Lee Campbell is a passionate Alabama collector of cast-iron cookware and rare cast-iron pieces. Here, he shares how he forged his journey through the world of cast iron to amass an impressive and historic cast iron collection.
What inspired your passion for collecting cast iron?
About 15 years ago, I grew really frustrated with nonstick cookware. I had tried cooking with cast iron in the past but was never good at it, so I asked a friend of mine to give me some tips. I started my obsession with cast iron soon after. As I got better and better [at cooking] with it, I was finally able to use the Lodge No. 5 skillet I got when my wife and I got married. But it was learning about the Birmingham Stove & Range (BSR) Company that inspired me to collect more and more, I’d say.
What pieces in your collection do you use daily?
I use my BSR Red Mountain Series No. 8 skillet frequently. It’s either that or my No. 5. Whether I’m making a quick grilled cheese or [browning] meat for spaghetti, I’m always reaching for those. They’re versatile and perfect for anything I need done, even cakes and casseroles.
Have you acquired any rare or unique finds over the years?
It’s got to be my 7D corn stick pan from BSR. There’s only a handful that we know still exist in the world. For people like me who know a lot about BSR, we knew that [the pan] existed because it was documented, but nobody really knew what it looked like. I found it at a place near me in Hoover, Alabama, and it matched their other pans in some ways. I put it to a friend of mine, Jason Walker, to identify. He’s written the only book on BSR that I know about, and it became what we believe to be the first confirmed finding of one of these pans. I’m still hoping to come across a Red Mountain No. 4, but it’s probably the hardest skillet to find for anyone to complete their BSR collections.
Do you have any advice for new collectors of cast iron?
Focus on collecting pieces that speak to you rather than buying every available item. Cast iron is really hot these days, so people are big on flipping pans for a profit. For true collectors, quality over quantity is essential, and finding joy in the history and craftsmanship of each piece makes being a collector an amazing experience.
Soap or no soap?
Definitely soap. If you’re seasoning your cast iron properly, soap is perfectly fine and isn’t going to do any harm. Years ago, lye was everywhere in soaps, and it’s a real enemy to cast iron. These days, you’re pretty safe using the soaps you have in your house. Besides, do people think restaurants aren’t washing their skillets with soap? The Health Department would shut them down if they didn’t. Worst case scenario—you start with a new layer of seasoning which is so easy.
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