Griswold Cast Iron
I have wanted to use cast iron for a long time, so my husband went out the other day to a garage sale and picked a couple up. One is a Griswold #6 and the other is a Griswold skillet. The skillet has rust on the bottom and is flaky, and the #6 needs cleaning and seasoning also. What do i need to do to clean them up and season them so the can be used? Also after they are seasoned how do i keep them that way so they dont get rusted or sticky. I do know not to leave them in water! Any help would be appreciated.
There are a lot of good advice on the board on how to prep, or restore in your case cast iron pans, just do a search and read away. I just wanted to say, "Hang onto the Griswolds!" as they are very well made and are not something the newer companies can match in quality.
What I have learned from Lodge is that you can use 220 grit sandpaper on them to remove rust and to make it somewhat smoother. Whenever I get a cast iron from a garage sale, I always use the green scotchbrite pads and soap on them. Then I wipe oil in them and if the papertowel still has black on it, I scour it again and then I will put the oil in it and season in a 250 degree oven for about 4 hours. I have seen posts where people seaon it every time they use it, but I have only seasoned all 15 of mine once. But when I did the 220 grit, it got seasoned a second time. You will love cast iron skillets. That is all that I use in my house
I kinda think cleaning up is how the old cast iron gets better. SOS pads steel wool . . . sand paper. . . and then re-season as per the instructions all over the internet . . . (lard and bacon . . . Life is tough . . ha_)
. . . .er the chow hound about cooking bacon all wrong taught me a lot .. . crumb and I thought I was doing it all right. . . ha
I agree. I really like buying my cast iron skillets from antique shops. They are usually in real good shape and no rust ever. And at antique shops you can always find lids too. I have one piece that we can date back to 50 yrs ago and it was my husbands moms. His first recollection of the skillet was when he was 5 yrs old. So it probably is older then that too.
This is a real good site to learn how to seal and care for your cast iron.
As an enthusiastic collector of Griswold and Wagnerware cast iron cookware, I warn you of one thing - getting hooked!
Both brands are exceptionally well made and I regularly grab pieces for $1-2 at yard sales. They are not as overly-weighty as the Lodge are and, IMHO, cook much better. And aside from sudden extreme temperature changes which can warp or crack them, they will last more than one lifetime. I have a 10 inch that gets used every single morning and most eves!
Enjoy. You've made good purchases!
Oh, I have plenty of Griswold also. Griswold is what we pick up at antique stores. Last count, I have 15 skillets and dutch ovens. I am forever using them all day long. I dont use Wagner that much anymore because once, I was trying to break up a pack of frozen ice and smacked it down on the chunk and cracked my pan clean in half. Wish I would have kept those pieces. I just dont think that they are as thick as Griswold.
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I found some exceptionally rusty, crusty cast iron skillets at a sale at an antique store that was going out of business. I wasn't sure whether to buy them or not, when another lady at the sale told me she used naval jelly ( a rust dissolver available at Home Depot and the like) to dissolve any rust off of her pans. I tried it and it worked quite nicely althoug it was a bit messy - use gloves. I cleaned the pans really well and seasoned them like all the rest of my cast iron. There was no lingering taste or smell and it worked like a charm. Maybe there is someone out there who knows a reason not to use this product, but I had no problem with it. Follow the package directions and you may have to repeat if the pans are really gross. Enjoy - there is really nothing like cast iron.