Posted by shotgun mario Oh man abby id love to, im actually flying into vegas for a few hours this morning and hooking up on the strategic beer command roadtrip. Vegas to LA and back are cheap enough, I would love to sometime!

SBC road trip! That rocks. Fortunately the weather hasn't gotten stupid hot yet.

We can schedule something in the Sept - Oct time frame once it cools down a bit. Don't know if you have done any rappelling or rope climbing. If not we can get you trained up and hit a great local mine.

Abby Normal

I need both a 10" and a 12" Griswold. I scored a pre 1957 Griswold 8" skillet for $10 at Goodwill about a month ago. A lid for each the 10", the 12", and at least one for my 8" would be excellent to add to my collection as well.

BTW, I cooked breakfast for 100+ people twice a week (eggs, sausage, canned gravy frozen biscuits, not much) but the scrambled eggs were made in my cast iron. I regularly got tips based solely on my scrambled eggs cooked in 60 year old cookware.

Can you help identifying recasts with detailed pictures? I have a Griswold that, while it has a lot of sentimental value, raises a red flag on a casting flaw. If that's something you can do, or help me with (still haven't visited your site), I'd love to get some insight on what I have.

-Otaku

Posted by wannabeotaku I need both a 10" and a 12" Griswold. I scored a pre 1957 Griswold 8" skillet for $10 at Goodwill about a month ago. A lid for each the 10", the 12", and at least one for my 8" would be excellent to add to my collection as well. BTW, I cooked breakfast for 100+ people twice a week (eggs, sausage, canned gravy frozen biscuits, not much) but the scrambled eggs were made in my cast iron. I regularly got tips based solely on my scrambled eggs cooked in 60 year old cookware. Can you help identifying recasts with detailed pictures? I have a Griswold that, while it has a lot of sentimental value, raises a red flag on a casting flaw. If that's something you can do, or help me with (still haven't visited your site), I'd love to get some insight on what I have. -Otaku

I don't think I can help on identifying your iron. I'm not a collector. I just have a few old pieces that I liked and bought. I think there is a Griswold / Wagner forum on Facebook that might help. Some of the folks on my forum are pretty knowledgeable as well. Really sorry I couldn't assist.

Cooking for 100 is impressive no matter what the meal. Feeding large numbers of people is an exercise in planning and prep.

It's ironic that a lot of the big name chefs will pull out their cast iron skillets for various meals they do. Alton Brown does for his fried chicken. I've seen Emeril on occasion. Even Julia Child. Teflon may be easier to clean but iron has all the rest on its side.

Abby Normal

I watched PBS almost exclusively as a child. Didn't Justin Wilson cook pretty much everything in either cast iron?

Bringing them back to life is the fun part. Needs another day in the e-tank then reseason and use.

click to view

click to view

Posted by CaryW Bringing them back to life is the fun part. Needs another day in the e-tank then reseason and use. click to view click to view

Nice! Electro is the only way to go for nice pieces. Looks like it worked well for you. I've not needed to set one up cause all my pieces have been in good condition when I got them.

Time to get cooking with that nice skillet!

Abby

I've used electrolytic rust removal for years on pretty much any rusty metal. It's the best method I've tried, including naval jelly.