Is a vintage Lodge cast iron skillet better than a new one??

I was at a hardware store to buy some Easy-Off . Yes, you can buy Easy-Off which does have lye in it. But I remember seeing Red Devil lye in even grocery stores years ago though not lately. But I thought I could use that as a cheaper alternative to the Easy-Off. So I asked the cashier who had no idea what I was talking about. He told me to ask one gal who was "working the floor". She had no idea what I was talking about - "Lime? Lye, what?" So she had to ask her manager, who had to ask the store director, who finally told me you can't buy lye in California anymore. I guess anyone younger than 50 has never had a reason to buy lye and therefore has no idea what it even is. I'm thinking you're right "will47". There are probably restrictions on buying/selling it but I didn't want to push the subject with that bunch. I probably wouldn't have gotten very far.

Mike, I've never made pretzels. Where does the lye fit in?

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

For all who are following this incredibly long post, I'm the OP with an update. Of those 3 pans that I got at the flea market, the little #5 Wagner that was so terrbly rusted is definitely too far gone. I got all the carbon and burned on junk off but even after a brief soaking in vinegar, it's just a mess. The rust had eaten through the iron. (Incidentally, it turns out it was a #6.) But it only cost me 2 dollars. So, you live and learn.

Meanwhile, the Griswold is still soaking in new applications of Easy-Off. And, as an aside, I just found out that it's illegal to buy lye in California now. So that plan's out the window.

On the bright side, I went back to the flea market and found 3 small no-name skillets but in relatively good condition,(smooth interiors), and not very rusty at all for a buck a piece. So we'll see how they turn out.

And get this - I went to a thrift store which usually has nothing and found a cast iron cornbread stick pan - for 4 BUCKS! Just like I've seen in the books and on-line For me, this is really exciting. It's in very good shape but I'll have to get a brush to scrub out those nooks and crannies so I can give it a good seasoning.

Well, time to check on my Griswold.

Stay tuned.

Ritcheyd in Cookware

Puff pastry empanadas??

OK , this changes everything. I didn't know pre-made empanada wrappers were something that even existed. I'll have to look for them. Does anbody know who would carry those. I live in central CA and work in a grocery store and never seen them before.( Although I never thought to look for them. ) Perhaps a Trader Joe's or Hispanic market?

And if I do make them, they will be baked. The ones that I had were baked.

Thanks, btnfood. I had planned on using the Pepperidge Farm brand. It's the brand we carry. But I've never worked with puff pastry before so this will be a new experience!

Thanks!

Ritcheyd in Home Cooking

Is a vintage Lodge cast iron skillet better than a new one??

I thought about doing the oven cleaning method but I would have to leave in one of the racks with the pan on it and and the oven cleaning process will cause the racks to lose their shine, supposedly. So that's a no go.

Unless I rigged up some kind of rack with metal scraps. Perhaps with some re-bar. Huh, hadn't thought about that...

Although, someone had warned aginst that method saying it could crack the pan. I get antsy when people make dire warnings like that. I like to play it safe. I had thought about the whole battery charger/plastic tub/ process but that takes up too much space (and I don't have a battery charger).

Incidentally, I don't know how to include links in posts but I like the "Black Iron Blog" website complete with lots of pictures. I use his process for cleaning my pans. Plus,I like his writing style. Check it out.

I'll be back.

Ritcheyd in Cookware

Puff pastry empanadas??

Many years ago I tried making empanadas from scratch. And quite frankly, they were awful. The crust was dry and crumbly and the filling was just weird. And they were an awful lot of work for something that ended up being not very good.

A couple of weeks ago I had chicken empanadas from the Ferry Building in San Francisco and I'm still thinking about how delicious they were. The crust was wonderfuly flaky and not dry at all. Since I'm not much of a baker to begin with, what do you guys think would happen if I attempted to make empanadas again with a new recipe and used store-bought puff pastry.

Is it worth a try? They might not be authentic but I would appreciate your opinions. I don't want to waste puff pastry. It ain't cheap!

Thanks.

Ritcheyd in Home Cooking

Is a vintage Lodge cast iron skillet better than a new one??

Hi everyone. The OP here. I hope you all had a great Christmas. Here is an update on those cast iron skillets I got a couple of weeks ago.

The small #5 Wagner was in pretty bad shape. I got all the gunk off but there was so much rust inside , it had eaten through some of the surface so I don't know if it's worth anymore trouble. Next was the big #10 Wagner. It cleaned up so beautifully, I'm thinking it's one of the newer ones made after the Wagner company was sold. Plus, it's quite a bit heavier and has thicker "walls" than some of the older ones. But the interior has a wonderful smooth surface so we'll have to see. And last of all, my baby, the Griswold #7. It's coming along nicely. But the problem is that it has so much burned on, stuck on, shiny black buildup, the Easy-Off is taking forever. But I think the problem might be that I'm doing this outside in the back yard and it's been so cold and perhaps that slows down the whole process. I've already put it through 3 separate applications over a week and a half. It's coming along, slowly but surely.

Stay tuned...

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

Thanks "dixiegal". I enjoyed reading your post. That was exactly my point in that I really don't know what I have until I get them cleaned up. But I figure for 2 bucks I'll take my chances! And that's why I was really leery about buying vintage pans on e-bay. (I've never used e-bay but the whole idea of buying something used from someone I've never met before over the mail just makes me nervous.)

Sam - Yes, I'll share my secret. I don't know where you live, but it's in Turlock, CA. I live in Modesto. Apparently, it's been there for years. Every Tuesday, rain or shine. I'ts about 1/3 farmers market, 1/3 merchandise ( mostly from Mexico from what I can tell), and the other third is your usual flea market stuff.

And Amy, I'm new to the whole restore/rust thing myself but on my vintage Lodge which wasn't rusty, I used Easy-Off oven cleaner. And while it took nearly a week and several applications of it, the pan came out surprisingly clean. Now, of my 3 news pans, only the smaller Wagner is super rusty. So I'm doing the Easy-Off thing on all three and to get off the rust, I'll be soaking it for several hours in a vinegar solution. ( But not too long because the vinegar will damage the iron. But apparently the lye in the Easy-Off is safe on it.) And then I scrub and rinse like the dickens to get all the Easy-Off off of the pan before the seasoning steps. Everything I'm doing is from what I've read on Chowhound and other Cast Iron websites. So we'll have to see what happens. I think this is kind of fun and exciting.

And a special thanks goes out to 'Sueatmo" who encouraged me from the this and another thread to hang in there and keep looking for that elusive Griswold. We'll see if it lives up to its' hype.

So I guess I'll report back when I get them cleaned up if anyone's still interested.

Thanks everyone.

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

OK, guys. Here's the update: I soaked the old Logde in Easy-Off for several days, scrubbed it down to the bare metal, and seasoned it in the oven per another websites directions and it was looking pretty good.

In my first post I had mentioned that I couldn't find a Griswold or Wagner, which was why I was settling for the old Lodge. But then I heard that there was a midweek flea market a couple towns away. I thought it couldn't hurt to just go and look. So I go to this one table full of old junk and happen to notice undeneath the table, a box full of old, rusted cast iron pots and skillets! So I started digging through and found a #10 and #5 Wagner and casually asked him how much he was asking. He goes, "Oh... a couple bucks each." So I gave him 4 bucks and happily sauntered off. All the others were no-name skillets. Then today I started to think about all the other pots and skillets which might actually be worth something all cleaned up. So I went back but he wasn't there. But as I was wandering around I saw a guy witha big tarp on the ground with all kinds of stuff and found a number 7 GRISWOLD !!! And he only wanted 8 bucks. So I finally found 3 great pieces for 12 dollars. So I guess the moral of this long post is that if you look long enough you just might be able to find a few good pieces out there.

Ritcheyd in Cookware

I think I'm Hosting Thanksgiving! Help! :)

I once had to cook Thanksgiving dinner for 9 with very short notice. And while I like to cook, there was no way I was going to make the whole meal from scratch. So here's what I did : I ordered a frozen but pre-cooked turkey. I just had to thaw it and "cook" on very low heat for a couple hours. Made the mashed potatoes from scratch - I'm sorry but there is no acceptable substitute! For the dressing I used cornbread Stove-Top. (Please don't flame me.) But I added sauteed fresh celery and onions and drippings from the turkey and golden raisins which really brought it to life. A couple packages of frozen green beans in the microwave. A jar of Lingonberries instead of cranberry sauce. (We're Swedish) Leftover potatis-korv (Swedish potato sausage) from the night before. I bought the dinner rolls and the pumpkin pie but made fresh whipped cream to top. And then I asked my aunt to help me with the gravy which she was glad to do. I didn't hear one complaint and everyone seemed to have a good time.

My point is that you really don't have to make the whole meal from scratch but a few easy homemade items can really make a big difference. I think many old people will scoff at the thought of store bought items. For example we've all heard the expression "My grandmother would roll over in her grave ..." But I think if pies and rolls were available then, they would have bought them too. (OK, I think pies and rolls were available at bakeries at the turn of the century but they were much more expensive for the hard working class people and most women didn't work outside the home then. So I supposed it was just assumed that everything be made from scratch).

As an aside, last year I tried making fresh cranberry sauce from the recipe on the side of the bag of fresh cranberries. It was super easy and the flavor was so bright and fresh compared to the canned. I'll never go back!

Ritcheyd in Home Cooking

Is a vintage Lodge cast iron skillet better than a new one??

Thanks, sueatmo, for the link. I was all hepped up until I got to the site and found out that I can't register with an AOL address. So I'll have to get a new seperate account to register and I'll let you know what I find out.

And while I didn't actually get in, there was a section for Lodge collectors. And apparently all Lodges records were destroyed so they're trying to "put back together their history".

This thread ain't over yet. Stay tuned!

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

This is the OP here with an update. I bought the Lodge and so far so good. After 2 days of soaking in Easy-Off she's lookin' good. I rinsed it off first and then scrubbed all the dissolved gunk off. I then scrubbed it down with a green scrub pad with dish soap. So now the inside is near pristine save one wierd little coin-sized burned on black splotch on the side. But the outside still has some really black patches of build-up so I'm giving it a couple more days of soaking. I suppose I don't really need to worry about getting the outside of the pan perfect but since I have soak it to get off the weird spot anyway, I guess I might as well try to get the whole thing as clean as possible.

Incidentally, the reason I think is must be vintage is because the Lodge name on the back ISN'T their usual logo (the Lodge spelled in block letters with the O shaped like a frying pan). It just has the word LODGE on it. And as I mentioned, the inside is just too smooth to be recently made especially after I've removed all the previous seasoning. I think I'll try to get in touch with the Lodge people and ask them if they know anything about their previous logos. I like to try and find out approximately when this thing was made.

Stay tuned for future updates!

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

Perhaps "depressed" was a bit strong. I was just frustated because I felt like I had opened a can of worms because several posters were getting somewhat "testy" with each other and rather technical which would be fine, but only several posters had opinions about my original question about an older (vintage perhaps?) Lodge vs. a newer Lodge. I was just wondering if there was even a difference.

And then I was all excited because four people in a row had actually given me their opinions in a positive way. It wasn't about "agreeing with me" because I didn't have a position -I had a question!

But thank you anyway, Chemical. I did appreciate your info. This is why I love the Chowhound boards. The rest of the world could not care less about cookware, but on here we can all give our opinions and people will respond without their eyes glazing over with boredom.

By the way, one poster suggested buying cast iron pans from Olvida. And I intend to. Just as soon as I win the Lottery !!

Ritcheyd in Cookware

Foie gras in S.F.?

Wow. Stockton! So close and yet I had never even heard of Grimaud Farms. And thanks for the Chez Spencer tip. I'll definetly make a reservation the next time I'm in S.F.

Thanks.

-----
Chez Spencer
82 14th St., San Francisco, CA 94103

Ritcheyd in San Francisco Bay Area

Is a vintage Lodge cast iron skillet better than a new one??

OK. After my last post I was depressed but the last 4 posts have me all excited again.

" Don't let the perfect be the enemy of the good." Hey, tcamp, who said that? That's one of those quotes that I need to write down.

So I guess I'll buy that old Lodge and give 'er a try. And I'll post back and let you guys know what happened in a week or two.

Thanks!!

Ritcheyd in Cookware

Foie gras in S.F.?

Sorry if I was a little vague. I actually live in Modesto and I doubt if foie gras is available anywhere around here, unless someone knows something that I'm not aware of.

And for me, anything over 50 bucks is too pricey. I eat in San Francisco 2 or 3 times a year and can always find something in that price range. But I generally don't have drinks or wine, and usually just share appetizers or desserts. It's not that I'm cheap. I just don't have a big appetite to start with and I don't need the extra calories!

But, actually, I think a la carte is probably a good idea. Thanks for the tip "baloney".

Ritcheyd in San Francisco Bay Area

Is a vintage Lodge cast iron skillet better than a new one??

First of all, a big Thank You to everyone who posted a reply. And while I appreciate everyone's opinions and thoughts I think we sort of veered off of my main question which was about an older (possibly vintage) Lodge pan. Nodules?? Graphite?? Alloyants?? I really don't know about the mineral/chemical composition of the pan. I just wondered if an OLDER Lodge pan might be as easy to season as a Griswold or Wagner.

And thank you to sueatmo. I appreciated your response to a different post on a seperate thread. None of my elderly relatives have cast iron anymore so that's out. While I'll keep looking for the Holy Grail ( A Griswold for cheap), I think I'll try the Lodge and see what happens. Whats the worst that can happen?

Ritcheyd in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

There are so many cast iron skillet posts, I hope this doesn't get lost but I haven't seen my question addressed. I want a cast iron skillet but have read so many posters saying " Don't buy a Lodge! Save your money and buy a Griswold! My Lodge was never as good as the Griswold or Wagner! I regret buying a Lodge! You'll never get the seasoning right! "

OK, OK, I hear you loud and clear. Apparently, I better not buy a Lodge. But, after checking every antique store, thrift store, Good will store, thrift shop, second hand store, and consignment shop, all I've seen is one Lodge pan in an antique store. But, unlike the newer pans, this bottom of this one was almost as smooth as glass and quite clean in general. So my question is this: Since Lodge has been making CI skillets since 1896, could this have been a vintage skillet made decades ago and made just as well as the Griswolds? Or have the Lodges always been made inferior to the Griswolds.

I would appreciate your thoughts, all you cast iron experts.

Thanks!

Ritcheyd in Cookware

Foie gras in S.F.?

Apparently, foie gras will soon be illegal in CA. so I guess I better head to S.F. and try it while I still can. So my question is - Where would be some of the best places to try foie gras for the first time? Preferably without breaking the bank. I've seen it on the on-line menus at some of the more expensive restaurants there and while I don't mind the occasional splurge, I am on a budget.

Thanks guys!

Ritcheyd in San Francisco Bay Area

Where to find an unseasoned cast iron skillet?

Thanks for the response, sueatmo. But what do you mean, "Make sure the skillet is advertised..."? It's ebay. I don't understand what you mean.

And as far as your bad experience on ebay - that's what I worry about. If I do decide to go with ebay, do you think it would make a difference if I only bought from someone labeled as a "Top rated seller"? Or is that label just as bunch of bologna? Thanks for the advice.

P.S. I always work weekends and Fridays so I miss all the flea markets too.

Ritcheyd in Cookware

Where to find an unseasoned cast iron skillet?

I hope I have the right board for my question as there are so many concerning cast iron but I haven't seen my partiular question answered anywhere else so here I go.

I want to buy a Griswold cast iron skillet because they are supposedly the best. Growing up during the 60's my Mom had a large and a small Griswold. I know because I remember seeing the " cross " logo on the backs of them. I recently asked my Mom what she did with them as I hadn't seen them in years. She told me she had thrown them out because she was getting older and they were too heavy!!! ARGHHHHHHHHHHHHHHH! So now I'm trying to find one in thrift stores, antique stores, Goodwill stores, etc. But I haven't been able to find even one. And I work weekends so I always miss the yard sales and auctions. So I'm trying Ebay which I've never used before and I'm a little leery. I get the size nunbers but does anyone know what number like 704E, 704H, 3 709 J, #607, #718, 704L. (among others), signify? And what about logo size? Some pans look almost identical and one is going for $300 and the other is 19 bucks. And how bad is pitting? Does it mean it will never develop a nice glossy finish or will small pits eventually "fill in"? I feel like I don't know what I'm doing. I really don't want to get ripped off. Does anyone out there have some advice.

Thanks a lot!

Ritcheyd in Cookware

Who knows about Whonu cookies?

Well, I work in a grocery store and they were giving out samples so I had a chance to try all the flavors. I wasn't impressed. I thought they were all sort of dry and tasteless.They weren't terrible and if I was hungry in my car I might also scarf down a few (Hilarious!). But when I want cookies I'm not particularly concerned with nutrition. For the most part I make my own cookies at home so I know exactly what I'm eating.

OK, OK, sometimes I just want an Oreo or if the Pepperidge cookies (Milanos!!!) are on sale I'll grab a package. But really, I thought the WHONUs were not that great and were actually kind of expensive.

Ritcheyd in General Chowhounding Topics

Mad Hungry

We just recently changed cable companies and now get the Hallmark Channel and we just found Mad Hungry. I really like Lucinda also. Unlike most other cooking show she doesn't have a gimmick. As "lisavf" said - she's calm. That's something that's in very short supply these days. Not only as far as cooking shows are concerned but just television in general.

I don't feel tired after watching her! (I'm half kidding but half serious!)

Ritcheyd in Food Media & News

Stores that carry Rick Bayless Frontera products?

Try any Raley's. (This includes NobHill Foods and Bel Air.)

-----
Raley's
157 N Mcdowell Blvd, Petaluma, CA

Ritcheyd in San Francisco Bay Area

Golden Gate Bakery - Pastry maker passed away

Thanks for the replies. OK ,gnomatic, you've convinced me. The next time I'm in SF I'll try the tarts at AA Bakery. Or perhaps I'll do my own taste test. One from each and post my reviews.

And gordon, I really like what you said about expectations. I actually had to write that down. Is that in your words? Or does the credit go to someone else? I really need to take that to heart.

Ritcheyd in San Francisco Bay Area

ISO Canned Pumpkin

I work at a Raley's and we carry canned pumpkin year 'round. It's not in the baking aisle. It's with the other canned vegetables.( At our store it's on the very bottom shelf this time of year.) I believe we also carry organic pumpkin in our natural foods section but a lot of those items change occasionally so we may only carry the organic pumpkin aound the holidays.

Also, Raley's owns Bel Air and Nob Hill Foods. So you could try either of those in case you live closer. While all three carry the same lines of food, most Raley's are actually "physically "bigger and have more space so canned pumpkin may be carried as a seasonal item at the smaller stores.

Ritcheyd in San Francisco Bay Area

Golden Gate Bakery - Pastry maker passed away

After reading about egg tarts from various Chinatown bakeries and especially the fantastic tarts from the legendary Golden Gate Bakery, I decided to try one on my latest trip to SF. I left early so as not to miss out out but, alas, the GGB was closed.( Apparently, this happens frequently.) But I had never had an egg tart before and was determined to find one. I ended up at the Yummy Bakery & Cafe -607 Jackson St. The gal had just put some still warm tarts in the display case so I ordered 3 : One to try right away and two to take home.

I was ready to be Wowed!! but was a little disappointed. I thought they were a bit blah and tasteless. Not really bad but I was expecting something a little better. But I have never had an egg tart before so I have nothing to compare it to.

So my question to all you SF foodies is this: How do Yummy Bakery's tarts compare with what you consider to be the best egg tarts from anywhere? Maybe that's what they're supposed to be like. You can't miss Yummy's. Just look for the big purple sign on Jackson St.

-----
Golden Gate Bakery
1029 Grant Ave, San Francisco, CA 94133

Yummy Bakery and Cafe
607 Jackson St, San Francisco, CA 94108

Ritcheyd in San Francisco Bay Area

New brownie idea?!

OK guys. I'm the original poster and after reading all your ideas I went with ROCKLES link but I really, really, really, don't like Nutella and didn't want to have to buy a jar so I went with a store bought brownie mix and then made my homemade chocolate chip cookie dough for the top. Basically, they turned out a little different than what I expected but they tasted fantastic and were gone in a matter of minutes so I made a second batch for a second group of people (and me ) and again they were a hit!!

So thanks everyone for the ideas !!!

Ritcheyd in Home Cooking

New brownie idea?!

Thanks everyone for the suggestions. ROCKLES, I think your recipe is the most like what I had in mind. It sounds fantastic. I'm going to try it this weekend and I'll report back and let you all know how it turns out.

When I try to discuss things like this with my non-foodie friends, they tend to give me blank stares,( although they're willing to scarf down whatever I make). But I like the fact that I can suggest something on this site and within days I've gotten 8 responses from all over the US.(Or dare I say world?) It's nice to know someone out there thinks like me!!

Thanks again to all you guys!!

Ritcheyd in Home Cooking

New brownie idea?!

I recently saw a new boxed brownie mix at the market which is apparently a brownie "base" with dollops of chocolate chip cookie dough mix spooned in small clumps on top and the whole thing is baked together. I hate buying boxed mixes when I could probably make it from scratch myself and end up with something much better. I need to make a snack for a get together and would like to try this idea.

I suppose I could just make my usual brownies and drop small clumps of homeade cookie dough on top and bake but I'm not sure about the baking times. I've tried looking online and several cookbooks but haven't found anything like what I think these would be.

Has anyone ever heard of this idea or tried making it from scratch?

Thanks all.

Ritcheyd in Home Cooking