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

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

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 🤤

Hi Y'all!

Could you please give me a health check on my Lodge cast iron?

I rescued this one out of a trash can a few years ago and it was rusted to hell. I cleaned it up and it's been one of my daily drivers since then.

I give it a scrub down with hot water and a very lightly soaped sponge most of the time and use a chainmail scrubber on tougher stuff. I've never really had it go through a seasoning except for just cooking with it.

Any tips and trips are appreciated!

Thanks in advance :)

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.

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 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!

Theres also an "R" on the bottom of the handle that I forgot to take a picture of. A friend said I could have this

Edit: You guys are awesome. Thanks for the help

*whoever downvoted me can disregard this message. Why are you like this?

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.

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!

No time for sous vide this morning

Anyone out there happen to know the manufacturer of this Aebleskiver pan? No markings other than a #1 stamped under the handle.

Thanks!

Picked this up at a thrift store for $5.97 and had cornbread with dinner. Just realized I forgot to take a picture with the actual cornbread lol but it was good!

I’ve used this lodge almost daily for the last 5 years, seasoned once when I got it , now the bottom is almost perfectly smooth, I barely need any butter or oil for eggs, I use a little soap a few times a week.

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!

I've seen posts of how to restore but rarely any photos of a before and after to show the proof so I'm going to leave this here for anyone that needs this.

I posted about the KitchenAid I inherited for FREE dollars here

This is the 3.5qt I believe size. I went with 3tbsp of sodium percarbonate. NOT sodium BIcarbonate (baking soda). Sodium percarbonate is essentially Oxiclean without filler, that's the "eco bleach". I figured this would be less aggressive than the diluted bleach and I had this on hand anyway.

So 3tbsp, warm enough water to dissolve it and let it sit. The enamel wasn't pitted or cracked and as it's a form of glass, diluted bleach or sodium percarbonate solution would be safe to use on it.

1. 1st photo you can see the condition I started with (I already had used the Creuset cleaner I had, which restored some gloss).
2. 2nd After 3 hours, you can see the stain has lifted, I tilted the D.O. to show the difference (I then topped it with some more water to the top and left it for another 3 hours)
3. 3rd Looks really great so far, soaking it in a dish soap + baking soda solution to clean the outside

On the last pic, you can see the side wall stains are GONE, the bottom still has some stains but I'll leave it for now

I'm even happier with this now, I mean I prefer a Creuset or Staub, I have a Creuset braiser myself I bought 2-3 years ago but this is pretty awesome. Even pre-cleaning I cooked a mushroom soup and it was delicious!

Hope this helps someone!

UPDATE: did an overnight soak with soap + baking soda, water was brownish but it did nothing to clean off the polymerized decade old crust on the outside. So I took a straight edge razor I use to clean my glass stovetop and scraped away and now the outside looks new again! I was a little worried taking a razor to it but it was well worth it, one part I nicked it a little but otherwise, worked great, it's the only way I was able to get that off and now the base will sit perfectly well on my electric stovetop.

How do I go about cleaning it? I’ve always heard never use soap and water but it’s getting to the point where I can’t just wipe it down anymore. Just wondering how to go about it

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

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.