Cast Iron Griddle

Didn't see this thread until today - if you want to really really season your pans correctly, using science, the secret is:

Flaxseed oil.

It's food-grade linseed oil, and is one of the few reliably polymerizing food-grade oils available. The polymerization is the key to a durable and slick coating. I have a few caplets of the stuff if anyone wants to give it a shot.

Quote:

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Originally Posted by Irving

It doesn't have a brand marking on it. I just says "10 1/2 INCH SKILLET, MADE IN USA, F"

There is an "F" stamp on the bottom of the pan and on the bottom of the handle. Also "8" stamped on the top of the handle.

https://lh4.googleusercontent.com/-c...28HDR%2529.jpg

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One of the Rare FN mfg for civilian use skillets ;)

We have an old Wagner's and 1 that is marked MADE IN U.S.A No-8 105/8 in.

Should be able to find out what we have here: http://www.castironcollector.com/unmarked.php

Bump for a great thread. Just finished camping and after reading this thread, I am going to sand and season my skillet.