I had enough time to properly clean up two of the three cast iron skillets. I was able to identify that the 8 inch skillet was a wagner ware skillet. When I was seasoning the bottom of the pan a tiny little W and some other characters of the logo started to appear.

As for the griddle it cleaned up alright however the logo is practically rusted off and I can’t really identify it. There’s a lot of pitting rust on the cooking surface and I have been having trouble getting it take seasoning, I think I might have polished it to much that there is no ridges for it to stick to. The only areas that seem to be taking the seasoning are the rust pits. I will keep trying.

I suspect the logo was here

Size or model number?

Bottom profile of the griddle

Pits on the cooking surface.

As for the 8 inch skillet it cooks good. I seasoned it 3 times and it’s doing just fine. Here’s a photo of the logo coming through.

Oh and for the lead testing they all tested negative. I will update this post when I get the other one in good working order.

  • Blue_Morpho@lemmy.world
    11·
    12 hours ago

    The only areas that seem to be taking the seasoning are the rust pits.

    Did you try a citric acid or vinegar soak to get the rust pits? I love the small tubs of citric acid crystals you can buy for cheap. It’s easier to store than vinegar and doesn’t smell bad when using it.

    I’ve seen videos of mirror polish so you don’t need pits for seasoning. It’s a chemical bond. My cast iron never held seasoning until I sanded it smoother.

    • billionsandbillions@piefed.socialEnglish
      4·
      3 hours ago

      It’s a chemical bond between oil molecules. There’s saturated, monounsaturated and polyunsaturated oils. There are many different types of each which different amounts of available double bonds. Those are what create the polymers. They chemical bond to each other but only physically bond with cast iron. The surface needs to be rough.

    • Fallibilist@feddit.uk
      5·
      11 hours ago

      Old and well maintained seasoning might eventually produce a completely smooth surface but that’s the surface of the seasoning, not the skillet.

    • [deleted]@piefed.worldEnglish
      5·
      12 hours ago

      Videos of mirror polish are videos of near future flaking. They just don’t hold up.

      A surface that looks like satin paint or maybe semigloss paint when dry is pretty much the shiniest one can get without flaking.

  • Fallibilist@feddit.uk
    7·
    11 hours ago

    Here’s the seasoning method I’ve personally had the best results with. Less is more here.

    Wash with soap and water
    Dry thoroughly
    Immediately place in a 100°C oven for 20 minutes
    Apply oil generously (e.g. rapeseed oil)
    Wipe ALL oil off. First with a towel, then with paper
    Heat to 150°C and wipe once more with paper
    Return to the oven and heat at 250°C for one hour
    Allow to cool before applying the next layer

  • CompactFlax@discuss.tchncs.deEnglish
    6·
    11 hours ago

    I’m not an expert but I think the griddle is over 100 years old by the markings on the bottom (closer to turn of century). I think it’s “gate casting” mark. I seem to recall that they stopped polishing in the ‘50s. Single numbers refer to sizes, based on the size of the hole in the cook stove that would fit that pan.