FULLY RESTORED CAST IRON COOKWARE - SKILLET (WAGNER WARE #6 1950s)
Maine, a State with so much depth, not just it's place in the rich New England history, indeed an American history - craftsmanship, logging, to mention a few, we felt with the right connection, we can bring back to life our tools and are in every way still relevant today. Hence, collection of cast iron cookware.... skillets, ashtrays, dutch ovens, and so much more - all found and fully restored / re-seasoned.
Tips for Cleaning Cast Iron
- Wash cast iron by hand with a nylon bristle scrub brush. If needed, use a pan scraper for stuck on bits. For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of cooking oil (vegetable or olive oil) preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
Occasionally, you may notice some dark residue on your paper towel or cloth when cleaning. This is perfectly safe -- it’s just the seasoning (the baked-on cooking oil) reacting to foods that may be slightly acidic or alkaline. It will disappear with regular use and care.
Soap isn’t always necessary, but if you like, a little mild detergent is fine. Promise. Stay away from dishwashers and metal scouring pads, which can harm the seasoning.
- Features: Double sprout.
- Material: Cast Iron
- Maker: Wagner Ware
- Era: 1950s
- Dimensions: 9.5" wide x 2" deep Handle - 5"