BSR Cornstick Pan Possibly Painted???

[Chris DeSoto]

I purchased a BSR cornstick pan online and upon examining it after its arrival I can't help but feel that it's been painted silver. It shows a little surface rust here and there (which I wouldn't expect if it's painted). I tried scratching the underside of the pan with a sharp key to see if any paint came off but all that appeared to come off was a sort of clear substance. Kind of like the gummy stuff that you get when you over oil a pan when seasoning. I guess it could be an unseasoned & unused pan but I bought it with the intent of cleaning and reaseasoning it for use. So how do I test it for sure. I'd think it wouldn't be safe to cook with even if I got the paint off since iron is so porous. If it really has been someone's craft project. Any help is greatly appreciated.

[Russell Ware]

It could be that it has not been used, and its original coat of Johnson’s wax is still intact. I have found skillets with paper labels in this same condition.
The quickest way to find out if it is paint would be to drop it in a lye bath for a couple hours. Then scrub it down. If it still looks the same, it probably was never used.

[Chris DeSoto]

So, does lye remove paint? Also, is there a way to test the surface of the pan for lead?

[Cheryl Watson]

I agree with Russel, that it sounds like the original Wax Coating, and not paint.

Pictures would help us to identify the age, and let us see the surface more clearly.

Lye will remove some paint, not all, depending on the type of paint used.
I usually just hit a painted piece with Zip Strip to remove the paint, scrub down, and then into the lye bath, then electro.

My restoration regimen is so rigorous, that I have yet to worry about a lead test.  Some folks buy the test kits at HD or Lowes or wherever else they are sold.  I have always wondered though, if the isolated wipes with those small sticks are even effective.

My research tells me that the lye bath will convert/change the molecular structure of lead, and that would be left as residual in the lye bath.

 :)

[Chris DeSoto]

Thank you Russell and Cheryl. After closer inspection I feel that this pan may well have never been used. Although no paper/cardboard wrapper was included, I have found what appears to be a wax coating over the entire piece. The pic of the handle shows where I flaked up some of the waxy substance and you can also see a small drip/blob of it undisturbed on the edge of the pan near the lower left corner of the photo. I have also included a picture of an accumulation  of the substance in the corner of the pan and one of me scraping the flat surface of the pan with my thumbnail. The last two photos are a closeup of the pan and  the model/series number (1 7S 26) from the back of the pan.

[Chris DeSoto]

Here are the last two images.

[Cheryl Watson]

That looks New, unused to me. :)

Now removing that was coating is the next challenge.

I have heard that it is a bit difficult. :)

[Cheryl Watson]

BSR's instructions were to scour the piece with a steel wool soap pad, and HOT water to remove the wax coating, which they called preseasoning. :)
and then season with oil.

[Chris DeSoto]

Interesting. I have never seen the packaging for one of these BSR cornstick pans. Is it available on the forum somewhere? I've seen several iterations of the Wagner packaging and instructions.

Would this pan be from the 60s-70s era?

[Cheryl Watson]

This pan would be at least 1966 forward, post Disa Matic.

I suspect most probably late 1970's - 80's by the markings.

We are still trying to put all the pieces of cookware by BSR/ASW in order and establish timelines by the markings.  Quite a challenging proposition.

The original labels and packaging posts and other research materials are on the members side of our Forum on the BSR Board and on our Foundry List.  Both of which are undergoing expansion as we have a lot of information still waiting for upload and posting. :) 

 

[Dwayne Henson]

I've a piece or two with that wax still on it. Lye wouldn't touch it. I finally put it in the oven at 450, opened the windows and turned on some fans and burned that wax off.

[Chris DeSoto]

Hey Dwayne, how long did you bake it at 450? Any special cleaning after it cooled down?

[Chris DeSoto]

Also, does anyone have a recommended method for seasoning these corn stick pans I tend to end up with a sticky buildup in some of the kernels. I plan to use them so I don't want the seasoning to be just for show i.e. mineral oil.

Thanks

[Cheryl Watson]

I do high heat seasoning.

Heat to 500°, place in cardboard box, spray with PAM, and wipe, wipe, wipe until you think you have wiped off all the oil... then wipe again! :)

Cornstick pans are a bear... so are Waffle Irons!

I wipe down with balled up paper towels, change out frequently.

With cornstick pans, I will do the final wipedown with terry cloth towel, to get into those itty bitty kernels.

I'd rather have too little oil, than too much.

Into the 500° oven for one hour.

Generally 2-3 coats.

[Tommy Harris]

I do high heat seasoning.

Heat to 500°, place in cardboard box, spray with PAM, and wipe, wipe, wipe until you think you have wiped off all the oil... then wipe again! :)

Cornstick pans are a bear... so are Waffle Irons!

I wipe down with balled up paper towels, change out frequently.

With cornstick pans, I will do the final wipedown with terry cloth towel, to get into those itty bitty kernels.

I'd rather have too little oil, than too much.

Into the 500° oven for one hour.

Generally 2-3 coats.

Pretty much this.   I have used crisco though I will be switching to Pam next go round.   I also keep a couple qtips handy for the stubborn kernels.  Good luck and enjoy it.  I love my cornstick pans.

[Dwayne Henson]

Sorry I'm so late, I just kept it in until it stopped smoking then cleaned with dawn and stainless steel steel wool. Then seasoned it. Like Cheryl said less is better than too much fat, grease, oil.