Dick Johnson
New member
Just joined this forum but love it. I'm 75 years old and have used cast iron since 1953. I have about 50 pieces that we use in the house, front patio and dry camping over a wood fire. Some of my Griswold and Wagner are from my mother & grandmother. My grandfather (John H. Lunn) built the D'Angleterre Hotel in seattle in 1906 where my mother (Lois Lunn) was born. Some of my moms CI came from the hotel. I have many No.3 skillets thru 15, dutch ovens with wire bail and camp dutch ovens. I'm not a collector but a user only. The wife picked up a very nice No.3 today made by "Favorite Piqua Ware' that I've never heard of. The inside now looks perfect after reseason but the bottom edge and sides have a lot of crusting. What's the safest way to clean of the crusting? I've never seen such a thin cast iron.:?: