Wagner Angus Broiler

M

MDFraley

Member
Felt a bit down in the dumps today and when I get that way I sometimes go CI picking.
Was in an antique store that I have not been in for a while and came across this beauty and just had to make it part of the family. Traditionally antique stores are as high priced as eBay but this one was for $30 which is right at my limits. It is featured on P. 234 of the BB and according to the price shown I felt better. There are several older post (April 2017 and August 2015) regarding discussions about the Angus Broiler so I will not bore those that are already aware. I plan on gifting it to a good friend of mine's daughter if they want it. I know they have been looking for the Axford Broiler here of late but perhaps they will settle for this on. It sets extremely flat for a smooth bottom skillet and will shortly go to the Lye bath for a cleaning.
Thanks in advance for any comments.
http://imgur.com/a/ZA8mk
 
I looked at one like that in a store on three different visits over the course of a year, and passed b/c I thought it overpriced and hoped to find one with an early handle. By the time I gave up and went back to get it it was gone.
 
My golden rule is that I sometimes will leave the crud on the outside due to the character it projects regarding usage and age. When it has crud on the inside it gets cleaned. Don't want to eat food out of a fry pan that I have no idea what's been cooked in it. If it's light crud I will use easy off several times and Dawn detergent and re-season it. I think that Steve Stephens once posted that not all pans need to be cleaned on the outside. It certainly projects a well used pan with many years of cooking by someone.
This particular pan had light crud inside and out so I took the easy way out and it's now getting its lye bath.
 
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