I grew up with my mom cooking with cast iron cook ware but when non stick came along I down in and just recently surfaced. All we can say is WOW, double WOW !! What a treat to be back cooking on cast iron. A true pleasure to have even heating and nothing sticks if you treat it right, hot skillet, cold oil ( butter in our case ) and nothing sticks.
Even fried eggs that always stick slide right out! I'm not sure about the new cast iron, but the older skillets found at garage or flea markets are perfect choices.

Look what we started with below, we followed the instructions linky perfectly and as you can see in the middle image it worked perfectly.

Start:



After:

That is some nice work! Great job.

Looks great! I have been looking for a nice Griswold for awhile now.

Needs more bacon! Otherwise, they look great.

^^^

Time to make some southern style cornbread in one of those pans.

quote:

Originally posted by fiasconva:
Time to make some southern style cornbread in one of those pans.

You read my mind! That is exactly what I was thinking as well. Already did my biscuits and sausage gravy on Sunday, killer !

If you had a southern style cornbread recipe you can share....I am all ears! It’s the request that got this whole thing started.

Those vintage Wagners are awesome pans. I use them as well as Griswolds. That old cast iron is smoother than the newer Lodge stuff. Nice work on the restoration.

Here is the real test: chicken enchilada dip!
Wowza!
https://i.imgur.com/6XFYRmr.jpg?1%5B/img%5D

I've been cooking in my grandmama's 1950's Wagner 1058 a lot lately. The outside is in really rough shape and you can barely make out Wagner Sidney O but the cooking surface is good to go and much smoother than a modern Lodge. That "nasty" skillet in your video is about what mine looks like on the edges. She passed last year so I'm honored to have it and I'm probably going to leave it exactly like it was, though the video makes it tempting.

The Lodges are ok (I have a griddle, a 6, an 8, and a 10, and a cornbread mold.)

Timely post, as I recently picked up as "as-found" Griswold #6.

Nice shape, but will need to reseason it before use.

quote:

Originally posted by Turning_gal:
Here is the real test: chicken enchilada dip!
Wowza!
https://i.imgur.com/6XFYRmr.jpg?1%5B/img%5D

Nice pic, but can you please post the recipe?

quote:

Those vintage Wagners are awesome pans

I use my 61-98 (Actual age is unknown) year old Wagner on a daily basis.

Here’s a quick and dirty table to aging a Wagner pan.

Nice pic, but can you please post the recipe?[/QUOTE]

Here it is:
Chicken Enchilada Dip

1 block cream cheese, softened
1 cup shredded cooked rotisserie chicken
1 can black beans, rinsed and drained
1 cup mexican cheese blend or Monterey jack cheese
1 cup shredded cheddar cheese
1 cup enchilada sauce
1 can rotel or diced green chili and tomatoes
2 tsp taco seasoning
1 tsp cumin
1/4 cup chopped fresh cilantro plus more for garnish
Sliced green onions, for garnish

Directions:
Heat the oven to 350 degrees. In a mixing bowl combine all ingredients, taste and add salt and pepper if needed. Bake in a medium cast iron skillet for 20-25 min until bubbly. Serve with tortilla chips, carrot and celery sticks.
Enjoy!

that's a beautiful thing

In the before pics, why were they in such rough shape?