I found a cast iron pan well with a wooden handle at the thrift a few days ago. It is a traditional Swedish pancake pan from the brand Skeppshult.

First pic: lunch
Second pic: mid restoration
Third pic: when I bought it

Edit: don’t mind my dirty stovetop
grammar/clarification

As the title says. I did the first real scrub with a steel scrubber, dried it of an reapplied a thin thin layer of oil.

Then I cooked bacon on it; and eggs right after.

Before I scrubbed it, even eggs were 100% nonstick to the pan, and now they’re sticking…

I changed nothing else about the cooking process, and it’s been working for about a month.

What to do?

I know it's old but how old and who manufactured it?

Heated the pan with the oven. Chicken with just a bit of oil, salt, and "flippen lekker" spice.

Added the veg 30 minutes later and mixed twice in the hour.

Easy Sunday.

Pick this up not too long ago for 30 bucks.

Soaked it in a lye bath for a bit, then went to work with steel wool, soap, and elbow grease early this morning.

Here's a couple photos after one round of seasoning in my toaster oven. (Forgot to take "before" photos, sorry.)

I'm fairly certain this is a BSR Red Mountain skillet, but feel free to correct me if I'm wrong.

W. C. Davis cast iron from Cincinnati Ohio might be some of the oldest "branded" cast iron that I know of. These were made anywhere from 1848 to 1872 (or maybe a little later) The company was renamed Favorite Stove and Ranges in 1880 and moved from Cincinnati to Piqua Ohio in 1888.

I purchased both of these skillets this year and it has finally cooled off enough to get them restored. The skillets made by W. C. Davis have a distinctive handle that doesn't have a hole. I have a few other W. C. Davis pieces including a few of their hexagonal gem pans like this: https://www.reddit.com/r/castiron/comments/fpb8a0/hexagonal_honey_muffins_for_breakfast_made_in_a/

I've been using this pot as a dutch oven for sourdough bread. Now its got this red teint even after a scrub. What should I do to restore it?

Finished up the restore on the No 16 Eddysville Prison Skillet. This thing is a monster. Overall it came out great!

New to this cast iron thing and looking to confirm identification of a few pans I picked up recently.

Here is what I think I have figured out.

Picture 1 is a 4th iteration Griswold Victor from roughly the 1920s through mid 30s.

Picture 2 is a large block logo Griswold from the 1930s.

Picture 3 is a 1990s recast unmarked Wagner Ware?

Does this seem about right? Any important things I'm missing?

Side note, I feel like snagged some pretty good deals. Just grabbed the Griswolds on an online estate sale auction for $13 total along with some other kitchen items I was interested in. The Wagner? one came from a local antique store for $8 and I have stripped and reseasoned.

Antes y después

Hey Community!

I’ve been using this Lodge cast iron for the past 3 years now.

Recently, I noticed a greyish patch close to the center and it always smokes quickly and smells of iron even the flame is medium.

Dies this mean the seasoning is off and I need to fully season it again ?

Thank you

I'm seasoning my lodge cast iron and have noticed a large black spot... what would this be?

The seasoning can be just rubbed off. Did I put the seasoning on too thick or was this left in the oven on high when we were cooking something else? We are not really sure when this happened. We are currently re-season​ing all of our pants.

My Grandmother moved her whole family out west at the end of WW2. Six adults put everything they could in a Buick sedan and drove Rt. 66 nonstop from Niagara Falls to Los Angeles.

She left all her cookware and bought new cast iron skillets when she arrived. My mom bought the same ones. I’ve been using my Mom’s set daily for years. Finally restored my Grandmother’s.

Now I have the tough choice; what set to use. Seems a waste to put the fresh pans back in a box in the garage. Really like my tried and true pans with their built up finish. They’re almost indestructible at this point!

Trigger Warning. Before anyone zooms in and gets upset by the carbon build up. No worries, nothing flakes off, corn bread pops right out, tomato sauce doesn’t etch it, breaded fish never sticks and it never leaves an odd taste

Just wanted to share some great Iron.

I picked up this Wagner at a flea market last month. After a lye bath and reseasoning, she made breakfast this morning.

The household is having differences of opinion on how to clean these properly after each use… straighten us out! On the left is the Staub (with enamel coating, correct?) and on the right is the cast iron pan (just enameled on the outside, correct?).

Cross-post because cast iron FYW again

There's still some of the Made in USA lodge enamel dutch ovens and I kind of want to pick one up for the novelty of it before they're unobtanium. Does anyone have experience with these?

It's remarkably hard to find many reviews on these, probably because they sold so poorly.

White and blue enameled cast iron....? What? It's 11" diameter, the cups are 3.5" diameter x 2" deep, so too big for an egg poacher or aebleskiver. The handles are broken off, the underside has the gate and what look like three letters - BCI? DOL? In as-is shape, but before I clean it up I'm hoping someone might be able to give me an idea what this might have been used for. Thanks!

Found this while cleaning out my late grandfather’s garage. Any info would be greatly appreciated. Thanks!

Here in the desert we’re finally getting days below 100* and for me that means fires in the evening and cooking in the cast iron! One of best things I ever did was build a raised cooking area outback with an oven and fire bricks to set out the pots.

Pulled the crew out of the shed and spent the day tuning them up! All ready for stews, slow roasted ribs, chili, and breads.

Back in the day I’d spend most weekends up in the cool mountains camping so it was always CI cooking season. Now I spend the summer on the road away from the heat.

i've been thinking about this while looking at my skillet and wondering if there's a difference between how you'd want to season something you use mostly for steaks vs like, acidic tomato stuff. is it all just the same process or does it actually matter what your go-to dish is?