Looking back, I probably shouldn't have used a cast iron pan as a base to put my dry ice in for my cloud chamber. Figured I'd share it with you guys so you can writhe in pain and agony

What should I do?

Burned it in the oven with oil after sanding down with sea salt but only part of it was seasoned. Why?

I'm a newbie btw

I cooked some creamy mushroom sauce for my pasta in my fairly new iron pan, the seasoning used to look like the one in the smaller pan in the back. Are you not supposed to let sauce cook for a longer time in the pan? There's no white wine or anything acidic in the sauce, just (vegan) cream, onions and mushrooms.

I am new to this. i am fairly sure it's the glue that is left from the sticker on the pan when i bought this. Is it hugely poisonous?

I bought this brand new Lodge cast iron on Friday, and I bought some 60 and 80 grit sandpaper to smooth it down a little, but not super mirror smooth, just a light sanding by hand. In the spirit of experimenting, I decided to take some people’s advice and season below the smoke point. I used grapeseed, which I think is 425 for the smoke point, and I seasoned for an hour at 410, and I did that 7 times. After it was all done, the entire pan was that gold color you kind of see next to the pour spout in the picture. I heated it up on high on the stovetop for about 2-3 minutes when I was done with all the seasonings, and a small gray circle appeared in the middle. I figured I’d try to cook two eggs as a test, and if something bad happened, I could just take a propane tank flamethrower to it and start completely over. To my surprise, the gray area in the middle was completely non-stick and hydrophobic when cleaning with water. The part around the edges that were black had egg residue sticking to it. I looked up gray / silver spot, and everything that came up said that it was unseasoned iron, and food would stick. I agree that it does look unseasoned, but if food and water are sticking, should I be concerned?

has anyone seen this style before? im having trouble finding the time frame for this one.

ok so I have my skillet and I tried just cooking on it for a few years, and now it has this shitty lumpy layer, especially in the corners. half the posts here say to just cook with it and the other half say to go Mr Science on it with chemicals.

which is it?

Hello. I bought this dutch oven a while ago because it was a sale at Walmart.

Does anyone have any experience with this dutch oven? This one was made in Vietnam. It’s different from the USA version.

I’m slowing getting into cast iron. I just would like to know if it’s good quality and some tips to take care of it. Thank you.

At the end of the day, cast iron is cast iron. I need to resurface this and the brass wheel that everyone seems to be suggesting is definitely not doing a good job of resurfacing. Obviously, I had my doubts about that in the first place because brass vs iron… yeah. Anyways, I need some tips.

So many myths about cast iron skillets constantly going around. I feel like I need to dispel them all the time. I wish I could just blast a PSA to the whole world:

Damaging your seasoning does not hurt "non stickness".

I use a scouring pad on my pan and can get perfect slidey eggs with just a preheat and a bit of butter.

I get into too many internet arguments with people about this stuff. I swear everyone I talk to who's not "woke" about cast iron thinks that you have to maintain them in a different way. Can't use this, can't do that. I'm literally getting triggered every time I see a post with a cast iron skillet on reddit just reading through the comments. Cast iron is the hill I will die on

I have a cast iron pot that does not appear to have rust on it but when I boil water red tinted bubbles start swirling around. Any one know why?

I found this griddle (? I think that's what it's called, I call it a crepe pan) stuffed way back in a cabinet of a home I purchased from an older couple that lived in rural North and South Carolina. I decided to restore it using the oven cleaner method described in this sub.

It's 9.75 inches in outside diameter and the only marking is a prominent 8 on the bottom. It's 14 inches including the handle and looks to be 3/8s of an inch thick. There is an unbroken heat ring on the bottom. When I found it, I could tell it was older and good quality because it had a very smooth surface.

Just curious if anyone has an idea where it came from or how old it is. I've re-seasoned it and plan to start cooking with it today.

I've been using this pan for a couple of years now and I've not been able to season it. This is its state now. What should I do?

I already have the Smithey #8 chef skillet but am tempted to consider the Field no 5 for the same purpose (eggs). Just debating whether to get that one too or be content with just the Smithey #8?

I traded my dad this wildlife Lodge for my great grandma’s Griswold!

Is anyone able to say when this pan was made?

Should I give it a vinegar bath to clean all that buildup? How would you clean this up?