A Stain of Unknown Origin...

B

BMoore

New member
Hello group,
We have acquired a beautiful Griswold #12 skillet with a strange "stain" on the inside. The outside has years of built up crud which I assume can be dealt with by a good oven cleaner / lye bath treatment. Thank you for all the great information in the "restoration" section. I would love any thoughts or opinions on what this "stain" might be, but mostly how to deal with it so we can get the pan back to (hopefully) looking uniform again. Our thanks, in advance.
Here is a link to the skillet images:
https://drive.google.com/drive/folders/1lKCjy2a7yfKkjYp7xtzxKiI6Q_ecUYRc?usp=sharing

Image showing stain:
https://drive.google.com/file/d/1H1TvxwYK_to2dZOGPYiotu9Zkm6GWP3R/view?usp=sharing
 
Hard to tell without a hands-on inspection. It looks like something has just compromised/discolored the seasoning. It may disappear if the pan is simply stripped and reseasoned by the typical methods.
 
Hey Doug, Thanks so much for the info. This being the first pan I'll be stripping and re-seasoning, and if I use aerosol oven cleaner, would I want to spray the whole pan, handle and all? Once I get all the crud off is it best to apple several light coats of oil and heat in the oven to bring it back? I almost want to go find an old cruddy Lodge pan to experiment with first. I really don't want to mess up this nice Griswold.
Thanks again for all the great information and help. This site and discussion group is a valuable resource.
 
Typically, the entire pan is stripped when using lye, oven spray cleaner or electrolysis. If the guidelines in the restoration articles are followed, the iron itself will not be harmed. If the results of manual seasoning aren't to your liking, it's a simple matter of stripping again and starting over. The experience gained through trial and error can actually be useful.
 
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