It’s heavy though. I got it for camping about 2 years ago and it is heavier than the ones my wife inherited from her Grandparents.

First after and then before I washed it, what is that??

I have this small cast iron pan that used to contain a candle and I would like to see if this can become a usable pan. It has glue on the inside, though. Any way to clean that out?

Not matching, haven’t identified the skillet yet, but it’s old. Lid looks like a nuydea spiderweb Dutch oven lid. I’ve never heard of the brand. $5 though.

Got this bad boy for $25, couldn't believe it had a matched lid. And was perfectly seasoned. This person used it and cared for it very well. It's nice to see a piece like this wasn't left to rot in the back of a pantry somewhere.

I don’t recall ever seeing one of these here. Does anybody have one? It obviously needs a little TLC.

I found this at the thrift store the other day completely caked in years of built-up food grime. I’ve given it a lye bath to clean it. I’m pretty sure from the weight of it and the smoothness of the iron that it is on the older side. However, there is no brand stamp on it. Instead there is just the number seven stamped on it (see first picture). Does any expert out there know what I have here? Thanks in advance!

Last night stuffed peppers in the pan. All inside bits cooked in a cast iron pot.
Tonight, the left overs get cooked in a charcoal bbq. Lucky peppers!

I got this for $59, no cracks, not warped and very minor pitts.

Hey folks, newer to the fast iron game. I’ve been using mine, seasoning it here and there, and noticed these build ups that I can’t seem to get off.

Is this normal?

EDIT:

Updating this post, I’m floored by how fast and helpful everyone was; thank you all!

Ive scraped, scrubbed, cleaned, oiled, and reheated the pan and it looks exponentially better. Still some work to be done, but this thing looks totally different already. Thanks, folks!

Hey all,

Just restored/cleaned/re-seasoned an old 1960s era cast iron skillet (based upon the info in the FAQ)

One thing I’ve heard mentioned (and that isn’t mentioned in the FAQ) is the difference between a gas range and an electric range

I have an electric range, I’ve not used this skillet on it yet. What do I need to be aware of? Is there anything I need to consider/be aware of while using this cast iron skillet in this environment?

pardon the background noise, i was cooking at the park

Usually I use my wok for fried rice, but i decided to give it a go in the Stargazer tonight. It worked great!

So i reseasoned this pot like 15 cooks ago and now its bare again. I dont know what I did wrong and why the season didn't stick. My process was as follows

Electrolysis bath for 3 days

Soap and steel wool cleaning

Thorough wash with just water

Immediately hand dry and oil coat

I used canola oil as my Googleing said that it will work as its a common high smoke point oil.

Thin first coat and in into the oven at 400°f for 1 hour.

After that it was a thin coat every hour for 7 hours at 400.

At the last coat I let it slowly cool in the oven over night.

What did I mess up? Also whatever is cooked in it had a very strong metal taste to it. Ive not been using aggressive tools to clean it and just basic dish soap. Only the inside of the pan seems to be effected. My other pans that haven't been redone have lasted decades with little more than a wipe of oil before being put away.

Got a lot of pans the other day and these ones I did the most work on/seemed my valuable from the pull.

Is the “Wagner Sidney” O 8 the 1910-15 era?
And what about the Wagner Ware one, I know that’s a bit younger.

The 2 unmarked I believe are also wagners? I don’t have much experience with the unmarked pans. The “6” with the W I think is definitely but I’m not sure on the “8” with Z1 under the pan size.

Any ideas and let me know if my assumptions are wrong!

Seeking this great community's advice to choose between these pre-seasoned pans! This will be my FIRST cast iron.

I will not use it daily, but perhaps 1x a week, primarily for searing meats (e.g., like a steak and veggie meal - the nonstick I have do not get close the sear of a cast iron!). I've decided to go two handled as I don't have need for pour spots given my usage and a small apartment (less handles is good!). Absolutely love the look of the new Smithies with that polished bronze interior. It is legitimately exciting how the polished/lathed Smithies and new Made In skillets look. However, the Made in Double-Handle is NOT lathed on the interior (which made me nearly buy the Smithey).

I absolutely love the look of those Smithey. I don't like the look of the Made In (Made In Seasoned Cast Iron Skillet 14" | Williams Sonoma) - looks like a piece in an ancient Greek museum with the mottled look.

However, I'm reading on this forum that the polished interiors and Smithey specifically make it harder to hold a seasoning.

Do folks think the Smithey seasoning is that problematic, to go with the Made In non-polished instead? Will the look of the Made In improve beyond that mottled look with seasoning (I'm guessing the answer is 'yes'). Is MadeIn polished seasoning grip better than the Smithey?

Appreciate all the advice!

I recently restored this #14 and believe it’s a BSR, but wanted to verify. Let me know what you think!

Not sure what I’m looking at exactly.

This skillet has only gotten sporadic use over the last couple years, but should get use more often after moving in with my GF. Just applied oil and was about to throw in the oven, but saw what I think is buildup that doesn’t scrape off.

A black Lodge Fry pan + Red Staub Cocotte + Blue Le Creuset

I know some of you will roast me for this one.

I forgot the oven was on high. Left for a playdate with my daughter.

Is it fixable? If so, how? It's a cast iron pot with enamel coating on the inside. South African brand, nothing fancy. But it's still my baby.

[The helper lady was home, for those concerned about fire]

😭

How does this even happen? Old girl of 5 years now dead. At least I didn’t have anything in it.

Somebody, for the love of God tell me how do you cook in a cast iron enamel pan. Like how? I have tired several times over. Everything sticks. Bad. Like am i crazy???? I don’t get it. No amount of fat/butter/oil, helps. It sticks. I have these pans i adore and i hate using them bc they suck. Like what is the purpose of this pan style, its insane to me.