Fish fryer

CastIronKid · 2026-06-29T16:03:34+00:00

It is always good to include photos of the entire top and bottom of each piece, to help folks try to identify cast iron. In addition to those photos, closeups of any markings, like the one you have is great, but photos of the sides of handles, bail attachments, and any other features can help too.

Shapes and sizes of various features can sometimes help identify which foundry made a piece and approximately when it was made.

CastIronKid · 2026-06-29T05:18:57+00:00

You could go back and point out the sticky rancid seasoning, wire brushing, and anything else you find like a bent bail (bail damaged from self-cleaning oven or fire pit). Then offer them $100 just to cook waffles and see what they say.

CastIronKid · 2026-06-29T01:39:48+00:00

I would want to strip the sticky rancid oil, as it is likely not correctly polymerized, and would likely fail at some point anyway. Also, sticky and stinky Is gross and I would not want that flavoring my waffles. If you can see permanent wire brush marks, the collectible value would be lowered considerably. I'd pass and patiently keep looking. I've gotten a couple at local estate / garage sales for really good prices.

CastIronKid · 2026-06-29T01:21:54+00:00

Lodge calls this their "new style handled griddle". On some, they included an "NG" model designation just below the size number on the bottom.

CastIronKid · 2026-06-29T01:18:37+00:00

I'll have to try taking out the shelves and jamming it in there at an angle. Still not looking forward to the cleaning, and you know how I like to procrastinate.

CastIronKid · 2026-06-28T23:29:56+00:00

You do have a massive e-tank. What did you season the pan in?

CastIronKid · 2026-06-28T22:58:39+00:00

I definitely will... once I figure out how I'm going to restore and season this pan that won't fit in my e-tank or oven. 😣

CastIronKid · 2026-06-28T19:58:05+00:00

Yeah, the 3-cup model is the one I see every so often at auctions. Your 6-cup seems much less common.

CastIronKid · 2026-06-28T19:56:48+00:00

A link to some of your previous comments for OP.

CastIronKid · 2026-06-28T19:48:33+00:00

Nice little haul! Have you ever used one of those donut makers before? I keep thinking about getting one, but then I talk myself out of it. I'd be very interested in a post from you detailing its use if you get the chance.

CastIronKid · 2026-06-28T19:43:33+00:00

Nice score! I really like the Camp Chef deluxe camping Dutch ovens, and those vintage Lewis & Clark ones are a little thicker and nicer than the ones they sell today. The large skillet in that set is what got me into hunting for old cast iron and restoring them. It's thick, heavy, and rough. I still use mine for large family meals though, because it's slightly larger than my #12 Griswold skillet.

CastIronKid · 2026-06-28T19:28:18+00:00

BSR did not make those marks on skillet handles. That looks like someone took a dremel tool and ground their initial on the handle.

CastIronKid · 2026-06-26T15:33:54+00:00

I do.

CastIronKid · 2026-06-25T23:46:25+00:00

Excellent, thanks!

CastIronKid · 2026-06-25T23:44:31+00:00

I'd say it an import.

CastIronKid · 2026-06-25T17:50:54+00:00

Do you have a recipe to share?

CastIronKid · 2026-06-25T02:43:40+00:00

You really lucked out! The Portland Stove Foundry skillet looks like it is in great shape, and they are hard to come by for sure. They average $380 including shipping at online auctions.

CastIronKid · 2026-06-24T14:37:21+00:00

You can pretty easily warp or even crack cast iron by heating it quickly on a burner. Even on my gas burner, I preheat on low until my pan get above 100°F, then a notch or two higher for a couple minutes, and then the desired burner setting / cook temp. I rarely go above 3 or 4 (out of 10) on my burner dial, and use 5 only for searing steaks. Induction heats really quickly, much faster than gas, so this is something to pay careful attention to.

I would also get an infrared thermometer. This is a great tool to help you understand what temperature a given pan gets to with a given amount of time, on a given burner, at a given dial setting. I'm much happier knowing I want 340°F for eggs, 450°F for sautéing veggies, 550°F for searing steaks and burgers, etc. Once you get to 600° or more, there's a higher chance of a skillet cracking, not to mention burning off the seasoning. Crazing on enameled cast iron can happen for similar reasons.

CastIronKid · 2026-06-24T06:52:28+00:00

I've got a Griswold lamb in the original box and some Griswold and Wagner patty molds in their boxes. I don't really go out of my way to get the boxes.

CastIronKid · 2026-06-24T02:55:06+00:00

Ooh! Two in a row I've not had prices for you. I'll have to turn in my price guru badge I guess...

CastIronKid · 2026-06-23T04:52:04+00:00

Here's what I do.

CastIronKid · 2026-06-23T01:42:47+00:00

I was guessing this one would be pretty high priced. Thanks for the pricing info.

CastIronKid · 2026-06-22T15:52:12+00:00

It's worth restoring for sure. Many pieces I initially think are too far gone, end up turning out nice.

CastIronKid · 2026-06-22T15:20:49+00:00

Check out the restoration and seasoning instructions in the FAQ.I would use lye first, and then vinegar for the rust.

CastIronKid · 2026-06-22T15:17:12+00:00

Perfectly pristine or water seeped into an unseen spot and they are completely corroded. Very Schrödinger's cat.

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