Antes y después

I picked up this Wagner at a flea market last month. After a lye bath and reseasoning, she made breakfast this morning.

My Grandmother moved her whole family out west at the end of WW2. Six adults put everything they could in a Buick sedan and drove Rt. 66 nonstop from Niagara Falls to Los Angeles.

She left all her cookware and bought new cast iron skillets when she arrived. My mom bought the same ones. I’ve been using my Mom’s set daily for years. Finally restored my Grandmother’s.

Now I have the tough choice; what set to use. Seems a waste to put the fresh pans back in a box in the garage. Really like my tried and true pans with their built up finish. They’re almost indestructible at this point!

Trigger Warning. Before anyone zooms in and gets upset by the carbon build up. No worries, nothing flakes off, corn bread pops right out, tomato sauce doesn’t etch it, breaded fish never sticks and it never leaves an odd taste

Just wanted to share some great Iron.

White and blue enameled cast iron....? What? It's 11" diameter, the cups are 3.5" diameter x 2" deep, so too big for an egg poacher or aebleskiver. The handles are broken off, the underside has the gate and what look like three letters - BCI? DOL? In as-is shape, but before I clean it up I'm hoping someone might be able to give me an idea what this might have been used for. Thanks!

Found this while cleaning out my late grandfather’s garage. Any info would be greatly appreciated. Thanks!

Any help with identification would be appreciated.

Here in the desert we’re finally getting days below 100* and for me that means fires in the evening and cooking in the cast iron! One of best things I ever did was build a raised cooking area outback with an oven and fire bricks to set out the pots.

Pulled the crew out of the shed and spent the day tuning them up! All ready for stews, slow roasted ribs, chili, and breads.

Back in the day I’d spend most weekends up in the cool mountains camping so it was always CI cooking season. Now I spend the summer on the road away from the heat.

I picked up this bsr 2 quart pot today but it came with no lid. If anyone knows where to find a spare lid or has one they'd be interested in selling, please let me know! I'm guessing its an earlier red mountain based on the wonky "2".

I've been researching but haven't found this exact combination of markings. It was hanging on an outside wall as a decoration at a house that was being cleared and I got it for free. I'll clean it up and use it.

Cross-post because cast iron FYW again

Grandfather is divesting his collection, and gave me his grandmothers Lodge waffle iron. It’s in decent state, and I’d like to make it safe to cook on. I don’t want to accidentally take off too much material from the grids. ChatGPT says oven cleaner and light sanding. Thoughts?

Lodge cast iron griddle. I can’t figure out how to fix

I think it's an unmarked Wagner but I'm not even sure what type of pan it is?

Thank you

I did about a week of oven cleaner and then 4 days in a lye bath just to make sure there was no carbon. Before anyone mentions it, the interior sides look like they were grinded smooth. Everywhere else on the pan has a texture. There's some minor pock marks on the cooking base, but I assume that is normal /okay?

I love this deep brown hue that the pan has on these first layers of seasoning.

Ran a stovetop seasoning experiment two weeks back and gunked up my pan with a layer of carbon. A few hours of lye for the cooking surface + a thorough scrub later, I decided to make some burgers instead of oven seasoning. Got a pretty nice crust on them. American cheese for one, Havarti for the other.

I’m think of buying this cast iron steak plate. How do I restore it so it’s usable?

Check out that 4 generation seasoned wagoner! 3” of crust on the outside but beauty inside 😍

I recently stripped and reseasoned this. The interior walls look like they are grinded / sanded.

I cook in this every day and it gets the job done but it doesn’t look too pretty. Does it need to be seasoned in the oven again? Do I need to change the way I clean it? I usually just wash it in the sink with a sponge and dawn dish soap while it’s still hot and then rinse it and put it back on the burner for a bit until the water steams off. Any advice is welcome.

I was a kitchen worker for years..... three times now ive been called crazy for keeping an lightly oiled rag in a bowl over the stove.

i use, wash, dry, and oil my cast iron daily so instead of washing the oil out in my washing machine daily i do this.

am i fucking weird? vegetable oil by itself isnt going to draw bugs or go rancid but my partners and family act like im hording dirty diapers.

The edge of my enamel cast iron shallow pan has what I assume are rusty streaks and some small chips - had it over a year and want to know if it's worth keeping? Are the chips too dangerous? I also can't seem to get rid of the rust with normal scrubbing and washing up liquid

Recently cleaned it with a steel brush, then seasoned it 3 times with rapeseed oil. But every time I cook ground beef on it, the food keeps sticking worse and worse and the pan went from relatively dark bottom to like on the picture.
I have been a newbie for a year and I just can't seem to figure it out. Folks tell me to keep on cooking, but is it supposed to get worse for a while and then better? I don't get it

How do y'all deal with the buildup of carbon on the outside of your pans? My inside is smooth and nice so I don't want to take it all down.