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E

EricC

Member
I've been sitting on some hand-me-down cast iron for around 20 years now. Never really used it, didn't know the proper care back then anyway.

Then about eight months ago I was doing a stove-to-oven recipe and obviously couldn't do that with a modern ano aluminum pan, so I broke out one of those old cast iron pans. I was so impressed with its performance that I've been using it ever since.

A couple of months ago I began to get curious about what I really had. With the help of CIC's main content and some other sources, I identified them as BSR.

Since then I've been slowly refurbishing them. I didn't realize CIC also had a forum but here I am now.

I'm completely into using cast iron now and hopefully one of these days my children will become the fourth generation of my family to use these pans.
 
Glad you found the main site content useful. Often times new visitors do it the other way around, finding the forum first, and not realizing the main site and the content there exists until pointed to it.
 
Welcome aboard,
I started by having to replace a old beloved skillet. A had read a little about CI and the versatility of them. A few months later I found two at a yard sale around the corner. The were also BSR but unknown to me then, be I knew they were not newer ones. I was also struck by how well the performed. And now when I read a recipe I wonder if I can incorporate CI for use, like brownies or pie in a skillet.

Hard to go wrong with owning something you can cook from the stovetop, campfire, oven or grill. It's a win win in my book.

Happy to have you here and don't be shy to share a recipe or two.

Steve,
 
Thanks for the welcomes everybody.

SpurgeonH said:
Welcome! You should post some pictures of your skillets in the Show and Tell section. We'd love to see them!
Click to expand...

I plan to do so, need to take a few more pics this weekend. But this is what I have AFAIK:

BSR Red Mountain and/or original Century line:
No. 3
No. 5
No. 8
No. 8 Chicken Fryer w/ lid
(I believe these were all from the same time of manufacture instead of mixed-and-matched over the years. If so, they're Red Mountain because the lid has the irregular dimple positioning, if my research is correct.)

BSR Century line, 1970s:
No. 10 (the later 12 7/16" size)

BSR Century line, uncertain but likely late 1960s, post-DISA conversion:
No. 12

Unidentified:
"Spider" Camp Dutch Oven
(I've not yet unpacked this one as I've been focusing on the pans but it's likely BSR post-DISA because I remember the tab handle on the lid, TBD...)

Then a couple of random modern pieces not really worth mentioning...
 
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