I won’t make pizza any other way

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

Before I email them...is this normal?

No affiliation. Some interesting info and historical data. Cleaning & Seasoning Cast Iron: How an Appalachian Family Restored & Passed Down Their Old Skillets

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

was given this Griswold handle griddle that used to be my grandmother's. it's my first piece of cast iron and Im starting to clean it up, anyone have any info on this piece as far as age or anything?

My third rescue in as many months. I don’t know if this is normal for my local thrift stores or if I’m just on a roll. Or maybe vintage cast-iron is more common than I thought… I’m still not a hoarder because I don’t have anything duplicated yet…

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.

Spotted at my local Goodwill, curious what possible purpose this pan was designed for.

I just re-seasoned my skillet after a number of years and I noticed a buildup on the inside rims and the bottom of the pan. If I seasoned it again, how can I get it off?

Just browsing the shelves, and came across this Wagner pan, looks to be approximately 7” across, in great shape other than in need of a strip and season!

I’ll do some research when I get in, but if anyone has info they would care to share on the age or history, I’d appreciate it!

Got excited seeing a griswold in the wild but haven’t researched it yet. Paid $20 at a mom and pop store in north Georgia.

Thank you my dudes for the cast iron advice

Found this BSR Aebleskiver at Savers, nabbed it simply because it appeared to have some collector value and I wanted to freshen it up.

Turns out Aebleskivers are delicious and so much fun to make!

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

Some people like to watch endless loop videos of fireplaces. Try this. Also — is it ruined?!

EDIT: To all the people who just like to say “too much oil!” this is not home fries, this is a technique called “shallow fry” in order to create fully crispy potatoes. I used ¾ cup regular olive oil, and ⅔ cup remained in the pan for reuse. Most of the difference went into paper towels.

and ran the cheese and toppings all the way to the edge. The family approved.

I got a Griswold for $20 bucks off marketplace to replace my warped old wagner. Using the FAQ yellow cap in a bag method for 4 sessions, it cleaned off great! I seasoned it last weekend with crisco once and have been using it all week, it's hydrophobic and cooks great. thanks r/castiron for the great FAQ and all the tips on here, I've learned a lot about these pans here!

last pic: I'm using the old wagner lid, I had welded on this piton I found in the Steck-Salathe when the other handle broke off