Originally Posted by Fried Meat Ball!:
I've got three old Griswolds I got when my grandmother passed. I love those pans. The only thing that would make the largest better is if it was a 12-inch (it's only 10"). But it's beautifully seasoned.
I have Griswold and Wagners...biggest is a Griswold 16 Its a beast and worth a bunch to collectors. I have 4 dutch ovens, a couple hanging pots, and 5 or 6 other skillets and a chicken fryer that is an old Griswold. [Reply]
Can someone tell me if some old ones that were left in the oven during a cleaning cycle can ever be restored. Looks like the surface was baked off—just not completely. I didn't do it but I was afraid to ever use them again. [Reply]
Originally Posted by BucEyedPea:
Can someone tell me if some old ones that were left in the oven during a cleaning cycle can ever be restored. Looks like the surface was baked off—just not completely. I didn't do it but I was afraid to ever use them again.
Certainly. Your best bet is to finish stripping them with another cycle in the self-clean, or even by using some oven cleaner. Then start over with the seasoning. You'll need to do a few rounds before it becomes usable, but would totally be worth the time.
If you don't want them, PM and let's talk. :-) [Reply]
Originally Posted by Fried Meat Ball!:
Certainly. Your best bet is to finish stripping them with another cycle in the self-clean, or even by using some oven cleaner. Then start over with the seasoning. You'll need to do a few rounds before it becomes usable, but would totally be worth the time.
Originally Posted by BucEyedPea:
Can someone tell me if some old ones that were left in the oven during a cleaning cycle can ever be restored. Looks like the surface was baked off—just not completely. I didn't do it but I was afraid to ever use them again.
When I pick up a used, not taken care, cast iron cookware, I usually just make a big bonfire to clean it all up. Then steel wool it and re-season it proper. [Reply]
