|
|
Post by brokennock on Sept 15, 2022 0:54:26 GMT -7
I just obtained this kettle from my grandparents home in the Berkshires. It has sat unused, with a large amount of grease still in it, for the 12 years since my grandmother's passing. My uncle has been living there for that time and never used it and now he has passed on. I remember my grammie frying donuts in it and intend to do the same. I am not sure exactly what metal it is cast of though. It seems thinner than most cast iron and lighter weight. The inside surface seems like any other well seasoned cast iron kettle or pan. The outside however is sticky with old grease and time,,, and as I try to clean it, the black color almost seems flakey like old paint. Have a look,      The pic with my hand in it is for size reference. Does anyone know if any of the stamped numbers indicate anything about the material or anything else? Could it have been constructed by some means other than casting? The ring on the base makes me wonder. Thanks. |
|
ewoaf
City-dweller
Posts: 203
|
Post by ewoaf on Sept 15, 2022 4:29:00 GMT -7
It's cast iron but not old. 1890s at best, but most likely 20th c. What you want for a kettle is that witches brew looking thing. It'll have triangular ears, three feet, and a casting gate mark on bottom. Think of like a sprue but long and narrow across the bottom. Older ones indeed have more of a sprue or pontil looking mark (late 18thc). Make sure whatever you find isn't too rusty, pitted, or cracked. Cracks aren't really fixable. You can still find them reasonably and they're a weekend project to clean up and season. The above goes for most all pre- 1870s cast iron. Extra points for matching lids. Spider feet, gatemarks, triangular ears, wire bale, and a condition that's not totally fugt. For 18th c skillets you'll want forged though.
|
|
|
|
Post by brokennock on Sept 15, 2022 5:36:32 GMT -7
It's cast iron but not old. 1890s at best, but most likely 20th c. What you want for a kettle is that witches brew looking thing. It'll have triangular ears, three feet, and a casting gate mark on bottom. Think of like a sprue but long and narrow across the bottom. Older ones indeed have more of a sprue or pontil looking mark (late 18thc). Make sure whatever you find isn't too rusty, pitted, or cracked. Cracks aren't really fixable. You can still find them reasonably and they're a weekend project to clean up and season. The above goes for most all pre- 1870s cast iron. Extra points for matching lids. Spider feet, gatemarks, triangular ears, wire bale, and a condition that's not totally fugt. For 18th c skillets you'll want forged though. Thank you. I wasn't thinking of this for 18th century reenacting or living history, I know it isn't early enough for that. Just want to see it used the way my grandmother used it and not end up scrap or just a decoration somewhere. I was thinking most likely manufacture of late 1880/90s to 1920s. But, could definitely be newer. |
|
ewoaf
City-dweller
Posts: 203
|
Post by ewoaf on Sept 15, 2022 5:40:16 GMT -7
Of course. It looks sound and would be useful for many things. Definitely use it.
|
|
|
|
Post by Black Hand on Sept 15, 2022 9:41:21 GMT -7
I concur - clean it and use it.
I've had good luck getting stubborn sticky grease off the inside of cast iron pans by simmering water and baking soda (repeat as needed), rinsing and re-oiling. The outside is cleaned with a wire cup on the angle grinder.
A magnet should tell you if it is cast iron.
|
|
|
|
Post by hawkeyes on Sept 15, 2022 10:30:18 GMT -7
Remember mine?
|
|
ewoaf
City-dweller
Posts: 203
|
Post by ewoaf on Sept 15, 2022 10:44:32 GMT -7
Looks clean to me. I wouldn't touch it.
|
|
|
|
Post by brokennock on Sept 15, 2022 11:12:09 GMT -7
The inside is perfect. Just the outside is kind of gross. I'm leaving it be for now. I doubt I'll have time for donuts this weekend but hope to fry up a half dozen scotch eggs.
|
|
|
|
Post by Black Hand on Sept 15, 2022 14:19:26 GMT -7
Recipe please...and pictures of the final product! |
|
|
|
Post by brokennock on Sept 15, 2022 14:42:48 GMT -7
Recipe please...and pictures of the final product! Not much of a recipe. Hard boil some eggs and peel them. Get some loose ground breakfast sausage, not cased or in patties. Press the sausage out into a flat sheet. Cut pieces of that sheet big enough to wrap an egg in. Wrap them, squeeze and press firmly. Now,, fry them. Some folks bake them. I've seen it done with meatloaf mixture also. Good hot or cold. I think I got the method from Mark Sisson on Mark's Daily Apple but might also have been a suggestion on Gnolls.org |
|
|
|
Post by spence on Sept 15, 2022 17:17:08 GMT -7
|
|
|
|
Post by Black Hand on Sept 15, 2022 17:50:15 GMT -7
You had me a pork sausage (NOT the same as pork brains - got those in the freezer....)
|
|
|
|
Post by brokennock on Sept 15, 2022 18:13:51 GMT -7
I was thinking if rolling them in some seasoned fine cornmeal and just going whatever sticks to the natural moisture of the sausage. |
|
|
|
Post by Black Hand on Sept 15, 2022 18:50:45 GMT -7
Panko has been suggested as well.
|
|
|
|
Post by hawkeyes on Sept 16, 2022 2:44:45 GMT -7
I know with many old cast skillets they have a numbering system that designates the burner size they'd sit on with the old wood stoves that had the removable plates. Being a later piece the number three could correspond to that particular burner size. Besides that I'd say the rest of the markings may indicate lot or batch numbers and foundry location. Very nice find, should be a valued addition to cooking a fine stew or pottage. Here's that early piece I restored.  |
|
