JMEisenberger
New member
My only experience with plated iron is a nickled 777 deep skillet with matching nicked lid. It shows wear (of the plating) on the bottom and edges, but has been a wonderful user over the years. When I look at other plated pieces on epay or craigslist they always look like junkyard car bumpers with the plating peeling off in sharp-edged chunks and strips. Mine has no "peeling", only wear-through from the stovetop or brillo pad. A collector recently told me that the plated pieces, unless mint, are worthless. His reasoning was that while black iron can always be stripped and re-seasoned, once chrome or nickle plate is gone the piece will always be ugly and of no value to collectors.
I was suprised and insulted. My pan had been the best piece of cookware I had ever owned and a constant conversation piece at dinner gatherings. I might mention that I use a 1974 John Deere to cut my grass every saturday and a 60's Allis Chalmers snowblower in the winter.
Also,I read somewhere that the nickle was much more durable than the chrome. So what's the deal with Plated ci? Thanks for any and all info, Jamey.
I was suprised and insulted. My pan had been the best piece of cookware I had ever owned and a constant conversation piece at dinner gatherings. I might mention that I use a 1974 John Deere to cut my grass every saturday and a 60's Allis Chalmers snowblower in the winter.
Also,I read somewhere that the nickle was much more durable than the chrome. So what's the deal with Plated ci? Thanks for any and all info, Jamey.