Anyone cook with john wright cast iron pans?

[farooq]

I recently came across a couple of John wright cast iron pans at a flea market, and I don't know much about them beyond the fact that they're a little less common than the big names like Griswold or Wagner. The casting looks good enough, though not quite as smooth as some of the older skillets I've handled.
Who can share more info about them, seasoning and all that

 

[Bumpy.Lemon99]

I recently came across a couple of John wright cast iron pans at a flea market, and I don't know much about them beyond the fact that they're a little less common than the big names like Griswold or Wagner. The casting looks good enough, though not quite as smooth as some of the older skillets I've handled.
Who can share more info about them, seasoning and all that

John Wright pans have been around a long while, going back to the Wrightsville Hardware days in Pennsylvania. They're known more for hardware and novelty castings but they did put out some cookware lines that were built to last. The newer ones might not have the glassy finish of a Griswold but they season up fine with regular use. Start with bacon or sausage to build up the base and avoid soaking or harsh scrubbing. Did you happen to catch a model number or stamp on the bottom?

 

[Elder_Maison]

I've cooked on one... seasoned it with plain canola at 450°F a few times and it darkened up nicely. The surface was a little bumpy at first, but it smoothed out after a season of use. Just treat it like any other pan.

 

[tiptiptoe]

Does the surface feel a little rough? Regular cooking with fats will keep building that nonstick layer. Adding a few rounds of seasoning with thin layers of oil baked on will smooth it out over time.