Jeff Koenig
New member
Hi All,
Jeff the newbie here. Totally new to cast iron cookware but I grew up with my dad always using it.
I have 2 new Lodge pans (12" and 10"), and 4 antiques that I striped down (used oven self cleaning - seemed to work well) and am seasoning now.
8 1/8 " 50s BSR skillet (surface is really smooth on this one - looks like a great pan)
6 1/2 " 60s Wagner (unmarked) skillet
8" Chicago Hardware Foundry (not sure what year range, but it's pre-1960)
5" unmarked really old pan (pre-1960 for sure but likely much older)
Jeff the newbie here. Totally new to cast iron cookware but I grew up with my dad always using it.
I have 2 new Lodge pans (12" and 10"), and 4 antiques that I striped down (used oven self cleaning - seemed to work well) and am seasoning now.
8 1/8 " 50s BSR skillet (surface is really smooth on this one - looks like a great pan)
6 1/2 " 60s Wagner (unmarked) skillet
8" Chicago Hardware Foundry (not sure what year range, but it's pre-1960)
5" unmarked really old pan (pre-1960 for sure but likely much older)