Oil beads on skillet

[C. B. Williams]

Otis: Have you seen the 'eye candy' section here? Also pay me a visit at the cooking sections. The WAGS cookbook has some great recipes.
And last, welcome to WAGS. C B

[Chub]

C.B.,
Yes, I have seen the candy section. That's what I was refering too.
Your collection is awesome.
I have also seen the cookbook. It appears that this is your department. You have put a lot of time and effort into your volunteer organization. That is commendable.
I've seen the same amount of passion and commitment in the members of other organizations for which I have been involved in the past such as pure bred dog showing and breeding and Sporting Clays shotgun clay target shooting.
C.B., I have a good quail recipe that I'd like to add to your game section.


Perry, I think that the misunderstood word in your post was "gross".
Is a Gross144 a type of DO?


Chub

[C. Perry Rapier]

Perry, I think that the misunderstood word in your post was "gross".
Is a Gross144 a type of DO?
Chub


Ah, I got in now Chub.  ;) No, actually a gross is a unit of measurement. A gross equals one dozen dozen, or 144 total. So when I said I had only one dutch oven, one gross that is, I meant I had a bunch.  ;D

[Chub]

Got it!     ::)

This thread is officially over.





Thank you,
Otis "Chubby" Campbell

[C. Perry Rapier]

Got it!     ::)

This thread is officially over.





Thank you,
Otis "Chubby" Campbell

This has been a good thread Chub. Now what else can you stir up?  ;)

[C. B. Williams]

Otis: Put the quail recipe in "too many chefs in the kitchen" section and I will transfer it to the "cookbook". The "cookbook" is closed to posting.
O, my Griswold collection is meager to some, but all my pieces are high quality, and I am eager to share, at least, the pictures with people. There are some very rare things owned by some here but they choose not to post them to eye candy, I don't know why.

[Chub]

Quail recipe has been posted on "Too Many Cooks" site.

I hope Ya'll try it and enjoy.

Chub

[Chub]

Been using the skillet a lot over the past couple weeks.
Olive oil smooths out very nicely now.
This pan is the slickest thing I've ever seen.   :)


Chub

[C. Perry Rapier]

All of a sudden the font size is on this web site is extra small. How do I get it back to big?

Chub      :-[

Hello Chub, I like your new picture. Thats a nice Chefs uniform you got on there.  ;)

NOW, as far as that print goes, I was most impressed, how you bein a newbie an all, come on with that nice big fancy doo dah print, and I even asked you how you done it, and now you lost it, since I never knew how to do it to start with, I am sorry but, as for me, now that you've lost it, I can' help you find it either.  :-[

[Chub]

Hi Perry,

Thanks for acknowledging my new picture. I've never had my mug on the internet before. It's really exciting.

Yes, the chef outfit I got for a holiday. It's fun to dress up while cooking and pretend to be the cook at the diner.
This afternoon my neighbor down the road, his name is Ernest T. Bass, came over with his new camera. I askest Ernest T. to take my picture and put it next to my name so I could be like Perry and Greg. I'm not much into computers so when Ernest T. put the picture up here the letter sizes went small for some reason.
If anybody could help with this dilemma, Otis would be most appreciative.


Otis "Chub" Campbell

[Sandy Glenn]

Hey Otis, To change the way you're viewing posts, go to your profile, click on modify, enter your password, click on options, scroll down to which template would you like to use and choose gregblue or largertemplate (the largest of all of them).  Let me know if you have a problem.  Sandy  

[Chub]

I could only get the picture of the pan to come up on the avatar and not on the regular page.
Every time I tried to put the picture on the attatchment it wouldn't take.

Anyway, the top of it is about 10-3/8 inches in diameter. The cooking surface is about 9 inches.
2in deep

On the bottom there is an elevated 1/2inch oval with an elevated 3 in the oval, proud of the bottom.
Under the 3, is an 8 cut into the iron 1-1/2inches in size.

Any thoughts on who made this?
Is it a cheap Chinese import or an American manufacturer?
Old or New?
What do these numbers mean?
I'm just curious
This is my first CI skillet.


Thank you,

Chub

[Sandy Glenn]

Here's the picture of your skillet.  I'm not certain who made it.  Looks nice, though.

[Chub]

Thank you for the technical support Sandy.
I'm new to computers and trying to figure my way around the YaBBC tags and such.

I appreciate the compliment on the pan. As a user it cooks great. Also the walls are much more thin than a new Lodge of the same diameter. I'll post a picture of the handle on the avatar now since I can't get it to come up on the regular screen.

[Sandy Glenn]

Here's the picture showing the handle

[Jesse and Kim Dunfee]

Oil Beads in the Skillet Part 2  ( The Otis Phenomenon)

Two skillets cleaned at the same time and seasoned at the same time. Beats the heck out of me. Never saw this before.

Wagner "beads"  
Griswold "No Beads"  

[Chub]

Jesse,
Nice pic of the oil beading.   "Otis Phenomenon" - That's cool!  Tee-Hee

Now back to serious discussion:
My skillet as pictured above, had much bigger oil beads than those in the Wagner picture. I was concerned that since I could't get the oil to spread that the eggs would stick. Not So.  It was amazingly nonstick. Better than any teflon. Slicker than fish scale slime or Pat Riley's hair doo.

What we need a biochemistry PhD to garner a federal grant and scientifically study this phenomenon and also determine the best type of seasoning oil, be it Crisco, Canola, Vegetable, Olive, Safflower, Lard etc.
Any WAGS people biochemists?

BTW, Is the skillet from Montgomery Ward, China, Alabama, Lodge, or what?
What do the numbers mean?


Thanks,  
Otis "Chubby" Campbell
Friends call me "Chub"for short.
But I'm not short, rather a 6'2', 220lb finely tuned athlete.

[Duke Gilleland]

Lodge- Size 8 and the little number I have always guessed to be a molders mark as to which employee made it...

[Dwayne Henson]

It looks like a Lodge to me with the three breaks in the heat ring, and the raised molder's mark. The 8 is the size of the skillet, it corresponds to the #8 eye on a wood and/or coal stove. Not the size in inches. The molder's mark was either used to keep track of how many castings a molder made, (they were frequently paid by the piece) or was used as quality control on the patterns. If all the skillet with the molder mark H had a flaw, they would know which pattern needed changing. It depended on the foundry.
BS&R in the older days used the molder's mark as a way to pay their molders. At the end of the day they got paid per how many of their pieces made it to shipping, that was after the skillet was shaked from the cast sand, tossed in a tumbler,then ground, & polished. Later on BS&R used the molder marks to keep an eye on their patterns.

[Chub]

BS&R?    :-?