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.

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..

not sure what brand but i love the dimples

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

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?

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)

I have a Griswold that I recently seasoned. I put some oil on it and wiped it away as if I made a mistake. 500 degrees in the oven for one hour. I cooked with it once, scrubbed with chainmail and a small amount of soap. If you zoom in, there are reddish rust-looking marks. Is that rust? What should I do?

I don’t cook often, but my housemate does and my old cheap saucepans are leaving marks on my new stovetop.

I’ve come across these cast iron pans at a huge discount (70% off!) and I’m wondering if they can be used as an alternative to a stainless steel saucepan set?

If you think this would work, which ones would you suggest buying and what quantity? (Eg 3 saucepans, 1 skillet, 1 Dutch oven).

I’m totally clueless so I would appreciate any advice. Thank you :)

I don’t cook often, but my housemate does and my old cheap saucepans are leaving marks on my new stovetop.

I’ve come across these cast iron pans at a huge discount (70% off!) and I’m wondering if they can be used as an alternative to a stainless steel saucepan set?

If you think this would work, which ones would you suggest buying and what quantity? (Eg 3 saucepans, 1 skillet, 1 Dutch oven).

I’m totally clueless so I would appreciate any advice. Thank you :)

Have been using this small skillet for eggs, sausage, and the occasional steak. Getting better at managing heat and the different temps for each thing. However, I still find carbon building up quick and use quite a bit of elbow grease using chainmail to get it off. I also use a metal spatula while it’s hot to get as much crud off as possible. Anything I ships be doing differently? I typically do a coat of oil after every use, wipe on with cotton, wipe off as much as possible with cotton, wipe off again with a different side of the rag.

This Griswold lid was sitting out in the forest when I got it the pot was half full of water and the lid had water sitting in it. I took it home and gave it a bath and now it looks brand new again.

I accidentally deleted my other post . Anyway thought this was a cool pan and I bought it at a garage sale , pulled it out of the lye bath and see a faint ERIE at the 12:00 position. Recessed heat ring and #8. I'm new to all this so I'm asking for any comments, I think this is a recast? I still think it's pretty cool though and it sits flat :)

Hi, thanks for sharing your expertise. We picked up some new Lodge pans and aren’t seed oil people, certainly not crisco people (no shade), and not pork people either. Cook with tallow, ghee, butter, coconut oil. Been finding different opinions on seasoning with tallow? That’s my pick but want to ask the real ppl before we go all in this weekend. Thanks hive

I was very excited to win this skillet last week in an online auction. I was so excited, I didn't take any "before" pictures and started the restoration process. It was dirty and dusty and had some very light rust. Brushed off the loose rust and dirt and gave it an overnight soak in the lye tank. While scrubbing it up, I noticed that the light rust seemed to be coming off pretty easily so used some Bar Keepers Friend and gave it a thorough scouring. Rinsed it, dried it, and gave it three rounds of seasoning using soybean oil.

This skillet has some casting flaws on both the cooking surface and back but is in pretty great condition. It is interesting that there is no size number on the skillet but it is just over 9 inches in diameter rim to rim and the heat ring is just under 7 inches in diameter. Maybe it is a #7? I really like the handle design (kind of fancy-ish) and the single angular left-handed pour spout.

The history of G. F. Filley manufacturing isn't well documented but this skillet was probably made in the late 1800s. This is the first G. F. Filley skillet I've ever seen in person and they are very uncommon. Their gem pans and waffle irons are somewhat easier to find but still pretty uncommon.

I saw a few posts (not sure if it was on here or another sub), of chipping enamelled Dutch ovens (typically at the top and kind of tiny), and people were advising them to discard them. Reason given was chipping micro-granules of glass and enamel matter getting into food.

1. Is there any truth to this?

2. If chipping is inevitable, why have enamelled Dutch ovens at all? Can’t regular cast iron Dutch oven do the job?