Cast iron skillet - Page 2
this. I have a pretty extensive collection of vintage Wagner and Griswold, most about 100 years old now. My mother switched an induction cooktop and can't use them anymore, so I'm now the 3rd or 4th gen to get them. There are a lot of oddities but they're fun for rustic cooking. Before I move them to my house I hope to build a big campfire and stick them all in there to season them.
Likewise! I have to see what brand they are.My gf got hers at a thrift store, which isn't a route for the OP.
I'm not so sure how much I like this pre-seasoned business. Probably fine.
Even if not for these religious requirements I couldn't picture myself buying a pre-owned utensil from some random person I dont know that has been used but never really "cleaned". Just seems a bit gross. Pre-seasoned by the manufacturer is an entirely different picture.
PS. My Lodge skillet is on its way!
I think you misunderstood my post or only read my most recent one. Cast iron is not the issue, its foodstuffs that may have previously been cooked in them that present an issue for me (see my previous post about kosher). If you still don't understand I'd be glad to fill you in.
you can even use soap (especially modern dish detergents which are pretty kind to the finish)
even if you really do destroy the seasoning--which will not happen with occasional mild detergent use...but probably would happen in your dishwasher--its not that hard to get it back. Grandma's pan is not great because it has 80 years of mystical seasoning built up; it is great because they made them really well back then and 80 years worth of cooking with metal utensils has smoothed out all of the little bumps and ridges and left you with a super smooth surface that holds a season well.
You could scrub grandma's pan with a pile of soap and a stiff bristle brush (just avoid abrasives) for hours and after a good seasoning and a few uses (especially with bacon) it would be back to where it was.