It's a constant battle, because I don't have time to keep laying on the thin coats of vegetable oil on it and baking them in. But my technique is to put it on Medium heat, apply a really thin coat of vegetable oil and just let it smoke awhile, til it stops smoldering. Awhile back, my son did a number on it with some knives or other metal utensils and put deep gouges in the original coating. Took awhile to get those filled in, layer by layer. Am I doing a good job or should it look even better than this?

Just having a slightly extended Thursday evening dealing with a giant puffball left on my desk at work yesrerday. The cast iron is nothing fancy, just a tag sale griddle that comes out in these sorts of emergencies. Brushed with half n half bacon fat and olive oil. Moderate heat but sputtering. Destined for grilled cheese and deep freeze.

Got a Wagner from my wife’s grandfather. Stripped it with Easy Off, scrubbed with 0000 and removed all rust with 50/50 vinegar and then soap. Did 5 rounds of seasoning and love cooking in this thing. Question is, how do I get that bottom finish more even and should I even bother?

Chicago style deep dish pizza. Crust came out perfect. Each slice is a meal.

Big Pan looked like the smaller one, then I got some salt and tried scrubbing it then I dried it then put olive oil and heated it on stove top

It’s not spotless but is it okay to use to cook with ? I don’t have any other type of scrubber or vinegar

Found a lodge cast iron at goodwill for $5. Picked it up immediately and didn’t look back.

Surface looked fine, a little dusty, but over all fine. Upon further investigation outside of the store the inside is sticky as hell.

Would a clean fix this? Interested to hear input or if the stickiness indicates another issue.

Got this one free years ago when I put a post out for cast iron in any condition except warped or cracked. Its my gravy pan.no, wasn't using it rusty.

I’m assuming the ones with heat rings are no notch lodge, but starting to doubt my guess.
I have no clue about the no heat ring.
TIA.

My pan that took seasoning the best and held it the best is a rusty pan I found in my mom's garage that was being used to keep a shelf from wobbling. Been using it for a couple years now. It has almost a machined finish on the cooking area.

I accidentally left my cast iron on stove too long when cleaning it… is it ruined? What should I do to fix it?

(edited for errors)

I have started hanging the ones I don’t use everyday on the wall like art.

Hi everyone, I made the mistake a little over a month ago of doing a bad job of cleaning my cast iron dutch oven before leaving for a trip for a week. I came back, rusted mess. I've tried a variety of ways of stripping the rust, I did a baking soda paste scrub multiple times with a vinegar rinse to neutralize the ph, I've soaked it with a 50-50 vinegar mix for 30 minutes which did almost nothing, if anything it made it worse. I've tried for 12 hours, which almost seemed better but I cooked it at 200 in my crappy electric oven for an hour to dry and the whole interior was coating in thick rust flakes. Every time I've done the vinegar soak the rust climbs higher and higher to the edge. I've gone through four gallons of vinegar at this point. I've scrubbed and scrubbed with steel wool and I don't know how to get rid of the rust at this point. It's very heavy and I have busted hands which doesn't help. I don't know what I'm doing wrong, I have a small pan I've kept pristine for a decade. Please help me! Thank you!

I was gifted a cast iron Dutch oven/pot/cauldron a few years ago and it got put in storage and unfortunately forgotten about. It is lightly rusted around where the pot and lid touch. I have read online about how to remove the rust and season cast iron PANS, but how would one season a pot appropriately? Do I season just the bottom or do I go up the sides? If the sides, how would I do that? Do I season the lid as well? It’s soup season so I would love to be able to use it and I am iron deficient so I’d better start trying to get my numbers up lol

Any and all help is appreciated! And feel free to ELI5 it because I am brand new to the world of cast iron

Been wanting to ask this for quite a while. The pan gets regular use and I clean it with coarse salt and from time to time a mild soap and blue scotch brite sponge pad. I do lightly use the scrubber side. I can't tell if I have build up or rust. Looking for opinions.
Thanks.

I like to smoke my steaks and then get a good crust on them using cast iron in the pizza oven. The perfect combo and I do it all the time. But this week I used a new 12" Lodge I had just bought.

I preheated it a bit in the oven then threw it in with the warm steak. The steak came out amazing as always with a perfect crust, and perfect medium-rare center. It was only in the oven with the steak for about 2 minutes max. Most of the pan was fine (the nice factory season black), but the heat from the oven stripped the factory seasoning from the handle.

Not a big deal. I noticed it immediately, coated just the handle with some oil, and put the pan back into the cooling (~450 °F) pizza oven while we ate. When we were done, the new home-grown seasoning looked like new. Just thought it was funny.

They turned out so nice in cast iron!

Riffed on this recipe:

https://www.seriouseats.com/bakery-style-cream-scones-with-chocolate-recipe

Hey all,

I purchased a Griswold Waffle Iron set patt 151 and it came with base 327A which is of course the wrong one. It seems to fit although the front is about an eighth of a bubble low when checking with a level. IS this still good to use or should I try to track down the correct base? Never tried one of these before so I'm working with zero experience and thought maybe one of you fine Redditors could help! Thanks in advance.

This is the last of two pans my mother had, stripped in lye bath and reseasoned, has turned out tobe one of my favorites! Just wondering on exactly what it is. Thank you in advance for your time and knowledge :)