A roomate who well say is new to cooking used my cast iron and left a lot of crusted burn/charcoal, not sure what it was but it was probably a quarter inch of burn on the pan. I asked him to clean this is what im left with, not looking for roomate advice just pan thanks.

Picked up this useless Nando’s pan for £1 at a charity shop and decided to try make myself a little baking stone/camping pan. It’s handy as it just fits in the air fryer.

Took a maybe 20-30mins and I went through 2 full m18 batteries on the grinder but nowhere near an entire flat disk, I was surprised. I wouldn’t do this with your Nan’s best pan but if you got a cheap grill pan that never gets used maybe. I’ve been using it for a month or so now in burner, on stove and oven without issues.

And here’s a little wood fired pizza at the end to polish it off (get it…).

i've got this 10 inch lodge that's been sitting in my cabinet for like two months and i keep using it but the seasoning is genuinely patchy in spots. part of me wants to strip it and start over but also i'm lazy and it cooks fine so i'm just vibing with it. is that a lost cause or am i overthinking this?

Made in my Aldi enameled cast iron braiser! Gonna experiment with espresso powder as opposed to instant coffee powder like I put in these. The coffee flavor is there though.

Is this not the most beetlejuicy pasta you've ever seen? This sauce had the whole house smelling like heaven, too. Honestly, it would have been 10x better if I had browned the meatballs in the dutch oven first, but I just used leftover ones I had already cooked from the weekend! Still was able to develop some good fond from the veggies though so the sauce had plenty of flavor!

Spicy Bell Pepper & Meatball Pasta

Ingredients:

• farfalle pasta
• Leftover cooked Italian meatballs
• 3 bell peppers, sliced into strips
• ½ yellow onion, sliced into half-moons
• 3–4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 15 oz crushed tomatoes
• ½ cup dry red wine
• ½ cup chicken stock
• ½–1 tsp red pepper flakes
• 1 tsp dried oregano
• ¼–⅓ cup olives, halved
• Fresh basil
• Freshly grated Parmesan
• Salt and black pepper

Directions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened.
2. Add sliced bell peppers and another pinch of salt. Increase heat to medium-high and cook 10–15 minutes, stirring occasionally, until softened and beginning to brown.
3. Reduce heat to medium. Add garlic, tomato paste, red pepper flakes, and oregano. Cook 1–2 minutes, stirring frequently.
4. Pour in red wine, scraping up any browned bits from the bottom. Simmer 3–4 minutes until reduced by about half.
5. Add crushed tomatoes, chicken stock, and black pepper. Bring to a gentle simmer, partially cover, and cook 20–25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
6. Add cooked meatballs and halved olives during the last 8–10 minutes, allowing the meatballs to heat through.
7. Meanwhile, cook farfalle in salted boiling water according to package directions. Reserve some pasta water before draining.
8. Stir torn fresh basil into the sauce. Add Parmesan and a splash of pasta water if needed. Taste and adjust seasoning.
9. Serve the sauce, peppers, and meatballs over the farfalle. Finish with Parmesan and fresh basil.

Got a few cast-iron pans and haven't used them much. I promised myself I'd use them more and stop being lazy about cleaning..

I haven't seasoned or restored any cast iron in a while. I just happened to find a few crusty vintage pieces in my garage stash and got the motivation to restore them. One looks like it's going to be a Chicago Foundry, but it's still soaking in lye. The other two appear to be early Birmingham Stove & Range Century Series #7 and #8 skillets. Sorry I didn't think to take any before pictures, but here are the after restoration and seasoning pics. The #7 seems to have some pitting on the cooking surface, and I was unable to get all the carbon off the bottom, but it should cook just fine. The #8 turned out beautifully, I really can't wait to try that one. Both are seasoned with light coats of expeller pressed grapeseed oil at 475, 485, and finishing at 500.

Hello do you heavy handed people know of a set of dutch oven long handle set where the lid is almost as deep as the pot . like the picture but also not like it where the lid is taller and maybe deeper skillet?

I'm still trying not to regret leaving the tiny, useless, adorable skillet. But I did get the tortilla press for $8 AUD

OP Shops have atleast SOME cast iron in Australia haha

not sure what brand but i love the dimples

Local Goodwill can be hit-or-miss, and their pricing tends to be insane, but!

This barely-used Lodge Blacklock 12 inch ("39") for $18? I'll take it.

Hi everyone,
I’ve just moved into a new house with an induction range. I’ve only ever used gas and having such a hard time!

I’m struggling as the centre of the pan is absolutely screaming hot, and the edge of the pan is stone cold, even after preheating on low for a few minutes. It’s less of an issue with my 8 inch pan, but almost impossible to use my 10 and 12 inch skillets without having some parts of my food burnt to a crisp and the other part is completely raw!

Also really worried about warping my pans as have heard some horror stories.

Less important, but I’ve always dried my pans by throwing them back in the stove for a minute or two, but even this doesn’t seem to work as the underside of the pan is always wet as the moisture can’t escape.

Wondering if it’s time to give up and move over to stainless steel but love my cast irons :(

Interested to hear your thoughts or tips if you’ve somehow made it work?

Thanks

I picked this up a few years ago since it looked very well made and have used it for small batches of eggs or sausage since. I assumed it was an unmarked griswold or Wagner because I have a vintage lodge #3 and it is markedly smaller. Someone recently said it looked like it was Chicago foundry and I have to admit I was unfamiliar with that maker. It’s super solid and as slick a pan as I have, is it CF? Is the quality generally comparable to the more well known vintage makers?

Been lurking long enough to realise I've messed up my pan. Not long enough to work out exactly how. Help me work out what is carbon and if this pan is seasoned please.

I was talking with the in-laws about cooking and mentioned I loved cooking in my 10 inch lodge. They inform me that there is a pan that has been sitting in a shed for the better part of three years and they do not want it. So here it is. My first Griswold. 10.5” and 3” deep.

I don't know much about cast iron but I just got an induction wolf cooktop so I've been trying to use cast iron more often. I took this off her hands, what would something like this cost me? She has one more and will bring it by tonight. This feels so much nicer than my other lodge pans.

I got a skillet that’s too big for my oven and managed to stovetop season the inside but then realized the bottom was going to rust. Is it possible to build up enough heat to season the handle on a gas stove?

I’m using a bench supply, my two anodes have a wire connecting them. How do I know what to set the voltage and amperage to on my bench supply though? What’s the ideal numbers? (I know it’s very little water for rn, just was giving a trial run)