First vintage skillet

L

LWolfe

New member
Hey all

I've been cooking with "new" lodge cast iron skillets. I recently bought an old circa 1920's Wagner due to everyone saying they were so much better. My issue is it's very very clean and seasoned looking. I bought it from a collector that didn't use it for cooking. Should I do the full steps in re seasoning it or are there some steps I could skip. Any advise would be helpful. I attached a couple pics. Thanks
 

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Chances are a food grade oil was used to apply a manual seasoning. If so and you know it, you can proceed however you wish. The only other thing collectors sometimes use for display only is mineral oil, which can be washed off with Dawn and then you can apply your own seasoning regimen. I would inquire of the seller what he/she used.
 
Most of us strip and re-season every pan simply because we don't know its history. What was cooked in it, what was it seasoned with, is it sanitary and so on. However my sister gave me a user and since I trust her, I just ran it up to 400 degrees for 10 minutes and started using it.

How well to you know and trust the seller?

Jack
 
I don't know the seller at all. (eBay) I'll inquire about what they did with it. My gut was telling me to start over with it but my eyes were saying its to pretty to mess up.
So would putting something this clean in the self cleaning oven be pointless.
Should I just soap and wire brush it
 
The seller may have bought it that way. I would just wash it good with Dawn, give a a light coating of seasoning as found here and start using it. It ain't gonna kill you.

Hilditch
 
That what I was hoping. Didn't want to do a full restore like an old rusty one that's been through hell and back if i didn't need to

Thanks everyone
 
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