Print Story Griswold Slant "Erie" 739 #9 Griddle Restoration
By Gedvondur (Thu Jul 09, 2015 at 11:47:13 AM EST) cast, iron, castiron, wager ware, griswold, victor, BSR, vollrath, pans, do, dutch ovens, usb (all tags)
Or No, your pan isn't too rusty to restore.

The above picture story shows what you can do with the proper techniques and some time to scrub. 

48 hours in a lye bath, being scrubbed with stainless steel wool about every 12 hours.

Scrubbing again and 1 hour in water/vinegar bath

Then 36 hours total in the electrolysis tank.  One scrubbing at about 20 hours to see how it was doing.  These pictures are of a bare metal pan, no seasoning.  After I took the pics, I oiled it with canola oil to prevent flash rust.  I will season it probably this weekend.

The Griswold griddle pictured above was really a mess.  I got it from a lady who was convinced that that pan was worth $50.00 on it's own, let alone the other three pans she had.  I got it and the other three pans for $45.00.  As it turns out, this fairly rare griddle is going to be worth....diddly/squat to a collector.  It's warped.  And I don't mean a little warped.  It's four credit cards of thickness from 12-6 and two credits cards of thickness from 9-3 warped.  Bad news.

I also suspect that the pan is fire damaged.  Too much heat can change the iron and then it becomes very hard to season.  If you look at the orange-pink areas on the bottom in the "before" pictures, you can see it.  In the after pictures, the iron is actually a different color in those areas than the rest of the pan.  The electrolysis process stripped it to bare metal, there is no reason it should be a different color.

I also think that some asshole used the "throw it into a fire!" method of cleaning.  From the severe warp and fire damage, I'd say hey threw a cold pan into a hot fire and then left it there way to long in an ignorant effort to clean it some time in the past.

I know I promised a tutorial on seasoning, that's coming soon.  I had this ready and I thought I'd share.
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Griswold Slant "Erie" 739 #9 Griddle Restoration | 3 comments (3 topical, 0 hidden)
Because I don't cook ... by me0w (4.00 / 1) #1 Thu Jul 09, 2015 at 11:52:06 AM EST
What does it mean to season a pan?

It's pretty straightforward by notafurry (4.00 / 5) #2 Thu Jul 09, 2015 at 12:01:34 PM EST
You send it down to the minors to get some experience with different batters.

[ Parent ]
Seasoning by Gedvondur (4.00 / 2) #3 Thu Jul 09, 2015 at 12:14:15 PM EST
Cast iron will rust, like any other iron.  To prevent that and to create a more non-stick surface, you season the pan.

Seasoning for cast iron means polymerizing a thin layer of fat to the surface of the pan.  It gives the pan that black look you see in the "before" picture of the griddle.  In the 'after' pictures you can see the pan looks silver or grey.  That's the color of the raw cast iron.

So you season by heating the pan up and applying a fat.  I use vegetable shortening, aka Crisco.  When the whole pan is covered you wipe it down, leaving it looking almost dry.  Thinnest layer you can get.  Then into the oven for an hour at 500 degrees.  This will change the nature of the fat and polymerize it, leaving the pan seasoned.  You normally do this three-six times.  Continued use of the pan will add to the seasoning.

More detailed instructions and care tips will be in a later diary.

[ Parent ]
Griswold Slant "Erie" 739 #9 Griddle Restoration | 3 comments (3 topical, 0 hidden)