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.

Why does it look like this?

Did I use too much oil? Or should I heat it up longer?

Or is this okay?

Griswold Heart Star 928 with correct 153 high base

Griswold #8 waffle iron with correct 328 high base

To think I found these in Los Angeles. Haven’t had any luck with high base waffle irons until today. Last pic was my first restoration.

Last night I was cleaning my cast iron the way I always do with a little bit of soap and my chainmail scrubby. My husband walks in, freaks out and tells me that I've just ruined my cast iron pan! I'm never supposed to use soap!! So I'm just wondering can my husband be salvaged or should I toss him and start over?

Got some help identifying this pan I got the other day, and as promised here is the same pan after some cleaning and seasoning! She looks great and is ready for another lifetime of service

Wife bought this little guy at the thrift store for $3. She thought it was for a kids play set. Absolutel steal.

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?

This was my first ever skillet, picked up when I first got into cooking. I’ve assumed it’s just a cheapy, but damn if it doesn’t cook like a champ. It’s been my daily for 25 years and has handled everything—from lobster mac and cheese to campfire shakshuka—without complaint. Would love to know more about it if anyone recognises the make or has any insight. Total workhorse.

Also grabbed a Le Creuset skillet at a garage sale about a decade ago for five bucks. Google tells me it is enamelled, but it doesn’t feel like the other enamelled pans I’ve seen. Open to suggestions—can I chuck it in a lye bath too, or would that be a terrible idea?

The hinge is broken mane I don’t know who can repair it (it’s 60 bucks so I will buy a second hand cheap waffle maker)

Cast iron was left on the grill (for weeks and not by me before I catch some slack lol) and was rusted to shit. Cleaned it up as good as I could and am left with this. Is it possible to revive this or is it a better idea to just go get a new one.

If it is possible should I just season the shit out of it or try and get the whole thing to that grayish color and then season.

Kinda pissed cause I had it damn perfect but I guess this is how ya learn to not donate your skillets 🤷‍♂️

My mom passed away, and I inherited these two family heirlooms. Using them to cook with my daughter brings me some joy knowing she’s the fourth generation to use them!

My first guess is Wagner or BSR but it’s been a minute. Thank you! If you know, is it special? The thrift store wants $25

Got this new cast iron from Sheboygan WI. Austin Foundry

Did I do something wrong? What’s the black spot in the center?

Also, it’s warping when I heat it up and wobbling on the stovetop

After each use, I scrub clean with water and paper towel; if there is a lot of debris I will boil about 1/8” of water and immediately scrub/dry with paper towel.

After they’re clean, I immediately go back to the stove and turn heat on medium-high. I put about a dime-size bit of oil in and spread around with paper towel. As it heats up, these dull spots appear in the middle while everything else gets what I think is the polymerization effect that I’m after.

Do I need to just chill out and let nature take its course, or am I doing something wrong to make the middle (you know, the part that I cook on) come out so full?

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Ok, so this needs more context. Currently I have a built in countertop glass top stove. I got it from the habitat for humanity restore for 40 dollars years ago to replace the even shittier one that came with the house. It's served me well, but it has been a bit of an abusive relationship. More me abusing it than the other way around. I just never cared though. And it's not in the worst shape, but it's not exactly well taken care of. I cook at least every other day with cast iron on it, but to be fair, I'll cook popcorn in my stainless steel pot and shake it back and forth while it's still making contact with the glass. So all the wear and tear is not necessarily from the cast iron. But anyway here is the main burner and what it currently looks like.

https://i.imgur.com/bcmhhvq.jpeg

Now fast forward to today, and I am buying a new stove. I've never had a new stove before, and while I get that it may not be the top of the line best of the best, it is the most expensive appliance I have ever bought, and I want to take care of it.

The link to it is here https://www.homedepot.com/p/GE-Profile-30-in-5-Burner-Element-Smart-Free-Standing-Double-Oven-Electric-Range-in-Fingerprint-Resistant-Stainless-PB965YPFS/315518806.

Now the user manual says very specifically not to use cast iron on it. In the questions and answers section, GE themselves respond to people saying don't use cast iron, as do some other people who have purchased the stove. Yet my instinct tells me it will be fine if I'm not dong stupid stuff like sliding it around on the glass when cooking. But also I will be mad at myself if I am wrong and I my new stove gets all scratched up within the first few months because I didn't listen.

So I ask you all in the cast iron subreddit for your obviously unbiased opinion. What is the right thing to do here? Will cast iron hurt my glasstop? Would you use cast iron on this? Would you care about scratches? Any advice and/or anecdotes are appreciated and helpful!

Like the title says. It got a little rain on it and this is the best I got after scrubbing away with lemon juice. Is it worth keeping?

Just wanted to say thank you to all who are on this page, I've cooked with cast iron for years, and for years my eggs have always stuck a bit. I learned through this page that carbon build up is a thing and it is not, in fact, the seasoning.

I wish I would have posted the picture of my kitchen sink after scrubing just 3 of my pans, it was a black, greasy mess. I was greasing over the carbon everytime I would "wash" it.

This morning I made scrambled eggs, and not a single spec stuck. There was a little bare metal showing after scrubbing everything down, but it doesn't seem to have effected the non stick characteristic of the pan at all.

I love this page and I love cast iron, looking forwards to scrubbing down the rest of my collection.

The one on the right looks like a wagner 1050, but its coated in copper?

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.

Been looking for an ugly hammered skillet since I started collecting and found these 3 on marketplace for $175. Looks like they are Chicago Hardware Foundry #'s 8, 5, and 3.