Old Lodge #8

[JenniferM]

It was still there! No wobble. And only $10! :icon_thumbsup:

 

[Bonnie Scott]

Nice score Jennifer. Did it look that nice when you got it or did you put some muscle into it? It looks pretty clean.

 

[JenniferM]

Thank you Bonnie. That is "as bought"; I haven't done anything to it yet, but will strip & season it. Here is the cooking surface pic I meant to upload.

Crud - I meant to put this in "show & tell". This is the pan I saw last weekend, but couldn't get back to grab because of an injury to my finger that had me in the doctors office Sunday.

If an admin is able to move it, please feel free. Once it's cleaned up, I will share more pics.

 

[JenniferM]

It has been soaking in the HDOC since Saturday afternoon. It cleaned up really nice & easy! It's like it was barely used by its previous owner/s. Took it out this morning, gave it a quick scrub with the SOS, then dawn & a sponge, rinsed & dried, and it's now in the oven for its first seasoning layer.

Here it is, post-cleaning/pre-seasoning, drying on the stove. That's just some moisture you see; it's not rust.

 

[JenniferM]

And here it is post-season (one round). It has a rusty-brown color, but no rust.

 

[Doug D.]

Initial seasoning will often have a brown caste, which will darken over time and usage.

 

[Jeffrey R.]

Nice job. At least it is not blotchy looking. A few more coats will do it good.

 

[JenniferM]

Thank you. Once I get another layer or two on it, I might have a cook off with my other #8s to compare performance. I need to practice a bit to learn which foods cook better in which pans since some are thicker/heavier than others.