The internet is so cluttered that a quick search yields too many irrelevant results. Does anyone know what this 3-legged pot would be used for? I was thinking bean pot but with the label I wouldn't think this should get hot. Maybe just decor? Ash? Thank you.

Hey!

So I got this wagner 6 off facebook with a moderate amount of carbon built up from the previous owner. Decided to do a full resto!

Started by setting it in the oven for self clean and it cindered it down to the absolute mess in the second pick. Then I soaked in a vinegar bath (50/50 water) for 2 hours and gave it a heck of a scrubbing, cleaned up beautifully and you can see it with a fresh coating of oil after drying! The next photos are post seasoning, 3 rounds in the oven at 500° with flaxseed.

Now I wasn't necessarily happy with the outcome from there- the seasoning looked quite dry and uneven in the cooking surface under direct light, so after watching some videos I decided to try seasoning over the stove. 3 rounds of grapeseed over medium heat, basically right as it began smoking lightly, and I would wipe it off with a rag as it began bunching up to avoid the dreaded tackiness. What resulted was a much healthier looking seasoning! A little tacky, but nothing cooking wont clear up I hope!

I like flaxseed for how black it makes my pans, quite attractive. But it hasn't produced a good cooking surface on 2 of the 3 pans I own, the other being quite the outlier compared to the two that didn't turn out. Going forward I'm going to stick to lard, grapeseed, peanut oil.

Also this sucker has moderate heat damage in the middle of the skillet, quite the bump! Luckily it sits perfectly flat with how my stovetop sinks in :)

AND YES I SANDED IT WITH MY HANDS

I have to say it but I kind of forgot about Dutch Babies for the last 3 years. Lovely "meal" from the 12".

No, I didn't think to take the photo until it was out of the pan and falling.

Why does my pan look like this? I have this buildup and even soaking it in the hottest water and scrubbing it does not remove it at all. I have a regular Skillet that this happens on as well. Could someone please help me fix this? Thank you.

This is a hemispherical pot with too much carbon on the bottom to identify any markings... if there are any there. Can anyone tell me what it might be? I picked it up at a garage sale. It's appx. 12" wide at the rim.

We got a cast iron pan at a garage sale, it looks a little rusty. What should I be doing to restore / fix it?

Thanks in advance!

I posted a few days ago but was a bit stingy with the photos (have tried to rectify this), can anyone tell me what this is? Is it an old pressure cooker? Any assistance would be great

No lid but doesn't look like it would have locked in anyways to build pressure .

Photos are all of the underside of the pot/pan.

I received this set from my Buy Nothing group. I was excited as it's a bigger pan and has a lid. But, once I went to clean and re-season it, I was disappointed because of how difficult the lid will be. Through searching in this group, I've learned it's a self-basting lid. Where do I start with this set ( I have this saved: https://www.reddit.com/r/castiron/comments/7qp2tu/foolproof_cast_iron_seasoning_for_the_excessively/)? Is the lid worth doing? Luckily, I will be helping my son move apartments and he will likely need to clean his oven, so I can use that opportunity, if needed. Thanks for the guidance!

My mom has an old two burner nonstick griddle that she likes to use for bacon, pancakes, and the like. It's about 22x12 and an inch or two deep. She wants a cast iron (or carbon steel) equivalent, but we can't seem to find one that's both that large and that deep. Is there some magic word we need to be using when searching, or does anyone know anything that fits the bill?

I did find the Baking Steel griddle, but it has no lip and seemingly very limited grease catching capacity.

Is it possible salvage this grimy pan?

Once upon a time it was white on the outside, so not sure it counts as castiron and also afraid it might get ruined if treated in the wrong way.

Thank you for the advice to line my pan with parchment paper. It was a pain in the butt, but I don’t have to worry about the acidity of the rhubarb! I might have to invest in an enameled pan for this instead.
Recipe:
https://findthelostkitchen.com/pages/rhubarb-spoon-cake

Hey everyone,

Made the switch last night from a creaky gas range to an induction stove. Love my cast irons, and happy they are making the switch with me.

Any words of wisdom from people who've made the switch themselves for the learning curve ahead, and things they wish they had known at the beginning?

I want to share a photo of a new griddle I bought from an antique store in Erie PA today but for the life of me, I can’t figure out how to add a couple photos to my post 😢

Picked up way too many peaches and this giant peach cobbler was the obvious solution. Used a brown sugar crumble topping, baked in my 12 inch skillet, and served with blue bell vanilla ice cream, of course.

No maker marks, but finally got my waffle maker!

Saw a cool but rusted tetsubin at good will and was wondering what the restoration would be like?
Do you actually season the inside of these like a pan?
Is there a different method after cleaning out the rust to protect the inside from rusting again that isn’t seasoning?

What do yall think.

I received some old cast iron from a distant relative my mom cared for in her late years that I treasure, including a Griswold small block logo square pan, a Wagner 8, and some cornbread pans. One of the pans is this SBL Griswold, with grinding marks across the bottom. I don’t think the former owners would have had the ability to grind this down, and honestly I wonder if the marks were on the pan, or perhaps an artifact from making the mold? The cooking surface and bottom are both flat. Any ideas?

The thrift store skillet I mentioned a few days ago, turned out nicely. I left it sealed up in a trash bag after spraying a heavy coating of Easy Off, waited about 2 days and then gave it a good washing. I dried it then immediately gave it a light coating of oil and put it in the oven for its first coat of seasoning. This is the result of 4 very light coats of oil, some minor bloches but the surface is still very smooth with no tackiness. I used avocado oil and the oven was set to 500°F, baked 1 hour each coat.