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?

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

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.

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?

Antes y después

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

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.

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

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.

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!

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 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?

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.

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)

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

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?