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 > How to avoid fake cast iron antique cookware

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magnusfide

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Posted: 04/05/19 10:03am Link  |  Quote  |  Print  |  Notify Moderator

Here's a good article for those who collect vintage cast iron cookware.
How to avoid fake Griswold and Wagner cast iron antique cookware


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Wanderlost

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Posted: 04/05/19 01:51pm Link  |  Quote  |  Print  |  Notify Moderator

Very handy. I also use The Book of Wagner and Griswold: Martin, Lodge, Vollrath, Excelsior (A Schiffer Book for Collectors), by David G. Smith and Charles Wafford.

Generally, if the cast iron is smooth before seasoning and weighs less than modern CI, it's far more likely to be the good stuff...

I just put away the Griswold and our un-marked, modern bean pot. The Griswold is significantly lighter and smoother. The Wagner skillets are also significantly lighter than our modern Lodges of the same size.

Guess which ones get more use?


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BarabooBob

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Posted: 04/05/19 01:58pm Link  |  Quote  |  Print  |  Notify Moderator

My old Griswold & Wagner hangs in a proud place next to my kitchen stove. It gets used daily. I also have 1 Griswold and 1 Wagner in the TT. I use them more than our good stainless steel pans.


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Johno02

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Posted: 04/05/19 05:22pm Link  |  Quote  |  Print  |  Notify Moderator

DW doesn't like cast iron cookware, for various reasons. My question is will cast iron pans work on induction cooktops and burners?? Seems like they should, but how well do they work from someone that has tried??


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SARGUY

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Posted: 04/05/19 09:15pm Link  |  Quote  |  Print  |  Notify Moderator

Cast iron is probably the absolute best you can find to work on induction cook tops. Nothing else works better than cast iron cook ware!

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south

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Posted: 04/06/19 02:20pm Link  |  Quote  |  Print  |  Notify Moderator

It's always seemed to me that the old cast iron they tried to make smooth with smaller voids in the iron. All the new stuff is rough. Watching it poured in a foundry It looked like metal with chunks and bits of a harder metal in a mix.
Watching cast iron poured in another foundry not for cookware it poured smoother.
I know the old Griswald skillets and corn bread stick pans do not stick as much.
She has a couple pieces of Wagner I don't know how they do. I bought the others for her and cleaned and seasoned them.

opnspaces

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Posted: 04/07/19 05:18pm Link  |  Quote  |  Print  |  Notify Moderator

I have an induction cooktop at home. I never tried cast iron on it for fear it would scratch the glass.


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Wanderlost

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Posted: 04/07/19 05:21pm Link  |  Quote  |  Print  |  Notify Moderator

There are quite a few YouTube videos on how to smooth out CI. I just might try it on my grittier modern pieces. The key is to wear a painter's suit over your own clothes and respirator, so as to not get iron bits on you or in your lungs.

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south

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Posted: 04/08/19 07:45pm Link  |  Quote  |  Print  |  Notify Moderator

Wife won't use our cast iron on glass topped induction stove top.
One or two are rimmed on the bottom designed not to slip off gas cook stoves.
Way she said it I took to mean the use of the cast iron on the induction stove top was not compatible??? Is it just fear of breakage?
Also cast iron will get a crust of grease that comes through the pores of the cast iron on the bottom mostly to the outside; would that have something to do wit it.
Grand Ma's Grand Ma's cast iron skillets had thick crust perhaps over a century old. Mom got a new electric stove with oven cleaning and let it burn it off.
Grand Ma and Great Grand Ma and her Mom probably kicked holes in their coffins.

DilanYah

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Posted: 03/23/20 12:18pm Link  |  Quote  |  Print  |  Notify Moderator

Wagner and Griswold are your best bet. look for the Erie label if you can find one and season it yourself. Stay away from any made in Taiwan or China, the cast is much thinner and the steel is inferior. Also you can find decent cookware by link

* This post was edited 03/30/20 05:40am by DilanYah *

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