Very cool. I might actually make breakfast if I had one of those things.

The Iron just has Troy N.Y. on it but a search turns up a fair amount on that company. They were a pretty big deal as I found out gov't contracts and other business dealing they were in. I couldn't find out how long they were in business though.

This was the first one in USA. I saw one complete on E-bay buy it now at 314.00. Here is patent info

http://www.swarthoutfamily.org/Famous/jpg/patent%2094043.pdf

I will need to build a bigger ring as the original would rotate down into the stove with the burner plate removed and I can't do that. It's funny how one thing is an improvement and then someone else makes an improvement.

I picked up a Rome pie iron at Bass Pro a while back and have played around with it some. I thought they had a longer history but only since 1965 have they been around.

Coming along nicely and putting some learning of electrolysis to good use.




that is after 5 hours, pretty good cooking





I was amazed at how much better it looked and I thought it was not bad when I got it. I rinsed it in laundry tub and dried it on the grill



that is one of the pieces from the corner. lighter rust will float and cling to it, heavier pieces fall to the bottom of tub, just a quick wire brush knocks it off



New clamps and they have made a big difference, they are called acorn clamps and we use them to clamp ground wire to rebar or ground rods.

I have it back on and will leave it all night, that should be enough to get it ready for seasoning. What I have learned is to dissolve the Borax in a cup of warm/hot water as putting it in cold first thing is it just settles at bottom. I also do think the salting is a good method once it starts to cook. I know the clamps have made a huge difference in pulling rust off. One thing that almost went wrong was I accidentally hit the 50 amp boost switch and somehow when I switched it back the polarity got reversed? I checked after 10 minutes and my Iron was bubbling and getting red attached to it. Unplugged and reset it so all is well. I am going to find some rusty vehicle stuff and do a cleaning after this, very happy with process.

It got up to 85 degrees today so outside work is pretty easy although when I was sweating it in an attic this morning it wasn't fun. It wasn't Fargo N.D. either

one thing that you can do to clean old rust cast iron cook ware is place in a small wood fire for awhile , pull it out and place it on a wood block to cool. when cool wash it and place in oven at 500 deg. before place in oven coat with a light coat of oil. place it upside down. it might take more then one time to get season. or place it in the wife self clean  oven. this is when she not home.it will smoke if there is burn on grease. Then re-season.this will remove rust that is on the pan . the rust wont hurt you. the rust will disappear when oiled.
dennis

we use criso OIL to season our cast iron. use a thin coat.we did civil war for 27 years and cook over the camp fire.
dennis

I thought there was a place where other hobbies were asked about but could not find it. I made this Monday morning for the guys at my brothers business. He owns and equipment rental outfit so I cooked for about 20+ . In a couple years I am hanging up tool pouch and looking at going into food vendor work so this kind of stuff and family nights at Church are my test kitchens.



These are buttermilk drop biscuits also called cat head biscuits because of how big they are. Very simple recipe and I will put them up against any other biscuits in the world. Cast iron drop biscuit pane made 35 of them



10" skillet cooked 2 dozen eggs in 2 batches. Just eggs milk and pepper. I think some of these cooks that use 20 ingredients are just silly



Sausage gravy in 12" skillet. 2 lbs sausage. I usually cook sausage and gravy separate then combine but saw a way to make gravy with sausage in skillet. It was very good although gravy got a little thicker than I wanted but know why so next time it will be right. Biscuits are so soft they have to be made day before to set up a bit although if you put a little honey on top and don't worry about trying to slice them my goodness it is best eatin in the world.