Antique and Vintage Trivets

In fact, for new cast iron, scouring is also usually a good idea since you need to get off whatever wax or protective oil the manufacturer or seller may have put onto the cookware. They don’t use cooking oil for that sort of thing, believe me. If you need to remove rust: Use steel wool if necessary. Next, scour the pan completely under hot water. Do this for several minutes or until the water runs clean. My personal opinion is that it’s OK, but you must wash the soap completely off before continuing with the seasoning so that your seasoning doesn’t taste like soap! Coat the cookware with grease or oil. I do this with the whole pan, not just the cooking surface, to reduce the possibility of external rust.


I apologize in advance for tempting you with visions of the perfect new addition to your kitchen ;-. Cast iron is a must have for all southern cooks, but you probably already knew that. Southern cooks use cast iron skillets for all manner of fried dishes as well as quick breads. I loved the healthy aspect of them, but often burned the outside of meat and left the inside undercooked.

I was pretty new to this whole cooking thing and everyone I knew had teflon pans so no insight there: Then I was given a salsa recipe that absolutely insisted that you blacken the peppers in a cast iron pan.

Wagner Ware Cast Iron: (#3) and (#6) The iron foundries would have moulds for the various pieces of cookware and over time the moulds would need to be replaced. Or through expansion the foundries would get more moulds to increase production or to make another piece of cookware.

My entire family including the 2 yr old kid just adores any type of steak recipe…you could probably classify us as professional steak-eaters. With grill marks for show, of course. Seriously, we are too cheap to eat out and would rather cook a nice steak recipe at home. For the past 4 months, we have been experimenting with how to get full, juicy, beefy flavor of a ribeye with butter-knife tenderness of a filet mignon without feel like getting ripped off buying Prime cuts.

Season liberally with kosher salt on both sides with kosher or sea salt. If you are used to using regular table salt, this may look like a ton of salt, but just remember that kosher and sea salt flakes are x the size of table salt. And then just let it sit on your counter. After almost an hour: The next step is to discard the water, rinse the steak really well to rid of all the salt.

Very very dry with clean paper towels so that absolutely no moisture is left on the steak.

A History of Lodge Cast Iron

Go to our new site: We have a free eBook to help you find the date of your Wagner. Wagner Ware Cast Iron: How old is my Wagner cast iron skillet? Is there a way to date my Wagner cast iron dutch oven? Or even my Griswold skillet?

The Wagner Manufacturing company began making cookware in in Sidney, Ohio. Today, collectors prize Wagner cast iron frying pans, Dutch ovens and bakeware for both its beauty and durability.

Find out why this historical cookware is seeing a revival. There are items made of plastic, aluminum, stainless steel, wood and ceramic—all materials that serve admirably in their given duties. Where did cast-iron cookware come from? When did the use of molten iron, molded into cookware, become a reality? And who were the first people to use such cookware? Early and Widespread Use No one can say with certainty when cast iron was first used to make cookware, but we do know that simple cast-iron utensils were being used in China more than 2, years ago.

As the casting technique spread throughout the world, different cast iron items were developed in different regions.

Wagner Cast Iron Auctions

Site Info History The following article was not written for this site. The original was here: She praised it highly for its quality and durability.

How to Date Wagner Cast Iron Cookware Turn over your cookware so the bottom is facing up. Make note of all markings on the bottom of the pan and their e the construction of the pan. Very old pans have a raised ring around the bottom. Consult a reputable guidebook. “The Book of Griswold and Wagner” is favored by many collectors. Post pictures of your skillet on the forum for Wagner and Griswold collectors.

The Selden and Griswold union paved the way for The Griswold Manufacturing Company of Erie, Pennsylvania, recognized world wide as producers of fine cast iron products, especially cookware. Between and when they closed production of the plant at the corner of 12th and Raspberry Street, their line of cookware had been sold and used around the world.

Their designers and engineers produced many patents spanning almost years of manufacture. Before the turn of the 20th century, they added cast aluminum products to their line. In the ‘s they enameled some cookware and by the ‘s they offered electric items to their product list. They produced commercial pieces for use in restaurants. The company was in trouble by the ‘s for a variety of reasons. Many products were being introduced by other cookware companies that seemed more attractive to modern cooks.

The former quality and casting isn’t there, for the most part. The small emblem items are good for users of cast iron because they don’t have the price tag of the collectibles and are great for function. There seems to be a much larger demand for cast iron, compared to those seeking cast aluminum, enameled, electric, or plated pieces. Some of the overlapping logos produced at the foundry included these:

Cast Iron Chaos: Birmingham Stove and Range

It is fun to learn the history and origin of old cast iron cookware. It can also be a huge learning curve. Here are tips to help you with your research as you venture into the world of vintage cast iron skillet identification.

However, if you compare a modern day, Made in China, cast iron skillet to a , Made in the USA WagnerWare cast iron skillet, to a Griswold or Wagner cast iron skillet, the difference will be clear.

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Wed Jun 29 11 9: I have seasoned almost half the collection in June and will take the summer off from seasoning the rest. No sense in seasoning cast iron cookware if the air conditioning is on.

Wagner Cast Iron Skillet My first vintage cast iron – three Wagner Cast Iron Skillets. Here is my first vintage cast iron! I have heard about how great the vintage Wagner cast iron (or WagnerWare cast iron) is versus the new modern varieties that you might find these days.

Also spelled “tuf”, is not brittle and is strong enough to be used for tools. Blend iron Made using a mixture of different types of pig iron. Best iron Iron put through several stages of piling and rolling to reach the stage regarded in the 19th century as the best quality. Marked bar iron Made by members of the Marked Bar Association and marked with the maker’s brand mark as a sign of its quality. It has sufficient tenacity when cold, but cracks when bent or finished at a red heat. It is very brittle when cold and cracks if bent.

Historically, coldshort iron was considered sufficient for nails.

Liver: nature’s most potent superfood

Daniel Gritzer] Serious Eats has become a pretty great resource for cast iron cooking, thanks to some of the articles Kenji has written on the topic, from recipes to care and maintenance guides as well as some serious myth busting. One of the wonders of cast iron is that it’s tough as nails, and can last for generations.

For those looking to take their cast iron cooking to the next level, a nice piece of vintage cookware is a pretty sweet first step. It’s not that the vintage stuff is worlds better than the modern pans available today—the smoother finish characteristic of very old cast iron provides only marginally better non-stick properties.

But, for those of us nerdy enough to get excited about the details, vintage cast iron has a lot going for it.

Wagner made molded cast iron with a polished exterior and interior, and the best production was from to An article in “The Kansan” reports that manufacturers of cast iron during that period polished it in a drum or turned it on a lathe to make cooking surfaces smooth.

Goodbye 30 foot trailer, hello little just-big-enough-for-two 10 footer. Going from a house to a bedroom meant downsizing everything, including our cookware. We decided we only needed one pan to cook with and, more significantly, we were going to be all hippy about it and forgo the Teflon. You really want something non-stick when on the road, so cast iron seemed like the best choice. I did some minimal research about how to season a cast iron pan make it non-stick and, at a quick glance, it seemed pretty simple.

Neither of us had owned cast iron cookware before, but how hard could it be?

Cast Iron Identification

Cast iron cookware has been around for more than two thousand years. The material was prized for its durability, heat retention, and natural non-stick surface. By the mid s, cast iron was the material of choice for cookware in America.

Home→Cast Iron Info→ Dating Cast Iron. Dating Cast Iron. From Appalachian Antiques Wagner Cast Iron Cookware He avoids Griswolds with the small logo and Wagner Wares that describe the pan by size — e.g. 10 inch skillet– rather than use numbers.

WonderHowTo Cast-iron cookware breeds a strange kind of obsession. When I got my first pan, I spent untold hours seasoning, cooking, researching the best non-soap methods to use for cleaning, and re-seasoning that thing. Finally, I became exhausted by the whole process and realized that you can skip seasoning a cast-iron pan as long as you use it regularly and clean and oil it properly in-between uses.

However, according to many people who love cast iron, vintage pans are far superior to modern ones vintage, in this case, being defined as any pan made pre Many cast-iron aficionados swear that older is definitely better—better as in more durable, conducts heat more evenly, and withstands arduous conditions. A vintage Wagner cast-iron pan that was cleaned and restored.

Pre s, cast-iron pans were made in sand-based molds and then polished so the surface was practically mirror-like. After , manufacturers skipped the polishing step but they now pre-season the surface. However, most modern pans have a slight grain to the pan while vintage ones are smooth. In terms of weight, vintage pans are slightly lighter and thinner than modern ones.

This is an advantage, because as any cook knows, you need serious muscle to lift your cast-iron Dutch oven or skillet. If you season your modern-day pan properly, I personally think it holds up to even the best Griswold or Wagner, two of the most sought-after names in vintage cast iron. I know many people who wouldn’t agree, and would love to hear your opinions as to why.

Lodge and Wagner cast iron cooking