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Old 07-30-2017, 07:49 AM   #526 (permalink)
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Pot and pans turned out nice
I know this is old but if you want to post the bottoms of the skillets and Do and the inside and outside of lid. I will tell you what you have
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Old 07-30-2017, 07:50 AM   #527 (permalink)
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So what's the deal with the ghost mark?
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Old 07-30-2017, 07:56 AM   #528 (permalink)
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So what's the deal with the ghost mark?
Patterns were very expensive to make and there were very few pattern makers in the business. They were like a inbred mountain clan that stayed to themselves.

Many second tier companies just buttered over the logo of a good well known pan and made a copy of it to use as their own mold.

I remember reading that in todays dollars, a hand made mold from scratch would be over 20,000.
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Old 07-30-2017, 08:05 AM   #529 (permalink)
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That sure explains a lot about how this casting looks.
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Old 07-30-2017, 10:26 AM   #530 (permalink)
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[QUOTE=CaryW;41484177]Equal to Wagner or Griswold of the day. Not much documentation on the Canadian stuff.

That Wapak with the Erie ghostmark is cool.[/QUOTE

Ok thanks. Sounds like it is worth stripping and reseasoning then
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Old 12-26-2017, 04:29 PM   #531 (permalink)
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Bump up...


Anyone got a bead on a square grill pan ( raised bumps for cooking surface) or have one they'd like to get rid of? Were these made by the good cast iron makers or is a lodge or staub going to be my best bet?
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Old 12-27-2017, 06:01 AM   #532 (permalink)
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I've got a No. 11 Griswold Erie PA / USA 950A in what appears to be a cast 12 ea. cornbread pan I'm getting ready to throw out on the market first of the year. I dug it out of my collection of "neat items I found over the past 3 decades that will never get used" from the shop for more room. Wife said she would never use it.
I see they go for around $50+ seasoned ready to go. I hit it with a brass drill brush pretty good but haven't seasoned it yet. Anybody with any interest / $20 + ship as-is from 27704 can have it. It's perfect except for needing seasoning tlc.
It appears to be about a worthless item to us? Who would want round cornbread rolling around into everything when you can have modern square hanging out on the plate rim waiting for the bean soup? A wall piece maybe? We just can't figure this one out.

And I'm seeing one for sale on every cast iron ebay store...
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Old 12-27-2017, 06:04 AM   #533 (permalink)
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Got a pic?
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Old 12-27-2017, 06:36 AM   #534 (permalink)
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Got a pic?
See if this works...

https://ibb.co/mqfzmb

https://ibb.co/bRcOCG
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Old 12-27-2017, 09:55 AM   #535 (permalink)
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Some of the random stuff I have cleaned up recently.

The three leg pot was being used as a planter at some point in it's life. The inside was quite bad. The lid is stamped "7 G 4-4-Q-T". There is a very faint maybe "7 Y" after the 7 G.

The "Star 8" humidifier is in great shape.

A Griswold No 32 962 Aebleskiver pan.
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Old 12-27-2017, 09:59 AM   #536 (permalink)
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An unknown "MADE IN USA" "2" muffin pan.

A cast iron ash tray. I cleaned it up with the use of a homemade electrolysis tank and finished with Sculpt Nouveau products. The glass was soaked in CLR for about two weeks to get the scale out of it.
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Old 12-27-2017, 10:50 AM   #537 (permalink)
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Cary, what are the skillet with low edges called? Just a round griddle? I'd like to find one to sear steaks on; sometimes a large rim on a traditional skillet can be a hindrance if it's a big steak.
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Old 12-27-2017, 12:58 PM   #538 (permalink)
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I found an old Wagner Ware Sidney -0- 1101? breakfast skillet today. We will have to see how it cleans up. It is supper thin and light. It will be great to add to the camping gear.
I forgot to post the after pics of the Wagner breakfast pan.

Last Christmas we had gotten some modern Lodge and some other brand cast iron pans. The surfaces were pretty bad to I cleaned them up with some of the tools I use to finish stainless steel then re-seasoned them. They are the pans we cook on every night now.
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Old 12-27-2017, 03:09 PM   #539 (permalink)
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HOLEE CRAP.

Spill the beans. *HOW*? That's the finish I'm looking for.
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Old 12-28-2017, 08:29 AM   #540 (permalink)
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HOLEE CRAP.

Spill the beans. *HOW*? That's the finish I'm looking for.
I second the motion...

Paging @Hunt!
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Old 12-29-2017, 10:43 AM   #541 (permalink)
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Cary, what are the skillet with low edges called? Just a round griddle? I'd like to find one to sear steaks on; sometimes a large rim on a traditional skillet can be a hindrance if it's a big steak.
Yes a round or hand griddle.
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Old 12-29-2017, 01:16 PM   #542 (permalink)
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My GF hangs some pans on the wall.She has several for everyday use...The pot on the stove is nicely made and appears very old, no markings..


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Old 12-29-2017, 05:28 PM   #543 (permalink)
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HOLEE CRAP.

Spill the beans. *HOW*? That's the finish I'm looking for.
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I second the motion...

Paging @Hunt!
I do a lot of stainless steel finishing after welding. Hydrogen fuel cells, power plant, food and beverage industry kind of stuff, restaurant kitchens and sinks, etc. I like Metabo surface prep products. Band files, grinders, polishers, orbitals, pipe/belt sanders, electric die grinders, hand drum sanders, you name it I probably have it in my shop.

I use various shaped burrs on a die grinder to clean up the casting lines. Then work progressively finer and finer. I can take some pictures of the various pads and abrasives. Basically it is a series of flap wheels from course to fine in various shapes to get in all the edges. Then a series of scotch bright like high speed pads. A good bath, then seasoning with flax seed oil.

You could do it with a hand grinder, time and patients. There really is no secret to it.
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Old 12-29-2017, 06:05 PM   #544 (permalink)
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That's about what I thought you'd be up to. If I undertake something like that, I'm really concerned about getting a good flat surface that's parallel & planar with the bottom, without humps & valleys.

Those are spectacular finishes.
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Old 01-03-2018, 06:36 PM   #545 (permalink)
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I do a lot of stainless steel finishing after welding. Hydrogen fuel cells, power plant, food and beverage industry kind of stuff, restaurant kitchens and sinks, etc. I like Metabo surface prep products. Band files, grinders, polishers, orbitals, pipe/belt sanders, electric die grinders, hand drum sanders, you name it I probably have it in my shop.

I use various shaped burrs on a die grinder to clean up the casting lines. Then work progressively finer and finer. I can take some pictures of the various pads and abrasives. Basically it is a series of flap wheels from course to fine in various shapes to get in all the edges. Then a series of scotch bright like high speed pads. A good bath, then seasoning with flax seed oil.

You could do it with a hand grinder, time and patients. There really is no secret to it.
Okay, I just picked up a new 10.5" Lodge Square Skillet for this experiment.

I also picked up a bunch of different grit flap wheels (DeWalt Z40 and Z80), and a 3M disc (3M SandBlaster) that takes 3 different Scotch Brite style pads. I've got 2 Bosch and 1 Makita grinders (all 4 1/2") and nothing planned for the weekend.

If it works out well, I've got the same plan to refinish the cooking surfaces of a 12" Lodge Round Skillet, a 12" Lodge Square Cast Iron Smooth Griddle, and a 10 1/2" x 20" Lodge Reversible Grill/Griddle (smooth griddle side only). Wish me luck.

Let me know if you've got any tips or tricks that you'd recommend above and beyond what you've already posted. Thanks


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Old 01-03-2018, 07:12 PM   #546 (permalink)
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I'm looking for any "sexton" branded cast iron.


It's the wife's maiden name and it's to make some gifts for the parents.
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Old 01-03-2018, 07:36 PM   #547 (permalink)
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Maybe its been mentioned here already, but what is Pirates recommended method for seasoning cast iron cookware? Ive read a bunch of different ways since buying my wife the first cast iron pan a year or so ago.
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Old 01-03-2018, 08:14 PM   #548 (permalink)
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Maybe its been mentioned here already, but what is Pirates recommended method for seasoning cast iron cookware? Ive read a bunch of different ways since buying my wife the first cast iron pan a year or so ago.
All the info is in this link:
https://www.pirate4x4.com/forum/gener...-tomorrow.html

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Old 01-03-2018, 09:12 PM   #549 (permalink)
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Ive got no time to read all that bullshit. You got a link to the Google search page for "how to season a cast iron pan?"
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Old 01-03-2018, 09:20 PM   #550 (permalink)
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Okay, I just picked up a new 10.5" Lodge Square Skillet for this experiment.

I also picked up a bunch of different grit flap wheels (DeWalt Z40 and Z80), and a 3M disc (3M SandBlaster) that takes 3 different Scotch Brite style pads. I've got 2 Bosch and 1 Makita grinders (all 4 1/2") and nothing planned for the weekend.

If it works out well, I've got the same plan to refinish the cooking surfaces of a 12" Lodge Round Skillet, a 12" Lodge Square Cast Iron Smooth Griddle, and a 10 1/2" x 20" Lodge Reversible Grill/Griddle (smooth griddle side only). Wish me luck.

Let me know if you've got any tips or tricks that you'd recommend above and beyond what you've already posted. Thanks


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Use a little 6" steel ruler and check for flatness pretty frequently. You don't want to create low spots that with pool when cooking. I wear a good respirator. Cast iron black boogers are way worse than steel boogers.
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