Today I was cleaning out some things brought from DH's ancestral home and
found 2 Griswold skillets and 1 dutch oven with lid.

http://antiques.about.com/cs/miscell...a/aa013000.htm

The skillets, one around 10-12 inch and the other maybe 8-10 inch are in
decent shape.

But the dutch oven's bottom is pitted with rust on the bottom. There is
rust all over the sides as well, but this doesn't bother me; it's just the
fact that the bottom might not clean up so very well. I'm sure that it
could be used in an outdoor barbecue type cook setting, but we don't cook
outside.

No doubt we will try to clean up the dutch oven, but do you think we should
be hopeful? (for use in oven).
Thanks,
Dee Dee

"Dee Randall" > wrote in message
...
> Today I was cleaning out some things brought from DH's ancestral home and
> found 2 Griswold skillets and 1 dutch oven with lid.
>
> http://antiques.about.com/cs/miscell...a/aa013000.htm
>
> The skillets, one around 10-12 inch and the other maybe 8-10 inch are in
> decent shape.
>
> But the dutch oven's bottom is pitted with rust on the bottom. There is
> rust all over the sides as well, but this doesn't bother me; it's just the
> fact that the bottom might not clean up so very well. I'm sure that it
> could be used in an outdoor barbecue type cook setting, but we don't cook
> outside.
>
> No doubt we will try to clean up the dutch oven, but do you think we
> should be hopeful? (for use in oven).
> Thanks,
> Dee Dee
>

I got a personal reply that said to use a clean wire brush both inside and
out, then season. I thought I should add this here in case anyone is
googling. Still concerned about the pitting. I guess removing the rust will
stop the process of further rusting and pitting.
Dee Dee

In article >,
"Dee Randall" > wrote:

> Today I was cleaning out some things brought from DH's ancestral home and
> found 2 Griswold skillets and 1 dutch oven with lid.
>
> http://antiques.about.com/cs/miscell...a/aa013000.htm
>
> The skillets, one around 10-12 inch and the other maybe 8-10 inch are in
> decent shape.
>
> But the dutch oven's bottom is pitted with rust on the bottom. There is
> rust all over the sides as well, but this doesn't bother me; it's just the
> fact that the bottom might not clean up so very well. I'm sure that it
> could be used in an outdoor barbecue type cook setting, but we don't cook
> outside.
>
> No doubt we will try to clean up the dutch oven, but do you think we should
> be hopeful? (for use in oven).
> Thanks,
> Dee Dee
>
>

Most of my CI is Griswold for a reason. ;-)

Try pricing in on ebay.
If you don't want it, you can get a tidy amount for it.

And you won't even have to clean it up!

This is the #10 I use most often. I have a self-basting lid that goes
with it:

http://tinypic.com/view/?pic=s1kr6g

I was showing kili the supermagnets that I use to stow a lot of kitchen
tools on the overhead hood with. This pan is hanging free from 2 of the
45 lb. strength Neodimium magnets, one each on either side of the hood
metal.

If I were to stick two of those magnets together, I'd never get them
apart. ;-)

No, I'm not leaving the pan there! It was just a demo. I have a glass
top stove so would not take the rist. The pan lives flat ON the stove
when not in use.......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dee Randall" > wrote:

> "Dee Randall" > wrote in message
> ...
> > Today I was cleaning out some things brought from DH's ancestral home and
> > found 2 Griswold skillets and 1 dutch oven with lid.
> >
> > http://antiques.about.com/cs/miscell...a/aa013000.htm
> >
> > The skillets, one around 10-12 inch and the other maybe 8-10 inch are in
> > decent shape.
> >
> > But the dutch oven's bottom is pitted with rust on the bottom. There is
> > rust all over the sides as well, but this doesn't bother me; it's just the
> > fact that the bottom might not clean up so very well. I'm sure that it
> > could be used in an outdoor barbecue type cook setting, but we don't cook
> > outside.
> >
> > No doubt we will try to clean up the dutch oven, but do you think we
> > should be hopeful? (for use in oven).
> > Thanks,
> > Dee Dee
> >
>
> I got a personal reply that said to use a clean wire brush both inside and
> out, then season. I thought I should add this here in case anyone is
> googling. Still concerned about the pitting. I guess removing the rust will
> stop the process of further rusting and pitting.
> Dee Dee
>
>

<tsk> I'd NOT use a wire brush!!!

I'd use a pot scrubbie and some dishwashing liquid, then dry it well and
oil the hell out of it. Put it into the oven and bake it. I've found
that grapeseed oil polymerizes faster than EVOO.

You can also just let it self-season. Keep it oiled between uses and use
oil in it when you cook. Usage will season it just fine too.

That's what I generally do when something gets burned in one and takes
the seasoning off...
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dee Randall wrote:
> Today I was cleaning out some things brought from DH's ancestral home and
> found 2 Griswold skillets and 1 dutch oven with lid.
[snip]
> But the dutch oven's bottom is pitted with rust on the bottom. There is
> rust all over the sides as well, but this doesn't bother me; it's just the
> fact that the bottom might not clean up so very well. [snip]
> No doubt we will try to clean up the dutch oven, but do you think we should
> be hopeful? (for use in oven).

I like and use cast iron skillets for a variety of things, but haven't
used the old plain cast iron dutch oven for years. The ceramic coated
cast iron dutch oven is superior in every way. You can clean up the
one you found and that might be nice if it has sentimental value, but
it's been superseded as a good usable pot. -aem

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> "Dee Randall" > wrote in message
>> ...
>> > Today I was cleaning out some things brought from DH's ancestral home
>> > and
>> > found 2 Griswold skillets and 1 dutch oven with lid.
>> >
>> > http://antiques.about.com/cs/miscell...a/aa013000.htm
>> >
>> > The skillets, one around 10-12 inch and the other maybe 8-10 inch are
>> > in
>> > decent shape.
>> >
>> > But the dutch oven's bottom is pitted with rust on the bottom. There
>> > is
>> > rust all over the sides as well, but this doesn't bother me; it's just
>> > the
>> > fact that the bottom might not clean up so very well. I'm sure that it
>> > could be used in an outdoor barbecue type cook setting, but we don't
>> > cook
>> > outside.
>> >
>> > No doubt we will try to clean up the dutch oven, but do you think we
>> > should be hopeful? (for use in oven).
>> > Thanks,
>> > Dee Dee
>> >
>>
>> I got a personal reply that said to use a clean wire brush both inside
>> and
>> out, then season. I thought I should add this here in case anyone is
>> googling. Still concerned about the pitting. I guess removing the rust
>> will
>> stop the process of further rusting and pitting.
>> Dee Dee
>>
>>
>
> <tsk> I'd NOT use a wire brush!!!
>
> I'd use a pot scrubbie and some dishwashing liquid, then dry it well and
> oil the hell out of it. Put it into the oven and bake it. I've found
> that grapeseed oil polymerizes faster than EVOO.
>
> You can also just let it self-season. Keep it oiled between uses and use
> oil in it when you cook. Usage will season it just fine too.
>
> That's what I generally do when something gets burned in one and takes
> the seasoning off...
> --
> Peace, Om.
>
I will take pictures of the Griswold cast iron skillets and in particular
the real sorry looking one. I'm going to leave all the dirt/crap on them so
it will be an honest picture. They were probably in a barn -- I think
there's hay seed on one!
Thanks, Oooooohhhhmmmmm, for the picture of your skillet.
Must've been futuristic thinking, I recently bought grapeseed oil. DH did
something to one of our own skillets with olive or coconut oil and messed it
up some. I'll include a picture of it. He's a noggin' head. -- tee hee.

Dee Dee

In article . com>,
"aem" > wrote:

> Dee Randall wrote:
> > Today I was cleaning out some things brought from DH's ancestral home and
> > found 2 Griswold skillets and 1 dutch oven with lid.
> [snip]
> > But the dutch oven's bottom is pitted with rust on the bottom. There is
> > rust all over the sides as well, but this doesn't bother me; it's just the
> > fact that the bottom might not clean up so very well. [snip]
> > No doubt we will try to clean up the dutch oven, but do you think we should
> > be hopeful? (for use in oven).
>
> I like and use cast iron skillets for a variety of things, but haven't
> used the old plain cast iron dutch oven for years. The ceramic coated
> cast iron dutch oven is superior in every way. You can clean up the
> one you found and that might be nice if it has sentimental value, but
> it's been superseded as a good usable pot. -aem
>

Disagree... They are excellent for pot roasts and braising. :-)
Easier to clean IMHO.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dee Randall" > wrote:

> I will take pictures of the Griswold cast iron skillets and in particular
> the real sorry looking one. I'm going to leave all the dirt/crap on them so
> it will be an honest picture. They were probably in a barn -- I think
> there's hay seed on one!
> Thanks, Oooooohhhhmmmmm, for the picture of your skillet.
> Must've been futuristic thinking, I recently bought grapeseed oil. DH did
> something to one of our own skillets with olive or coconut oil and messed it
> up some. I'll include a picture of it. He's a noggin' head. -- tee hee.
>
> Dee Dee

If you like cast iron, Griswold is nice stuff.
Lighter in weight than most modern pans and, well, just nice.
But I grew up using the stuff too.

What number/size are they?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> I will take pictures of the Griswold cast iron skillets and in
>> particular
>> the real sorry looking one. I'm going to leave all the dirt/crap on them
>> so
>> it will be an honest picture. They were probably in a barn -- I think
>> there's hay seed on one!


> If you like cast iron, Griswold is nice stuff.
> Lighter in weight than most modern pans and, well, just nice.
> But I grew up using the stuff too.
>
> What number/size are they?
> Peace, Om.

The two Griswold skillets are 3" and 8" and I believe the dutch oven is
probably an 8" also.

Here they are, in all their rust/glory. I wanted to document them anyway,
so forgive for too many photos. The last is a picture of a skillet that DH
seasoned in a messy way. He had seasoned it once perfectly, then decided
that more was better. That skillet has nothing other than a marking on it
"Made in USA." which is what all of my castiron skillet say, and 2 dutch
ovens say, with the exception of one small 3" Wagner.

Griswold tinypic links



Total Bottom of Dutch Oven

http://tinypic.com/s1pbir.jpg

Side of Dutch Oven

http://tinypic.com/s1q06t.jpg

Trivet sitting in bottom of Dutch Oven, don't know whether it belongs or
not.

http://tinypic.com/s1pw81.jpg



Close up of some of the bad rust spots

Bottom of Griswold dutch oven pic 1

http://tinypic.com/s1p7oi.jpg

Bottom of Griswold dutch oven pic 2

http://tinypic.com/s1p84o.jpg

Bottom of Griswold dutch oven pic3

http://tinypic.com/s1p8n9.jpg

Bottom of Griswold dutch oven pic4

http://tinypic.com/s1pa9x.jpg

Bottom of Griswold dutch oven pic5

http://tinypic.com/s1paps.jpg





Bottom of smaller of the 2 Griswold skillets

http://tinypic.com/s1pwz8.jpg



Inside of 8" (larger of the 2 skillets)

http://tinypic.com/s1pzlf.jpg



Bottom of 8" (larger of the 2 skillets

http://tinypic.com/s1rhpl.jpg



John - catastrophe in oiling

http://tinypic.com/s1rbpi.jpg

In article >,
"Dee Randall" > wrote:

>
> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Dee Randall" > wrote:
> >
> >> I will take pictures of the Griswold cast iron skillets and in
> >> particular
> >> the real sorry looking one. I'm going to leave all the dirt/crap on them
> >> so
> >> it will be an honest picture. They were probably in a barn -- I think
> >> there's hay seed on one!
>
>
> > If you like cast iron, Griswold is nice stuff.
> > Lighter in weight than most modern pans and, well, just nice.
> > But I grew up using the stuff too.
> >
> > What number/size are they?
> > Peace, Om.
>
> The two Griswold skillets are 3" and 8" and I believe the dutch oven is
> probably an 8" also.
>
> Here they are, in all their rust/glory. I wanted to document them anyway,
> so forgive for too many photos. The last is a picture of a skillet that DH
> seasoned in a messy way. He had seasoned it once perfectly, then decided
> that more was better. That skillet has nothing other than a marking on it
> "Made in USA." which is what all of my castiron skillet say, and 2 dutch
> ovens say, with the exception of one small 3" Wagner.
>
> Griswold tinypic links

<snipped>

Looks like the dutch oven was used in a campfire... That's what they
were often used for anyway. :-)

Might consider sandblasting that outside.
The inside looks fine, and don't worry about the first oiling job! <G>

The two pans look to be in excellent condition, and older than mine!

Watch what you do with antiques.....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Dee Randall" > wrote in
:

> Here they are, in all their rust/glory. I wanted to document them
> anyway, so forgive for too many photos. The last is a picture of a
> skillet that DH seasoned in a messy way. He had seasoned it once
> perfectly, then decided that more was better. That skillet has
> nothing other than a marking on it "Made in USA." which is what all of
> my castiron skillet say, and 2 dutch ovens say, with the exception of
> one small 3" Wagner.

Wire brush them some to get off majority of rust, then use some naval
jelly to get the stuff in the pits and reseason. Recently did this for a
friends cast iron pan that her son had mistreated.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"Dee Randall" > wrote in message
...
> Today I was cleaning out some things brought from DH's ancestral home and
> found 2 Griswold skillets and 1 dutch oven with lid.
>
> http://antiques.about.com/cs/miscell...a/aa013000.htm
>
> The skillets, one around 10-12 inch and the other maybe 8-10 inch are in
> decent shape.
>
> But the dutch oven's bottom is pitted with rust on the bottom. There is
> rust all over the sides as well, but this doesn't bother me; it's just the
> fact that the bottom might not clean up so very well. I'm sure that it
> could be used in an outdoor barbecue type cook setting, but we don't cook
> outside.
>
> No doubt we will try to clean up the dutch oven, but do you think we
should
> be hopeful? (for use in oven).
> Thanks,
> Dee Dee


While at a flea market, the vendor gave me a rusty, somewhat pitted
cast-iron griddle that nobody wanted to buy. I simply used a wire brush on a
drill, some Coarse sand-paper and got it down to a scratchy surface. After a
couple of seasoning courses it was perfectly smooth and I have used it for
years. That griddle was way worse than yours looks.

If you do the same with yours you can disregard a certain number of small
pits. Even new ware often has pretty deep surface imperfections, they just
need to be seasoned repetitively until smooth.

I just did an experiment iron leaching and will post it in a new thread.
Lefty
--
Life is for learning
The wordt I ever had was wonderful

>
>

In article >,
RoR > wrote:

> On Wed, 22 Mar 2006 17:50:42 -0500, "Dee Randall"
> > wrote:
>
> >Trivet sitting in bottom of Dutch Oven, don't know whether it belongs or
> >not.
> >
> >http://tinypic.com/s1pw81.jpg
>
> Trivets are used inside dutch ovens to rest a pan on to bake goods. For
> example, a pan of
> cornbread placed on a trivet inside the DO then coals under and on top of the
> oven bake
> the cornbread.
>
> The trivet belongs there. You don't show the top but, this looks like what I
> am looking
> for...I keep eyes open at garage sales for camp ovens.
>
> BTW, difference between a regular dutch oven and a camp oven is that the camp
> oven lid is
> usually flatter and has a lip to keep the coals from rolling off.
>
>
>
>
>
> --
> Rick R


A simple steel Iris steamer with the legs removed makes a good trivet.

I use that on the bottom of my stainless steel pressure cooker to help
eliminate scorching.

It works and is easy to clean and store.

I yanked the legs off with a pair of plyers. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
RoR > wrote:

> On Thu, 23 Mar 2006 16:32:58 -0600, OmManiPadmeOmelet
> >
> wrote:
>
> >
> >A simple steel Iris steamer with the legs removed makes a good trivet.
> >
> >I use that on the bottom of my stainless steel pressure cooker to help
> >eliminate scorching.
> >
> >It works and is easy to clean and store.
> >
> >I yanked the legs off with a pair of plyers. ;-)
>
> Agreed, almost anything that yields space under the pan inside a DO is OK.
> I venture that more than one rock (or pebble) has found its way inside a DO
> over the
> years.


<lol> Too true!
Google for "boiling chips".
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson