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Thread of What You've Eaten, Cooked and/or Drunk Lately

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ORD_Buckeye said:
Age is hard to tell precisely with Wagner since they didn't change up the logo as often as Griswold. According to the website I found, it could be anywhere between 1922 and 1959. No oven; steak wasn't thick enough.
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Well it's in really nice shape - it's either not been used much or it's previous owner(s) took super good care of it. I run across a lot of the where they are pitted and abused on the bottom. From the pics I don't see much reason to strip it and re-season...
 
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AKAK said:
Well it's in really nice shape - it's either not been used much or it's previous owner(s) took super good care of it. I run across a lot of the where they are pitted and abused on the bottom. From the pics I don't see much reason to strip it and re-season...
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Yeah, the pics ebay weren't that great, and I wasn't sure what to expect, but I was really pleased with it when I opened it up. Not bad for $37 total including shipping.
 
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ORD_Buckeye said:
Yeah, the pics ebay weren't that great, and I wasn't sure what to expect, but I was really pleased with it when I opened it up. Not bad for $37 total including shipping.
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Great score then. I also have a #6 Wagner probably 70's with the dreaded made in the USA on it... Thinking through it I've had that pan for 25 years +/- 2 weeks. And it's not as nice as the older ones but it has one job these days... (Well, it goes in the camping.stove kit too) but you can par boil 5-6 red skin potatoes, shred thsm, maybe some diced onions, salt pepper and a shit ton of butter, and just dump. them in and get one side golden brown crispy, flip it (you'll need to flip the whole thing on a plate and slide it back in) and crisp up the other side and the result is a 9 by 1.5 inch potato cake of crispy outside, creamy inside goodness. You cannot do this in anything other than cast iron. Period. I've tried. It's a disaster.

I think the made in USA stamped one was $1. I'm sure it was no more than 2.
 
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AKAK said:
Great score then. I also have a #6 Wagner probably 70's with the dreaded made in the USA on it... Thinking through it I've had that pan for 25 years +/- 2 weeks. And it's not as nice as the older ones but it has one job these days... (Well, it goes in the camping.stove kit too) but you can par boil 5-6 red skin potatoes, shred thsm, maybe some diced onions, salt pepper and a shit ton of butter, and just dump. them in and get one side golden brown crispy, flip it (you'll need to flip the whole thing on a plate and slide it back in) and crisp up the other side and the result is a 9 by 1.5 inch potato cake of crispy outside, creamy inside goodness. You cannot do this in anything other than cast iron. Period. I've tried. It's a disaster.

I think the made in USA stamped one was $1. I'm sure it was no more than 2.
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Here's the website I found to date it.

I have a pretty good stash now.

Lodge #8 from the 80s
Griswold #7 from the 1910s
Griswold #5 from the late 20-30s
Two Wagner #3s
Wagner #8 chicken fryer
Wagner #10
And a pre-1960 Vollrath Dutch Oven.
 
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ORD_Buckeye said:
Here's the website I found to date it.

I have a pretty good stash now.

Lodge #8 from the 80s
Griswold #7 from the 1910s
Griswold #5 from the late 20-30s
Two Wagner #3s
Wagner #8 chicken fryer
Wagner #10
And a pre-1960 Vollrath Dutch Oven.
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Yeah, cool website I've poked around there before... I pretty much just have the 3... oh, and a Wagner corn bread mold. I would like a #10 like you got or a small logo griswold for the camp stove (the camp stove being a 3x 30K BTU fire breathing dragon)
 
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AKAK said:
Yeah, cool website I've poked around there before... I pretty much just have the 3... oh, and a Wagner corn bread mold. I would like a #10 like you got or a small logo griswold for the camp stove (the camp stove being a 3x 30K BTU fire breathing dragon)
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The older Griswold's are pretty thin, which is what makes them awesome. The downside to that though is that they can't take massive heat the way a built like a brick shithouse Lodge can. For instance, they say NEVER use your oven's cleaning cycle to strip away old seasoning on the old stuff. My #7 came with a slight bow to it, which is fine since that's probably why it didn't cost over 100.
 
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ORD_Buckeye said:
The older Griswold's are pretty thin, which is what makes them awesome. The downside to that though is that they can't take massive heat the way a built like a brick shithouse Lodge can. For instance, they say NEVER use your oven's cleaning cycle to strip away old seasoning on the old stuff. My #7 came with a slight bow to it, which is fine since that's probably why it didn't cost over 100.
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No, I know.. and I think the small logo ones are a little thicker, I have a pre war one, and it is thin, and beautiful... wasn't just a cost issue, more finding the right one for the job... there are old Lodges out there too, and so it just depends what I stumble across, I can't deal with new ones that didn't get hand finished and have the sand mold surfacing..
 
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I can also live with a wobble for this application since its going on steel grates.. dangit, now you're getting me motivated and my wife is already displeased with my Amazon bill. (Aren't they all)
 
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AKAK said:
No, I know.. and I think the small logo ones are a little thicker, I have a pre war one, and it is thin, and beautiful... wasn't just a cost issue, more finding the right one for the job... there are old Lodges out there too, and so it just depends what I stumble across, I can't deal with new ones that didn't get hand finished and have the sand mold surfacing..
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I bought my lodge in college. I never bothered to learn about seasoning so for years, I'd scrub it out with steel wool to keep it "clean." Stupid, but in the long run, I think I sanded the inside down quite a bit. It's as smooth as my old stuff now.
 
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ORD_Buckeye said:
I bought my lodge in college. I never bothered to learn about seasoning so for years, I'd scrub it out with steel wool to keep it "clean." Stupid, but in the long run, I think I sanded the inside down quite a bit. It's as smooth as my old stuff now.
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Yeah, I'd have to see it in person. I also know a guy who would sandblast it for me and start over fresh... with it smooth and ready to reseason. But I hate to bother people. Plus, because I hate to bother them it would probably take months before he got around to it.
 
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Last night's game steak.

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