Question: Gold Colored Griswold--What have I got?

[Frank Dimos]

This was covered with crud and rust; when I cleaned it, it appears to have gold colored paint on it. On the bottom and inside, most of the color is gone, but the sides and handle still have it. Bottom has what appear to be major pits, but cooking surface doesn't look bad. What is this? Haven't been doing this long, but never had a colored one before. Keep it or pitch it? Given that most of the color is gone on the bottom, if I don't pitch it, should I just strip it? I suppose someone might want it as a user.

[Tom Neitzel]

Somebody cleaned it with a brass brush or scrubbie.  I suspect thinking it was gentle for the iron.  The gold color comes from the brass.

The color is difficult to remove.  You can scrub it off with a lot of work, or remove it in a self-cleaning oven.

Tom

[Dwayne Henson]

Brass bristles. Don't ask how I know that. :-[

[Tom Neitzel]

Brass bristles. Don't ask how I know that. :-[

Don't need to ask because I learned it the same way.  Originally thought it was a nice, pretty patina. :D

Tom

[Frank Dimos]

Thanks! Hard to believe they could get it so even in color (you can really see it near the handle in the last photo) just by using brass bristles on it. It sure looks painted to me. Would some more electrolysis or further soaking in lye take it off? Or is the self cleaning oven the only way? Not sure what my wife would make of me trying to use her oven. That's how I got banished to the exterior of the house to begin with  ;D

[Tom Neitzel]

Frank, trust me, it comes out nice and even with brass bristles.  In general, electro won't touch it, but you could try.  Your pan is nice and clean so it shouldn't smoke up the kitchen next time she wants to clean the oven.

EvapoRust might take it, but that's an expensive experiment.

Tom

[Cheryl Watson]

Frank,,,, just curious... how did you clean it initially?

[C. Perry Rapier]

An SOS pad and plenty of elbow grease will take it off. I know from experience as well. If it was me, I'd give that pan to somebody and tell them here is a present for you. Or, its a pretty common piece. If I was gonna use it I'd just use it and forget the bottom. The inside looks real good, so thats all you need.  :)

[Frank Dimos]

Frank,,,, just curious... how did you clean it initially?

I used a lye bath and electrolyis. That's why I was asking if more would take it off.

Thing is, it's been a while (did a bunch of them in the fall and still have a bunch more to do--just haven't had time. Not sure what all I even have, but have at least one more hammered one), but I coulda swore it came out of the lye bath more silver, and came out of the electrolyis this color. But it doesn't rub off, so maybe I've just got the true color now.

So I guess I just try to season right over the gold color to make it look better, or do I just season the inside before giving it away?

[Cheryl Watson]

Frank, if I am reading correctly, "it's been awhile" means that it was thru the lye bath and electro in the fall, and was not immediately seasoned, and has been sitting awhile?  If so, I would put it thru the electro again.
It looks to me like this skillet may have some worn plating on it (not intact), and that some flash rust had set in.   During final scrub down, try the SOS pad that Perry recommended and see what you have at that point.  If still golden colored, you can try the SCO, or just go ahead and season. The cooking surface looks nice either way. :)

[Frank Dimos]

Thanks! Would you season the outside as well as the inside?

[Cheryl Watson]

Yes. If it is worn plating, there is a lot of black iron exposed, so season inside and out.  :)