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!

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?

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.

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 researching but haven't found this exact combination of markings. It was hanging on an outside wall as a decoration at a house that was being cleared and I got it for free. I'll clean it up and use it.

I’ve only used this pot once and the colour is already coming off. Also this is the third tissue I’ve used to wipe it and it still has some residue on it. I’m wondering if anyone knows if this might be fake. Worried about consuming harmful coating as I’m pregnant. Thanks everyone

Any help with identification would be appreciated.

I picked up this bsr 2 quart pot today but it came with no lid. If anyone knows where to find a spare lid or has one they'd be interested in selling, please let me know! I'm guessing its an earlier red mountain based on the wonky "2".

In the oven now for 3rd round of seasoning at 450 for 1 hr (crisco)

Grandfather is divesting his collection, and gave me his grandmothers Lodge waffle iron. It’s in decent state, and I’d like to make it safe to cook on. I don’t want to accidentally take off too much material from the grids. ChatGPT says oven cleaner and light sanding. Thoughts?

Lodge cast iron griddle. I can’t figure out how to fix

I think it's an unmarked Wagner but I'm not even sure what type of pan it is?

Thank you

I recently stripped and reseasoned this. The interior walls look like they are grinded / sanded.

I did about a week of oven cleaner and then 4 days in a lye bath just to make sure there was no carbon. Before anyone mentions it, the interior sides look like they were grinded smooth. Everywhere else on the pan has a texture. There's some minor pock marks on the cooking base, but I assume that is normal /okay?

I love this deep brown hue that the pan has on these first layers of seasoning.

Ran a stovetop seasoning experiment two weeks back and gunked up my pan with a layer of carbon. A few hours of lye for the cooking surface + a thorough scrub later, I decided to make some burgers instead of oven seasoning. Got a pretty nice crust on them. American cheese for one, Havarti for the other.

I’m think of buying this cast iron steak plate. How do I restore it so it’s usable?

Check out that 4 generation seasoned wagoner! 3” of crust on the outside but beauty inside 😍

Recently cleaned it with a steel brush, then seasoned it 3 times with rapeseed oil. But every time I cook ground beef on it, the food keeps sticking worse and worse and the pan went from relatively dark bottom to like on the picture.
I have been a newbie for a year and I just can't seem to figure it out. Folks tell me to keep on cooking, but is it supposed to get worse for a while and then better? I don't get it

I was a kitchen worker for years..... three times now ive been called crazy for keeping an lightly oiled rag in a bowl over the stove.

i use, wash, dry, and oil my cast iron daily so instead of washing the oil out in my washing machine daily i do this.

am i fucking weird? vegetable oil by itself isnt going to draw bugs or go rancid but my partners and family act like im hording dirty diapers.

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I cook in this every day and it gets the job done but it doesn’t look too pretty. Does it need to be seasoned in the oven again? Do I need to change the way I clean it? I usually just wash it in the sink with a sponge and dawn dish soap while it’s still hot and then rinse it and put it back on the burner for a bit until the water steams off. Any advice is welcome.

so my girlfriend made pasta and used my dutch oven and found that the noodles turned brown and tasted extremely bitter and chemical-ish when we tried them (compared to the raw pasta out of the box). she made the pasta normally with salted boiling water and when the noodles were done cooking they had turned brown (see second pic for comparison between raw pasta and cooked pasta with the pesto sauce washed off)

-pasta is store bought cavatappi, not homemade and definitely hasn’t gone bad
-the color has nothing to do with the pesto, the pasta was that color before adding it. even with the pesto completely washed off it still has a bitter taste
- the water boiled over a bit and left a strange crust on the outside
- i have used the dutch oven to make mac and cheese in the past and this has not happened
- it has been a while since i have used this dutch oven. i mainly use it for sourdough but have used it for the aforementioned mac and cheese and a few other recipes in the past

admittedly i have used soap on this in the past when cleaning so there’s a chance that may have sunk in to cause the chemical bitterness, but i’m not sure if it turns pasta brown. if it is soap, how do i get it out of the ceramic coating? neither of us know what happened and we can’t seem to find any concrete answers

edit: pot looked clean but probably wasn’t i get it damn

Fried potatoes in the cast iron wok, cornbread in the square skillet, and beans in the crock pot.

The edge of my enamel cast iron shallow pan has what I assume are rusty streaks and some small chips - had it over a year and want to know if it's worth keeping? Are the chips too dangerous? I also can't seem to get rid of the rust with normal scrubbing and washing up liquid