Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cast Iron Cleaning and Seasoning

Notices

Cast Iron Cleaning and Seasoning Help With and Tips & Techniques For Cast Iron Cookware Restoration

Reply
 
Thread Tools Display Modes
  #1  
Old 01-01-2020, 01:24 PM
Michael B Michael B is offline
New Member
 
Join Date: Jan 2020
Posts: 3
Default Dealing with the Pits

So...I found this Griswold down by the creek and though I'd take a shot at cleaning it up. A few hours in vinegar plus a lot of elbow grease reveals some significant pitting (see detailed photo). I know this will never be a museum piece but it would be nice to be able to cook on it. What's the wisdom on this? Can I clean it up a little more, season it - pits and all - and have an acceptable pan? Or should I commit to grinding this down until the pits are gone? Or should I just hang it on a nail and show folks the pan I found down by the creek?

Thanks in advance!
Attached Images
File Type: jpg outside.jpg (91.4 KB, 58 views)
File Type: jpg inside.jpg (89.8 KB, 65 views)
File Type: jpg pitting.jpg (97.6 KB, 63 views)
Reply With Quote
Sponsored Links
  #2  
Old 01-01-2020, 01:34 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,868
Default Re: Dealing with the Pits

It's still smoother than any modern unpolished pan, and there aren't any contiguously eroded areas as far as I can see. Season it and start using, I'd say. It'll even out.
Reply With Quote
  #3  
Old 01-01-2020, 02:00 PM
Michael B Michael B is offline
New Member
 
Join Date: Jan 2020
Posts: 3
Default Re: Dealing with the Pits

Thanks. And I can still tell the 'found it down by the creek' story. I can make the story at least as good as the pan.

Reply With Quote
  #4  
Old 01-01-2020, 03:57 PM
Ed Grabski Ed Grabski is offline
Member
 
Join Date: Mar 2018
Posts: 71
Default Re: Dealing with the Pits

Cook a few pounds of Bacon and some Burgers and it soon will be your Best Pan
Reply With Quote
  #5  
Old 01-01-2020, 06:13 PM
BarryL BarryL is offline
Member
 
Join Date: Oct 2016
Posts: 87
Default Re: Dealing with the Pits

I would have to agree with the others, season it and enjoy it.
Reply With Quote
  #6  
Old 01-01-2020, 07:08 PM
GTurner GTurner is offline
Senior Member
 
Join Date: Oct 2016
Location: Atlanta
Posts: 724
Default Re: Dealing with the Pits

I have a #8 Lodge 1 notch that is I similar shape. I just plan on using it. Over time, it will become beautiful.
Reply With Quote
  #7  
Old 01-01-2020, 08:48 PM
SeanD SeanD is offline
Senior Member
 
Join Date: Jul 2016
Location: Clearfield, PA
Posts: 448
Default Re: Dealing with the Pits

I have a #12 Wapak that was very pitted when I bought it, I knew that going in. After 2 years of semi regular use, the pits are almost gone. As for your pan, a #9 Griswold is WORTH the effort to season it up. I agree, cook bacon and burgers i it, youll love it. I have a #9 Griswold that I use daily, and the logo is gone from pitting, but its smooth as glass.
Reply With Quote
  #8  
Old 01-03-2020, 05:28 AM
Greg Brunett Greg Brunett is offline
Senior Member
 
Join Date: Aug 2017
Posts: 133
Default Re: Dealing with the Pits

Well, Tell us the story..... I know i cant be the only one wanting to hear it.

Ive got a Wapak 8 quart pot that was pitted really bad inside on the bottom. Ive used it exclusivly for bacon the last couple of years and the pits are all almost gone. It wont happen over night,but will happen.
Reply With Quote
  #9  
Old 01-04-2020, 12:25 PM
Michael B Michael B is offline
New Member
 
Join Date: Jan 2020
Posts: 3
Default Re: Dealing with the Pits

Thanks for all the encouragement! Here's a photo of the seasoned pan. What a beautiful golden bronze color it took on. I know it'll migrate toward black with time, but the bronze is an amazing base to be starting from!
Attached Images
File Type: jpg sealed.jpg (97.2 KB, 42 views)
Reply With Quote
  #10  
Old 01-05-2020, 04:04 AM
Greg Brunett Greg Brunett is offline
Senior Member
 
Join Date: Aug 2017
Posts: 133
Default Re: Dealing with the Pits

heck thats in good shape. A few of mine looked worse than that and I stuck them on the front burner. With regular use frying bacon, sausage, and burgers those pits will be hidden until next time it is stripped for re seasoning.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 01:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2020, vBulletin Solutions, Inc.