Update: Vintage Wagner Cast Iron Reseasoning

In a previous post, I promised to update you on the vintage cast iron cookware I bought from eBay.

I finally got around to doing the scientific way of seasoning vintage cast iron pans, following the instructions here.

Here’s what the Wagner cast iron skillet looked like when I purchased it:

This is what it looked like, after 3 or 4 seasonings:

I was nervous, because I just knew things wouldn’t go as smoothly as Sheryl Canter made it look. But I was surprised that I was able to strip the vintage cast iron down into bare metal in just two sessions with Easy Off oven cleaner (and I used the fume-free one).

Sheryl said it would take a minimum of 5 seasonings for the cast iron to be usable. However, I was impatient and actually made flapjacks on my skillet after just 3 seasonings.

Wouldn’t you know it. After a false start, in which I didn’t wait for the skillet to get hot enough, I was able to cook flapjacks WITHOUT STICKING.

Now, as far as the corn bread pan was concerned, I’ve come to the conclusion that it’s not a good project for a beginner:

As you can imagine, it’s a big pain in the you-know-what to ever so thinly coat those nooks and crannies with oil, making sure you didn’t get gunk in there. I don’t know if I’m successful, but I will give this little baby a try one of these days.

It would have been much more practical for me to buy a cast iron griddle instead, because I make pancakes once a week. But, no, instead, I fell for the cute corn bread pan!

So far, I still prefer cooking on stainless steel over cast iron, for the simple reason that I can stick the stainless steel cookware in my dishwasher without ruining it.

How about you? Do you prefer cast iron or stainless steel? Or something else altogether? Why?

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