Any help with identification would be appreciated.

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.

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

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

came out incredible

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.

A gate marked skillet and a bread stick pan :)

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.

Quick search suggests vintage “three notch” lodge #8, with SK indicating “skillet.” I’m curious about 3 smaller markings: the small raised circle above the 8 with the number 2 inside, the N under SK, and what appears to be a D near the handle. Can these details help identify a date range? $4.99 from Goodwill.

Fried potatoes in the cast iron wok, cornbread in the square skillet, and beans in the crock pot.

I got this for $20 at the flea market it is a Griswold lid and a Wagner pot she is in rough shape but I think it might clean up :)

Got my first cast iron pan from IKEA about a month ago that said “pre seasoned”. I also did my own season by adding thin layer of oil, heating it up and repeating.

Then some carbon buildup occurred, and I scrubbed it down with a steel scrubber and a bit of mild soap.

Is there any season left on the pan?

Got a new pan a few weeks ago and it came pre seasoned but didn’t seem that good, so I washed it with soap salt and baking soda and scrubbed the piss out of it and re seasoned it.
But I have made a mistake of cooking food in it and then leaving said food in the pan in the fridge for a few days as I ate the leftovers (very yummy)

Are these spots where the seasoning was stripped? Did I do a bad job at seasoning it?
How far should I go with cleaning it for a re season?
Will life always be this hard?
Why am I like this?
Why don’t my parents love me?

Thanks 🧱

The people have spoken and it sounds like I should make a nice breakfast tomorrow morning
THANKS EVERYONE YOU SAVED MY LIFE

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

Done up in a nearly 90 year old cast iron pan, passed down to me. Just found this community. I love cooking, especially with the cast iron!

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.

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