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  #1  
Old 09-14-2015, 01:40 PM
J. Fisher J. Fisher is offline
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Default I got three cleaned up this weekend!

Let me know what you think or if any of my ID's are wrong. I only had time to do two rounds of seasoning, but I think they look pretty great!

First - Early Lodge #7, unbroken heat ring, great condition



Oh- I guess I'm only allowed 5 images. Is it alright to continue with pics in another post in this thread? I have two other skillet I'd like to share.
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Old 09-14-2015, 01:44 PM
J. Fisher J. Fisher is offline
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Default Re: I got three cleaned up this weekend!

Second - Reproduction #8, maybe from an Erie pan?
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Old 09-14-2015, 01:44 PM
J. Fisher J. Fisher is offline
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Default Re: I got three cleaned up this weekend!

Third- Wagner Sidney O #7
Some pitting on the cook surface, but nothing that won't fill in nicely.
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Old 09-14-2015, 05:07 PM
Bonnie Scott Bonnie Scott is offline
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Default Re: I got three cleaned up this weekend!

Your pictures are nice. You did a good job restoring those pans.
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Old 09-16-2015, 07:30 PM
Rick Hunter Rick Hunter is offline
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Default Re: I got three cleaned up this weekend!

Awsome job of seasoning!! If you don't mind...what is your seasoning process and oils used?
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Old 09-16-2015, 08:14 PM
BenjaminO BenjaminO is offline
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Default Re: I got three cleaned up this weekend!

Quote:
Originally Posted by J. Fisher View Post
Third- Wagner Sidney O #7
Some pitting on the cook surface, but nothing that won't fill in nicely.
I've got a No. 6 just like that, it has a fantastic feel and good thickness. I use it all the time. Keep it up!
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Old 09-17-2015, 09:56 PM
J. Fisher J. Fisher is offline
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Default Re: I got three cleaned up this weekend!

Rick- this is 2 rounds of Crisco on the barbecue at 450 for 1 hr (not including warm up and wipe down time). I ran out of time for a third round. I used a Crisbee stick last time and it was ok- but I still think Crisco is fine especially since I'm seasoning outside and don't have to think about smoking up the house.

Benjamin- It like it too! The only thing is that the handle is pretty wide and it's less comfortable to grip. My favorite pan from these three is the Lodge. It feels great to hold!
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Old 09-17-2015, 11:20 PM
Rick Hunter Rick Hunter is offline
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Default Re: I got three cleaned up this weekend!

Impressive J. Fisher. Makes me re-think my my seasoning process (which I always do.) Love to test new methods!! Lately have been using grapeseed oil and seasoning at 450. Had great results and a darker pan. Thinking about using the brick oven which gets above 800 degrees to test avocado oil which has a smoke rate around 500 degrees.
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Old 09-18-2015, 11:39 AM
DougH DougH is offline
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Default Re: I got three cleaned up this weekend!

Quote:
Originally Posted by Rick Hunter View Post
Impressive J. Fisher. Makes me re-think my my seasoning process (which I always do.) Love to test new methods!! Lately have been using grapeseed oil and seasoning at 450. Had great results and a darker pan. Thinking about using the brick oven which gets above 800 degrees to test avocado oil which has a smoke rate around 500 degrees.
I'm not an expert on the chemistry side of things, but my gut reaction is that 800 sounds excessive for seasoning. I think there is some argument out there for whether you need to exceed the smoke point or not, but I don't think you need to exceed it by that much. 800 is approaching SCO temps, if I recall correctly.
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Old 09-18-2015, 05:28 PM
Dan Farmer Dan Farmer is offline
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Default Re: I got three cleaned up this weekend!

Quote:
Originally Posted by Rick Hunter View Post
Impressive J. Fisher. Makes me re-think my my seasoning process (which I always do.) Love to test new methods!! Lately have been using grapeseed oil and seasoning at 450. Had great results and a darker pan. Thinking about using the brick oven which gets above 800 degrees to test avocado oil which has a smoke rate around 500 degrees.
Don't some of the newer SCOs have a low setting that works at 700F? And aren't some people using that to strip off the old seasoning?

If the other way works perfectly, then I don't see what would be gained by trying to improve on it. I also suspect that you *want* a certain degree of softness to your seasoning. Hardness generally implies inflexibility as well, and your seasoning has to be able to expand and contract with the iron or it will (again, I *suspect*) crack and peel.
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