being a great user.

[@moderntentcamping]

I especially like gate marked iron and would like to see more videos about them. Currently looking for a 10-inch hearth or camp oven. Thanks again for all of your useful information.

[@castIroncookware]

That is a great idea. I haven't mentioned too much about gate marks at this point. I will look for ways to work that in. Thank you.

[@dollygutz8418]

just started cast iron cooking, thanks for the information

[@castIroncookware]

You are so very welcome. Thanks for watching.

[@shebarawlings3944]

Thank you for sharing this valuable information

[@castIroncookware]

You're welcome and thank you for watching.

[@moderntentcamping]

Great information. Thanks Stephen.

[@castIroncookware]

You're welcome and thanks for watching.

[@JamesBrown-px7kk]

A very informative video. Thank you.

[@castIroncookware]

You are so very welcome

[@cynthiagaudino9272]

Thank you so much.

[@terrancecoard388]

Thank you...Very informative !!

[@castIroncookware]

You are very welcome.

[@RemoGaggi]

Very informative. Great video!

[@castIroncookware]

Thank you so much. I am hoping that it will help people with their collecting.

[@frankroper3274]

I've got an old Griswold with pitting somebody tossed in my yard. I cleaned it with white vinegar and seasoned it and it is non stick! I like it!

[@brantmorrison3704]

This is one of the best videos I've seen about what NOT to do with your cast iron. There are too many people making videos about grinding, sanding and even burning cast iron. As you were saying, the rough finish on newer Lodge pieces is from having the seasoning oil sprayed on at the factory and setting up upon curing into a rough, pebbly finish. Trust me. With just normal, careful use the rough sprayed on Lodge finish will smooth itself out. Give it time and thoughtful use! Put down that grinder, Eugene!

[@castIroncookware]

Thank you and you are correct. The new rough pieces will get better and better the more you use them.

[@brantmorrison3704]

Once again, an excellent video!

[@stevesparta4995]

Good informative video. I can live with casting flaws some wobble or pitting, but when I see one of those shiny brown pans that have been wheeled down or sanded on it really is saddening. I really enjoy the videos.

[@castIroncookware]

Thank you. It is sad to see pieces that heave been abused. Hopefully we can save a few through education

[@bobs5596]

i am glad i am not a collector! i cook with the beaters and enjoy them just like the new ones. and cooking is what its about. cracks and pits are the history you are cooking with. lately i slow fry onions, broccoli, cabbage, bell pepper, garlic, tofu, sliced baked potato, and egg with catsup, hot sauce, and cilantro sauce for breakfast. now i made myself hungry.

[@castIroncookware]

You are making me hungry too.

[@johnhoward7298]

Love Your chanel ! You give great information & advice ! I'd love to see Your collection ! I don't have a collection , I don't want a collection . I just have what I use . That's all I need . I have two Wagner skillets , a Wagner chicken frier ( all bought at a Good Will ) . And , last but not , two lodge carbon steel , and one de buyer carbon steel pan . They all cook great , and I'm glad to have them .

[@castIroncookware]

That sounds like the perfect assortment to cook most everything.

[@mtnhayes8592]

Thanks for the rants.

[@castIroncookware]

You're welcome.

[@briarrose5208]

Thank you for these good tips. My #8 BSR Century Dutch oven has a nick in the rim and a casting defect on the lid: a crack on the top near the handle that doesn't go all the way through, so it still seals perfectly.I don't remember how or exactly when I got this piece in the late '60's/early 70's - no surprise there! But I probably got it cheap. Fully restored, it's a great cooker. I don't have a big collection like you. Only pans I can use frequently. Most of them have minor flaws. I've found that pitting and scratches fill in gradually with frequent use and good care. Not completely, but well enough to use. Nothing sticks in any of my pans, not even eggs. I'm not very concerned about their monetary value. Most of them are connected to memories so I wouldn't sell them anyway.

[@castIroncookware]

That is awesome! There are a lot of memories connected to pieces that have been around a while. I they could only speak and tell where they have been and the people that have enjoyed them. I think that preparing food is in some ways an act of love. A lot of love tied to them pieces.

[@briarrose5208]

Cast Iron Cookware Oh yes! My oldest piece, a Griswold skillet griddle from the 1930s, belonged to my grandmother. She used it to make Johnny cakes, a Rhode Island specialty that early settlers learned from Indians. Johnny cakes are hard to make because they tend to stick and can only be turned once. My mom taught me to make them on the Griswold just like her mom taught her. They always come out perfect, crispy and brown on the outside, soft on the inside, delicious with butter and maple syrup or as a dinner side with meat gravy..Let me know if you want a recipe. They are made from flint corn meal, a native variety of white corn that is grown by local farmers. You can also make it from other white cornmeal but flint has a sweet nutty flavor Happy hunting, restoring and of course cooking!

[@castIroncookware]

If we were only collecting perfect pieces, we wouldn't have very many to collect. There's not many pieces out there that are perfect. You are very correct when it comes to the value. The value runs much deeper than its resale value. You have something that you can pass down along with a ton of memories that go with them.

[@cowboyup545]

I really enjoy watching your video's they are very good and precise, New Subscriber here. Have a great day,

[@castIroncookware]

Thank you and thank you for watching.

[@davidderminer544]

I really learned a lot!

[@castIroncookware]

Thank and I am so glad that I was able help.

[@semco72057]

I see what you are talking about with the crack on that small skillet. All of the skillets and dutch ovens was purchased new except for one skillet which my grandmother, and mother had and used. The others was purchased new from Lodge, Amazon, and Stargazer companies and I love them. I like the skillets you showed and they was probably seconds from the factory store and the ones which have been damaged by a wire wheel, or grinder is good to use, but can't be a collector's item due to the damage done to them.

[@castIroncookware]

I think that I can get them in shape to be used even though they are not collector grade. They will still be great users though. That's what they were designed for anyway. I haven't had a stargazer but I am looking forward to eventually running across one.

[@NotBySight]

Hey Brother, another Awesome video!!! Thank you for such hard work! I'm thinking about grinding and wire wheeling some antique iron. What are your feelings about that??? LOL!!! I'm HORRIFIED at all the videos out there on how to grind and oven clean cast iron! Thank you for passionately sharing the truth!!! Keep it up kind Sir!! 😀

[@castIroncookware]

I've caught a little flak over it but it's worth it if anyone takes note that has or is planning on that process. 5 dislikes isn't too big a price to pay to get the word out. Thank you for the encouragement.

[@donaldwebb8383]

I bought a BSR no 10 cast iron skillet, 12 7/16 IN, 5 H - 2 . Made IN U S A, it not a Red Mountin skillet have a well defined edge on the outside of the skillet .have a heat ring. it has the handle of BSR. it has to be a Century Series.

[@justmyopinion9883]

That is the exact same BSR skillet that I have. He said it is a Century series skillet made from 1970s till 1992.

[@Bodine-ec8ms]

I have a Cracked Iron Taiwan Skillet that cooks Great ! 10 3/8 inch top 8 inch bottom. It was crusted up inside and out like it was cooked in for years without cleaning. I did a burnout in a 2 burner propane grill for 1 hour that is when I found the crack near the handle. I seasoned it anyway the bottom is still flat and no high temp cooking because of the crack.

[@lindaglunt3708]

Just discovered you show. I’m learning so much. And love your faith in the Lord

[@castIroncookware]

That is awesome! Thank you so much for watching.

[@geesehunter76]

Waiting to for the two videos a week LOL keep up the good videos

[@castIroncookware]

Hopefully that is not too far in the future.

[@troypayne3078]

Preach it sir! By the way the video looks sharp.

[@castIroncookware]

Thank you. I'm still learning how to use the new lights, camera and software. I did not realize how much there is to it.

[@1j007zm]

I purchased a Griswold #8 slant logo on eBay the other day, only to find out ( weeks later ) that some bozo used a dremel tool on the the side of the skillet. The seasoning hid it for a while, until the light, at a certain angle would show the dremel marks. So now that I know it's a loss, I grounded out the ugly marks and it's now my favorite pan to cook with. p.s.Thanks for all the awesome info.

[@castIroncookware]

That's terrible! I've had that same type of experience a few times. It's always heartbreaking. At least it will be a great user.

[@howarddeheer8295]

I have a lodge fish fryer not sure if it's a flaw or a crack if it is a crack it does not go all the way through. I also picked up a skillet one day that had been in a fire cleaning if to have it to show people the damage and the discoloring and explain why face paint will not stick to it

[@cjkammerer7820]

I’ve got a skillet that’s square with the handle on the corner. What’s with that?? Thanks for your answer

[@mellio9077]

Good stuff. Thanks for the great video 👍 What creates fire damage and how can you avoid it?

[@castIroncookware]

Thank and you are so very welcome. Fire cleaning is usually the culprit and pieces that have went through house fires as well. Cleaning cast iron using the self cleaning cycle can also cause it. When cast iron reaches temperatures of 1100 degrees or so depending on the individual properties of the piece, it will undergo irreversible changes in its makeup "Fire Damage". The best way to avoid fire damage is to use better restoration methods than fire/heat cleaning. I have a video on that subject. Fire Cleaning Cast Iron Cookware. Why it’s a BAD Idea!!! kzbin.info/www/bejne/aavNaZh9ebV8oas

[@mellio9077]

Cast Iron Cookware Thanks for all the good info! I appreciate it. 👍

[@moderntentcamping]

Stephen, I’d like to find a camp oven lid to fit my #8A Dutch oven. Maybe unmarked Wagner? Do you have one or do you know where I could find one?

[@mrsseasea]

I think 80% of mine have some type of flaw......but I love them all. lol

[@castIroncookware]

I haven't really inventoried mine like that but I think that is probably the percentage I have as well.

[@flyingpeacock6388]

I used a wire wheel to remove old seasoning and rust, just needed to clean it thoroughly to get all the dust out of the microscopic pores. I did a preseson 3 layer and been building it up since from cooking, its getting darker and darker and eggs slide around like teflon. I got a lodge rough season and heated on stove added oil to smoke point and let it cool, did it 2 times and eggs slide around so i seen no need to smooth the lodge out. Im not a collector just enjoy cast iron cooking.

[@johndoh5182]

And it's OK. It's yours. If I could find lightweight cast iron and it was rough on the inside I'd do the same thing because I don't care about collecting, I care about using it and ease of use.

[@jonathanlucas3342]

Thanks for the video. I do have a question , since sanding and grinding seems to ruin the ability to season these older pans, how is it todays CI’s like Smithey, Finex, Fredericksburg Cast Iron can polish the inside of their surfaces to a mirror type finish and they season without much trouble?

[@truth959]

Lol! Someone sure had a good time with the grinder.

[@castIroncookware]

Sadly, I still see quite a few of them like that.

[@lisanowakow3688]

I have an older Griswold that I refinished and in so doing found most of the logo came off with sulfur damage, and the piece looked like it must have been used in a cook stove or fire pit on a regular basis. It is just a good pan used in the family now.

[@castIroncookware]

Sounds great!

[@turdferguson5300]

I found 2 pieces of fire damaged cast iron today. Thanks to this video I knew to avoid them. I may have gotten bit, I gave $27 for a 5 quart dutch oven marked Wagner Ware & Griswold, Made in the USA. I'm certain it is post 1960 and seems to be unused. It a rough finish and may not be collectable but I liked it. It seemed like a slow day so I took it then started finding good stuff cheap at other stops, #5 Red Mountain $10, and the find of the day - #9 single notch Lodge $8. Both look and sound good before electrolysis cleaning. You know how that can be... wish me luck.

[@castIroncookware]

Occasionally if the damage is not too severe they will come out of it and take the seasoning OK. I hope that will be the case for you

[@turdferguson5300]

@@castIroncookware I avoided the damaged ones completely. What I thought was a #5 Red Mountain turned out to be a Century Series after electrolysis.

[@phat2daddy]

i would like to have that bsr chef skillet as I have no bsr and no chef skillet. I think if used as every day cooker it might season or I would hope, if not id cook on it anyway lol

[@castIroncookware]

I'm going to try and get in condition to use again. Hopefully I will feature it and the process in a future video.

[@gearhead4526]

The only mechanical means I would use to clean cast iron is soda blasting. (Baking soda delivered by high pressure water or air) Baking soda is hard enough to remove old seasoning and light rust, but not hard enough to remove or alter the cast iron. It will disintegrate the instant it hits anything harder than itself. It is a sure fire way to safely clean cast iron without disturbing the integrity of the iron itself. It may take several passes to remove everything, but it works. Also, the piece you said wouldn't hold seasoning, have someone sand blast the inside for you, it will rough up the surface so it will accept seasoning. I have a big skillet that was like that and sand blasted the inside and it started accepting and holding seasoning.

[@jonlouis2582]

I've been collecting for many years and I knew that grinding and buffing was a no no, but I didn't know about fire damage. I've been doing that since I was a boy scout. Oops.

[@castIroncookware]

Some people has had success With It but others have not. It's just not worth the risk.

[@joedeardo2855]

What's your thoughts on soda blasting to clean cast?

[@peteoliver7424]

Thanks for your very informative videos. I recently became interested in cast iron cookware. I have an old Lodge chicken fryer with lid that my Mom gave me, It needs restoring and your videos really have helped me on how to properly do this. I have been looking for some additional ventage pieces but so far have only found a Wagner 0 Sydney. They wanted $30.00 for it but it is a spinner with some interior pitting. I cook on gas so being a spinner is not as big a deal, but this piece really has a substantial bowed bottom. I passed on the piece but would like your opinion, is there a point where a piece is just too bowed to be usable and is there any way to flatten a piece? What causes this bowing and what can we do to help prevent this? Thanks for your help and videos!

[@castIroncookware]

Chances are the Bowing came from the pan being heated to quickly on a stove top. Cast iron should be heated on low or low to medium until the entire pan is warm before cranking up the heat. I know some people that will heat there's in the oven to get an even distribution before using on the stove top. Bowing is more likely only thinner pans but still can occur on the thicker ones. If you're using a gas stove top then it will not be an issue. Of course stirring food in a spinner can be a little aggravating because the whole pan tries to spin. We have to hold onto the handle to keep it steady. I suppose what would be considered a reasonable amount of spin has to do with how much aggravation you're willing to deal with. When using a coil stove top or a glass top, there is less room for wobble. In that case, food will not cook as evenly on one that has wobble.

[@semperfi-1918]

Nothing like addiction to cast iron. I probably have 30+ pieces including a few old Dutch ovens number 12 and number 10 I paid a decent price for but I've looked a long time for them and yeah was willing to drive 3.5 hrs one way. And on the way home found a 1920's Wagner ware nickle plated number 9 worn but smooth interior.

[@castIroncookware]

You're right, it is quite addicting. As far as addictions go, this is one of the better ones.

[@surfearth1]

I actually just bought one of those Martin Monday morning skillets for $2.99 at our neighborhood junk store. I notice the print was readable when hung. Never heard of martins before. Thanks for the fun info! It was covered in crud but after cleaned was in great shape. How much are those going for?

[@castIroncookware]

I have seen them go anywhere from $25 up to $60 depending on condition,

[@realmetis8002]

thanks

[@castIroncookware]

Your welcome. Thank you for watching.

[@relguiatmont7336]

you can etch those skillets with filled in pores with 100% vinegar. few minutes at a time

[@joshm.2216]

Could a vinegar bath work to etch a pan that is too slick for the seasoning to hold?

[@mtnhayes8592]

I'm darn glad I found your channel. I really need to do a electrolysis tub but I'm in a condo. :( What do you think about using oven cleaner and sos pads? Edit! I just watch your video about using the oven spray. Thank you sir, I appreciate your knowledge and that you are sharing is with us.

[@castIroncookware]

If you are talkin about the Easy-Off oven spray method, it is a good method. I'm planning I'm doing a video on the Easy-Off oven spray in a bag method in the near future. You just want to make sure that you have sufficient ventilation.

[@mtnhayes8592]

Thank you, I just watched your video from June. I'm a new subscriber and will watch for your new video.

[@castIroncookware]

@@mtnhayes8592 Thank you for subscribing and watching.

[@larryspiller6633]

Oh poor me. None of my iron is pristine. Oh poor me. Especially the so called "fire damaged" ones of Granny's and Pa's. Glad I have a small collection of iron, more glad mine can be used without a major freak out. Use, clean no matter my method and re season in my own way. Then again, I use them. Not so much a collector. Peace.

[@castIroncookware]

Most of my pieces are less than pristine. Even though I have a lot more pieces than I can use, they were designed to be used.using them is the real joy of collecting.

[@larryspiller6633]

@@castIroncookware You have a very nice collection my friend.

[@clarksetters]

I have a 8 inch tall small logo Grizwold kettle with ERIE on top of the grizwold logo, it has a ring on the side of it. Do you happen to know anything about that particular piece.?

[@castIroncookware]

That description covers quite a few different pieces. You are welcome to send some pictures and I will do what I can to help dentify it. My email is [e-mail]

[@gregoryturner2468]

You missed one type that I can think of. The exact opposite of wobble. When a piece has a bow in the middle of the cooking surface. Great and informative video, and I hope it helps many people collect great pieces of CI.

[@castIroncookware]

There is probably others I missed too. I recently had a picture of one like that sent to me by a subscriber. It was an one Erie that looked like it had a hump in the middle.

[@gregoryturner2468]

@@castIroncookware Yep. I have a skillet that looks the same. Unfortunately, it also has a crack in it. It was too cruddy to see or hear the crack, but I knew it wobbled. I though it might be an Erie or Wapak, but was neither (unmarked).

[@castIroncookware]

@@gregoryturner2468 that happens to the best of us. Still disappointing though.

[@E150GT]

That one with the wire wheeled and helper handle is that a lodge ? Looks like a modern lodge with no logo

[@castIroncookware]

I doesn't have a logo or any markings at all. It looks exactly like a modern Lodge. I am curious now.

[@cjgauthier9246]

Not that I ever would on my cast iron but I have soda blasted very fragile items working in a machine shop. I wonder what the effect would be on ci.

[@castIroncookware]

I have heard of people trying that but have never seen the actual results myself. At this point I am afraid to endorse that method because I'm not sure of how it will turn out.

[@Yaeliyaeli]

That's very interesting. Could you specify what the sos is and what kind of oil you use . Yet another question- can I do the same with an old iron sewing machine which is a little rusty?

[@castIroncookware]

An SOS pad is the same as a Brillo pad. It is a soap infused ball of fine steel wool. The seasoning oil that I use is my own blend called "Easy Beezy" but my favorite stand-alone cooking oil is grapeseed oil. It is also the main ingredient in blend. I'm not sure about the sewing machine.

[@Yaeliyaeli]

@@castIroncookware Thanks a lot

[@robertgoidel]

Is there anyway to weld closed the crack in the Monday morning skillet?

[@castIroncookware]

I think that it can be done in order to use it but the repair may look worse than the crack.

[@stacieshannon9555]

I’m not a collector. I just bought a set of pans on eBay. I bought them to use, but since they’re kind of old I thought I’d watch some videos about cast iron pans. Now I’m not sure I should use them because it might be a rare find or it might be no big deal. It is a set of three pans in the original box. They’ve never been used because they still have labels in them. The box says Birmingham Stove & Range Co. plain finished redi-aged. Based on another video, I think they are likely some of the latest produced so I don’t guess the pans are rare, but finding a set with the box and labels might be. They are numbers 3, 5, & 8. The smallest one looks a little bit rusty in the picture, but the other ones don’t. The labels say CENTURY COOKWARE REDI-AGED even heat will not dent or chip easy to clean proven and preferred by cooks everywhere! And there is some suggested care information that I can’t read in the picture. Pretty cool, but important to a collector?, I have no idea.

[@castIroncookware]

The "New Old Stock" pieces are very desirable to collectors. Even the Century Series BSR. It is a clean snapshot of history. Though some collectors use them and save the labels for display, I would display the entire set as is. A set of Century BSR #3, #5 & #8 would be valued at about $50-$60 but what you have would be 2 or 3 times that much intact.

[@stacieshannon9555]

Cast Iron Cookware That’s interesting. Thank you.

[@GumriRN]

I have my husband’s Great-Grandmother’s double oblong cast iron griddle with a pouring spout, from Federalsburg, Maryland. I can’t find a hallmark on it but it’s amazing there is absolutely no rust on it. I don’t use it but I’d love to know how to care for it if I do try to use it. It’s got to be from earlier than 1850 since his Mom was born in 1886! Any suggestions?

[@castIroncookware]

After a good thorough cleaning with dish soap, apply some oil and use it as much as possible. That's the best thing for them.

[@GumriRN]

@@castIroncookware 🙏

[@troylyons3807]

I've got a 3-footed bean pot I bought at a yard sale and it says something BK stamped on the bottom with that line across it where they broke it off do you know who made that pot thanks Troy

[@castIroncookware]

Almost impossible to tell on those. Very old. Likely from the 1890's.

[@wizardofahhhs759]

That "blob" is actually a horseshoe nail head, I realized this when pondering the skillets with screw heads. I worked on a horse ranch and every now and then I would run across a horseshoe nail with a number on the head when shoeing horses. If I had to guess I would say that it is the nail size number from the nail factory.

[@castIroncookware]

That is really interesting. That is likely what they used to make the shift denotation. That would have made it an easy change up between shifts..

[@wizardofahhhs759]

@@castIroncookware That makes sense, every skillet I've ever seen with the nail head has always had a 2 on it, Lodge probably ordered a box of #2 size nails for the 2nd shift designation.

[@VeronicaCBurgess]

I somehow got unsubscribed! 😡 Thank you for putting these tips together. Awesome information!

[@castIroncookware]

Your welcome and thank you. I have heard from other people that have been unsubscribed from channels. Not sure why.

[@robbyritter4245]

If you wanted to use that skillet it would still work, or you could have someone braze the crack or weld it with nickle, it's cheaper and easier to find someone who can do that than it is to find someone who actually knows how to weld cast iron with cast iron rods. I have a BS&R chicken fryer that was welded with nickle and it works just fine. The biggest issue with welding cast iron is that the crack tends to run, so you have to drill a hole at the end of the crack to keep it from running, but this isn't always guaranteed either.

[@castIroncookware]

I've thought about doing that but just haven't made up my mind on it yet.

[@kathleenoliver5461]

Question/help. I have a Pre-Griswold Erie #7 w/outside heat ring. The bottom is pristine and very flat BUT the cooking surface blows up in the middle and it has deep pits (not from rust or does not look that way) which I am trying to fill in with seasoning. What would cause the cooking surface to bow up and the bottom to stay perfectly flat? Flaw or problem in casting process? Anyone? Thanks in advance!

[@castIroncookware]

Most pitting will fill in with seasoning over time unless they are really bad. Even if they do not fill in, they can still be great users. If the bottom bows out after the pan is heated, the bottom may be weak from overheating in the past. the best way to avoid this is to heat the pan on low until the bottom and sides are both heated before you raise the heat for cooking. If it has the bow before the pan is heated then the damage is already set. In that case, the pan can still be used and still retain a certain level of collectability with conditional factors.

[@kathleenoliver5461]

@@castIroncookware Thank you. The pan arrived already bowed on the cooking surface and the pitting is heavy/deep on the cooking surface. Where it is pitted really does not look like it was from water/rust. The bow and pitting seems (to me anyway) like there was an air pocket when the iron was poured into the mold and the pits were where it burped out later....maybe I am all wrong but VERY ODD. Stripped and seasoned several times with your favorite (BuzzyWaxx) and will see how it cooks. No collector piece but it is still very old (1st or 2nd series Erie w/makers mark).

[@castIroncookware]

@@kathleenoliver5461 I would be very interested in seeing some pictures if you were able to send them to me. I am very curious. My email address is [e-mail]

[@kathleenoliver5461]

@@castIroncookware pics coming up.

[@weswalker1208]

I am curious I have a chef Skillet that is smooth as glass I have no issues with seasoning coming off. When they are pre Dessa Matic they're very smooth. I have stuff from the 20s and 30s. I always kind of figured some of that got War down by use. If you don't see any sending lines how can you know it was polished

[@castIroncookware]

A splotchy shine is a tell tell sign. The pre Dessa Matic pieces were sometimes milled with a milling process that left the microscopic roughness intact but still had a slick feel. The finish was very even. Wire wheels beat down the surface until there is nothing left for seasoning to hold on to. Your pieces are probably free from such issues.

[@weswalker1208]

@@castIroncookware I corrected the type of on my post. Yes I have a couple with Mill marks. Seems like I see them more often on round griddle. I do have a few skillets. I live in South Texas speaking of griddles. I need to look up the translation because there is a river here in Texas with the same name. Hispanics refer to them as a Comal. They are almost exclusively used for making or heating up tortillas. Thank you for the blotchy tip

[@castIroncookware]

@@weswalker1208 you're welcome.

[@judithjanes5738]

@@weswalker1208My husband, from Central Texas, brought his own cast iron round griddle when he moved up to Washington state. He calls it a 'como board' which I am now attributing to his accent, comal makes a lot more sense. And he uses it exclusively to warm up tortillas...

[@stevesparta4995]

Many times they will also have a brownish or bronze color to them instead of the dark black patina. I had one lady tell me "oh they will darken with use" Or "it's ok to smooth out the rough spots. There's lots of misinformation and ignorance out there.

[@SSQUAC]

You say dont smooth out a new lodge skillet but is there a method to knock off the high spots so lint/fibers dont catch on it while seasoning and cleaning? I dont need it looking like glass. Just less like sandpaper

[@castIroncookware]

It will get a little better each time you use it. The modern rough ones do take much longer though.

[@SSQUAC]

@@castIroncookware Thanks for the reply. I'll probably tough it out and leave it as it is. Hoping to get lucky and find an old skillet I can restore following advice from your channel some day

[@damacknificent151]

Question for you sir. Can a skillet be cleaned with oven cleaner ( easy-off ) without putting it in a plastic bag for weeks? Can I spray and scrub right away? It's kinda sooty, I can see the ci around the edges because I used the lodge plastic to remove hard stuck food. Maybe a video on this kinda technique? Not the spray and bag for a while kind.

[@castIroncookware]

When it comes to using the Easy-Off oven cleaner. With lye being the active ingredient, there are two main factors. Time and temperature. The warmer the pan the faster it works. In warm weather, it usually takes about three days. You can spray the pan down after it is heated place it in the oven at 200 degrees and it will speed the process up. You can get about three rounds in in one day.

[@damacknificent151]

@@castIroncookware well I guess will have to wait for summer time.

[@jasonjackson6942]

I find the “Monday morning skillet” intriguing. Any idea what year this mistake happened? Great, informative videos, thanks for sharing with us.

[@castIroncookware]

It could have happened anytime between 1920 and 1940. There is speculation that it is just a myth and it was planned that way. Either way it is very interesting.

[@nunyabizness199]

Interesting though, that the Lodge website suggests sanding their pieces if you dont like the roughness on the cooking surface..

[@castIroncookware]

I'm curious. I will have to check it out.

[@joedeardo2855]

I do to every new Lodge I buy, just to knock off the high points!

[@bobhughes9628]

Please be careful with the damaged shiny one. Aside from the reflective flattened and smoothed spots, I think I've heard that the "sheen" may also be comprised of deposited, microscopic, wire brush particles. I can't remember where I heard that, but it seems quite possible to me. I hope you see this and don't cook in it yet --Of course, you're probably already aware of that, but better safe than sorry. Here's to you, Sir, and thank you so much for the great videos. Hello from Detroit, and Peace to you

[@castIroncookware]

One of the big issues from using a wire wheel on cast besides the damage is not being sure of the types of metal that gets deposited unto the surface. Most of those brushes are imported with no grantee of the makeup. Great point.

[@bryantoth5249]

I wonder if sand blasting those wire wheeled areas will get them to season again.

[@castIroncookware]

At that point, it couldn't hurt to try.

[@ez123ification]

Any tips on crack repair, I have a user I want to fix.

[@castIroncookware]

I have heard of people welding them but it is tricky. You have to use food grade metal rod. I've heard if you drill a hole at the end of the crack before welding it'll keep it from running.

[@justmyopinion9883]

Mr Cast Iron Cookware, I have a BSR skillet that has "No. 10 12 7/16 5 H-2" on the back of it. Is this a newer skillet or an older one? I bought it at the second hand store many years ago. "Made in USA" is at the top of skillet.

[@castIroncookware]

The Made in USA tells me that you you have a Century Series BSR and the size description tells me that it is from 1970s-1992 date range. You still do not see a lot of #10s out there. Even from the Century era. Nice one.

[@justmyopinion9883]

@@castIroncookware Thank you very much. 😊

[@bridlysliker26]

Hi I have a quick question probably not a quick answer I have my dad's cast iron and he has quite a few muffin and or bread pants but he doesn't know what they are is there any way that we could find out what they are they're not marked he already looked in a couple the book

[@castIroncookware]

If you are able to send some pictures to my email address, [e-mail], I will do my very best to help you with identifying them.

[@bridlysliker26]

[e-mail]

[@Rammer_Jammer]

Just Watched a Cowboy Kent Rollins YT Video and He Says to take a New Lodge Skillet and Sand the Texture Down in it to Get the Texture Removed and Then Season it.Do You think That is a Good Ideal? Need to Know Because I Have a New One On the Way and Want to Get it Right.THANKS

[@castIroncookware]

I know Kent Rollins has a huge channel and he is a great cook but I disagree with him on sanding down cast iron. The seasoning is what makes it non-stick not the smoothness of the iron. Of course with a less smooth pan, your spatula will make a little more noise though. When you get a new piece it will only have a single layer of seasoning on it so it may stick a little at first but will get better each time you use it as long as you keep applying seasoning to it. I love Kent Rollins but his main thing is cooking and not cast iron even though he uses a lot of it.

[@Rammer_Jammer]

THANKS 👍👍

[@castIroncookware]

@@Rammer_Jammer Your welcome

[@barney8776]

Couldn't you soak a slick shiny skillet in a vinegar bath for a bit to roughen it up a little so it would be seasonabel?

[@castIroncookware]

Yes, I have actually done that to a couple of pieces and it works. The collectible value is pretty much gone but they can still be great users after that process. I believe I have a video on the process.

[@gregmedlin5274]

I have a Birmingham number 8 10 5/8 says made in the USA put it in the lye bath got almost everything of and found a crack what a bummer’s

[@TorryGood]

I dont get why they grind it, they say to make it smoother much much faster. But lodge leave them rough for seasoning to stick and get better over time like mine did.

[@castIroncookware]

I agree with you wholeheartedly.

[@naomihukes8283]

Can you use them if they have a bit of pitting?

[@castIroncookware]

Yes, if it is pitted it can still be a great user. They just do not look as nice and or not so much collectible.

[@ManLand]

@17:24 you show a skillet I would love to buy...it's shiny and won't hold a seasoning...Will you sell it to me?...I like that screw head on it...lol.

[@castIroncookware]

I'm going to try and get in condition to use again. Hopefully I will feature it and the process in a future video.

[@vzimmer1951]

What is fire cleaning?

[@donaldwebb8383]

Stephen, why do lye work better in a lye tank, place in direct sunlight ?

[@castIroncookware]

The main thing is to keep it moist and of course warmer temperatures work better.

[@cooperthegreat7131]

That square BSR looks like it has been cooked on with gas. That's what the bottom of my CI ends up looking like.

[@castIroncookware]

That is most likely the case but the inside was wire brushed. I think that it may still be usable but just not collectible.

[@kittykat999a]

Cooper The Great wait what? Cooking on a natural gas stove is a problem? Really?

[@castIroncookware]

@@kittykat999a I think that the gas just highlighted the pattern that was already in the pan. It only shows up when the metal is bare. Not a problem. I think that I should have elaborated more.I also think that the pan has been heated too high at some point in its history.

[@SusanBullockUberGrams]

What do you think of Calaphalon Cast skillets?

[@castIroncookware]

Those are more or less modern economy cast iron cookware. They can be decent users but in the end, you get what you pay for.

[@SusanBullockUberGrams]

@@castIroncookware thats kinda what I thought so looking on Ebay lol