It’s been a little while, but I’ve got it cleaned up and through two rounds of seasoning. Next are the handles. I’ll update when those are on, but again it might be a little bit. But one of the most important parts, does anyone have any recipes and tips and tricks for using this. I’ve got a coil stove and a gas camp stove.
I’m currently trying to restore this pot, but it has some sort of build up by the handle tabs and on one side around the rim. It’s a white/gray layer that’s rock hard and will not come off. Does anyone know what it might be? I’m thinking I might just season the pot and use it for something other than food if I can’t find out what it is. It’s a 3qt. pot so relatively small, and I don’t want to sound paranoid but I feel like I could be a good size for someone to have used it for lead. Thanks for any help.
Paid $1 each. From what I can tell the pot is Stuart Peterson, and the big one is a BSR fryer. Feel free to correct me if I’m wrong, or give any other insights on age or anything else.
I’m going to be restoring this griswold waffle iron and one other skillet that was in my brother’s garage when they bought the house. I’ve got a few questions/ looking for opinions.
3.handles
Woodworking is my main hobby so I have no doubt I can make new handles for it. With that being said, I do want to at least try to use this, so would it get too hot for wood handles? If it would be too hot, where do I go from here for metal handles?
Any advice or suggestions are appreciated, and yes I know this will take time and patience, and I’m ok with that. I’m not planning to make breakfast in it by Thursday lol. If anyone has more info on it as far as age or anything else of note I’d love to hear it. I’m sure I’ll update with more pictures as I go. Thank you in advance!
Update
I’ve got it in a lye bath now and it’ll stay in one piece. I plan to do wood handles, just need to decide on what wood species
I just got a pan with a heat ring for the first time, and my first cook with it was this morning’s breakfast. I have a coil stove and the heat ring is a little smaller than the coils. It took longer than normal to heat up ( not too long, closer to 12-13 minutes rather than 8-10) and I’m wondering if it’s because of the heat ring being the main contact with the coil. It’s definitely thicker than my vintage Wagners, but pretty similar to a modern lodge so that could be part of it as well.
Has anyone else experienced this or is it just in my head?
I just got a pan with a heat ring for the first time, and my first cook with it was this morning’s breakfast. I have a coil stove and the heat ring is a little smaller than the coils. It took longer than normal to heat up ( not too long, closer to 12-13 minutes rather than 8-10) and I’m wondering if it’s because of the heat ring being the main contact with the coil. It’s definitely thicker than my vintage Wagners, but pretty similar to a modern lodge so that could be part of it as well.
Has anyone else experienced this or is it just in my head?