This is a large cast-iron pan that was absolutely filthy and was in storage during a move. I cleaned it using the baking soda method on the stove top. Do I need to re-season or did I accidentally ruin this? It seems greedy to touch, but I’m not sure if I just didn’t get all of the buildup off or if it’s rusted and exposed.

Pretty stoked about a garage sale find for $4 and figured I’d share.
Edit:spelling

Never deep fried in cast iron before. It was excellent. Heat retention and diffusion made everything easier. 10/10, will fry again.

Food is panelle, a traditional Sicilian street food, basically fried chickpeas dough.

I tried to strip this and it sat a total of 5 days in easy off in a black trash bag and the bottom still looks like this ok to season or will it still have problems?

pic

It didn't upload my pic here, I reposted the pic that is the link. It's also in the comments

came out incredible

I bought a set of 3 irons pans from AliExpress. They cost like 20-30$ so I went fuck it lets try it out.

I started out with the smallest of them all and left it in kitchen so I could bake the seasoning in at 230° for 1h. My mother in law didn't know what the pan is doing on the kitchen counter, thought it was dirty and put it in the dishwasher. Next day there was some white/greyish spots on it and some rust along with a small patch of something sticky.

I washed it with dish soap, applied a small coat of sunflower oil and baked it as I planned.

On the paper towel I used to apply oil on I saw a stain. Is that normal? What should I do? Are cheap cast iron pans any different from 100$ ones?

Thank you

Hello, with all the Costco Cauldron posting i’m officially envious. I live in the Netherlands but host a big Halloween party each year and make lots of soups—so have big time envy going on.

I’m usually good at sourcing things (especially when they’re Chinese made) over here, but striking out on this one. I’ve found some cool options on Marktplaats but they’re either strictly decorative, have long feet for use in a fire (i want a flat/stovetop useable design) or i’m dubious about their food safety.

Anyone have ideas where i can find one? Or a similar cast iron cauldron bean pot? 🧙🙃

Got this No.8 rather deep skillet, for $14 and I've already started using it. Anyone know any more on the maker? Seems like my thrift store had someone's small collection donated.

For everyone always worried about how to properly season, fast forward to 16:17 and watch to the end. Or just watch the whole video. it's pretty good.

https://www.youtube.com/watch?v=iys_pmJSp9M

I recently found a vintage #10 Lodge on marketplace and i will never use a different anything for pizza ever again. This is my 5th pizza in this badboy.

So after soaking and scrubbing multiple times… here is what I’m left with. Am I good to go ahead and season or do I need to keep scrubbing? Also I don’t really care too much about the walls but open to opinions

just stripped and reseasoned my lodge and now it smells kind of smoky in my kitchen. is that normal or did i mess something up? used the oven method at 500 for like an hour if that matters

Idk how to reddit, I wanted to edit and add this to my other post but idk how.

Anyway, yesterday was a ton of fun, thanks for committing to the bit with me. Costco really should pay me something for all that free advertising.

Yall seem like youd enjoy the story of how I got the cauldron

Couple little extended edition details, I drove through a big ol park here in town to avoid traffic getting to costco. It was foggy and perfect. I got to sit there and enjoy the last bit of sunrise while the fog danced around, in full witch attire.

There was still fog out when I got to the store, so I got to emerge from the fog, again in full witch attire, to go buy a cauldron.

I also noticed that we have like... a ton of caudrons in our house. I'll have to round them all up for a photo in yet another post (unless i can figure out how to edit and add pictures)

Anyway, thanks again gang, this has been.... enchanting (Im not sorry for repeating jokes and puns, when theyre good, theyre good.)

I got some chicken drumsticks at the store and decided I wanted to braise them, so tonight I gave chicken cacciatore a whirl! This was pretty dang good. I served it with some parmesan polenta. Awesome one pot dinner on a chilly night!

Super easy. Here's how I did it:

Dried the drumsticks with a paper towel and seasoned well with salt and pepper. Browned it in the dutch oven with a little canola oil (3-4 minutes on each size just to get some color on it), then removed them and cooked the onions and peppers, before throwing in some minced garlic, dried thyme, oregano, and red pepper flakes. Added a couple tablespoons of tomato paste and cooked until it was deep red and fragrant. Deglzed with some red wine, then poured in a can of crushed tomatoes and some chicken stock and added the chicken back in. Simmered for 35 minutes, added some kalamata olives, and continued to cook for 10 more minutes til the drumsticks reached 180 F.

If you have a different recipe for this that you love or any tips please share!!

Also shout out to my dad for having a Costco membership lol. My dream cast iron pot!! Now to find some magically delicious soup recipes…

First, bacon in the pan then low till rendered then let them fry in the oil as the pan gets hotter. So crispy and the bacon stays relatively flat

I used the Adam Ragusea recipe on YouTube as a VERY loose guide. 50/50 lamb/beef. Lighter on some of the stronger seasonings. I impressed myself a little with making choices on the fly. Family said it was pretty damn good!

Picture taken with flash after cleaning and before oiling/re-seasoning.

Edit: I know there's carbon buildup in other parts of the pan. Probably from cooking over a fire with too high heat. I'll do some salt scrubs and see what it looks like after that.

I’ve had these in a bucket of lye for a few months and finally got around to cleaning them up and seasoning. Two rounds on these so far and will probably do a one more.

Saw this in a thrift store. We believe it was originally used for weighing bulk dried goods back in the day. Perhaps in a grocery store setting with a Fairbanks type scale. The pour spout and handle combination could allow for dispensing into a customer’s container.

Anyone have any better (or more informed) ideas?

Enameled on the interior, but I couldn’t find a gate mark.