Bride Found This.... I Closed the Deal....

Great find. The lid alone is worth what you paid. I would like to see photos of the bottom when done. How pitted/rusted is the bottom?
 
GTurner,

Thanks, the pitting on the bottom appears to extend from the numerical
designate thru the "round" and stops short of the -"O"-.... but, the cleanup
should reveal the extent.

Charles
 
Great Find! I found one like that about two years ago for about $40 in an antique store near here. When I got it home I discovered a fair sized crack running up one side of the pot. The store owner let me return it but was not happy to do it. Buyer beware!
 
James,

Sorry to hear about your bad luck. Apparently these are
pretty common place ...may find another sooner rather than
later.

The clean up is proceeding nicely .... the rust was pretty much
superficial rust dust. The pitting on the base is just cosmetic
does not appear to causing any problems. The lid/roaster sits
in the grill now with first coat of Crisco...(bride does not like
the smell from seasoning in oven). I noticed some spots on the
lid (in the cast iron).... hope the meth lab I bought it from didn't
use any toxic chemicals. :chuckle:

For almost a hundred years old this one is good nick.

Charles
https://imgur.com/a/NqMNuPT
 
CDLaine said:
The lid/roaster sits
in the grill now with first coat of Crisco...(bride does not like
the smell from seasoning in oven).



Charles
https://imgur.com/a/NqMNuPT
Click to expand...

Can / would you share how you season with your grill?
Husband installed a new wall oven and I hate to break it in by seasoning the first things out of my first lye bath.
He has a propane grill....
Maybe I could get him to season in the grill....
 
Marsha...

Learned from this site.... generous application of Crisco to all surfaces
(lots of options...lard, grapeseed oil, etc.), gradual increase in grill temp.
until "high temp", after 10-15 min. I wipe off the excess liquefied Crisco.
Place skillet/dutch oven face down (I clean the grill in advance). After
45 min. to an hour rotate the pieces. At about 1.5 hrs. I shut off the grill
leaving the pieces in the grill until cool. Then repeat x 2.(or as many times
as you feel necessary). As our pieces are daily users we primarily season
thru usage. If your pieces are display pieces or for re-sale you may want to
use other techniques listed on this site. Initial seasoning (in the grill) biggest
advantages are not heating up the house and avoiding the odor. Downside...
the cost of Propane. It has been my experience that putting the Crisco on
"too thick" leads to blotchiness... which is hard to overcome...without repeat
lye tank start overs.

...but, there are many different techniques... this works for us as we are not
really after "show" pieces , just users. For some reason... newer "found" Lodge
that has been pre-seasoned (but I place in the lye) seem harder to re-season...
not sure if it is just my imagination or user error.

Charles
 
CDLaine said:
For some reason... newer "found" Lodge
that has been pre-seasoned (but I place in the lye) seem harder to re-season...
not sure if it is just my imagination or user error.

Charles
Click to expand...

Charles,

May I ask why you strip & re-season the new Lodge pieces?

I now own 5 pieces of modern pre-seasoned Lodge CI that I purchased new. I washed them with warm water, dish soap & a nylon scrubby. Then dried in the oven at 275 degrees. Apply olive oil & bring up to 350 degrees for 45-60 minutes. Then slowly cool.

Thank you.
 
John...

I tried to qualify with "found" pieces of the newer pre-seasoned
Lodge. We just feel better if they are given a lye bath and cleaning
prior to pre-season and use. Owner preference.

Charles
 
Wally,

Full disclosure ...the owner only wanted $35...so, not that impressive.:grin:
But she is pleased.

Charles
 
John M. said:
Charles,

May I ask why you strip & re-season the new Lodge pieces?

I now own 5 pieces of modern pre-seasoned Lodge CI that I purchased new. I washed them with warm water, dish soap & a nylon scrubby. Then dried in the oven at 275 degrees. Apply olive oil & bring up to 350 degrees for 45-60 minutes. Then slowly cool.

Thank you.
Click to expand...
Hey John,

My opinion, If it is new, one thing. If you bought it used, another. You don't know what someone has put in it or on it. Therefore, I err on safety (for my family and friends). For example, am cleaning 4 skillets for a friend. Rinsed them off and saw a rainbow as the water flowed down the driveway. Immediately got out the Dawn and started scrubbing until no more rainbow. Who knows what kind of oil was used? Just want to make sure all the pieces I get are safe. I even use a lead tester on some that are suspect.
 
Ah, I understand. Thought you were talking about brand new Lodge pieces & became a bit concerned about mine.

Thanks.
 
CDLaine,
Thank you for sharing...
I watched several videos last night on seasoning on a grill.
The only one I did not care for was one where the lady lathered on Crisco and put it on the grill.
I thought that thinner was better but she put so much on it looked like Desitin on a baby's bottom...
She did not wipe off any...
I have three pans in a lye bath..
I have been putting off seasoning them because of not wanting to use my new oven.
I think from your post and follow up post to me...I may venture to season on our grill.
I am going to wash the lye off with water, let it sit in water and vinegar for about 20 minutes.
Bring in and wash off with a dawn soap.
Dry in a low temperature oven and then wipe the Crisco on...
Making sure I cover the whole thing.
Wipe off excess and place on the grill...
And the whole time...keeping my fingers crossed that I am getting it right.
If they turn out I am going to do a couple of my favorite skillets...
Thank you for your response!
Marsha
 
Marsha B said:
... let it sit in water and vinegar for about 20 minutes.
Click to expand...
This step is unnecessary.

Not sure why the oven being new is a problem. Baking on a layer of seasoning at 350-400°F is not really any different from any other type of baking. And, if done correctly, it's not like it might boil over like a pie or casserole. And there's no requirement that it be done multiple times; it's just the personal preference of some.
 
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