Is anybody else a cast iron nut/collector?

**Mrs. Crappie Stalker** · 09-09-2015, 06:15 PM

Thanks for the link Don. I hadn't found that sight yet.

Here's another good one: The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
Lots of info on different manufacturers and production dates and how to interpret the numbers.

I've got a pan on the way from a fella in Kentucky and I'm super excited.
It's a souse mold. Now, I'm not a fan of souse, but I bet I can do cornbread and a cake or two in it.

Here's a pic
Name: CI Pig.jpg
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Name: CI Pig.jpg
Views: 470
Size: 32.1 KB

**shuorc** · 09-10-2015, 12:27 PM

Must be a nut, Have griswold #7 and #8 on stove and use all the time, also have a wagner ware 10" dutch oven(son's) and a wagner ware chicken fryer, all in good shape and a pleasure to use. have a #5, #4, #3 and a smaller one got for hashbrowns but haven't used. Somewhere there's a Large covered frying pan that won't show up so must not use too much. Bought all the good one from same lady at flea-market 20 years or more ago.
Like the looks of the souse pan and enjoyed the info link.--shu

**yankee doodler** · 09-10-2015, 05:31 PM

I just claimed a pre 60 wagner ware #10 from daughter. Now to strip and reseason.

**feeshrman** · 09-13-2015, 09:38 PM

Loving this thread. We lost most of ours in the storm, but fortunately saved a few precious pieces. Have bought a few pieces since, a couple enameled pieces and some older stuff. We have to be careful to buy what's practical because it's just the two of us and some of the larger stuff we would never use.

**Mrs. Crappie Stalker** · 09-14-2015, 08:25 PM

Originally Posted by yankee doodler

I just claimed a pre 60 wagner ware #10 from daughter. Now to strip and reseason.

How are you stripping yours? I started out with Easy Off oven cleaner, but it gets expensive if you're doing several pieces and the fumes are awful. I found lye at the local hardware store and have made a lye bath instead.

**yankee doodler** · 09-15-2015, 05:13 AM

To be honest Vonna, this is the first time I'll strip one. Haven't done it yet. I looked it up on the net, and most suggest using the self cleaning oven cycle. I was going to try that.

**"D"** · 09-15-2015, 10:43 AM

Now I don't know anything about redoing a iron pot. But we got a few old magnalites left to us. One of them was in bad shape on the outside. I used a metal brush in a grinder. (just the bottom) and it worked great. But keep us posted . I have a 10" pan that is rusty.

**yankee doodler** · 09-15-2015, 10:51 AM

Here's one website I referenced:

How To Restore Cast Iron Cookware

**feeshrman** · 09-15-2015, 08:28 PM

You can have them sandblasted and the slather with Crisco and re-season them

**H2oHammer** · 09-17-2015, 08:45 AM

i refurbed this oven for powdercoating and before i did any powder paint in it,i did all the cast iron i could find. the oven is large(4ftx4ftx6ft), and i have a blast cabinet, so i wound up doin it til the cows came home. it is definitely a labor of love. i used flaxseed oil.

"the best oil for seasoning cast iron is an oil high in omega-3 fatty acids – in particular, alpha-linolenic acid (ALA). Free radicals are actually what enable the polymerization. Drying oils, which produce the hardest polymers, are characterized by high levels of polyunsaturated fatty acids, especially the omega-3 fatty acid ALA."
" Flaxseed oil, a drying oil, is 57% ALA."
Source: Sheryl's Blog » Blog Archive Chemistry of Cast Iron Seasoning: A Science-Based How-To

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