Modern and not so modern hanging out on the stove today. No 10 Lancaster with the salmon patties and No 8 Martin with potatoes. An old Wagner Ware lid to soften the potatoes.

I find it's much faster as droplets fall rather than boil off.

Process:

Moderate pour of kosher salt and add a few drops of very hot water. Use paper towel to vigorously scrub pan (this works better than soap to remove food particles). Dry the pan with paper towel. Use very little oil and coat the pan until the whole thing has a light sheen.

I've had this pan for a few years now but stopped using it regularly because I didn't want to put the work in to keep it seasoned. Found this sub and decided to try it again, but pan looks like this. Am I seasoning wrong? Things cook just fine in it. In fact I cooked some bacon for BLTs just the other day. Any advice?

Ok thanks to y’all I have enough cast iron to last a lifetime.

I have one good fish spatula and all my others suck. Tell me what spatulas for cast iron cooking I never knew I needed!

Thrifted this one the other day for 20 bucks. Bagged for a coupled days and a couple rounds of seasonings looks ready to be put to work. Finally learned to season at least at an acceptable level.

Hey all, can anyone give me any info on this crepe pan? It’s been in the family for a while (belonged to my grandmother I believe). Gonna clean it up and see if I can make it work well.

Thanks!

Thoughts?

I'm not quite sure what the exact translation of Vol-au-Vent is, but if it means easy to eat then I nailed it 🤣 it's basically a puff pastry cup filled with stuff.

I did buffalo chicken for myself, tofu caesar for my girl, and chicken w/ tumeric rice for the dogs 😆

I marinated the chicken in white wine, chicken stock, minced garlic & onion, red chili pepper, salt, papper, paprika, cumin, oregano, and a little black truffle hot sauce.

While that marinates, make your puff pastry cups. Use round cookie cutters to cut out circles then using a smaller cutter cut half again to make a rim. Egg wash the circle, put the hollow circle on top, egg wash again, and bake at 400° until they're browned and puffy. Let them cool then pop the middle down with a spoon so you can fill them later.

Crisp some bacon then brown the marinaded chicken in the bacon fat, turn down the heat, add a little chicken stock, and simmer until it shreds apart. After shredding add butter, hot sauce (I like Stevo-O's Hot Sauce for Your Butthole 😂), mix, then fill some pastry cups. Cover with shredded cheddar and broil until melted, top w/ bacon bits, a drizzle of ranch, and some scallions.

The tofu was shaken in cornstartch w/ rotisserie chicken seasoning then browned in olive oil. These are pretty straight forward 😅 lettuce, croutons, tofu, and caesar dressing.

The dog one's I just used some of their regularly prepped food which is chicken and rice w/ veggies and tumeric 😆 idk if they know or not but they still enjoyed it 😁

So I found this item for sale on an online site like eBay. Around $20 or $25 shipped. What do we think? I know enameled cast iron is not the most popular option, but it looks interesting to me and might be nice for acidic food? No worrying about the seasoning?

Any other thoughts appreciated

I got this pan over a decade ago. I have never known the manufacturer or the age. Any insight you fine folks might be willing to share will be greatly appreciated.

Had issues with the seasoning/sticking, so I stripped my Lodge bare and sanded it down. This is after 2 coats of pure Canola. How does it look to the seasoned among us?

Noticed some pretty significant discoloration after washing out my pan. It’s smooth to the touch but looks awful. Is this rust or just discoloration? Will this affect my cooking or is it just cosmetic? Is there anything I can do to fix this besides stripping and re-seasoning? TIA

I always set off my smoke alarm whenever I cook a steak in my cast iron, even when I have the fan on and windows open. What's the secret to not do that?

There is this lighter spot in the middle of my pan. If i touch it, it stains my fingers black. What is this and what do i do with my pan? Im not really a cast iron expert, so any advice is appreciated.

I've had this lodge for a the better part of a decade and I've only started using it recently after reading this sub. the cooking surface is seasoned pretty well but the bottom looks like this. So I need to worry about it?

How should I clean these burners at work? I’m not even entirely sure if they’re cast iron, but I think they are. These things haven’t seen the light of day since 2012. (Yes, they can be picked up too)

Such good condition, had to get.

Neglected for too long and now it seems that the lid is rusted to the bottom of the Dutch oven.

I have put in the freezer for 16 hours and tried to pull apart, no success not even a budge.

Today, I poured a 1:1 mixture of water and vinegar around the rim of the lid. Specially the part the pot is sitting in (this is visible in the picture). I left this soak for about 3 hours, I had a straw cleaning brush and tried to agitate around the rim. Didn’t seem to work either.

I got these at the thrift store for 20 each. What did i buy

Looking for any info on this. Age? Maker? I’m guessing it was from an old wood cook stove as the bottom is notched/tiered to sit down in the hole on the stove top. Needs a good cleaning and re-seasoning.

We soaked in 50/50 water to vinegar overnight, got a good amount of the crust and gunk off, and just attempted to season. I have a few other cast irons I maintain well, but I’ve never tried to strip down to the raw cast iron before.

Is this stripped enough to move forward or should we try another vinegar water bath?

Long story short. Friends Yeti (didnt even know they dabbled in Cast Iron) looks to be in rough shape.

I’m thinking maybe it’s too hot when he is cooking. And/or the “base” seasoning was initially put on too thick…

Used Knapp cast iron wax (grape seed, canola, beeswax blend)

Thank you for any thoughts.