What's your take on a wagner cast iron pan...10.5"
Wagner cast iron
- Thread starter troy1979
- Start date
I have one that has been on this Earth much longer than I have, and will probably outlast me. My dad always made fried potatoes in it when I was a kid, and now I'm doing the same. Is it in fairly decent shape, or rusted out quite a bit? Mine was in storage for years and had a bit of rust build up, and then I had a roomate in college who put it in the dishwasher!
If it's rusty, use some coarse kosher salt and some sort of an abrasive pad (I used a stainless steel scratch pad) to get out the rust. If I remember right, I also used some vegetable oil, and then just dumped the salt on top and scrubbed the heck out of it.
After this, you'll need to re-season it, which can either be done by one of several methods you can find in a quick Google search, or just by using it several times to fry things high in saturated fat (bacon, sausage, etc).
If it's rusty, use some coarse kosher salt and some sort of an abrasive pad (I used a stainless steel scratch pad) to get out the rust. If I remember right, I also used some vegetable oil, and then just dumped the salt on top and scrubbed the heck out of it.
After this, you'll need to re-season it, which can either be done by one of several methods you can find in a quick Google search, or just by using it several times to fry things high in saturated fat (bacon, sausage, etc).
Wagner cast iron is as good as any.
http://www.wagnerware.com/about.asp?section=time
If it just has Wagner on the bottom it was made before WW2!
If it just has Wagner on the bottom it was made before WW2!
I picked up the 10.5" WagnerWare pan from a local thrift store for only $6. Used a drill mounted steel brush to clean out the caked on build-up, re-seasoned it and now it's a great pan. It's got a nice smooth cooking surface compared to modern cast iron pans.
The Panman site is cool!
