A couple years ago, I found a Griswold No. 14 Duo-chrome skillet at my local thrift shop, chrome intact. Wasn’t sure what to make of it, but it turned out to be quite rare and valuable.
I have a #8 BSR with a smooth as glass inside. I am having trouble getting a good season to stick. Any suggestions? I have seasoned multiple times with a little success, but eventually seasoning starts to flake off. Sent from my iPhone using Weber Kettle Club
I’ve used vegetable oil, canola oil, and vegetable shortening. Temps range from 350-450, and in all cases, my temp was at 1 hour with a slow cool down in oven. Originally cleaned with a coarse steel scrubber pad. The seasoning on the inside side walls is great, but the bottom doesn’t seem to hold. I’ve quit cooking acidic foods and use plastic or wood utensils now which helps a little. Sent from my iPhone using Weber Kettle Club
Here’s pics of the pan. Sent from my iPhone using Weber Kettle Club