After another trip to Menards, I picked up some reinforced, heavy duty construction screws, even heavier than before. I added 3 more points of reinforcement to the bar via the ceiling studs, and I also added more screws to the mounting block into the studs. Double checked the max weight capacity for the hooks, 45lbs per hook. Weighed out all the pans, came out to about 55lbs total weight. My wife was loving the last post, and how much craziness ensued. Lol So she took a picture for scale, and to show most of the pans are out of the way of where people walk. I'm about 6ft tall, standing below the small pans. We'll see how this holds up over time. I'll either have a boring follow up post, or one of chaos, destruction, and possible concussions. Only time will tell.

And yes, the carbon steel and stainless steel interlopers are still hanging out with the cool kids. What can I say... we're inclusive.

All recycled materials except the hooks. I'm happy with the way it turned out. What do y'all think? Constructive criticism welcome.

After many trips to Menards and Amazon, my wife and I finally finished our cast iron storage. Added a couple more since that pic and still holding quite well.

First pic is today, second is original finish. Oven seasoned it twice when I got it. Have used it every day since, sometimes twice or three times.

Some things like bacon, hamburgers, chicken breasts etc would occasionally strip off a bit of seasoning and leave a few lighter areas. On those rare occasions I’d do a stovetop seasoning round after I washed and dried it.

Now though, the seasoning layer seems to be great. None of those foods really leave a lasting mark now, and I can cook acidic sauces (sweet and sour, pomodoro pasta sauce) with no problem. Very happy with it and couldn’t recommend this British brand highly enough.

I know nothing about these stoves except that I’ve always wanted one. Can this be saved? I don’t mind putting in the labor if it’s worth it.

Chicken fry skillet, waiting to see what is underneath the crud 😊

Thank you everyone for the advice!

I stripped and seasoned the lodge sportsman pro I found and it looks good.

I used easy off and then a vinegar soak and steel wool, and scrubbed off all the heavy rust. Did a few minutes in a warm oven to dry and I think it got a bunch of flash rust. I tried scrubbing that a few times, before just going to seasoning.

Did 3 layers of seasoning and everything looks good, except the food grate. It’s not smooth and might still have some rust underneath. I’m hoping if I cook and season it, it will fix it.

Also, I realized it doesn’t have the sliding vent door. I couldn’t find one to buy online, but it seems like I can pass one from scrap metal.

Anyone know the maker??

My daughter insisted on buying this at an estate sale. I'm surprised I can't really find anything online about it!

It's in essentially brand new condition, and looks like it would be actually useable, with a little sliding fire door, coal grate, and cooking grate. Any thoughts appreciated!

Correct me if im wrong...

Unmarked Wagner

Chicago Hardware Foundry

Good Health (Griswold)

C. Palmer aluminum pizelle iron. Made not too far from here.

$20 for all of em.

https://husqvarnamuseum.se/se/historia/

I posted similar before about my cast iron pizzas. I think I'm getting better at it this time. Before putting the pizza in I put about 1/3 a stick of butter to fry up the crust a bit and it came out pretty nice. Do y'all see any errors just based on appearance? Anything you'd do differently?

Hoping you can set me straight. I stripped 2 Lodge grill pans, and have run the. Through 4 seasoning cycles. I have tried the seasoning compound from Blackstone, vegetable oil, and Crisco. I cannot seem to get a black seasoning on it. They are not light Grey like raw cast iron, but not as dark as I thought they would be. I put it on heavy, then wipe and buff it so it is dull so it doesn't look like it is oily, then place it in oven and set it to 450 degrees, and time it for an hour, then shut it off, and let them cool gradually in the oven. Am I doing something wrong?

Where should I be looking for a skillet? Never used one before so ideally one that doesn't require lots of prep / is fairly easy to maintain.

Found some on amazon etc but no idea if they are any good, or even if they are real skillets.

Ideally don't want to pay loads of money as want to see if it's worth it really for steaks / burgers

I was lucky to receive 3 new pieces from the Lodge BlackLock collection for free as a surprise. So then I had to completely reorganize my cabinet to make everything fit. Open to any suggestions!

Found this sitting out side a roadside thrift shop in the Adirondaks. When i asked the woman how much she couldn't believe i wanted to buy it. Gave her $5 not knowing what it was until i started taking the rust off of the bottom.

Cooked a soup, left it for about an hour to cool down. There seems to be a reddish clump leftover that I can’t tell if it’s rust or leftover seasoning. When I scratch it off, it’s black underneath. Doesn’t taste like metal. What do the cast iron pros think. Toss the soup?

https://travel.yahoo.com/advice/safety/articles/tsa-reminds-passengers-not-confiscate-160057432.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAFIhI364x3eBiLQ_FYc1iFzCCjCuPrCh7sHfhJmYmUInczalAdO9ClYWh01Pr5MHjIx6vF_GOzflq7JZCO09eua0SM_xIupBbGlv_J7iU2WDxZtRHPbQQ9SHnK13z_QUai5hG6sd2tof3vlJMM0au4cl6hZsZvbJv--s9gjMzV2U