Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 1 year ago

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jeade_en@lemmy.world

Anyone know what this skillet is? (sh.itjust.works)

submitted 7 months ago by Classy@sh.itjust.works to c/castiron@lemmy.world

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Picked it up for a song recently. I suspect it to be a BSR but it's kind of weird. Also, why is it so clean and skinny? It looks like aluminum but it's labeled as CI.

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[–] Yankee_Self_Loader@lemmy.world 1 points 7 months ago (1 children)

This is a nickel plated griswold. Nickel plating is something they did at the factory on some skillets because there was some section of the population back then who were obsessed with nickel plating.

As far as the center logo being gone, there was a time when natural gas piped to the home wasn’t as refined and still had sulfur in it and during combustion it produced a minute amount of sulfuric acid which over time caused pitting in the bottom of skillets

[–] Classy@sh.itjust.works 1 points 7 months ago

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Thank you so much! It's a crime how inactive this board is with how high quality the correspondence is!

[–] Gladaed@feddit.de 0 points 7 months ago

Usually cast iron is left rough in order to facilitate the coating to stick. If you manage to season it it will be fine. Rub a thin layer of oil on it, remover it with a towel and put it in the oven for a while. (Until it has stopped giving off smoke/an hour) Preferably use linseed oil.