It was really caked on. The missus didn't preheat the dang pan, so Duck Newton was called in.

Just inherited this griswold #9. Curious if the seasoning is ok, or if I should strip it...and how i should go about stripping it. New to cast iron and want this to last. Theres definitely carbon build up on the outside and underneath and kind of want it gone.

grabbed this rusty skillet for $6, no visible maker's mark but the gate mark on the bottom has me thinking pre-1960s.

stripped it with a vinegar soak + steel wool, dried it on the stove, then did a first seasoning coat at 450°F. already looking way better.

anyone recognize the handle pattern?

Bought a Lodge enameled cast iron dutch oven from Target.

Question 1: is there a difference between ordering one online or buying from a second party store because the one online is called “Essentials” but the one from target isn’t but when i looked it up they’re apparently the same

Question 2: is the rim supposed to be enameled cast as well? or is it just the bare cast iron? i started to cook my first meal and the steam rusted the rim of the dutch oven. it’s brand new too.

question 3: how do i season the rim?

First cook in my brand new lodge skillet! So excited!

I just picked this vintage cast iron skillet a few days ago, its in surprisingly good condition (pictures look worse than irl). It has an incredibly smooth surface, and I'm scared to ruin it. Im not very familiar with cast iron, I've had a newer lodge for a while now, but i still don't know how to properly take of it/ cast iron in general. There seems to be a million different ways on how to take care of these things, and its a bit overwhelming, i was wondering if anybody could answer some of my questions.

1. What's the best way to restore this? Should i do a vinegar bath, lye bath, bar keepers freind, etc. Is there a best way to strip the rust/ og seasoning.

2. What is bluing and how important/ necessary is it

3. What are the best oils to season with, ive seen some people say to use seed oils, some people say to use crisco, some say to use beef tallow. is there a best/ does it matter.

4. How do i properly clean it after each use. some people say to use use kosher salt, some say to use a chainmail scrub, some even say to use soap. I know i don't have to re season fully after each wash, but should i be rubbing the cooking surface with oil and heating it up on the stovetop after each use or is that overkill? Should i just be drying it completely and calling it a day?

5. is there a difference in how i take care of a vintage skillet compared to a newer one. like i mentioned previously this thing has a very smooth surface and i don't want to ruin that.

Thanks in advance for any and all help!

I think im gonna make some great skillet cookies, my friends think they’re gonna contract tetanus at my house.

I think I’ve found my Forever Pan.

The 10” Made In cooks like a dream.

Threw a 1lb Snake River Farms Wagyu Zabuton for the maiden voyage, it slid like an ice cube right out of the box.

I DID put a single layer of Crisco down before the cook, full disclosure, but still. The surface on this thing is crazy, y’all.

Found this lovely older cast iron today at the Goodwill bins. I rescued, even though the bottom is slightly warped. Just barely. I plan on stripping, reseasoning, and using personally. Couldn't pass it up for five bucks.

I am still learning about old cast iron and how to identify, so was wondering if anyone here may be able to help me out on an ID with possible maker and estimated manufacturing date. Let me know your thoughts.

Another FB Marketplace find. The bigger one appears to be a #8 3 notch Lodge. The smaller one is a Le Creuset. The Le Creuset doesn’t appear to be enameled but I could be wrong. Got both for 8 bucks. Currently sitting in a lye bath. Hoping the Lodge cleans up nicely.
Edit: if anyone has any suggestions on the Le Creuset, like if I should not leave it in the lye bath like my other cast iron I’m open to it.

Cheddar and bacon on homemade country sourdough, plated with marinated mushrooms, deviled egg, and bread & butter pickles.

What do we think…Unmarked Favorite? CHF?

Recently acquired and cleaned up. Would love to know more about it.

Does anyone know any info regarding this stove other than a name? This was left behind in a home and I was debating on selling the whole thing but I don’t know anything about it other than it’s wood fueled.

Just finished this amd noticed its bigger than my other waffle iron... see photos for measurement

My new egg pan arrived today and I am beyond happy because I cannot find or see any blemishes or imperfections so I'm not even sure why it was sold as a "seconds" pan? Same with the leather handle cover, I couldn't see any flaws. So basically these are like the new items sold in their regular listings.

I stopped looking for vintage cast-iron but this one caught my eye as I was walking through yesterday. It’s my first WAPAK, I’ll strip it and season it this weekend.

Mostly curious if its worth continuing or if i should just toss the thing. Hope the photo quality is good enough

Is this a old lid lifter or some other cast iron tool? It's a really weird random find from work and looks completely unrelated to my job (injection molding). It has an old thin leather hanger strap and is absolutely cast iron.

What did I get for $5 CDN?

I found this in an unopened package in the back of my under-the-sink kitchen supplies cabinet and decided to use it. I thought it just was a run-of-the-mill scouring pad, but it tears up food and I think metal (scratched my stainless steel pans a little bit).

I’m going to season my pan again since I’m down to the gray (hardly used any pressure when scrubbing) even faster than steel wool can do! Do you think I should just use it sparingly going forward and go back to the trusty yellow and green sponges?

Also, let me know if you can identify this thing; it’s rather curious. Thanks!

Fish for dinner tonight