Curious if anybody else out there has injured themselves moving heavy cast iron pans around, like me. I have injured both my index finger and my wrist lifting pans. Little twinges of pain at the time that never heal and get worse over time. .

Maybe it’s a stupid question but every oil wants to not heat above 180 °C because of free radicals and Acrolein but it’s fine to season it? Do these things just disappear? Sure the oil polymerizes but there has to be some of that Acrolein in the patina, right? Also, if I season my pan in an oven, surely all of that stuff sticks to the inside of it. I’m very confused.

Scrubbed it well with salt, lemon juice. Rinsed with hot water. Applied pretty thin layer of peanut oil, put it in the oven for 1hr at 480f(250c). And it came out like this.

Total noob in cast iron, so let me know did I do something wrong or not enough?

Thanks

I've never seen a lodge logo that was stright across I've only seen the arch. Think it's legit?

Kk so mission accomplished but how does one flip said slidey egg? I used too much oil to start off with but then I could't flip the egg :/

Thoughts?

I got this lodge cast iron skillet, seasoned it according to the instructions, cooked once with it, and this is what was the result after cleaning. I've washed it thoroughly, used a gentle sponge, and gentle dishsoap, then dried it and have allowed it to then fully air dry in addition to what i did by hand. I'm just not clear what state this is in. If i rub it with a paper towel across those darker areas i get a very slight gray/brown residue on the towel. Is this normal? Do i need to clean it even more? Do i need to bake it to burn more of that off, whatever it is? Do i simply need to re-season and get back to using it? Do i need to strip it and start over? I mean, if i have to strip it and start over, after one single use, maybe cast iron cooking isn't for me, but i hate to not use this skillet and want to learn. Appreciate any suggestions/guidance.

Hello! .. I'm sorry for my genuine lack of experience here. I'm hoping for some advice on what I should do to help out skillet. I had this for about four years of light use and really babied it. In the last 9-12 months, I have not been it's primary caretaker and it's been in heavy rotation and not exactly babied (it sits out unwashed for a day or two sometimes, I don't know what kind of heat it's getting, etc). Nothing feels flakey.

I did read through the sub FAQ because I know there are a lot of posts like this, but I didn't see any examples that looked just like what's going on with my skillet. Could anyone give me advice on what to do, or even tell me what has happened to cause this/ what this kind of damage is called? I can search for instructions, but I don't know exactly what I'm trying to correct for.

Thank you in advance!

I recently picked up a set of Wards Cast Iron waffle iron plates (marked "PAT'D SEPT. 15 - 1925" and "Montgomery Ward") — they’re in great shape, but I’m missing the base/cradle that they would have originally sat in for stovetop use.

Does anyone know where I could find a matching base for these? I’ve been checking eBay and Etsy for overpriced options, but haven’t had much luck finding just the cradle by itself. Are there any specific collector sites, subreddits, or sellers you’d recommend for vintage cast iron parts like this? Would a base from a different brand potentially be compatible? I believe these were made by Wagner, so maybe a Wagner base could also work.

Appreciate any help or leads — would love to get these back into action!

Thanks in advance!

Image 1

Image 2

Note: images are from an Etsty listing of the same waffle iron I have.

Found this small crack after the first round of seasoning...

I tried to clean my cast iron with salt and water, scrubbed it, but when I went to heat it and put a thin layer of canola oil, it still comes off brown, and i have these uneven layers. Do I reseason? Do I need to scrub more? Help pls

Not sure what to do now.

Simply put - how do we get this off safely?

We recently moved into a home that uses a glass electric stovetop, so suddenly we need to change our pots and pans to accomodate the change of surface, so I'm looking at enameled cast iron.

I'm in Australia, so my options are different than in the US. I have Le Creuset (too pricey ATM) and Wolstead as options near me that I could pick up today, but limited info on how Wolstead is as a brand. A good investment? Lasts a long time? Decently easy to care for? Cooks well?

Thanks for any advice.

First time Cast iron User. Forgive the dumb question but does that loom fine to you? so many white spots and no matter how many times i apply seasoning amd bake it it doesnt go away.

i scrubbed the cast iron i had forgotten i bought with a little soap and hot water then dried it on the stove. do i need to put oil? also, i noticed there’s smooth spots on part of the pan and was wondering what they were. is it ready to use? thank you guys!

Got this skillet about a week ago, first thing i made was chili so i think the tomato might have stripped the seasoning. Cooked with it a couple more times and oiled and wiped after each time. How does it look?

Snowy and cold day here in Colorado, perfect for re-seasoning my cast iron.

Just picked one up and was wondering how the seasoning is that’s on it currently. Should I wash it and strip that off and start over or just start seasoning another layer on top of it? I’m fairly new to cast iron.

I can't find much information about cast iron pieces from this brand other than they were made in St. Louis, MO. Are their pieces worth picking up?

Pan that I’ve had for a bit. Camp fire took the seasoning off then it sat in the garage all year. Did a quick grind then let it sit for a while. It rusted over and it’s pitted. Work on it or what?

I hope this is ok but I've realized that I want to possibly turn restoring cast iron into a side hustle but I'm not sure about places to look for old stuff that needs some love. I'm not in this to make a profit, I just really like cast iron cookware and the history around it. So what are some go-to places I should start looking?