Modifying a lid to fit DO

B

Bob Helland

New member
I have a large gatemarked DO that I've fixed up. Old three-legged thing that cleaned up beautifully!

I added a handle that works, and I've been looking for a lid.

Unfortunately, the DO is a bit of an odd size, and nothing 'modern' fits it. I've been told that it's pretty much going to be luck of the draw.

Well, I was in an antique store this weekend and found a very old DO lid sitting all by itself.

I measured the size and it looked really, really close. The interior measurement of the DO is 11 1/2", and the lid SEEMED to be just slightly less than this.

I bought it, tried it with the DO and it turns out the lid is just a fraction of an inch too large. It's really close, but just doesn't drop down into the rim of the DO.

I would like to try and make this work. My first thought is to file down the inner rim of the lid.

My question: If I file down to shiny, silver metal, can I season that back to a dark black?

I just feel that, with the age and the unique size of the DO, this lid is a rare find. I really want to make it work.

Any suggestions on this?

Thanks in advance.
 
I suggest leaving the lid alone in case you find something to fit it.

I have several pieces of CI that I can use a Revere Ware stainless steel lid with a near perfect fit. One is a DO that originally had a glass lid. Another is a recent Lodge skillet. None of my RW lids are 11-1/2" but there is probably something out there for you. Don't limit yourself to a CI lid just to use for cooking.
 
Thanks for the suggestion, but I'm not looking for something to fit the new lid.

The ONLY reason I bought it was to use it with this old DO.

I can't imagine an 1800's DO with a stainless steel or glass lid. Some things just don't look the way they're supposed to look...
 
It's going to be a lot of work, but it can be done. Maybe a machine shop could turn it down for you. You might want to take some off the lid and the inside of the DO . And yes once you are finished you can reseason and get it black again. Good luck on your project.
 
I was thinking more of just using the old DO. It's your lid but it seems a shame to modify the lid as it would be a mismatched set and the value of the lid would be decreased.
 
Sounds like you bought the lid just for the purpose of making it fit your oven, not collecting value.
If it is really close to a good fit already, you should easily be able to make it fit.
A bit of grinding on the lip of the lid and a good seasoning should give you just the results you are looking for.
Go for it.
 
Working over the edge or corner of a table or work bench so you have clearance for your hand it can be done. Use a large file, biggest you can find and use a new sharp one that will cut good. Get a fine double cut file and keep the file flat/level with the work piece. Very little pressure and let the file do that work. Good luck.
 
Well, it's going slow, but I think coming along nicely. I purchased a brand new double cut file, and that seems to be speeding things up just a bit.

I guess there's some truth to the phrase: "Hard As Iron"

;-)

A bit more filing and I'll have a lid that fits. Hopefully I can start the seasoning tonight.

Thank you everyone for the suggestions! Very much appreciated!!
 
Here's the lip of the lid that I'm filing down. It's much closer to fitting, but still a ways to go.
 

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Here's the DO lid I'm working on.

My gate-marked DO also has a '12' on the bottom. I don't know if that's in any way relevant to current cast iron sizes. (As I mentioned in the original post, this '12' lid is slightly larger than my '12' DO. Also, I have a couple modern DOs and those lids don't fit either.)

There's also what looks like an X and a line on the other side of the handle. This doesn't look like it was cast this way, but it also doesn't look like it was just scratched into the lid.

No idea what's going on with that.
 

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Don Tener said:
Well how did it come out? Did it work for you?
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I'm actually still working on it!!

It's going very well. The edge of the rim that I'm filing looks good. Very smooth, no flat spots, etc.

It's just taking a really, really long time. (I head out to the

I actually have the lid filed down to where it JUST ABOUT fits cleanly inside the DO. Still just a bit tight, and I'm assuming the seasoning will add just a bit of thickness, so I want to get it a bit looser before I season.

I still have a concern about the shiny metal ever getting back to a black, fully seasoned look. Seems like that's going to be another long process.

Anything I need to know about seasoning up from raw/clean/shiny iron?

Thanks!!
 
A friend wanted a smooth bottom pan but got the "I gotta have it nows". He bought a modern (2015?) Lodge and sanded the interior mostly smooth. It was pretty shiny. I helped him get the seasoning started. It's looking pretty good now.
 

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Scott J. said:
A friend wanted a smooth bottom pan but got the "I gotta have it nows". He bought a modern (2015?) Lodge and sanded the interior mostly smooth. It was pretty shiny. I helped him get the seasoning started. It's looking pretty good now.
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Interesting!

I purchased a smooth bottom skillet about a year ago from Backcounty Iron. Their Wasatch pan.

It's quite nice. VERY heavy and tough. Well made.

I do have to admit I've struggled with the seasoning and the smooth bottom. I get it reasonably well seasoned, but either in the cooking process or in cleaning the seasoning seems to flake (?) off. Bits of somewhat bare patches show up.

I'm treating it the exact same way I treat the rest of my collection, but I've not seen this problem before.

I do have a Griswold skillet that has a very smooth interior as well, but that skillet stays perfectly smooth and seasoned no matter what I throw at it.

I'm not sure if the Wasatch pan is having issues because of the smooth interior, or if I should be doing something different with it, but it's a nice pan, just really needs lots of TLC.

I'm almost done with the old DO lid, so I'm almost ready to start the seasoning on that. It's encouraging to see your friends lodge. Great job getting it from bare/shiny to that nice dark season. Well done!
 
Well, I neglected to fill in some details. My friend used it mostly to pan sear steaks but didn't always get it as clean as I would. I mentioned somewhere else that I just use water and a Scotch Brite Dobie (safe for non-stick).

My friend passed on a few years ago. His widow gave me the pan. Cleaned it up (again) and I mostly use it for sautéed veggies (no tomatoes). After I wash it, it's heated to drive off any water. I wipe a bit of avocado oil on it while it's still warm. After it cools, I wipe it as dry as I can. It took a while to get it nice and dark. All techniques I've learned from this website.

I cannot say about the Wasatch pan other than maybe their particular alloy of cast iron is more difficult to season.
 
Scott J. said:
Well, I neglected to fill in some details. My friend used it mostly to pan sear steaks but didn't always get it as clean as I would. I mentioned somewhere else that I just use water and a Scotch Brite Dobie (safe for non-stick).

My friend passed on a few years ago. His widow gave me the pan. Cleaned it up (again) and I mostly use it for sautéed veggies (no tomatoes). After I wash it, it's heated to drive off any water. I wipe a bit of avocado oil on it while it's still warm. After it cools, I wipe it as dry as I can. It took a while to get it nice and dark. All techniques I've learned from this website.

I cannot say about the Wasatch pan other than maybe their particular alloy of cast iron is more difficult to season.
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Thanks Scott.

First of all, I'm very sorry to hear that your friend passed away. What a wonderful gesture from his widow, and how nice that you have this pan to remember him!

Your process sounds almost identical to mine. No tomatoes, scrub, then heat to remove water, finally a bit of crisco, then a good wipe as dry as I can get the pans.

I've not used Avocado oil. I've found that crisco shortening works well, in most cases.

Thanks again for the note and the suggestions. I'll post a photo of the lid when I'm finished.

Take care,

-Bob
 
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