#8 Griswold w/ a gold tint?

[NSchamberger]

Hello! Brand new to the forum and pretty new to CI. My father and grandfather always said they were the best.....I guess it just took me a while to catch on.

I picked up my third piece earlier this week off Craigslist and was hesitant at first because it had an off color. I took the risk and paid $10 for it and threw it in a lye bath right when i got home. The first picture below is pre-lye and the rest are post lye and vinegar bath, and after two coats of seasoning (crisco). The goldish/copper color is still there?! Any thoughts? Did i pick up a fake?

 

[DaleR]

Not fake...the tint could be flash rusting or heat damage, although it looks, in my opinion, more like serious flash rusting. Did you leave the pan exposed to air for awhile after the lye bath?

---------- Post added at 10:13 PM ---------- Previous post was at 10:09 PM ----------

After a second look...I've seen pans take on a certain copperish hue after being overheated, either being thrown in a fire or heat treat oven (both of which I would not do to any of my pans)...real Griswold though.

 

[Doug D.]

Kinda looks like a plated piece with not much plating left. Based on that shot of the handle, anyway.

 

[NSchamberger]

Thanks, guys...I really appreciate your input. Any concerns with worn out plating? Probably an old nickel plating, don't ya think?

 

[Doug D.]

The ones with that marking I see are usually Du-Chro, which was a chrome plating; tops and sides polished, bottoms left matte.

 

[NSchamberger]

Thanks Doug! I got into CI to get away from all the "extras" on cookware these days. Would you have any concerns? We're talking 1930's technology here, right?

 

[Doug D.]

If the chrome that is left is tight and not flaking, no. Pieces were seen with cooking surfaces both chromed and left bare.

 

[PaulW]

I have a similar issue with a Gris #8 skillet that has the same redish color that remains after stripping and de-rusting and cleaning. I'm thinking it's possible fire damage. Is there any health issue with using a fire damaged skillet? Might seem like a dumb question but would like to hear if anyone knows...

 

[Doug D.]

The problem with fire damage (other than cracking and warping) is usually that the surface becomes incapable of having the seasoning properly adhere to it. You would just need to try it and see what happens. Post photos before if you can.

 

[PaulW]

Thanks Doug. Attached are photos of the skillet after I scrubbed it out well. The bottom of the skillet still has a reddish hue that won't come out. Does that look like fire damage to your eye? I seasoned the skillet a number of times and it doesn't seem to hold the seasoning well at all.

 

[Doug D.]

Doesn't really look like the classic scaly fire damage. I would just season it, use it, and it should darken up over time.

 

[PaulW]

Thanks Doug