Visiting my inlaws this weekend and he has had these in his barn for longer than the 18 years I have been married. I ask them about them and he said" you want them?" Well yeah!!! Mean while a close friend was with us and he says "my son left a really big one out in my pasture about a year ago, it was brand new you want it?" Again yeah!!!

Used once and never even seasoned just left to rot because the food stuck to it!!! Gues that's what happens when your 18.

Good score!

Sweet score!!! You can never have too much cast iron. I actually enjoy the process of cleaning and reseasoning an old cast iron skillet.

Excellent score.

Flip them over. Inquiring minds...

Come spend a few minutes with the big rusty one and my glass blasting cabinet to make yourself a new skillet. Get some lard.

The 14" is from Academy and about a year old. The other two are older but not real light so not 100 years old most likely. They are in my wife's trunk so pics to follow.

Cast if your serious I will take you up on that offer.

The bead blasting would really be nice. Then finish it off with an angle grinder with a wire brush wheel. It will really slick it up.

Then heat it up good and wipe with bacon grease......

FRying 10 lbs of bacon will season it good and give good snacks as well.

As requested, can't see much but after they are cleaned up a little.








The square pan has a squared handle also.



And last

So, it was bugging me.... I went and pulled out a grinder with a wire wheel. The round pan has some very interesting markings and the square well, have not found anything yet.










And

Thats back when cast iron was made to last! Darn good excuse to cook a few extra lbs of bacon Post pics when you have it seasoned

Thanks, I will. I have thought about starting a thread just for pics and stories of cast iron.

The Wagner is a good score, curious about the square. I have a square the same size and it's a Wagner but the handle doesn't look the same. The rest of my stuff is Griswold. Lodge is pretty cheap and deservedly so, they will cook but they do not compare to the old stuff.

In my humble opinion cast iron is cast iron. If you want a piece to talk about and say granddaddy cooked with it then lodge isn't for you. I have a few old and a few newer lodge pans, seasoned and used properly they cook the same. The lodge are worth what you paid for them, the older stuff can be worth much more, but I plan to cook with it, its not an investment.

Of course, get it all together and I'll give you CastIron 101. We will season it on the back porch over my fish cooker. It's right next to Sapper's empty cooler...

We are almost all Griswold, I have two very nice, almost complete sets of skillets. But, a few newer pieces have joined the crowd, and once cleaned and seasoned they cook the same, just not as light and strong and old school cool as the old stuff. I like using stuff that is older than me, and it is getting hard to find.

This is the only Mark I can find on it, to the best of MY knowledge anything built after 1959 is supposed to state where it was produce.

Redchevy, I am enjoying collecting it. I don't have one piece purchased new....

I just sold the center pc to my collection "Griswold #20 skillet, known as a chuckwagon or restaurant skillet", early Wagners are good, Griswold was bought out by Wagner, so some pcs are not marked with either, with experience you can tell. I have some skillets that you can fry eggs in just as good as a Teflon pan. lodge makes good paper weights or trot line weights.

I have several Lodge pans that are my go-to pans, I take care of them and they are well seasoned. I cook eggs in them all the time and they slide right out.