Reviving Old Cast Iron Pans: A Guide To Restoration

Cast iron pans are a great addition to any kitchen. They are versatile, durable, and can last for generations. If you're looking to get your hands on some vintage cast iron cookware, there are a few things you should know. Firstly, any pan made before 1957 is considered vintage. You can find these gems at flea markets, yard sales, antique stores, or even online. When inspecting a pan, check for cracks by tapping the bottom with your knuckles – a solid, crack-free pan will have a bell-like resonance. Make sure to also look out for pitting and warping, and ensure the handle is sturdy. Don't shy away from a rusty pan, as even severe rust can be removed with some elbow grease. With the right care and restoration, you can bring these vintage pans back to life and enjoy cooking with a piece of history!

Where to find old cast iron pans

If you're looking for old cast iron pans, there are several places you can try. Flea markets and antique stores are often good places to start, as these pans are usually sold "as-is", and you may be able to negotiate a good price. Garage sales are also worth checking out, as you may be able to find clean pans for a bargain. However, be prepared to spend time and money travelling around.

Thrift stores are another option, but since they rely on donations, the chances of finding collectible-quality iron are slim. Online options include auction websites, eBay, Craigslist, and Facebook Marketplace. Auction websites can be a good place to find vintage cast iron, as large collections are often sold by the owner's heirs or by a collector looking to sell. eBay is a popular choice for many collectors, with over 25,000 listings in the "Cast Iron Collectibles" category on any given day. However, be wary of sellers who start the bidding at a high price or use vague, subjective statements to describe the item's condition.

If you're looking for a more convenient option, you can skip the hunt and buy from a dealer. While you'll likely pay a premium for a refurbished pan, you'll know exactly what you're getting and can start cooking with it right away.

How to identify real cast iron pans

Brand

Before you start scouring salvage piles for a cast-iron pan, it helps to review common cast-iron brands. For example, Cuisinart and Le Creuset cast-iron pans have bright, vibrant colours. Brands from the late 1800s and early 1900s include Griswold/Erie, Wagner, and Lodge, while Le Creuset started in the 1920s and Krampouz started in the mid-1900s. Some cast-iron pans were deliberately unmarked because they were sold directly to stores. For instance, a pan intended for Woolworths wouldn't have a Lodge or Wagner label on it.

Google

Use Google Images to study the distinctive features of marked cast-iron pans. That way, you can recognise those hints and tell-tale features even when they don’t have a distinguishable brand name stamped above them. If the pan has even the slightest marking on it, you can look that up. It may be a fragment of a brand name like ‘&’ or ‘5’ and that could possibly help you spot a Birmingham Stove & Range.

Old Logos

Modern-day Lodge pans have the egg logo, which consists of an egg sitting inside a skillet. Older Lodge pans might just have the word 'Lodge' written on them, or maybe a number. Griswold pans were initially marked 'Erie' because the company was formed in Erie, Pennsylvania, but the logo later changed to Griswold and then Wagner Ware.

Provenance

If you’re insistent on where your pan was made, look for an origin marker. It may be embossed, recessed, or carved onto the pan. After 1960, American-made pans had to be stamped ‘Made in USA’ in clear letters. Before the 60s, you didn’t have to indicate the source country of your pan. So if your pan has embossed letters and numbers, it was probably cast later. The bottom of the pan will often have other details too. It may be marked SK for the skillet, G for griddle, or DO for Dutch oven. These letters are common on vintage Lodge cast-iron pieces.

Bottom

Cast-iron pans haven’t changed much over the centuries, but cooktops have. In the past, we cooked on stone hearths or log fires. Then we moved to charcoal grills, electric coils, and finally induction plates. Pan designs have adjusted to keep up, so your pan’s cooking surface is a hint. Some pans (e.g. Lodge pans) have recessed heating rings on their outer edges. These were intended to snugly fit your electric heating filament. Other pans have extruded heat rings (e.g. Griswold pans), or they might have three or four projecting nodes or notches. These nodes or notches enable your pan to sit on gas grills or electric heating plates without slipping off. Lodge pans commonly used between one and three heating notches at the bottom.

Spout

In older pans, the pour spouts were bigger. This is because the tools for making spouts weren’t as advanced as today, so the dips were more defined. Also, older pans had two pour spouts while newer ones might have one. Contemporary cast-iron pans might also have a helper handle and non-stick coatings, which are both newer.

Handle

Older cast-iron skillets have integrated handles that are part of the bowl with no screws or rivets. They also have a smooth finish, unlike modern cast iron which may be grooved for silicone grips. Wagner pans often have a little v-shaped ledge between the bowl and the handle. This ledge is a dead giveaway because it’s identical on marked and unmarked pans. Wagners and Griswolds have a triangular-shaped wedge on the rear side of the handle while others are rounded. The wedge nestles in your palm, unlike other brands whose ergonomic curves are comfier.

How to identify the age of cast iron pans

There are several ways to identify the age of a cast iron pan. Firstly, you can check the bottom of the pan for a manufacturer's logo or insignia. Many vintage cast iron makers founded in the late 1800s and early 1900s, such as Griswold Manufacturing, The Vollrath Company, and Lodge Cast Iron, would mark their products in this way. The size and style of these logos can indicate the age of the pan, as they often changed over time. For example, older Griswold logos are typically larger than newer ones.

Secondly, you can examine the handle of the pan. Real cast iron pans are made in a mold and should be all one piece, with no seams or screwed-on handles. The shape of the handle's hole, the contours of the top and bottom, and any raised or incised numbers or markings can provide clues as to the age of the pan. For instance, a gate mark on the bottom side of the pan, which looks like a slash, indicates that the pan was produced before 1880 or 1890. Additionally, a heat ring around the bottom rim of the skillet suggests that the pan is antique, as these rings were incorporated into the design to lift the pan off wood-burning stoves.

Thirdly, you can look for other markings on the pan, such as numbers, letters, or model names. These may indicate the diameter of the pan, the year and place of manufacture, or the pan model. For example, pans marked with SK, G, or DO are likely vintage Lodge cast iron pieces, indicating Skillet, Griddle, or Dutch Oven, respectively. Wagner pans are typically marked with numbers or letters like 3, S, or H, while Lodge pans are sometimes marked with letters. Some pans may also have pattern letters or numbers, which indicate that the pan was created using a specific mold.

Finally, you can consider the overall design and features of the pan. Cast iron pans have evolved over time, and certain characteristics can indicate an older pan. For example, older pans may have larger pour spouts, as the tools for making them were not as advanced in the past. Additionally, older pans may have integrated handles that are part of the bowl, with no screws or rivets, while newer pans may have extra mini-handles that are riveted on. The weight of the pan can also be indicative of its age, as older cast iron pans were handmade and tend to be lighter than their modern machine-produced counterparts.

How to restore old cast iron pans

Step 1: Evaluate the Pan's Condition

First, assess the pan's condition and determine if it's worth restoring. Common problems with vintage cast-iron cookware include crud, rust, cracks, pits, and warpage. Hairline cracks may not render the pan unusable, but long-neglected pans can reach a point of no return.

Step 2: Remove Encrusted Buildup or Burn Off Baked-On Mess

You can use an oven cleaner by spraying it directly onto the pan, letting it set, and then washing it off with water. Alternatively, you can place the pan upside down on a rack in the oven and run a self-cleaning cycle. After the oven has cooled, the pan will be coated with fine ash and possibly rust. Soak the pan in a solution of half white vinegar and half water to remove the rust.

Step 3: Remove Rust

If the pan has rust, create a solution of equal parts water and white vinegar and soak the pan in it. Keep checking the condition of the pan to ensure the vinegar is not eroding the cast iron. Use a stainless steel scouring pad to scrub away the remaining rust.

Step 4: Season the Pan

Preheat your oven to between 350 and 450 degrees Fahrenheit. Spread a thin layer of vegetable oil, shortening, or flaxseed oil on the pan's surface, including the handle. Place the pan upside down on a rack in the oven for about 45 minutes to an hour. The oil will flow into the nooks and crannies, forming a smooth coating. Repeat this seasoning process three to five times.

Step 5: Maintain the Pan

To maintain your cast iron pan, simply rinse it with hot water and use a non-abrasive scrub sponge after each use. Be sure to dry the pan immediately and never soak it in water. Avoid using soap as it will remove the polymer coating. Instead, use hot water and a bit of salt to clean the pan.

How to season cast iron pans

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning is a protective layer of oil baked into the cookware's surface, making it durable, improving heat conduction, and preventing rust. Here is a step-by-step guide on how to season cast iron pans:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water. This will ensure that any residue or mess from the factory or shipping process is removed. Dry the pan thoroughly with a towel or cloth. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, coat the pan with a thin layer of oil, such as canola, vegetable, grapeseed, or corn oil. You can also use melted shortening or vegetable oil. Make sure to oil the entire pan, including the bottom, sides, handle, and exterior. Wipe away any excess oil so that the pan feels dry to the touch. Do not use too much oil, as it can make your pan sticky.

Step 3: Bake the Pan

Place the oiled pan upside down in an oven preheated to between 350-500°F (176-260°C). Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Bake the pan for about an hour. This process, known as polymerization, will bond the oil to the metal, creating a hard, protective coating.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down completely inside. This will help prevent any damage or warping to the pan. Once cool, you can remove it from the oven and store it in a dry place.

Step 5: Repeat as Needed

If your pan did not come pre-seasoned, or if the seasoning wears off, repeat the above steps three to four times to build up a good layer of seasoning. You should also re-season your pan if it starts to look dry and patchy, or if food starts to stick to it.

Additional Tips:

• It is recommended to season cast iron pans two to three times a year for maintenance.
• Cooking with oil in your cast iron pan will also help to build up and maintain the seasoning.
• Avoid cooking acidic foods in your cast iron pan, as they can break down the seasoning.

Frequently asked questions