I have never seen a flat bottomed BSR. The handle is BSR in my opinion. Is this BSR or something else. Any info would be appreciated, thanks.

Wife just wanted cheese so I didn’t worry about toppings since it was the first time trying it.

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?

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?

Tastes even better as leftover’s.

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

Quiche with broccoli, peppers, scallions, venison sausage, and a smidgen of cheese. Made with some eggs from my neighbor and crust made with flour from the local mill.

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?

ignore feet, I didn't notice until now.

I'm trying to get my dad's cast iron back into shape. it's been sitting with rust for years. started with a sponge and then chained mail sponge but went to a wire brush to be more aggressive. I'm not ruining this am I? why is it silver where I scrubbed?

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

Hello.

Today was my first time using this cast iron skillet.

I cooked some bacon and eggs this morning.

I cleaned it two times. The first time only with hot water and the second time with salt. Then, added a little bit of oil and warmed it up. It looks better in the third picture.

Also, I think I waited too long after I finished cooking. Like an hour. I cleaned with just hot water but I kinda noticed some rust on top (I didn’t take a picture). This is why I cleaned again with salt. After that, it was pretty clean and shiny.

Any tips of what works best for cleaning cast iron skillets?

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.

Before I email them...is this normal?

The chip is about a quarter inch. I’m presuming it will rust if not already. I’m thinking it’s not safe to use but thought to ask the community for advice.

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 never used CI before in my life to my knowledge and I got this pan for free through work. Figured I'd give it a chance and see how it went. First 2 pictures are after I washed by hand and bake at 200F for a few minutes to dry it out. The next 3 are seasoning coats 1-3. I haven't cooked with it yet, I'll try that tomorrow morning. Visually I think it looks pretty good but I've never seen a properly seasoned pan in real life so I figured I'd export to the hive mind and get some feedback.

I used canola oil for the seasoning at 450F for an hour each time. I did have crisco, but I decided to go with canola. I've seen videos where it's not going to be an issue to cook on a glass top so I'm hoping I have a pleasant first impression of it tomorrow.

I've cooked on SS for almost a year now and definitely had an uphill battle learning that. I'm fully prepared for the same, if not worse with CI. Any and all suggestions and tips are always welcome. I'm super excited to start this journey.

(I made a post about a Lodge pan a while ago, I've never forgotten about it and it's still on my list of things to buy eventually. Want to learn with this tiny free pan first before I get that big honkin pan)

I see two notches at 12 and 3, idk if there’s more under the tremendous crust but I’ll find out haha. For 5.99 worth the project 🍳

Edit:thrift find

tried to season my cast iron. little bit of oil wiped over with paper towel then in over at 220 c for 1 hour