Archive for the ‘About The Pan Handler’ Category
My favorite event of the year is the G&CICA National Conference. G&CICA is the Griswold & Cast Iron Cookware Association (http://www.gcica.org/), and it’s full of people who love vintage cast iron as much – or even more! – than me.
Folks bring fabulous iron from all over the country to sell, trade, or just show off. It’s traditionally one of our biggest buying events of the year, though last year’s Simmons Auction, and a couple of collections have eclipsed that.
The event is held in a different city every year. Last year was Springfield, MO and this year it was Baton Rouge, LA from 19-22 April. Baton Rouge was a great pick this year, as my home city of Minneapolis had 2 feet of snow drop in a blizzard the weekend before I left.
Most years, the event starts on the Thursday, with check-in day, but not this year! Two of the hosts, Clayton M. and Malinda F. started the the party early, and invited everybody over to their house for a southern meal. They brought their friends in to help, and there were multiple grills going out the back of the house, with everything from crawdads to alligator!
The next day was the official start, and check-in day. It’s meant to be an easy day where people check in, get their registration kit, and unpack, but it’s full of catching up with old friends, and best of all – Room Sales! Many G&CICA Members bring boxes and boxes of cast iron to sell. These people know what they’re doing, so most of the pieces have been cleaned and seasoned. I always reclean and re-season every piece I get, but having all the hard scrubbbing done by somebody else is quite the blessing.
I think my favorite score from Room Sales was this Selden & Griswold Waffle Iron from the late 1800’s.
It has a button hinge, and a circular waffle pattern. Thank you, Sonny McCarter for such a cool piece! This one is going into my private collection. Sorry folks!
The serious iron starts on Friday, with Show & Tell of interesting and unique pieces that people have collected in their travels!
Bob Kellerman was the next speaker. He had just retired from being the CEO of Lodge Manufacturing, and had a 48 year career with the company. He is the direct descendent of Joe Lodge, who founded Lodge Manufacturing in 1910. Of all the foundries that our vintage pans come from, Lodge is the only one still in operation today.
Bob was an interesting, and highly entertaining speaker. Of course there was a Q&A afterwards, and if there was one crowd that was going to stump the guy who’d know the most about Lodge, it was G&CICA Members!
Not only that, he generously gave everybody in the audience a Lodge Skillet to take home. What a cool gift! Bob stayed around to talk cast iron and answer questions for quite some time after the presentation.
The first afternoon presentation was something special. Joel Schiff had been an avid cast iron collector, and an incredibly knowledgeable member of G&CICA and WAGS (Wagner and Griswold Society). He had a 10,000 piece collection of both American and European cast iron cookware, and his big dream was to create a cast iron museum. His heirs have been working towards that dream, and have spent thousands of hours cataloging his collection. You can see some of his pieces at http://schiffcastironcollection.com/.
That evening was the cast iron auction. I love cast iron auctions!
Items are laid out on tables so you can check their condition, and give them a closer look prior to bidding.
Everybody is furtively making notes on condition and their maximum bid, and trying not to let anybody else see them.
There were all kinds of cool items, pretty much every size skillet and dutch oven, a George Washington Bicentennial Skillet Lid, a Wagner No. 13 pie logo skillet, toys of all shapes and sizes, hammered items, a Wearever salesman sample cast, and what was really cool – a set of Wapak Indianhead pieces, not only skillets in multiple sizes, but waffle irons too!
I try and look casual about the things that really excite me (like the Griswold Loaf Pan, and the Lodge Acorn skillet), whilst keeping an eye on who else is lingering in front of those items. Will I have fierce competition with deep pockets?
One cool piece is the aluminum Wagner Oven Skillet to the left.
It has a wooden handle that you can remove – so you don’t have to worry about the handle getting hot, or catching on fire (if you’re on a campfire).
It was made in the 1930’s, and in retrospect, I wish I’d bid on it. I’d love to take this camping!
The auction took several hours. I was exceedingly pleased to get both a Griswold Loaf Pan, and the Lodge Acorn Pan. Of course, I ended up with more pans (and a blue Griswold Skillet Cover) than I planned but that’s pretty normal for me!
We had a treat when G&CICA Member, and retired cattle auctioneer Harold Henry (pictured) jumped in to auction off a few pieces. Harold has an extensive collection, with a preference for Lodge. Pan Handler founder Mary wrote a blog on his collection, which you can read here.
A confession – every auction I go to, I seem to make one mistake. This year I wasn’t paying attention, and launched into some enthusiastic bidding for what I thought was a set of pans. When I won, I was surprised to find out I won a #3 Griswold Lid! I’d jumped in one lot too early! Fortunately I was able to sell the lid to another member.
I studiously avoided the swap meet the next morning. I had overspent my budget at the auction the night before, and the last thing I needed was more temptation! Not only that, I had – perhaps foolishly – flown to this event, rather than driven, so my ability to transport cast iron back to Minnesota was limited.
I did make it to a talk on the Martin Stove & Range Co from Florence, Alabama. Did you know that Lodge made some of Martin’s skillets for them? If you find a vintage pan with the customary Lodge 3-notch heat rin, but a Martin logo on it, you’ll know what it is! I’ve uploaded some photos of the lesser known Martin pieces below.
Later that afternoon, members displayed the more interesting parts of their collections during Table Topics. Personally, I would be happy with an entire day of table topics, there is never enough time to talk to people about their pieces!
As you all know, I have a special place in my heart for hammered pieces, and local boy Eric McAllister had just the table for me, with a hammered muffin pan, hammered corn stick pan, hammered griddle…. hammered everything!
Following Table Topics was the club’s Annual General Meeting, and at night was the Banquet! It was the best kind of banquet too, with lots of prizes, and very few speeches! I even won a Service Award, for helping with both the club’s newsletter and website, so I came away with TWO free skillets from this conference!
Next year, the event is being held in Florence, KY (right near Cincinnati, OH) and I can assure you of two things:
1. I’m driving, not flying, and 2. I”m taking a Very Big Trailer for all my cast iron!
PS – If you want to join G&CICA and come to this, and other events around the USA, you can join right here. The membership fee is $25 per person, or $30 for a family. Tell them Anna sent you!
This, as you know, is cast iron blog. I usually post about cooking, or cleaning, or identifying cast iron cookware, or fabulous collections that enthusiasts have shared with us.
Today though, is Veterans’ Day, so instead of talking about cast iron, I will start by talking about my grandfather.
My grandfather’s birthday was July 4, and this year he would have turned 100.
He was an army sergeant in World War 2. He was a Rat of Tobruk, battling Rommel’s forces in Libya, caught a spy, and fought in the jungles of Papua New Guinea, where he contracted malaria and was retired honorably from the Army.
He went on to live a happy, peaceful life as a suburban accountant, raising his family, gardening, volunteering in the community and enjoying a glass of scotch every day at 5pm.
My grandfather, however, was not unscathed. He refused to watch anything on television associated with war. He couldn’t talk about his time fighting the Japanese in the jungles of Papua New Guinea, and there was a very strict rule in our house that under no circumstances could we slam a door of any kind, for he would leap into the air in shock, thinking the house was under attack.
Back in those days, returned soldiers were understood to have missing limbs, or horrific physical scars, but there was no acknowledgement of the psychological wounds that would be inflicted. They were left untreated. We were fortunate enough that my grandfather was able to have a happy life with softly closing doors and judicious changing of the television channel, but others were not so fortunate.
In writing this, I could find plenty of data on the numbers of soldiers killed in the world wars, or how many were wounded, but nothing on suicide rates, or alcoholism, or fractured families or domestic violence of returned combat veterans from that era. There were only whispers in one’s family or village that a person who had returned “was never the same”.
It seems to me that there are many ways for a soldier to die on the battlefield. Your heart doesn’t always have to stop beating, the eyes stop seeing and the limbs stop moving. They may still come home, but they are strangers, both to themselves and their families. The person they were has died. The body may continue on, or it may blow its head off, or hang itself in the barn, but that person died at war.
So today, let us remember, and respect, and thank all our veterans, the living, the thriving, the surviving, and the fallen.
You are all our warriors in the service to our country, and we wouldn’t enjoy the freedoms we do today without you.
A hidden gem of vintage cast iron is the small pan. Everybody understands the need for a good sized skillet that you can cook for your family in, but sometimes people will look at their small pans, like their No. 3’s, and scratch their heads.
We did a whole lot of baking over many weeks to give you some ideas. Small pans are incredibly versatile, and once you’ve read this you’ll be brimming with ideas of how you can use yours. For this article, we used four Wagner #3 skillets. A Skillet Size Search will show you all our No. 3’s, right here.
We also took a lot of our inspiration from the 2017 edition of “Cast Iron Baking” magazine, which was written by Hoffman Media, the folks behind Southern Cast Iron and Taste of the South magazines. To get your own copy of Cast Iron Baking magazine, just click here, or to get a subscription to Southern Cast Iron, click here.
Firstly, the easy one – Eggs for one! If you’re making yourself one or two eggs, you don’t want a big 10″ or 12″ pan. These smaller pans are just perfect for when you’re frying up some breakfast just for yourself. They are small, light and take about 10 seconds to clean afterwards.
Second, Mac & Cheese! Whether it’s from a box, or made from scratch, mac & cheese is perfect for the #3. Best of all, you can serve it directly in the skillet. The one pictured was made using Cracker Barrel “Sharp Cheddar & Bacon”, and it was good.
Of course, there are also Desserts! You can bake mini skillet cakes in #3’s. We used this Strawberry Pound Cake recipe from the cover of the 2017 edition of “Cast Iron Baking” magazine.
We think that maybe the cakes are a little large for one person, but they are perfect for two! Our friend Bonnie was a taste tester and liked them so much she took all of the cakes home!
Please note that the recipe produced 4 x #3 skillets of cake, so adjust the quantities if you don’t have four #3 skillets.
Who doesn’t love a warm skillet cookie? This is something you can eat right out of the pan!
The recipe we used was from page 86 of the magazine, that we adapted from one big skillet, to 4 smaller ones. The recipe was perfect for either, but when cooking in the smaller skillets, take them out of the oven at the earlier end of the suggested cooking times. It tasted even better than it looked!
Cast Iron Baking also gave us permission to share the recipe, which is at the bottom of the page.
If you love the crusty edge pieces, then the smaller pans give you all that!
Cobblers are PERFECT for a single serving in the #3’s. We celebrated our first spring meal on the deck with a cobbler!
TipsAll the recipes produced 4 skillets of food The original baking times were perfect, just stick to the lower end of the recommended range The original cooking temperatures in the recipes were perfect.
Chocolate Chip Skillet Cookie
Reprinted with permission from Cast Iron Baking Magazine 20175 tablespoons unsalted butter (softened) 1 cup firmly packed dark brown sugar 1 large egg 0.5 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 0.5 teaspoon kosher salt 1.5 tablespoons heavy whipping cream 1 cup semisweet chocolate morsels Vanilla Ice Cream – to serve
First Preheat oven to 350’F. Spray a 10″ cast-iron skillet (or four No. 3 skillets) with cooking spray
Second In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 – 4 mins, stopping to scrape the sides of the bowl. Add egg and vanilla, beating to combine.
Third In a medium bowl, whisk together flour, baking soda and salt. Gradually add flour mixture to butter mixture, beating just until combined. With mixer on low speed, gradually add cream. Fold in chocolate morsels. Press dough into prepared skillet.
Last Bake until golden brown, 20 – 25 minutes (20 mins for No. 3 pans). Serve with ice cream.
We love estate sales for finding treasures that we can restore, and a great place to find when and where they’re on is EstateSales.Org.
EstateSales.Org also know how awesome vintage cast iron is, and they have not only written a great Vintage Cast Iron Guide, but we’re in it! They interviewed us, and given us permission to reproduce their blog post below.
After reading, make sure you go visit the original article to talk about your finds, which you can find right here.Vintage Cast Iron Guide
We see a lot of vintage cast iron at estate sales, and it’s always one of the first things to go. The cast iron trend has been heating up for well over a decade. But what’s the big draw? To learn more about cast iron cookware and why vintage cast iron is worth collecting, we did some research and reached out to the women behind The Pan Handler LLC to find out why it’s so hot.This is what a collection of vintage Griswold cast iron looks like. Griswold cast iron skillets are great to cook with. Photo courtesy of The Pan Handler LLC. Recent Food Trends
Food used to be for sustenance. Now it’s a status symbol. There seem to be a million more cooking shows than there were years ago. There’s even an entire channel dedicated to food. Could this be one reason behind the cast iron craze?
“I think that how food has become a thing is definitely a contributing factor because it’s made more people interested in cooking,” said Anna H, who took over The Pan Handler LCC from Mary T., where she sells vintage and antique cast iron, as well as runs The Pan Handler blog.
Many celebrity chefs prefer cooking with cast iron, and even endorse certain brands, so it makes sense people have jumped on the bandwagon, looking for cast iron at estate sales, in flea markets, and online.
People are also getting savvier about what they put into their bodies and making healthier decisions. Many old unhealthy practices are relics from past decades. Think: microwaves, margarine, and TV dinners. Teflon,too.
While it was great for non-stick cooking, it’s been linked to disease. Cast iron doesn’t leach harmful chemicals into the food. In fact, if it leaches anything, it’s iron, something you could use more of.Vintage Cast Iron is Highly Collectible
Take it from cast iron collectors who have been at it for awhile. Mary T. even collects vintage stoneware, which is how she first stumbled onto vintage cast iron. She was shopping at Goodwill when she saw a Griswold Gem pan and got curious.
“I didn’t know anything about it, and I kind of just stopped in and bought it. And when I got home and I looked at it, the casting on it was just beautiful, and I liked the markings on it. I liked the way it looked. When I compared it to cast iron of current day, it was such a finer quality, and i just was really drawn to it,” Mary T. said.
Afterwards Mary bought sixty pieces of cast iron on an auction and learned how to clean and season it. It was just the beginning. From there, she started The Pan Handler LLC, a thriving small Internet business. Despite having sold the business to Anna H., Mary continues to blog about vintage cast iron on her new website.Pre-seasoned vintage cast iron frying pan and lid — Challenge accepted! Estate sale photo. Vintage Cast Iron Is Earth-friendly
Taking care of the environment is important. Ever since the 60s and 70s, cast iron has been popular with the outdoor types and hippies, and now it’s gone mainstream. Because cast iron is so durable, it will last forever.
“I like the idea of reducing, reusing, recycling. So I like the fact that I’m not buying something that’s going to end up in a landfill,” said Mary T.
Why buy a new pot or pan when a cast iron pan cooks just as well (if not better) and will last a lifetime? Its versatility, too, means you don’t need to buy a bunch of “uni-task” tools or cookware.Cast Iron has a Rich History
Vintage cast iron’s interesting history alone is worth collecting. Cast iron has been around as long as 5 B.C.E, when the Chinese used it for cooking. Cast iron was used all over Europe throughout history, and we still use cast iron Dutch ovens today.
Cast iron also has strong ties to American history when the colonists used cast iron cookware on open fires. Some people are interested in the individual stories of who once owned each piece, and the journey it took to end up in their kitchen.
“I like thinking about where it might have been used, and who might have used it. If you look at The Pan Handler blog, you’ll see a bunch of pictures from the Library of Congress in there and photographs of people using these old pieces of cast iron. . . photographs of tenant farmers that during the Great Depression made little meals on the side of the road in their cast iron,” said Mary T.
She also said Lewis and Clark used cast iron on their big expedition, and that in early America, people would carry their antique cast iron skillets across the country in their covered wagons. Some of them still exist today.Cast Iron Makes Great Family Heirlooms.
Another reason why cast iron is popular is because they make great family heirlooms. You may have inherited a few pieces yourself and want to continue to pass them on. Or you’re looking to buy vintage cast iron—or possibly even new cast iron—that can stay in the family.
“Besides maybe jewelry, because of modern technology and furniture styles and such, there’s not a lot in terms of family heirlooms can be re-used without appearing out of date,” Anna H pointed out.
“And it’s something that retains its function regardless of what generation you are,” she said.This Buster Brown waffle iron is an example of the vintage cast iron craftsmanship. Photo courtesy of The Pan Handler LLC. Modern vs. Vintage Cast Iron
Not everything new is better, but that doesn’t mean modern cast iron is worthless either. Good quality craftsmanship gives a piece its value, and as with everything else, old jewelry and vintage engagement rings for example, people once had more time to spend on labor, resulting in finer products.
These days, machines have to do the work of artisans since costs are too high to create each piece by hand. While modern cast iron will also last a lifetime and be fully functional, it just won’t have the attention to detail and craft found in vintage.How was Vintage Cast Iron Made?
In the 1800s and 1900s, all cast iron cookware was made by hand. Sand molds were formed and iron was melted down and usually combined with scrap iron and/ or steel. Then the mixture was hand poured into a mold, which is the “casting” part of “cast” iron. Doing this by hand allowed for more control, resulting in lighter cookware (modern cast iron can be several pounds heavier). Hand pouring was also key to designing more intricate cookware.
Then the iron has to solidify a.k.a. “controlling the cooling curve,” an important part of the process. If something goes wrong during this stage, the entire project can be thrown. Like if gas gets into it and forms bubbles, a common imperfection in older cast iron pieces.
The way cast iron cools also factors into the final product. Low quality cast iron pieces often haven’t been cooled evenly. Quick cooling produces a finer grain, while slow cooling produces a coarse grain. Once you’ve been collecting cast iron for awhile, you learn all the nuances.
After cooling, vintage cast iron cookware would get smoothed down (also by hand) with a grinding stone, or milled, to make the pan’s surface flat and slick. Collectors refer to this as a “mirror” or “satin” finish, which is one way to distinguish a well-loved vintage cast iron piece.
These days, when everything is produced for the bottom line, cast iron is made with a machine, which means the attention to detail when done by hand gets lost. That’s why machine-made modern cast iron has a rough, pebbly surface, and can weigh a ton.This Minty Griswold cast iron Crispy Corn Stick Pan pan is all the rage at estate sales and another example of bygone craftsmanship. Photo courtesy of The Pan Handler LLC. Common Myths about Cast Iron
Lots of myths are out there regarding cast iron, which is bound to happen when anything gets popular. Anna and Mary from The Pan Handler LLC have heard them all. Here are some of the biggest myths out there:It takes a lot of time and elbow grease to clean and restore vintage cast iron! Photo courtesy of The Pan Handler LLC. 1. Cast iron is hard to clean.
Many people steer clear of cast iron because they think it’s difficult to clean and maintain. But that couldn’t be further from the truth! Any cast iron pro will tell you, keeping cast iron clean isn’t rocket science.
“Because the seasoning makes it non-stick, it’s actually a lot easier than a normal pan. So I inherently spend less time cleaning my cast iron that I use every day than I do on any other nonstick or aluminum cookware,” said Anna H.2. You have to season cast iron when you buy it.
Manufactured cast iron comes seasoned already, and professional cast iron dealers go many lengths to restore and season vintage cast iron before selling it. If you must season it yourself, go ahead. But if you want to get cooking, most cast iron is ready to go.3. You can never use soap on cast iron.
While we don’t endorse a long soak, a little bit of dish soap won’t hurt your cast iron cookware. This dirty caveat tends to be the thing most people think of when they think about cast iron.
“Sometimes you need a little bit of soap to get some of the more stubborn food particles off,” said Anna H.
“You season your pan every time you cook in it with some fat, so the seasoning builds up over time. And it becomes quite hardy, and it’s going to reseason the next time you cook in it as well, so it’s much better to get the food off your pan and not have it stuck on for the next hundred years than it is to worry about your seasoning,” said Anna H.
She says a drop or two of normal dish soap should do the trick.These Wagner cast iron roasters found at the O’Neil Family Cast Iron Museum. Photo by S. Lamb Photography, courtesy of The Pan Handler LLC. 4. You have to clean and put it away after every use.
If cast iron gets used every day, it might make sense to put them away after every single meal. A simple wipe-down after every use should suffice. Most cast iron is so lovely it doesn’t look bad sitting out, especially for a rustic kitchen look.
“I have a chain mail scrubber that I use to clean them afterwards and I’m not scared of using a drop of soap,” said Anna H who admits her cast iron “lives” on her stove since she uses it so often.
“The most important thing I do is I dry them immediately after I wash them up, and I pop them back on my stove. If I’m going to be using them again in couple of hours, I don’t do anything else. But if say we’re going away, or it might be a couple of days before I cook, then I’ll spray them with Pam, and wipe them down with olive oil once, and let them sit there until the next time I need them,” she said.5. Some cast iron is beyond restoration.
While it’s true cast iron can be warped, chipped, or pitted from heat, cast iron has to go through quite a lot to not be functional. This is part of its beauty. Mary T, who admittedly has special tools to restore cast iron, shared a story of the toughest piece she had to get back into shape, a piece that had been buried knee deep in a farm yard. Some people might have tossed it—but not her!
“The process I used for removing rust [from cast iron] was typically electrolysis . . . and a lye bath. (1) The first step, I would place the piece in this lye bath and sometimes it would be in there for weeks, if not months, (2) just taking it out every now and again, and cleaning some of the crud off, putting it back in, taking it out, cleaning some of the crud off, putting it back in and (3) then the final step was the electrolysis. After the electrolysis, (4) I would clean it, and (5) then season it, and then boom! It’s ready to go.”
“So it goes from sitting in the ground in someone’s farm yard to someone’s table!”Gate marks like this found at the O’Neil Cast Iron Museum, are imperfections, but also prove a piece is an true antique. Photo by S. Lamb Photography, courtesy of The Pan Handler LLC. Tips for Buying Vintage Cast Iron
It can be overwhelming to buy cast iron, especially for a newbie. Here are a few tips from the pros on what to look for:
1. Gate Marks Gate marks mean it’s the real deal: older than 1880 and a true antique. Gate marks were remnants from the casting process, when the piece would “break the mold.” It looks like a slit or gash. If you find cast iron with a gate mark, it hardly matters who the maker is — it’s valuable!
2. Heat Rings Cast iron pans were originally designed to fit on top of wood stoves. Heat rings are around the pan’s rim were meant to raise the cookware so it didn’t directly touch the stovetop. Cast iron with heat rings is vintage because it was made with wood stoves in mind.
3. Maker’s Marks Of course Maker’s marks are great ways to identify vintage cast iron and to learn more about a piece’s history. This Pan Handler blog post has a great post on identifying both marked and unmarked antique cast iron cookware.
4. Warping Over time from improper misuse or storage, it’s possible for vintage cast iron to become warped. If cookware is warped, it won’t distribute heat evenly, which kind of defeats the purpose. Cast iron collector Culinary Fanatic has an informative video on identifying warped cast iron.
5. Made in America Label If you go to many estate sales, you’re bound to come across cast iron with “Made In America” stamped on the underside. This means it’s likely the piece was made around 1960 or afterwards.
“So that means it’s a little less vintage, but you can also be sure that the pan was made in America and it’s not a cheap Asian pan,” said Anna H.Rare vintage Wapak Indian head medallion cast iron skillets at the O’Neil Cast Iron Museum. Photo by S. Lamb Photography, courtesy of The Pan Handler LLC. The Reasoning Behind Seasoning
Spend five minutes around cast iron lovers, and you’ll hear about seasoning. What the heck is it? Isn’t seasoning the process of adding flavor to food? Yes and no.
Seasoning is also the process of coating a cast iron pan or skillet’s surface with oil and cooking it off in order to produce a non-stick surface you can use again and again. The high heat causes the oil to solidify (forming a “polymer”) on top of the surface, producing that nice thick coating.
After very thinly oiling the pan (so thin it might not look like it’s there), place it face down in the oven and bake on ~350 degrees for about an hour.
Then you rub the surface dry with clean dry towels (make sure it isn’t still hot) to soak up the excess oil The surface should be matte, not glossy. Preseason if needed until you get the finish you’re looking for.
Know that cooking with it too will produce the coating (about five times should do the trick—an incentive start makin’ bacon) so don’t hesitate to get started, especially when much of the cast iron you buy, whether vintage (from a dealer) or modern, will be pre-seasoned and ready to go. Some aficionados swear by flaxseed (while others say it flakes off), but other oils includ canola, coconut, and shortening. The debate lives on.Vintage Cast Iron Brand Names
Not all cast iron brands are the same. There’s a reason you hear about the same brands over and over (Griswold, Wagner, Wapak, Lodge). They’ve stood the test of time. Of course some vintage cast iron brands are no longer in production, and there are a lot of fakes out there to be aware of.
“To me, Griswold is the most collectible of the cast iron cookware, to me the Griswold pieces are the finest made, the most beautiful and in my experience as a seller, that is also the brand that most people want, most buyers want,” said Mary T.
Anna H also likes Griswold cast iron: “I like the feel of their pans, and the sizes work well for me and they have a solid reputation and they’re very collectible. . . I also have one particular pan, Oneta, and that was by the manufacturer Wapak, and there aren’t a lot of those around, but the pan I have is so light and is such a delight to work with,” she said.
And don’t forget about Lodge, if you’re into the new cast iron. (The cast iron collectors we talked to weren’t).
“We do have some Lodge, it seems like the hot thing everybody wants, but mostly old Lodge,” said Marg O’Neil, cast iron collector and Cast Iron Museum curator.Cast iron collectors from all over get together at auctions and conventions to buy pieces, share knowledge, and make friends. Photo courtesy of The Pan Handler LLC. The World’s Only Cast Iron Museum
Did you know there’s a family-owned Cast Iron Museum? It’s in Tacoma, Washington, run by Larry and Marg O’Neil, avid cast iron collectors. They have so much cast iron—we’re talking 13, 000 pieces of cast iron (!!) that they had to build a 3500 square foot building, and then another building across twenty acres to showcase and sell their finds.
They got into collecting cast iron because of Larry, but they also like the camaraderie, a big reason why people become collectors. The O’Neils belong to a wide network of cast iron lovers, the Griswold and Cast Iron Cookware Association(G&CICA), who get together several times a year to share pieces, ask questions, share knowledge, and make friendships.
“We just had a convention in Springfield, Missouri, so we had a Show and Tell. People bring items and they say, We don’t know what this is, or maybe you don’t find very many of them, and then we have a couple seminars on, like one was on Erie skillets and another one was on G.F. Filley pans, and then we have an auction,” said Marg.
Whether you get into vintage cast iron for the craftsmanship, the cooking, the camaraderie or its interesting cultural past, it’s a hobby worth pursuing and a way to connect to something larger.
Do you look for vintage cast iron when you go to estate sales? What pieces have you been lucky enough to find? Talk about it here!
Welcome to the Wonderful World of Waffles!
I’ve received quite a few questions recently about how to cook waffles in our irons, so I figured it was time for a blog that answers all the questions and lets you in on the secrets of making perfect waffles in a vintage waffle iron. I think that vintage waffle irons are some of the most unique and beautiful of the cast iron cookware. I love that they look nothing like waffle irons of today and I was excited that I could spend some time cooking with them!
First – a confession. I have never made waffles in my life. This wasn’t a matter of learning how to adapt normal waffles or waffle batter to the vintage iron, it was learning it all from scratch. Hopefully this will help me provide enough detail for all of you to be able to make your own vintage, but highly edible waffles!
Before we get into the equipment, it’s important to note that the conditions in your kitchen, such as temperature and humidity, will impact your results. My kitchen was kept at 70’F with dry humidity, as being winter in Minnesota, I run our forced air heating 24/7. I also cooked on a Viking gas range.
I used 3 different waffle irons for this testing, and 3 different batters!
Now for the fun part – the waffle testing!
My first batter was from allrecipes.com. It uses butter, not oil, and is rated 4.5 stars by nearly 2,000 people. I figured it would be pretty good! You can find it here .
I made the batter first, as a lot of people recommend that your batter sits for 10 minutes or so. It turned out pretty darn thick though, but for my first waffle, I was going to make it exactly as written!
My first waffle iron was this gorgeous Griswold American Waffle Iron No. 9, pictured below. The No. 9 is a bit larger than your average waffle iron, but this is a deliciously minty piece and I just couldn’t resist. It has since sold (not surprising) but you can find all our waffle irons here.
Here it is sitting on my gas stove, ready for a busy day!
So as with most cast iron cooking, the thing to always do is to heat your pan. When it comes to waffle irons, this means both sides. This is my biggest burner, and I had it set to somewhere between Medium and Medium-High. After about 4 – 5 mins I flipped the iron and heated the other side. Another 4 – 5 mins later I sprayed Pam inside the paddles, and after another couple of minutes I poured in the batter. As I suspected, it was way too thick. Batter had come over the sides, and I didn’t have a good feeling about this.
Next thing I did was turn down the heat! I went to just between Medium-Low and Medium. I let it cook for 4 – 5 mins on that side, then flipped it over and cooked it for another 5 mins. I opened the iron, and I was amazed. Perhaps a tiny bit dark, but it looked perfect!
It came perfectly out of the iron with no residue and was cooked perfectly all the way though. The proof though, was in the eating, and it turned out to be too dense. This waffle iron makes for thick waffles!
With a ton of batter left to test, I added water to the batter and tried another. It was better! I added again, until I’d put in about a cup or so, and it was perfect. I also tried using melted butter instead of Pam in between waffles, but it tended to make the kitchen a bit smokey and I didn’t notice a difference in the taste.
Here’s our finished waffle, after we added water (and butter and maple syrup, of course)!
The biggest surprise was how good this waffle pan looked after a morning of waffle cooking. All I did here was wipe off the dribbles of batter on the side. You can’t tell it had been used! I had zero sticking issues.
Lessons from Round 1Make your batter first so it can sit Heat your pan before cooking Always flip to heat both sides Turn down the heat once the batter is added If your waffle is too dense, dilute the batter with water. Always flip to cook both sides Don’t be surprised (like I was) if your waffles look awesome first go!
Stay tuned for Round 2.. a new waffle iron, and a new recipe!