So I’ve inherited this pan and when I tried stripping it to try and give it a fresh face this layer just doesn’t want to come off regardless of the elbow grease I give it. Any tips or tricks would be greatly appreciated thank you!

Broke in my new enameled lodge pans to make gumbo. Came out amazing and the pans performed perfectly.

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!

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

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 attempting a deepdish pizza on my lodge. Cleanup was an absolute breeze. Hands down best pan in the league!

Got the Wagner, Griswold and lodge combo for 55 bucks, the last one I couldn’t identify it so I didn’t take it (and I already have enough skillets). I will start consider reselling some stuff so I could go back and get some more stuff and a waffle maker (a cuisinart). I really liked the light Griswold.

Wondering if anyone can tell me info about this. Found at a Thrift store. Feels very heavy, someone suggested is cast iron? Is the age apparent at all (likely to be old or a replica)?

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

Thoughts?

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 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.

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!

Maybe the best band merch I’ve ever seen.

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

My pan needs some seasoning and I’m all out of crisco. Howeverrr I just made a shit ton of ghee, and there’s no way I’ll use it all. Can I season my pan with it? Thanks!

Bought this at a garage sale today after I saw Wagner on the bottom. Plan on stripping and reseasoning. Just curious if anyone has any info….

Wish I had taken a before picture but this is where I'm at now. I didn't have the ability to run electrolysis so I had this soak in vinegar for a little bit. Scrubbed it with a scraper and steel wool after. Looking for advice on how to move forward from here. Also the portion of the pan on the inside will not come out. The much darker section.

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!

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

Simply put - how do we get this off safely?

So when I remove my pan from the bag and rinse it flash rusts. How do I prevent this? Start with steel wool and vinegar or bar keepers?

Obviously Asian, but I cannot read the mark.