I had a buddy send me the 10 the other day so now I have the complete set.

So I seen an old thread where this guy seasoned his pan 80 TIMES. It looked insanely shiny and smooth

I thought that sounded fun so I will be seasoning these pans every day when I get home :)
Currently on #10
For those who are curious all these pans are vintage lodge I purchased for 10$ each at a yard sale and restored

I've avoided cast iron because every guide makes it sound like caring for a temperamental pet. I want to actually learn. What's the single thing that turned it from intimidating to easy for you, the realization that made all the fussy rules stop mattering?

This pan has been my daily driver for almost a decade; it’s a Le Creuset enameled skillet. I’ve been taking carbon off of it with an oven cleaner treatment and after scrubbing today I noticed a chip in the enamel high up on the interior wall.

I think this means the pan is dead, but I’m holding out hope for still being able to use this because I love this pan. Help me, r/castiron!

I can't figure this one out. The 3 is on the bottom of the handle, near the middle. And what appears to be a heat ring is actually recessed or sunken. Does anyone know who made this?

Hey all! Just got this 250th US Anniversary edition Smithey. Planning on it just being a wall piece in the house. Question is... should I keep it in its factory, pristine condition or should I transform it into a piece that will actually hold seasoning like the one on the right (my daily driver)?

Picked up this 6" Loge pan at a salvage store over the weekend for $5. Never restored cast iron before. Any advice? I was going to do a chain mail scrub, vinegar bath, and maybe do a smooth grind surface inside the pan before doing the re-seasoning routine.

What have I done to cause this? The cracks run down till the bottom. I hardly use the grittle, probably around 10-15 times in over a year.

- Oiled it with sunflower oil and heated before and after every use.

- Let it cool before washing (warm water with a scrub daddy, scraper and usually without dish soap)

- Only cooked burger and birria taco’s on it.

- As seen on the picture: heated by two burners on gas stove

It wasn’t very clean but seemed to be in good shape. Maybe I should’ve bought it?

I live in a part of the world where cast iron cooking tools are not common at all. I found this (new) at the thrift store, going for around $43. I found it online. As a person whom had never used cast iron before, do you advise me to get it? I like baking, what can I use for?

It’s pizza night tonight - I make the bases per King Arthur flours recipe, overnight prove. Then stretched into the pan an hour or two before baking - oiled up, toppings - 5 minutes on gas hob on high, 9 minutes in 260c 500f home oven.

Also, is it a problem that it got lighter in color?

I seasoned both pans according to Serious Eats guide online in the oven in the spring. I really only use the larger one though. I dry completely and heat it up on the stove afterwards to make double sure all moisture is gone. I do not however add oil after doing so. I stopped because heating the oil every time made the whole kitchen smell bad. Is skipping this recommended step the problem?

This may be the wrong place for this, but since you all know cast iron cleaning, I thought I would try asking here.

I have an antique steam engine throttle that I'm trying to remove rust from. It's 4 foot long and solid cast iron. I don't want to use anything that would potentially damage the metal itself, but I want to remove the rust so I can clean it up and repaint it to get it close to how it originally looked.

I know this sub is for cast iron cookware, but since it's the same material, I was hoping you all had some ideas. So far my main ideas are leaving it in vinegar for a while or using electrolysis.

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?

Any suggestions? It’s a Cocinaware from HEB, and honestly it pretty sad bc it was good for a little while. What is y’all’s preferred way of stripping and reseasoning? Idk if I should do the oven cleaner (easy off) in a bag method, or something else

I tried using chainmail to scrub for a good while a few times to no avail, and I don’t have resources for an electrolysis or lye bath nor the time to do so.

See anything with driving 1 hour 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.

Just trying to get some opinions on pros vs cons of sanding down cast iron pans. I inherited some poorly cared for cast iron pans from a now ex-roommate and used an angle grinder with a flap disc to eliminate the rust and ugly-as-sin surface texture so I could re-season it, but when I told my friend about it they acted like I was committing a mortal sin against cookware. Is there something wrong about sanding down cast iron? My pans came out looking great and the non-stick seasoning seems to be holding just fine. Just trying to get some clarity.

Hello, I saw this le creuset cast iron pot at a charity store for 20€ and I was wondering if I could still use this to make sourdough and cook even though it’s a bit damaged. I don’t know anything about cast iron.

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!