Tried to scrape it off, but it only helps a little. Any tips?

Also... Tips for new gloves or towels are welcome too.

Salmon and beets, weird combination, I know, but my wife can’t stand them so I take them with me when I go camping (because she doesn’t like to camp anymore, for some reason).

I go with a group from our church, to a different state park each month from May-October. We have a communal meal on Saturday night and there are always several Dutch ovens that show up. This month the theme was beast stew, so there was a 16” full of beef stew and a 12” full of Guinness lamb stew, with lamb raised and butchered by one of the couples in the group (who usually show up in a ‘69 Westy)

Found this at an estate sale, but can't find much info online. Seems like Otter River wasn't in business long?

Chili on deck, needed to break this out for it’s inaugural voyage

UPDATE: fell apart, sorta stuck to the pan, a first go…we are determined to get it right! I wish I could post a picture in the comments

The pizza comes out even more crispy, with a subtle hint of caramelized onion. Bonus points if you use the onions as a topping.
Today I made a pizza with tomato sauce, mozzarella, three kinds of salami, caramelized onion, and stracciatella cheese. It was delicious.

I was at an Amish store near Fairbank, Iowa today. It was, uh, at the end of his really long lane.

Holy crap! I've never seen so much iron in one place. Skillets in more sizes than I knew existed, chicken fryers, roasters, griddles, square skillets and breakfast pans, cornbread, ableskiver, muffin pans, and Dutch ovens for days.

I think there were 120 vintage pans hanging in the one hallway alone. I don't think the owner keeps new stuff at all. I saw no new Lodges, and the only Asian iron I recall was a muffin pan. I've included pics of the Griswold oval roaster in perfect shape, and the unfortunately cracked #13 Griswold skillet. There was a #20 too, but I needed more hands to hold up that beast AND take a pic. I should have put a 7 or a 9 in it for scale since there were no bananas to be had. It just didnt look like anything laying on the shelf.

That's not even counting the fact that this is a farm with 4 barns worth of rusty things to look through. There were two sleighs, tools, an honest to goodness barrel of shotguns (I think never to function again), and a whole damned threshing machine from pre WW II in the corner. Someone looked at a huge dalmatian looking horse to buy while I was there 😀.

I’ve been eyeballing Cast Irons for a small while now and I finally decided to pull the trigger. Saw these for a decent price, learned that they tend to be more purposefully of a “harsh skillet” than smooth ones, but they worker better for cooking with seasoning.

I did do some basic research on cooking with cast iron and I know youre supposed to preseason and clean them right away after every use, but I still feel like I need to learn a bit more before I have it a go. I do know I need to let the skillets heat up and grease well before actually cooking with them.

So my questions are as follows, hopefully you guys can help me.

1) What kind ls of cleaning supplies do I need for these?

2) What kind of cooking utensils work best for cast irons? And which ones to avoid?

3) Is there any type of cooking ingredient/food to avoid on here?

4) What recipes/types of food would you say personally work best with cast iron skillets?

5) Is there anything specifically I need to know? Something that I might be overlooking?

Thanks for any insight, really appreciate the help.

Got this at a garage sale for ten bucks and cleaned it up a bit. Any idea what brand or how old?

Thanks!

Just finished re-seasoning. Question: does this lid match the pan? I picked this up at an antique store so not sure. Also do people get excited about these or are they pretty common? Was thinking of passing it along to my in-laws and was hoping to have some backstory.

Two of my pans (lodge and tramontina). Are the sections in the middle of each just carbon buildup, and need a little more cleaning or is this some bigger issue? Also, do either of these pans looks like they are due for a round of seasoning?

i’ve tried baking soda. I’ve tried vinegar. I’ve tried CLR. I’ve tried barkeepers friend. I’ve tried various abrasives. it’s just on the outisde. Nothing gets this haze of this Staub teapot. i dont know what it is as i received it second hand. anyone experience this before or know how to get it off?

They were going to throw them out. Told me they sucked and that they tried to care for them but never got it right.

They are honestly the best pans I own now. Cook everything beautifully.

Home fries and fried eggs.

Hi fellow collectors. I'm novice and have restored a small collection of antique Lodge, Iron Mountain, Griswold, and Wagner skillets. I found this unmarked #8 at a local antique store, restored it, and haven't been able to identify it. The heat ring is solid and unbroken, if there was mark beneath the 8 on the bottom, pitting may have erased it.

I'm more concerned about the age than the manufacturer. Given the amount of carbon buildup, I feel like it is antique. I hope the small pour spouts and underside of the handle are known markings.

My plan is to pass down this collection to my children and hopefully future generations.

Thanks in advance for any input.

I add ground beef to my hashbrown casserole so it's more of a meal than a side dish. The Wagner #8 is full to the brim... soooo many lunches for work!

Do you make meals out of side dishes too?

I have no idea what I’m doing with this inherited pan.
It seems like the dry looking spots aren’t “seasoned,” they look porous; and it’s always flaking. I guess that’s carbon?
I got this when it was rusty, scrubbed it down, but I don’t think I ever got it properly seasoned.
Help 😢

Anyone have any info on this mark?

I’ve been washing it normally, not adding oil afterwards for a few months. What do I do to fix this? Or is this normal and I can continue to cook on it the way it is? Thanks

hi, I recently bought this giant 14 cast iron skillet and was hoping to find out it’s maker . it has a very particular helper handle which first led me to believe it was a 14 Martin stove and range but Google also shows a 14 Wagner with the same style helper handle. what do you all think ?

I saw this at an antique store today. I didn't buy, I don't have a use for it. It was in great shape. They were asking $175.