Aluminum pieces

[Tom Neitzel]

I do think the attributes of aluminum itself contribute to its smaller collector following.  Putting in one place many of the comments from above:

1.  Aluminum can get pitted and pretty beat up during its life if used much.  Alumnum easily warps.  It can even melt on the coils of an electric range.

2.  Aluminum takes a lot of work to clean.  I agree about the possiblity of an unnatural shine when polished , but my personal experience has shown that it happens when you use power equipment to do the polishing.  I've found that doing the buffing/polishing by hand using 0000 steel wool leaves a beautiful, subtle shine.  This is the same steel wool fine funiture craftsman use for restoration and finishing work.  It doesn't leave scratches, but you should polish using a random motion (like a figure eight).  Waffle irons are one of the toughest to clean because of all the angles and sometimes mixed metal attachments (like alaska handles).

3.  If it is a rare item in demand it will bring a decent price.

It seems to me that the Griswold heart star aluminum waffle irons sell for about 50% of the cast iron price.  That's for the common #18.  There was a recent #19 that didn't meet reserve but it is less common and both the seller and bidders knew that.  It still won't sell in the same range as an iron 19.

My gut feeling is that any size of the aluminum heart star irons are FAR less common than the cast iron version, but there just isn't the demand to push the prices higher.

tom

(I also collect and use Guardian Service waterless cookware.  All heavy cast aluminum.  There is quite a collecting community for this.  Prior to 1936 the parent product was called Silver Seal.  In my opinion a beautifully designed and built set of aluminum cookware.  You can see the real craftsmanship and skill in casting and finish.  Again fairly scarce, but the collectors don't want it so it sells dirt cheap.)

[junkjunkie]

Very good information!  Thank you, Yair, I will look into that website you posted and Greg, I will search Alzheimers.  Tom, do you cook with your aluminum?  (or anyone else?)  By looking thru Ebay at aluminum pieces, I did notice that the prices are pretty reasonable.  As far as the dull finish on aluminum, that doesn't bother me at all. I think it adds to its appeal.  My concern is on the inside, if there is a ring of residue that can't be cleaned or, as I asked previously, the safety of cooking with it.  I remember  my mother had a big aluminum roaster with lid that she would use for holidays and roasts.  A lot of turkeys were cooked in that thing!  Of course, I paid no attention to what the maker was and didn't care, but I suspect if was Wagnerware.  That roaster is gone now (I think my brother has it, if he didn't sell it!).  I think it would be nice to have a nice roaster or dutch oven.  Sort of brings back memories.

[Tom Neitzel]

I do cook with Guardian Service almost exculusively.  The post WWII lids are pyrex type glass and seal tightly.  You rarely have to use heat higher than medium to cook.  Nice even heating.  The cooking surface is very polished and seasons quickly.  It really is essentially non-stick.  The cookware was not manufactured after 1957, orginally expensive and sold only through home parties.

I do have 3 magnalite omelette style frying pans, ranging from about 6 inches to 12 inches, made of anodized aluminum when GHC owned the company (I know, no collector value and GHC did nothing good for magnalite).  These are some of my newest pans being only about 30 years old.  I like them because of the even heating, easy seasoning,  great long, all metal handles riveted nicely to the pan, with good feel and balance for me.  I can even easily flip things in the pan like the pros you see on TV (with the food ending back up in the pan).

There are long discussions in the Cleaning board about aluminum I won't repeat here.  I would stay away from pitted cooking surfaces and corroded pans (corrsion looks like white powder, sometimes could have a greenish black color).  You can get corrosion off but the corroded metal is gone and can't be polished out.  I'm more concerned about how pitting looks than from a health perspective.  The heat of cooking and normal cleaning methods should eliminate health hazards.  If it's a user don't be afraid to use SOS pads to clean inside.  It will scratch a little, but the surface will still have a polish and become non-stick again rapidly.  Like with cast iron, a little PAM does wonders.

I've attached a scan of the mid-1950's guardian product line.  Not eveything is shown.  I've also put in a link to an eBay auction for the turkey roaster.  This is indeed a huge pan.  Normally sell for around $60-$80 depending on condition and inclusion of racks.  The price doubles around Thanksgiving.

http://cgi.ebay.com/GUARDIAN-SERVICE-Huge-Turkey-ROASTER-Super-Nice_W0QQitemZ280000476619QQihZ018QQcategoryZ11649QQrdZ1QQcmdZViewItem

As is normal, I've rambled around a bit but I think I stayed on topic.

Tom

[Greg Stahl]

I can't find that post I made awhile ago.

I did a PUBMED search and there is no connection with working with aluminum (plants, foundries, etc.) and Alzheimer's.  One would think that the disease would be higher in those work environments, if it caused the disease, but that is not the case.

[junkjunkie]

Gorgeous pictures, Tom!  Thank you for the time to post them.  I have a couple of questions, though.  What is GHC and how would you season aluminum?   I didn't think it had to be seasoned.  It the seasoning similar to cast iron?       Judy

[Tom Neitzel]

GHC stands for General Housewares Corporation.  They owned the Griwsold/Wagner products and rights beginning in 1969.  Later sold.  There is quite a discussion on the dark side if you search for "Erie Reproduction".  I won't post a link to it because it would take non-WAGS members there.

Seasoning aluminum is like cast iron only quicker and cooler.  You just worry about the cooking surface though.  A little Crisco a warm cooking surface, then 30 minutes in a 250 oven.  It will be very light colored, even transparent.  PAM on a warm pan works just great for the first few uses if you don't want to mess with the oven.  Then just clean and dry like cast iron.

tom

[junkjunkie]

I just want to thank you all again for all the information and pictures.  Very interesting thread!         Judy