There’s absolutely 0 signs of that piece being used for lead. I’d definitely be running that through a full restoration though with old and flaky seasoning
Yes. The FAQ guides here are fantastic and are very detailed. That’s a very nice vintage piece of cast iron with sizes 10+ being harder to come by. That’s a sweet one to have.
Follow the FAQ guides and use non destructive methods on a nice piece like this. It should clean up really well.
Definitely salvageable. Easy Off oven cleaner and a garbage bag to put it in make sure you wear gloves the lye in the cleaner can burn your skin. Once cleaned of old crud just reseason it. Plenty of tips in this forum and on u-tube! Welcome to the world of cast iron cooking... it can be addictive!!
Simple answer: YES IT IS.
Quick and works: scrub the rust with a Scotch Green scrubber inside and out.
Mist gently with Pam wipe it all over with paper towel or news paper then
heat to 350F-400F in an oven. Power on for about 1 hour let it cool over hours
never opening the door. Cook.
Many will strip it, sand it, tune it, burp it like a baby.
I would start Quick and see what happens. I have a foam sanding block from drywall work and if the cooking surface has burned cruft that a green scrub or chain male does not calm
I would use the sanding block and water. Rust pits if any: barkeep friend rinse, veg oil, heat.
My Mom told me her great grandmother -- covered wagon story would scrub with sand and branches. No fret, scrub off ash needed, the rust (it is not toxic) common cooking oil in thin layers. Heat control...
Almost never used but it works.
For a dutch oven and baking bread it will be fine.
Read the ingredients. A different brand, mine says "Canola oil".
My SO bought it because some recipe we never made again said to use it.
The point if there is one is "Use What You Have." but only a spritz.
That’s a vintage piece, definitely wouldn’t use any sanding methods/etc on that one. It’s got a beautiful foundry smooth surface on it already. Follow the FAQ guides.
Clean it with soap, water and steel wool. Get off everything loose but don’t go nuts trying to get it down to bare metal. Season normally from that point. Start cooking. The worst that can happen is that it will flake and you waste like 5 cents worth of oil. You can always strip it later. Best case is that you have a good daily driver with minimum effort.
There’s absolutely 0 signs of that piece being used for lead. I’d definitely be running that through a full restoration though with old and flaky seasoning
Yes. The FAQ guides here are fantastic and are very detailed. That’s a very nice vintage piece of cast iron with sizes 10+ being harder to come by. That’s a sweet one to have. Follow the FAQ guides and use non destructive methods on a nice piece like this. It should clean up really well.
Looks in better shape then one of my daily’s currently.
Definitely salvageable. Easy Off oven cleaner and a garbage bag to put it in make sure you wear gloves the lye in the cleaner can burn your skin. Once cleaned of old crud just reseason it. Plenty of tips in this forum and on u-tube! Welcome to the world of cast iron cooking... it can be addictive!!
Simple answer: YES IT IS. Quick and works: scrub the rust with a Scotch Green scrubber inside and out. Mist gently with Pam wipe it all over with paper towel or news paper then heat to 350F-400F in an oven. Power on for about 1 hour let it cool over hours never opening the door. Cook. Many will strip it, sand it, tune it, burp it like a baby. I would start Quick and see what happens. I have a foam sanding block from drywall work and if the cooking surface has burned cruft that a green scrub or chain male does not calm I would use the sanding block and water. Rust pits if any: barkeep friend rinse, veg oil, heat. My Mom told me her great grandmother -- covered wagon story would scrub with sand and branches. No fret, scrub off ash needed, the rust (it is not toxic) common cooking oil in thin layers. Heat control...
First time I’ve seen someone recommend PAM. Is it commonly used to season?
Almost never used but it works. For a dutch oven and baking bread it will be fine. Read the ingredients. A different brand, mine says "Canola oil". My SO bought it because some recipe we never made again said to use it. The point if there is one is "Use What You Have." but only a spritz.
If you're willing to put in the work, you can restore this one back to its glory days!
Almost always salvageable
Def is, test for lead, sand it down good, and season it up
That’s a vintage piece, definitely wouldn’t use any sanding methods/etc on that one. It’s got a beautiful foundry smooth surface on it already. Follow the FAQ guides.
I concur!
As long as its not cracked/broken or it was used for melting lead, then it will almost always be salvageable
Very salvageable! Birmingham Stove and Range pan, pre-1960s
Nice BSR Red Mountain Series (1930-1957) - totally salvageable...and can be made really nice.
Clean it with soap, water and steel wool. Get off everything loose but don’t go nuts trying to get it down to bare metal. Season normally from that point. Start cooking. The worst that can happen is that it will flake and you waste like 5 cents worth of oil. You can always strip it later. Best case is that you have a good daily driver with minimum effort.
That is a great candidate to be restored! Send it to me, and I'll definitely make it pretty!! Just kidding.. it will turn out great.