Archive for the ‘General Cast Iron’ Category
I love cake. I particularly love cake on the day it’s baked, and fortunately, I love baking too. My grandmother was a wonderful baker, and whenever I make a cake I feel her spirit in the kitchen with me. Admittedly, sometimes her spirit is wondering what on earth I’m doing when I accidently swap teaspoons for tablespoons or burning the pecans when they’re meant to be lightly toasted, but it’s still there, cheering me on!
I was nervous when I started making skillet cakes. My skillets were GREAT for searing meat, or frying eggs, but I wasn’t sure whether the non-stick surface would still work with baking cakes. I also burned the first couple of muffin batches I made, so I was a bit worried about making a mess.
To get around this, I started using parchment paper (baking paper to some) sprayed with a little Pam to line the skillets. I never had a problem with a sticking cake and there was minimal washing up! The only downside is that the cakes were a little uneven, but that didn’t matter when you could cover them in icing!
After a while though I wanted to start making layer cakes, and for that you need a more consistent shape, so I decided to use the old fashioned method of rubbing butter on the inside of the pan, and then dusting with flour. It took a little more attention getting it out of the pan, but it worked perfectly too!
So what should you use? Frankly, it doesn’t matter – try both, and pick what works best for you! Cast iron is nothing if not versatile!
Your cakes will taste great, regardless!
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!
Question: Bill C from Virginia wrote “I have a Griswold #11 or model 717 fry pan. It works good with gas but I want to use it on a flat surface electric stove. Can I grind down the ring on bottom side of pan without affecting function of pan?”
Anna’s Answer: You can use pans with heat rings on electric stoves, so I’m wondering if the pan already has a significant wobble, or maybe some warpage.
Many vintage pans, particularly the larger ones, do have a small amount of movement. This doesn’t preclude them from being used on all cooking surfaces, a pan doesn’t need to be pancake flat, but if it has a severe rock or it spins, or you can slide something bigger than a nickel under the side then it’s not going to be a good cooker on a flat cooking surface such as an electric stove or induction cooktop. Of course, if you have raised burners such as with a gas range, or you want to use it in the oven or camping, you’ll be just fine. Mary wrote a great blog on pan movement here.
Let’s say Bill’s pan does have a big wobble, and preheating the pan isn’t enough to compensate. Bill can grind his heat ring down, but how flat the surface would be will depend on a combination of how evenly the heat ring is removed, and how flat the pan is otherwise, so Bill needs to be careful to stop at various times during the grinding process, and check how flat is pan is, and where the wobbles might be. This way he can adjust until both the heat ring is removed, and the pan sits flat on his stove.
After all, once you’ve ground something off, you can’t put it back on again, so be very conservative in your approach!
It’s important to note that grinding the heat ring off a Griswold such as this will reduce its value, and its desirability as a collector’s item. Generally, the Griswold #11’s are harder to find than the #10’s or #12’s, so personally I would acquire another pan, or another stove, before doing this.
It’s clear though that you want to use this pan, rather than have it for decoration, so if the value to you lies in its function, rather than its resale, then the change in value doesn’t matter.
Bill C – I hope you can let us know what you decide to do, and if you do grind the heat ring off, tell us how it went, and send a few photos!
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.