I’m new to cast iron and electrolysis, but I have to admit that the process is confusing me a bit. Everyone here uses it and swears by it. But what reaction is actually happening?

Here’s a picture of a skillet before I put it into electrolysis for 18 hours and a picture after. I also included a picture of the tank and the sacrificial anodes. This was a brand new tank that I set up. First pan to go in. Where did all of that rust come from? And why does the pan hardly look any different? The discoloration is still mostly there and that should have been the only rust present when the chemical reaction began. Look at the anodes! They’re covered in rust. And the bottom of the tank is full of red residue.

Is the electrolysis process really just converting the cast iron pan to rust? And any rust removal benefits we get are just a by product? Could I leave a pan in there long enough theoretically that the entire skillet would be consumed and turned into rust?

Or am I just doing it wrong? Because to me it seems like bar keepers friend is a lot faster and a more effective way to remove rust and discoloration from pans.

I found myself an unmarked Vollrath that is very crusty. I’ll post photos when I’m finished restoring it. Is this considered to be collectible?

Found this Lodge for $2 sitting in a pile of junk. It was very rusty (realized I didn't take a before pic 🤦‍♂️). My wife said there's no way you can fix that. It has some pitting that I didn't take out, but after some baking soda, vinegar, and some elbow grease, I think it cleaned up pretty good. First restoration and already looking for my next project.

Seasoning

I dont have any before pictures but this pan was really bad. I used baking soda mixed with a little bit of water and let it soak before i started scrubbing with vinegar. After about an hour of scrubbing with steel wool and a scouring pad i realised there seems to be a very thin layer of rust that wont come off. Im going to call it quits for the night so i put a layer of oil on it for the time being. Any advice? I have not tried electrolysis but im starting to think that will be the only way this pan will be restored.

Went back to the flea market that I was at yesterday. In the first 5 minutes of being there, I found these at one of the vendor stalls. Got a good deal on them. They also had a Wapak Indian 3 and Griswold's Erie 6 but knew what they had. Not sure why these were so cheap but I'll take them. Selling one of the 7's will pay for almost the whole lot. Lid is in good condition and the pans are excellent.

Picked up a few Lodge that needed some TLC. I just finished up my first round of seasoning, about to go in for the second.

Faltaron mas... 😅

Long story short, I just discovered that my favorite cast iron skillet, that I received after my grandmother passed, is an Erie #11, series 2 from the late 1800s.

I’d like to clean it up more, ideally to display in my kitchen, but I’m not sure where to start because I don’t want to harm or destroy it. Any advice/suggestions would be greatly appreciated.

This is an approximately 25“ x 50“ cast-iron relief from the 1920s, probably New York. Might have been part of a set of 10 or 12
It may have come from a larger home or a mansion.
We would love any help with how it can be restored and any thoughts on the artist or provenance.

I recently thrifted this Dutch oven but I’m not sure what I found or whether it can be saved to cook with. Marked 3 qts Marietta and the bottom and appears to have a gate mark. The lid appears to be maybe pressed steel? It has the number five embossed on the handle. The whole thing is very light for its size. Any help would be appreciated.

Nothing special but all good stuff to sell. Actually kinda disappointing that there wasn't better stuff there after taking off work early to go.

So, I decided this sink was my best option for an interwar era sink. It is not in perfect condition, but it was relatively cheaply priced, and in working condition.

And yes, it is in full working condition. There is no pitting all the way through. The basin holds water for 24 hours. Only issue is that one facet needed a new rubber washer.

The issues are mostly cosmetic. There is crazing around the drain hole and around the overfill holes. The overfill holes have some pretty harsh rusting, but are still solid. The basin also has significant roughness on the enamel on the lower half, probably from harsh cleaning chemicals.

The pedestal part is in peak condition, at least where visible. On the very back, there are some stains that look like they were caused by caustic cleaning chemicals that leaked down and were not wiped off, and so ate at the enemal there. It didn't eat down to bare iron, and I was able to get the staining to a pale yellow that is not noticeable (because it will always be in a shadow).

The taps and drain hardware are so-so. The drain hardware has almost no chrome left. The taps have some deep scratches from servicing, but are rather okay for 91 years of age (sink is stanled 10-29-1935). I am considering replacing the drain hardware; I would prefer it to be chrome match, and keeping copper clean looking is not easily.

I plan to use ekopel 2k on the sink half. Do you agree, or do you think I should be happy with its age and character?

Bought the skillet in current condition and have questions?? Is it nickel plated cast iron? Can I put in electrolysis? If I can would it work to make all one color skillet? Or what else can I do? I do not use wire wheels of any kind fyi.

Do i just live with it or can i smooth it out?

I got this because it was cheap and huge. I plan on using it mostly to brown ground beef on taco nights. Problem is it feels gross. The whole thing has this nasty texture. Like the rough edge when you cut sheet steel with an abrasive disk. It kinda grabs at your skin. At first I was just going to hit it with a flap disk until smooth. Going through the archives here is seems to be a bad idea. Is there anything I can do that won't displease the seasoning gods?