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July 08, 2010

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Comments

robyn

I would have never thought of reselling cast iron. It is so heavy. I just inherited a Wagner "tortilla warmer" from my mother in law. She said "look on the back, see that? It says Wagner. That means it's the best!" I did not know that.

I learn so much from you.

ana @ iMadeItSo

this is interesting. we don't use teflon either, and i am really tired of eggs sticking to stainless steel. i have a le crueset pot that was handed down to me, which is great, but i got a cast iron pan (new, i think it was lodge too, hah!) and i ruined it trying to season it. i may give it another try...

kristen

Thank you so much for this post...and for the Julie Anna's website. I love it!

Whitney

We re-seasoned our cast iron pan. I got it at a sidewalk sale. It had been returned to the store because the original owner put it in the dishwasher. It has worked for us ever since. My fiance says the key is bacon grease.

Thanks for the link. My mother is a soon to be retired kg. teacher of more than 40 years. I keep telling her, when she is ready, all the books she has may buy that retirement vacation she deserves, after all these years.

Van

I love these re-selling posts, I have two boxes in my side close to vintage goods to be cleaned up, photographed, and hopefully sold. These posts inspire me to look hard at every little item, there's so much out there with potential resale value that you wouldn't even think of.

colleen

When I've sold cast iron pans I have shipped either in a flat rate usps box when possible but usually find UPS to be more cost effective. It is hard to get these oldie but goodies past my hubby though....he wants to keep them all.

Colleen

Christine H.

I recently started buying old cast iron skillets to replace my teflon pans and I couldn't be happier. I've had a lot of luck so far finding Wagner pans, perfectly seasoned and in great condition. When researching the Wagner brand, I came across a pretty cool blog post showing how to clean up and restore old cast iron, which you might find interesting: http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html

Thanks for the great post! I'm really excited about this series.

Sarah@BlueCastle

My grandma gave me an old cast iron pan that I love cooking with. It says ERIE 712 and then has a 9 on the edge. I have no clue what it means. Could it be worth anything? I'm very excited that you've started this feature. :)

Tracy (The Wardrobe Wanderer)

My dad always cooks with cast iron pans! An unseasoned one almost looks strange to me--like, that's not a cast iron pan?! lol
Thanks for the tip--will certainly be on the lookout for these :)

Myriam Mimi Jacques

Hello,
First off I would like to say THANK YOU !
Thank you for this amazing blog, thank you for the awsome tips , thank you for everything hat you do.
I have been followng your blog religously for a couple of months now. I am pretty new to the world of Ebay and I need all the help I can get.
I recently purchase a Griswold # 8 pan at the Thrif store, while researching recently sales I noticed the ones that have sold for the highest amountsstate that there is a "heat ring". What does this mean?
Thanks again,
Mimi J

Joshua

I go thrift shopping a lot and I've seen tons of cast iron pans. I never even thought to pick them up! Now I'm kicking myself. I just discovered your blog and I love your tips, I will definitely check back.

Guusje

Your post inspired me to look at my 2 cast iron pans and my tried and true, had it for 30 years pan is a Griswold - it's an 8. Had it been a 13 I'd of been tempted to sell it! I have another one but it's a no-name pan. I see cast iron at thrift stores all the time - cast iron skillets are a time treasured tradition in the south and now I know what brands to look for.

BTW, Lodge Cast Iron is the pits - I have never been able to season it properly either.

Jennifer Robin

I love my Wagners and Griswolds. They don't get a lot of use on my glass cooktop, but I could never part with them (well, maybe with a #13 for that kind of cash ;))

Teresa Raines

Thanks for the tip on selling children's books. I've been selling for a couple of years on Half and eBay with good success - but, I could always do better!

Angie of EismanDesign.com

Love this series already!
:-)
I have a couple cast iron pans that I've never been able to season properly. Plus my mom fried an egg in one that wasn't ready yet and that seemed to make it even worse. ugh.

Any tips on cleaning up a cast iron pan for reselling? Like if it has a slight bit of rust?

Marianne

Love this kind of tip, thanks! a friend of mine heard that to "bring back" an old rusty cast iron pan, you should bury it in hot coals overnight...then clean it up (minimally) and start cooking greasy stuff like sausages and bacon to season it.

Halima

This a great post. Thank-you very much for all the tips and extensive information. I see so many of these at the thrift and never understand why some are priced very low and others high. Reading your blog has inspired me to try to sell things on Etsy and guess what? I had my first sale last week! Thanks for all the information (and inspiration) you share!

DogsMom

I have not had much success as an auction site seller. I have friends who do ok, but not great. Will appreciate any tips and hints that could make the experience more interesting, successful, and enjoyable.

amara

I have been using my Griswold pan for 20 years.. it's worth over $500 but i would never sell it.. i am always looking out for more, as a few years ago i found out how much mine was worth!

cast iron

Nothing beats a well seasons cast iron skillet for creating many delicious recipes. Seasoning a skillet is relatively easy. First remove all packaging from your new skillet, then preheat your oven to 350 degrees or higher and prepare your skillet by wiping oil all around the inside the skillet. You then place your skillet, upside down, on the top rack of your oven. You don't want the oil dripping onto your oven floor though, so place a cookie sheet on the bottom rack. Leave the pan in your oven for an hour. It's ok to see or smell smoke as this is part of the seasoning process. After an hour or more, using oven mitts, remove your skillet and allow to cool. Now you're ready to cook all those delicious recipes!

stainless steel plate

I agree... The many unique values provided by stainless steel make it a powerful candidate in materials selection.

medical steel bars

how many months or years have you used this pot?

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