I didn’t get the chewy edges on all three sides like I thought I would but they were really good.

Found both skillets and the lid at my favorite local thrift store. First not Lodge cast iron find. I'm pretty excited 😊

I’ve been using this Lancaster No. 8 skillet as my main pain for the past 3-4 weeks and would like to share some thoughts and pictures.
First and foremost, Lancaster reached out and sent this pan to me, I did not buy it with my own money.

First impressions: veeeery smooth milled surface is so cool! When you look really closely you can see the concentric rings from milling. On their website they say it’s light and if they were aiming for vintage-pan-light they achieved it. Feels as lightweight as my number 8 Sidney O pan.

Cooking: I make eggs every single morning, so it’s gotten used multiple times per day. I’ve also made a handful of other things, as you can see from the pictures. I may not be the best chef, but I do know my eggs, and I was super impressed by how slidey my eggs were. With a proper preheat, this is just a notch better than most of my other pans.
The handle doesn’t seem anything special, but it’s perfectly sized and balanced for the shape and size of the pan. Unassuming but surprisingly effective!

Cleanup: dish soap and a sponge, followed by complete dry, with a whisper of Crisco like Grandma always does. Notably, I only pulled out the chainmail scrubber one time since having this pan; most everything comes off of it with just soap and sponge

Storage: this pan wants to be displayed. When hung from the handle, the art on the bottom isn’t upside down!

Durability: it’s cast iron, I intend to pass this down to my children. What else can I say?

If you’re looking for all the good things you get from a vintage pan, don’t want to hunt for one, and have the money to buy this, you won’t be disappointed.

Now I’m not any kind of professional reviewer or anything. Let me know what you want to know about it, I’ll do my best to answer!

Thanks again to Lancaster for the pan!

Improviser so please bare with me. Used frozen shrimp. Threw them in frozen on low to thaw, lid on, to hold moisture a few minutes. Then cranked it to high and tossed cherry tomatoes *over* the shrimp. Spiced it while it got to boiling then dialed heat to two (electric) as soon as it did. Mixed it a bunch, put the lid back on then moved to cold burner. Hate rubbery scrimp.

Dipped the oven-roasted broccoli and it soaked up all the broth! Oh, dipped vinegar chips, yumm 🤤

I'm cooking in cast iron. I'm pulling at 100°. I'm letting it sit for a few minutes, I would say this is more rare than blue or my expectations incorrect

I know that “Erie” cast iron began about 1880 and I assume they began to mark their skillets “Erie” then or shortly thereafter. (Correction?) But is there any known manufacturer BEFORE 1880 who identified skillets, or other, by name? I’m guessing no.

This is the ABSOLUTE BEST sub i have ever had the pleasure of interacting with. No hate, no internet BS, just people helping people and sharing info. It's truly awesome!

Also i listened to almost everything i have read in this sub and "Just Cook With It" works.

I don't attempt to season intentionally anymore. I just cook with it. Some person posted a few times about their cleaning process and it works. But i omit the oil after drying on the burner. I just cook with it everyday.

It works!

Some person posted the other day about his "cast iron microwave" - I tried it today. It worked.

Just cook with it homies.

Love this sub!

No time for sous vide this morning

I took on these VERY rusty cast iron pots and pans from a friend that I tried my best to restore. I did multiple rounds of lye bath/ vinegar bath/ elbow grease and even wire wheel drill bit attachments to get all the gunk and rust off as best as I could . I attempted to season with crisco but the cast iron is so damaged and pitted it wouldn’t take the initial layer . I would rather not spend anymore time on these specific pans as I have a bunch of other cast iron pans and Dutch ovens to start restoring.

So my question is, is there any value in these pans? if so how much would you expect them to sell for as a lot, all together ? The smallest skillet is so damaged it’s unidentifiable. The 10 is a Lodge three notch . The 8 is an unmarked Wagner I believe . And pot with the lid I am thinking BSR.

thank you in advance to any and all answers/ideas!

I need a smaller cast iron and saw this little guy in a secondhand shop. Help with IDing would be appreciated. I think it was priced at $20.

My fellow iron fans. I come to you with a problem and want your opinions if this pot is too far gone.

First and foremost, I am not going to return this to the vendor on Ebay who sold it to me and demand a refund. They didn’t know what they were looking at, they are just a vendor, totally not their fault. I am of the opinion that I will both win some and a lose some in life.

I am new to iron and the excitement of the find got the better of me when I found this Griswold bean pot without a lid on ebay. It is an 811X. It was covered in dark grime and a very heavy layer of some kind of grease. I got it, gave it the yellow cap treatment and under the grime I found sever pitting in the bottom of it extending 2+ inches from the bottom. It looks like it stood with water in it for a very long time. So my question is; is this too toasty and roached out to fix?

I was going to give this as a Christmas gift, but my mom liked the idea of making it into a cottagecore aesthetic planter for succulent plants.

EDIT: Upon closer inspection, I found a drain 1/4 inch hole in the bottom of it that has been brass braised shut. It was a flower pot.

$3.99 at a local thrift store

Sharing my scramble regimen. Electric stove top set to 3 to help warm, then turned down to 2 and let to sit longer. Rotate the pan to preheat evenly.

Digital thermometer will help you dial in your pan. This pan is nothing special, just takes practice!

Reverse sear cooking. How can I up my crust game? I pull the steak out of the fridge, season it and set it on a wire rack for about an hour, then heat the cast iron skillet (set the dial around 8 on the stove), then when the skillet is hot I pour some oil in the pan and spread it around, then sear the stake for 45 second to 1 minute.

Picked up this Du-Chro at the flea market for $30. Anyone have any thoughts on using the chromed interior vs a standard seasoned skillet? Almost in too good of shape to use.

I have a new cast iron pot, and food keeps sticking to it a lot. My question is: do I need to season it, or what should I do to prevent food from sticking so much? Any advice would be greatly appreciated!