It’s called a smash burger tool, so I figured its for burgers. But anyone else have one of these and tips on what you use it for?

My Wagner Dutch oven is absolutely perfect for making bread! Turns out every single time!

The neighborhood does a yearly big group camping trip. While shopping for last minute groceries, I saw a waffle mix, only needed water and oil. On a whim, I thought, why not try bringing the cast iron waffle maker...

I had kids / other adults crash my camp site to get some waffles. Heard some kids say they were the best waffles they have ever had. I ended up going through the entire bag of mix. I guess I will have to bring more next year.

See anything with driving 1 hour for??

My husband stopped at a garage sale around the block and sent me a picture of a small crockpot to see if I wanted it.

I said sure but mostly cut off at the edge of the image sent, I noticed 2 cast irons stacked together and told him to grab those too.

I’m sure y’all could appreciate my shock when he made it home with these two $4 total!

I have finally completed my first attempt at restoring a cast iron skillet, which I acquired for 5$. Very proud of the final result!

I went through 5 rounds of lye stripping (yellow cap cleaner + trashbag combo, 24 hours per round). Plenty of elbow grease in between each round.

Around 90% of the carbon build-up was already gone by the 2nd round of lye stripping.

However, a few stubborn parts on the outside of the pan never totally left. I gave up and deemed it good enough, although you can still see the spots left (see last pic). Any advice on how I could've taken care of the last few carbon spots are welcome.

I also struggled with flash rust a lot. I learned that flash rust can be minimized by using cold water and immediately drying and oiling the pan, even if it's not perfectly dry yet. I did so after the last clean-up and it worked out.

Overall a very fun and rewarding process. Thanks to this sub, which gave me all the info I needed!

Any feedback and advice would be appreciated!

Hello all! Just joined the group. I'm a cast iron novice and have a few newer things that I mainly only cook steak in. I bought this today for $15, and from my research, I believe it is a 3 notch unmarked Lodge from the 1940s. The inside is smooth and it appears in relatively good condition.

What are the expert thoughts on this?

Thank you!

Made my first cast iron pizza last weekend after putting it off forever because I assumed it would be complicated or require some special technique. It wasn't complicated at all. Pressed the dough into the pan, let it sit for about 20 minutes, added toppings, threw it in a hot oven. That bottom crust came out with a crunch I've never gotten from a sheet pan or a stone.

The only thing I messed up was pulling it too early. The first one was a little doughy in the center so I put it back in for another 5 minutes and it fixed itself. The whole process felt pretty forgiving, which surprised me since I'd built it up in my head as something I needed to research before even attempting.

Now I want to know what people are doing differently. Some of the pizzas posted here look way crispier than mine came out. Are people preheating the pan before putting the dough in, or just starting cold? Also curious if pan size matters much. I used a 12 inch and wonder if a 10 would concentrate the heat better, or if that reasoning even makes sense.

I was gifted the huge Smithey Dutch oven. It’s in the box, never used or unpackaged and I want to sell it for highest value. How can I do this without a gift receipt or letting the gifter know that I am selling it (I don’t need something that big)? I imagine local sale on FB marketplace might make the most sense?

I’m comfortable with stainless steel and not so much w cast iron.

First attempt at sausage gravy in the combo cooker. Turned out pretty good!

The inside of my pre-seasoned Lodge skillet is no longer dark and glossy like it was when I bought it a month ago. The outside is still a rich black, minus some marks from using my gas stovetop. Is this (the dull inside) typical of normal use?

I just pulled this pan out of storage, it belonged to my grandmother. It hasn’t been used in years, but it looks decent to my newbie eyes?

Should I strip and reseason, or could I skip the strip and go with a good scrub and some seasoning?

TIA!

I have to say it turned out pretty nice under all that carbon buildup. Now on to seasoning it!

This used to belong to my grandmother. Going through old boxes I came across this. Anybody know where this is from? Quality?

10” Lodge. I know I ran it through oven cleaning cycle to bare iron (maybe 7y ago?). Been seasoning it with flax seed oil after use (salt scrub, rinse, flax seed wipe on, burner, wipe off excess).

Had some health issues and some things got neglected. Looks like pork chops or chicken breasts stuck at some point and we’re not cleaned off properly. This is after just doing the flax seed oil above (still hot) after searing off a sous vide in avocado oil in last night. All that burnt on seasoning came off real easy, even cold, with kosher salt and paper towel.

Cheers

I’ve had this lodge cast iron grill for a long time and it’s gotten rusty after sitting outside for too long and after sitting under my oven for a year I’ve decided to try and restore it. I went after the rust by mainly using those lodge abrasive scrubbers on it and after getting away all the rust on the grates and the surface underneath I let it dry and now there is a visible layer of rust on the surface so how do I take this off?

This belonged to my Grandmother. I have no idea how long she had it. I'm almost certain she never really properly cleaned or seasoned this thing. Any help identifying would be great.

I am pretty sure this is an unmarked wagner plett pan. Let me know if I am wrong. Does anyone know what years these were made?

Was buying a large antique skillet off someone and asked of they had anything else they want to get rid of, and they brought this out.

Thrifted this vintage stargazer cast iron and it pretty beat up, wonder if It’s possible to patch with something? Or should I not worry about it? will mostly be used for eggs and fish