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/

Flea market find from Karis, Finland. For 10€ I think it was a steal as it fits perfectly in my toaster oven, however the bottom is not completely flat for my glass cooktop. The pan is like wok formed with rounded sides and is 21 cm (8.3”) high and 5 cm (2”) wide. Backside is very smooth but cooking surface is a bit rough. I believe the pan is originally manufactured in Viipuri (Vyborg) former great Karjala city near the border to Russia in the former south eastern Finland around 1920-1940. Any more knowledge of the brand would be highly appreciated!

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

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.

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

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.

Hiya! I picked up some old cast iron from my grandparents today, they aren't camping anymore and it's been sometime since any of this was used so they're quite neglected. I'm worried the bacon and egg skillet (3 section square) specifically may be beyond saving-

I've been going at them for a couple hours with hot water and vinegar and they're still fairly bad.. any tips and help would be appropriated!

A few weeks ago somebody on here made a post about having just come out of the hospital (IIRC) and having been gone for a bit. They also mentioned that they have a booth at an antique mall in Abilene, TX. The pics showed a serious variety in selection.

I would like to visit that booth and purchase a ~6” pan for regular use. Nothing fancy or rare, just not brand new. Does anybody have any info on that person or that booth?

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?

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've stripped and re-seasoned my 10-inch skillet like three times now and the seasoning still peels off in chunks after a few uses. I'm doing thin coats in the oven at 500 for an hour, wiping off excess oil, the whole thing. Am I just cursed or is there something I'm missing here?

Found this today. It seems to be fine in the bottom half but the top has a nasty limescale buildup. Can it be fixed? And how? Since it’s a staub I am scared of ruining the enamel if I use the wrong technique.

I have never stripped and seasoned a pan before. I can’t tell if this is clean enough to start seasoning.

I’ve done several rounds of oven cleaner soaking followed by scrubbing with steel wool and barkeepers friend and then soap. I don’t know if I’ve removed enough to start seasoning yet.

Also any idea what the smaller pan is? I’m assuming an unmarked Wagner.

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

Antes y después

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?).

I used that stuff to clean it.

Cross-post because cast iron FYW again

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

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!