The advice given is great. I was able to ID 2 of my pans and also, confirm the way I was cleaning the old, grungy ones I have bought throughout the years.
I am a 3rd generation of cast iron pan users. My grandmother, mother and I all have used or are using cast iron pans.
I think I have had about every size and brand along the way. My mother and grandmother used to clean the ones they picked up with vinegar.
Not for me. I have used the self-cleaning oven method for about 25 years. Never had a problem..
Of course, I buy the old ones whenever I can pick up one at a bargain. About an hour in the S/C oven does the job. Clean, wash, ready to 'Crisco' and they look like new.
I have given both of my girls about every size they would ever need. Still compelled to but any 6" or larger ones I find, clean them up and give them as gifts. I include a recipe and the spices or whatever (not the meat or veggies) with the gift. Always have received great thank-you's from the recipients.
The old pans are wonderful. Smooth, well balanced, cook like a dream.
I don't like the Lodge or other new pans because the finish is so rough. Might be OK for some but I prefer the nice old time pans that are smooth as glass.
The things I look for before I buy are:
Flat bottom, no warp, No cracks or deep pits.
I pass on those.
Last week I bought a #9 "Favorite" Piqua pan. Never heard of it before this Tutorial. Guess I have a goodie. Went to eBay for a look-see. The # 9 with pitting and level problems is listed at $79.99. One in perfect condition is much more money. Of course, I don't yet know what I will do with this pan but it is now nice and clean and waiting for me to decide.
What great pans these old timers are. Forget the new stuff, old is good!
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