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Unread 11-30-2013, 10:51 PM   #1
amg1444
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Picked these up from a local garage sale. Just need to clean up a little surface rust, season them and we'll be good to go. Since they have wooden handles, what do you think is the best way to protect them during seasoning? Was thinking of wrapping them in foil, what are your thoughts?
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Unread 11-30-2013, 10:55 PM   #2
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Can you remove the handles?
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Unread 11-30-2013, 11:00 PM   #3
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I think that is a long eyebolt running through the wwod handle. Put a screwdriver blade through the eye and twist counterclockwise.
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Unread 11-30-2013, 11:08 PM   #4
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I take my wooden handles off when seasoning, just as directed above. Just turn the eye bolt. Btw, what is nice about those compared to lodge cast iron skillet is the longer handle allows you to flip things in the pan more easily. I rarely use any utensils when I fry stuff in mine.
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Unread 11-30-2013, 11:32 PM   #5
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Nice find, hope they work well for you.
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Unread 12-01-2013, 08:20 AM   #6
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I agree, remove the handles...
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Unread 12-01-2013, 09:06 AM   #7
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Nice find, gotta love them garage sales!
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Unread 12-01-2013, 09:13 AM   #8
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Quote:
Originally Posted by mikemci View Post
I think that is a long eyebolt running through the wwod handle. Put a screwdriver blade through the eye and twist counterclockwise.
I agree with that .
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Unread 12-01-2013, 10:24 AM   #9
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Hard to beat good cast iron agree with above
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Unread 12-01-2013, 10:32 AM   #10
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Nice score. Only drawback to those is with the wooden handles you can't go from stovetop to oven to finish something off. Still can't beat cast iron though.

You couple make some steel handles out of some black pipe...
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Unread 12-01-2013, 11:10 AM   #11
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can't remember seeing ci with wood handles. kinda defeats the purpose.
but they do look nice.
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Unread 12-01-2013, 12:00 PM   #12
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Those are cool. What brand are they?

Depending on your seasoning technique, you may not need to remove the handles.
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Unread 12-01-2013, 12:03 PM   #13
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Should have put 2&2 together and unscrewed the eye bolts. Got them off now just need to clean them up a little.
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Unread 12-01-2013, 01:48 PM   #14
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Not sure the brand. The small one has the markings YC then Taiwan below.
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Unread 12-01-2013, 08:49 PM   #15
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Quote:
Originally Posted by J-Rod View Post
Nice score. Only drawback to those is with the wooden handles you can't go from stovetop to oven to finish something off. Still can't beat cast iron though.

You couple make some steel handles out of some black pipe...
Yeah you can, you can put it in the oven on broil with the handle sticking out of the oven :)
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