Crescent Waffler-Wire Handles

[MDFraley]

Was reading the recent threads on the Crescent Waffle posted around Oct. 10th and was wondering how the wire spring handles are done during the seasoning process? The picture that W. Hilditch posted appears that the wire handles are a different color that the iron itself....more of a gold color. Guess my question is were these handles originally bright chrome type finish or perhaps the Japanned finish that was on the base? I have removed the wire handles from mine and tried the electrolysis method to clean them but they still appear dull and of course somewhat pitted from years of neglect. Any help would certainly be appreciated.

 

[Dan Farmer]

Was reading the recent threads on the Crescent Waffle posted around Oct. 10th and was wondering how the wire spring handles are done during the seasoning process? The picture that W. Hilditch posted appears that the wire handles are a different color that the iron itself....more of a gold color. Guess my question is were these handles originally bright chrome type finish or perhaps the Japanned finish that was on the base? I have removed the wire handles from mine and tried the electrolysis method to clean them but they still appear dull and of course somewhat pitted from years of neglect. Any help would certainly be appreciated.

On mine, they appear to be either chrome or nickle plate. I might even be tempted to get them replated if I could figure out how to get them off. The weird thing is that they DO unscrew to a point, but then the nubbin on the end of the shaft stops them from coming all the way off.

 

[W. Hilditch]

MD, the wire handles appear dull because they are steel that has been heat treated. It is highly unlikely they were originally plated with chrome or nickel as the steel would expand and contract with temperature changes that would fracture a harder coating. They probably came just oiled.

The color difference you are referring to in the pic is due to the difference after seasoning between cast iron and steel. A thin coat of seasoning will leave a brownish color on steel. A thick coat of lard will leave them black if baked enough at a high temp.

Hilditch