PICS of any or all Cast iron or Dutch Ovens Go here. Post them UP

Man those are looking really good. Nice job you’re doing.

 

It has truly been a labor of love I'm learning.

 

it will be worth it once they are done and you start using them

 

I'm planning on keeping the 6" skillet and giving the 8" skillet back to my fiancee's brother. Once that fourth coat goes on, I should be done but now I need to figure what to make in it.

 

Yeah those are really coming along great! They look to be in great shape, are they warped at all after being out in the elements so long?

 

No real warping, there was some pitting on both pans unfortunately. I think they may have sat in the elements for two months or so they were mostly surface rusty.

 

Carmelize some onions and then fry up some Yukon Gold potatoes.

 

Unless you need a 6" I'd keep the 8".

 

I don't believe the numbers are inches, but relate to the size of the opening in a cast iron wood cook stove that you put the pan over. I would like to think that there was some sort of uniformity between mfg's; both stoves and cookware, but probably not.

 

I was going to say ... in the photo they look pretty close in size.

 

I like reds personally

https://www.castironcollector.com/numbers.php

A 1924 Wagner Manufacturing Co. catalog gives these as the bottom diameters of their regular cast iron skillets:

#2 - 4-7/8"
#3 - 5-1/2"
#4 - 5-7/8"
#5 - 6-3/4"
#6 - 7-1/2" #7 - 8-1/4"
#8 - 8-7/8"
#9 - 9-3/4"
#10 - 10-1/4"
#11 - 10-7/8" #12 - 11-3/4"
#13 - 12"
#14 - 13"

 

Ah, #6 and #8. Not inches.

 

I didnt know either...

 

I was debating which of the two to keep. Ideally, I'd have the larger one, but since the agreement was I'd do the clean up work in exchange for a pick of the litter, then out of the generosity of my fiancee's brother, do I want to overstep that by taking the larger of the two. I have two other cast iron skillets the same size as the eight (not as nice, a staub and a no-name one), and I think the six would be good for onions and potatoes just like @2Toyotas suggested or even a side of biscuits.

 

Try corn bread in it. I have a 6 inch Lodge that I only use for Jiffy mix or Betty Crocker. Easy peasy and good stuff.

 

And the other reason is it continues to season by carmelizing the onions and cooking the potatoes.
I seasoned my wok with onions turned dark. YUMMY!!! And oh so sweet.

 

My one and only cooking bacon on the Joe.

 

Anyone else in the bay area? I saw this listing on facebook: (Not mine obviously), but looks like there's a griswold in that pile. Wish I could say for sure the price is for all of the pieces.

 

I was just directed to this thread but I'm on my way out the door. I'll read through all the posts when I get back. But here's my first crack at skillet cornbread. It actually turned out better than any I've had at a restaurant.

 

Can't beat cornbread in cast iron. I have a 6" skillet I use. Wife doesn't like cornbread so it's all mine!