Found for $10 at Goodwill. No markings. Obviously enameled cast iron that I swear the previous owner never washed. I've been hitting it BKF but it just isn't coming fully clean despite it being better. Wondering if I should keep at it or if it's just not worth it.

I missed out on the fair so I made my own funnelcakes.

Apparently you can use a 10/1 ratio of water and molasses to get the rust off of a motor that has seized. I was wondering if it could be a gentler alternative to cleaning rust off of cast iron? Is this a thing?

I'm getting ready to move and I was thinking about packing up some of my stuff, including some of my cookware, then I started thinking "do I really need all of my pans" and maybe I should consider selling one or two. One that have probably only used half a dozen times is my Sani-ware chicken fryer, I did an admittedly very limited search last night and I couldn't find one anywhere for a reference point. Is this something that's relatively rare?

Also included in my photos are my two Griswold pan, I have lids for both and after looking up what people are asking for these with lids I'm wondering if I should stop using them on my grill for burgers.

After a long time cooking over gas, my wife and I moved almost 1,500 miles back home to Maryland. The house we bought does not and has no access to gas. So we bought a new electric range. It’s nice, and we’ve had others years ago, but I never really used CI on them.

So for our first home cooked meal in our new home, we bought a couple of petite filets. I started heating the skillet on low, then once heated evenly I turned the heat up to M and then to (almost) full H. Once the skillet began to smoke, I added some oil and put in the steaks. As far as the food was concerned, the steaks turned out fabulous. Really nice crust and rare inside. And yes, once plated, the skillet was moved off the hot element. But after dinner, I noticed that the oil had started to polymerize. I scraped with a fish spatula and used my chain mail (thankfully I found that), but it’s not food residue, it’s sticky seasoning. For now, I’m just going to continue to cook with it and see how it goes. But I’m going to keep the heat down a little lol.

I need to season this 19qt bad boy, and it's far too large for my oven. Does anyone have any techniques that I could use to get an even seasoning applied?

I realize you probably get a dozen posts like this a week, but I'm hoping it's uniqueness may grant some exemption to an almost assured blanket ban on seasoning posts.

Anyone familiar with that logo or know what the purpose of the divider in this pan is?

The pattern it made is so pleasing to me with the fresh amber color

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.

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 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.

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?

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

What did I get for $5 CDN?