it's an old Lodge 2c two dot. It isn't worth fixing. But i have a huge amount of time into cleaning it up and the surfaces are better than the first I got. I replaced that one with a second and now that one is getting a large amount of time getting cleaned up. It's been bagged in oven cleaner for weeks. I gather people have trouble getting their corn sticks to release so the pans collect a huge amount of carbon. This gives poor definition in the corn stick molding.
I do a lot of molding. I like molded stuff. I have a carved wooden cookie mold (for springerle) hanging on the wall I need to try out some day. It has been hanging on the family kitchen wall most of my life. With the advent of the web I have learned the tricks to using it.
I also like technical challenges. The "bends" in the fragments mean the appearance from the front will never be good. I ground it today so I got it flat but no way to restore the texture unless I wanted to mold one on but I doubt the paste will take seasoning.
I have 3 sand blasters and today I compared what the tiny one and middle one will do. I know what The big one will do, I use it on all my smoothed pans. I masked some strips a couple cavities over and basted two stripes so I could compare the blasted surface to the raw (but seasoned) surface side by side, @ 70x magnification. The middle one,a spot blaster made a very slight change in the metal running fine green diamond sand at 75PSI. That blaster flows so little sand it does little. Good for flash rust and frosting prior to gluing. The tiny air eraser running 120 grit aluminum oxide at 40 PSI made no change in the surface whatsoever. Took the seasoning off but no change otherwise. I don't know if it will cut carbon. I doubt it. Good for a collector project, maybe for small stains, but the pattern is so small I can sign my name with it.
Aside from being non-stick my CI stuff doesn't cook worth a hoot. Slow to heat up, slow to cool down (= poor temp control), poor heat distribution. Tonight I made a balsamic reduction and I used high quality stainless thank you after the disaster using CI. I bake in glass or terra cotta and the corn stick pans have been my first venture into baking in CI. So far the surface roughness has been a problem. maybe they are supposed to be poor definition things just so they will work at all? Anyway i have a pair of glass corn stick pans coming in (Miracle Maize from the 40's) for CYA if the CI ones end up as decorations (with the one hanging in a bit of a dim corner.)
exploring blasted surfaces: