Breaking in a New Antique WAPAK Z Cast Iron Skillet with Eggs & Bacon! MUST WATCH!
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- čas přidán 13. 09. 2024
- Recently I made a trade for an old antique WAPAK "Z" 101 C #8 cast iron skillet for one of my flea market pickups. When it arrived, it looked so good, I decided to give it a quick clean, then put it to the test with bacon & an egg omelette. How did the skillet perform? Watch to find out! I offer some cooking, cleaning, and maintenance tips along the way to keep your iron clean, non stick, and ready to go! Thanks for watching & please remember to give this video a thumb up, comment below, and subscribe if you haven't already! Now go make it a great rest of your day! 😁
Good share like video 👍
Thank you! Cheers!
Hola Miss LLS and everyone ♥️
Hola Mr FS!
BACON!!! That all looked so good. I just had an egg and cheese sandwich on toast with tator tots. Not fancy but okay. I think your meal looked much more yum yum.
Thank you my friend! It is what I had on hand and I figured if I didn't use it up, it would meet my garbage disposal! The turkey bacon is a product of Costco (Columbus brand) and is nitrite free and super healthy in comparison to normal bacon. It tastes fantastic too. The omelette was a mish mash of my favorites and one I make every once in a while! Hubby doesn't like all my ingredients, so I make 'em when he isn't around! lol
Your meal sounds better😋
Very nice video, very informative, and entertaining, I just love to listen to your voice!
Thank you kindly! I really appreciate the feedback! Now that I am KETO, I may try some other videos showing how I do meats with healthy fats in cast iron! 😋
@@ladylibertystacker2014 that would be great! Cooking KETO can be a challenge, I’m vegetarian, which has its own challenges as well, but I love my eggs and grilled cheese, hash browns, cornbread, biscuits etc in my cast iron!!
Wapak rocks!🙌🏻
Yes, it does! They are actually pretty rare.
I don’t even eat eggs and you still made me hungry! Now I have to make my family omelettes great video.
Thank you so much Mary Ellen! I figured I would give this old skillet a try and it didn't disappoint! It's nice to make a video recording my experiences which you guys like to watch! 😊
Looks delicious! Waiting patiently to find my first Wapak. That’s going to be a great skillet
Thanks Sheri and I think so too. I really enjoy the black color on it. My pieces usually don't look black, except for the oldest ones I've used the most! The breakfast tasted good too - just using up stuff in my fridge that would otherwise go to waste!
Your omelet came out better than mine....lol When I do my re=seasoning, I just put it in the oven to 300 the add seasoning and wipe it down then back in for20-30 minutes to set the seasoning. Seems to work pretty well. So many ways to do it.
Hahaha - yeah? lol This was a messy one too! That skillet sure did handle it! The last time I tried turkey bacon in cast iron, it burnt and I had to scrap it. This time it was nice even cooking and it had almost a grilled taste. I will be using this one again to do bacon, that's for sure! As you can tell, I am enjoying this WAPAK! 😊
Glad you enjoy it. It is a great cooker. Enjoyed the video. Good to see you touch again on previous techniques. Refreshers are always nice.
@@ladylibertystacker2014 a@@
I love Wapak pieces!
They're pretty cool. You don't see them too often, but you do here! ;-)
Love the Wapak.you very seldom see them around.and that BBQ sauce looks like a great idea I am gonna try that one day.
Thank you Duane! WAPAK wasn't in business too long. I guess they had managerial issues and were around from 1903 to 1926.Many of their casts were done on molds from other manufacturers and in fact you can see a "Ghost" ERIE marking on many of their pans. They did have a mold with a raised Indian logo and is a quite valuable collectible. I saw a #4 WAPAK with an Indian logo in an antique shop last summer priced at $350! It kind of reminds me of the #8 ERIE spider logo pan. THAT one is the creme de la creme in cast iron!
I was going to ask a question about what you do to clean a pan after cooking. I am recent to cast iron and have collected about 5 pans. What I was noticing was that the 2 that I generally use were becoming less non stick. My thought was that I was cleaning them wrong after cooking. I was using some soap and water and scrubbing them clean, rinsing and then heating and spraying with a Pam type product until it started to smoke. Then wipe as much oil off and leave on the stove with the heat off until it cooled. After watching this video it would seem that I was doing it somewhat wrong using some soap. Sometimes with bacon there can be a lot of grease. If the pan is cold before getting around to cleaning can just scrapping the grease and wiping to get as much off before using water and scrubbing really get it clean enough. Even though I will never get into serious collecting, those days are behind me I do enjoy watching you collect and moving those pans along. It’s all about the hunt! Thanks in advance.
Glad you enjoy the videos and thank you for watching! As for newer seasoned pans - you should try to avoid using too much soap. A little is OK (blue Dawn dish soap isn't harmful). You should also take your skillet while it's still hot and run hot tap water into it and scrap gently with chain mail or a plastic scraper. If there is bacon grease or other meat grease then soaking the pan for 30 - 60 minutes should help loosen all the gunk so you can clean it off with water and chain mail scrubber. Hope this helps!
Great video as always. Do you use any enamelled cast iron skillets? Like Le Creuset.
Thank you! And to answer your question, yes I do. I have a Le Creuset 7 Qt Dutch oven I acquired last fall to make chili, spaghetti, pastas, and soup! I did an unboxing and a review of the DO.
LadyLibertyStacker Cool, I’ll check that video out. I have recently acquired two Le Creuset griddle pans and I’m in the process of restoring those.
A Wapak cooking surface will spoil you. My daily user Marion 9 was pushed aside for a sweet Wapak ghosted "ERIE".
It really is nice and very slick to cook on. It handled lower fat turkey bacon and a messy omelette very well! Thanks for watching!
Does Wapak have a better cooking surface than say Griswold or Wagner?
I love my Wapak and Favorite Piqua Smileys, they seem to cook very similarly and are great!
Aren't they they best skillets? It is such a sturdy pan. Griswolds are nice and all, but sometimes you need a sturdy pan like this one that retains heat well. It would also be great for searing meat and doing stir fries. Thanks for stopping by!
@@ladylibertystacker2014 Yes they are! I only have a couple of Griswolds and Wagners, but I seem to favor my Piquas, Wapaks and Volllraths of which make up most of my collection...
I just found a Dutch oven with a lid for $10. The bottom of the Dutch oven is stamped with 8D & the lid is stamped with FPB. The walls are thin like old cast iron. Any idea what brand it is? Thanks
Not without a photo, it is hard to tell. Try www.castironcollector.com for more info.
What would you recommend when you have the cooking surface pitted (Wagner Ware#6 pre 1960 round bottom)for cooking Omelette??...mine sticks... I think it's the pitted surface... Appreciate your Advise?
Well, it's similar to what I do on pitted pieces especially on the cooking surface. 1) If it is not a collectible piece that I will be selling, I will attempt to smooth over the pitting by wire wheeling the surface with my drill and it will work if all you want is a good cooker. This is done after the skillet is stripped and before seasoning is applied. 2) If you want to eventually sell the piece, do not use a drill, just give it a lot of thin layers of seasoning and they will eventually fill in the pitted areas. Catch my new video where I address this very thing on a piece I am restoring. It should be up in the next 24 hours or so, so stay tuned. If the area isn't too badly pitted, you can cook without sticking. Just let the pan warm up sufficiently, add enough fat, and allow your eggs or pancakes to set up (you should see bubbles on the surface of your eggs) and they shouldn't stick. If you attempt to move your food too early, you will get sticking even in a super smooth Griswold vintage pan.
@@ladylibertystacker2014 Thanks!!! Really appreciate your help!!!
@@abelgonzalez6743 Glad I could help!
hi im hoping you can help me....I purchased a Griswold from Erie PA dutch oven... so when I got it ...I cleaned and seasoned it...but it was always sticky...I used it....dried it on the stove and seasoned it....ofcourse I scraped the food off before cleaning it...but there are lines on the inside where the food was and its still sticky......so im afraid to use it now.......at this point I don't know how to get it in shape....can you help?? thanks
I will try, might have to make a video on this. If you cook meat or other things that caramelize on your cast iron, then the results can leave a sticky mess. If that didn't happen, if you sprayed down your skillet with an oil spray such as Canola oil and leave it sit too long, it can also develop stickiness that typical cleaning can't help. So try two things listed below.
1) Cover bottom of skillet with water and turn burner on to med to med-high and bring to a boil. You are actually boiling off the food particles or oil that stuck to the bottom of the cooking surface. Once it reaches a boil, let it boil for a couple of minutes. The bubbles will be the heaviest in the dirtiest areas. Remove from burner, and take kosher salt and a paper towel and scrub down the pan and you will see brown food gunk come off. Keep doing this until you can get it clean. Repeat the boiling process followed by the salt/paper towel process as often as necessary. One skillet I had was so stubborn, I had to do this three times. Once done, dry & do a mini seasoning on your stove. The pans should be dry when done so you can safely store it.
2) If this doesn't work, start over by stripping the pan either by a lye bath (there are videos on how to do this) or spraying Heavy Duty Easy Off Oven Cleaner (yellow can) onto your skillet and wrapping it tightly into a heavy black garbage bag in a well ventilated area for about 24 hours or longer if necessary to strip off all the seasoning (again there are videos on how to do this). Once stripped and dried, re-season. You might want to check out my videos on how to season. The pans look good when I am done and hold up fairly well too. That said, sometimes we over cook things and this will need a remedy. Good luck.
@@ladylibertystacker2014 oooh great info ,,,thx I will do this !
I rather the real thing with bacon, the pork belly bacon but turkey bacon sounds good for a sandwich
I like both. This just was what I had on hand at the time. Tasted great!