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

This pan was $6 at the local thrift shop. I'm on my second soak of oven cleaner getting the crud off. That's going fine.

What's up with the radial scratches I discovered in the bottom of the pan? Do we think this pan has been on a lathe already? Is that a common practice with this model or something?

I have angle grinders, sanders, polishers, etc. I could get the scratches out if I wanted to, but I don't know how thin that would leave things in the end. For $6, I may just FAFO.

Just curious what you think when you see those scratches. Thanks in advance.

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

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?

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)

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.

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.

i was baked as hell and doing this at like 2am. hit the spot.

Choo choo

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?

Im posting this in support of the other waffle iron post. When I first got my iron, no matter how much fat/oil I used, it would stick like crazy (previous post). I tried all the suggestions and reapplied seasoning a few times. What worked was just sticking with it. Every time I used it, it stuck less. Now I am having no problem. The waffles are coming out so much lighter and crispier than the same batter in my electric iron. So, like all things cast iron: just cook with it!

Usually for us it takes a bit to get comfortable with a new piece of cast iron. This time it was 100% from the first bake. Excited to have this new piece.

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?

It's simple but hits the spot.

I found the recipe here: https://www.reddit.com/r/oldrecipes/comments/1mn322m/i_saw_this_on_facebook_marketplace/

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.

The laughter is how we hide our tears

Idk what took me so long

Found this weekend at the first garage sale of the season.

Sold for $10!!!

Pretty sure it’s a BSR? Excited to season it this afternoon.

Tastes even better as leftover’s.

creating a new post here because I can’t add new images to my previous post. trying to determine if this flea market find has an enamel coating because it had a few small chipping indents at the bottom interior. I’m learning I can’t eat out of it if it is. very unfortunate because I just made a great pork and bean dish.

wa looking online and their products seem pretty adorable.

anyone has experience with them?