For whatever reason, whenever we make scrambled eggs, they always seem to stick. Our pan is recently re-seasoned and I had the temp on low (2). What the hell do I keep doing wrong with scrambled eggs?

On a recent trip through Mexico I stopped at the Billy the Kid Museum in Fort Sumner. I found all of this fabulous cast iron and thought you might enjoy seeing it.

I’ve given it more time since then but I think it’s more attention with a wire brush Next project was much easier on me

Why, more cast iron pans of course, not sanding these, just gonna cook with em!!

Saw this dude making street tacos at our local amusement park. He said each skillet weighed 70 pounds. These things were amazing!

Hello all!

I made some popcorn the other day in my enameled cast iron pot and I cannot get these burn marks off the bottom. I have scrubbed and scrubbed. Any suggestions?

Simply put - how do we get this off safely?

They were left in a garden for several years and filled with water.

I've given the pot a scrub with a chainmail scrubby and dish soap and water but it definitely needs something more heavy duty to remove the rust.

No visible holes.

Hey all, can anyone give me any info on this crepe pan? It’s been in the family for a while (belonged to my grandmother I believe). Gonna clean it up and see if I can make it work well.

Thanks!

Ok thanks to y’all I have enough cast iron to last a lifetime.

I have one good fish spatula and all my others suck. Tell me what spatulas for cast iron cooking I never knew I needed!

Thoughts?

Modern and not so modern hanging out on the stove today. No 10 Lancaster with the salmon patties and No 8 Martin with potatoes. An old Wagner Ware lid to soften the potatoes.

I'm not quite sure what the exact translation of Vol-au-Vent is, but if it means easy to eat then I nailed it 🤣 it's basically a puff pastry cup filled with stuff.

I did buffalo chicken for myself, tofu caesar for my girl, and chicken w/ tumeric rice for the dogs 😆

I marinated the chicken in white wine, chicken stock, minced garlic & onion, red chili pepper, salt, papper, paprika, cumin, oregano, and a little black truffle hot sauce.

While that marinates, make your puff pastry cups. Use round cookie cutters to cut out circles then using a smaller cutter cut half again to make a rim. Egg wash the circle, put the hollow circle on top, egg wash again, and bake at 400° until they're browned and puffy. Let them cool then pop the middle down with a spoon so you can fill them later.

Crisp some bacon then brown the marinaded chicken in the bacon fat, turn down the heat, add a little chicken stock, and simmer until it shreds apart. After shredding add butter, hot sauce (I like Stevo-O's Hot Sauce for Your Butthole 😂), mix, then fill some pastry cups. Cover with shredded cheddar and broil until melted, top w/ bacon bits, a drizzle of ranch, and some scallions.

The tofu was shaken in cornstartch w/ rotisserie chicken seasoning then browned in olive oil. These are pretty straight forward 😅 lettuce, croutons, tofu, and caesar dressing.

The dog one's I just used some of their regularly prepped food which is chicken and rice w/ veggies and tumeric 😆 idk if they know or not but they still enjoyed it 😁

I've had this lodge for a the better part of a decade and I've only started using it recently after reading this sub. the cooking surface is seasoned pretty well but the bottom looks like this. So I need to worry about it?

Had issues with the seasoning/sticking, so I stripped my Lodge bare and sanded it down. This is after 2 coats of pure Canola. How does it look to the seasoned among us?

Thrifted this one the other day for 20 bucks. Bagged for a coupled days and a couple rounds of seasonings looks ready to be put to work. Finally learned to season at least at an acceptable level.

How should I clean these burners at work? I’m not even entirely sure if they’re cast iron, but I think they are. These things haven’t seen the light of day since 2012. (Yes, they can be picked up too)

There is this lighter spot in the middle of my pan. If i touch it, it stains my fingers black. What is this and what do i do with my pan? Im not really a cast iron expert, so any advice is appreciated.

So I found this item for sale on an online site like eBay. Around $20 or $25 shipped. What do we think? I know enameled cast iron is not the most popular option, but it looks interesting to me and might be nice for acidic food? No worrying about the seasoning?

Any other thoughts appreciated

I always set off my smoke alarm whenever I cook a steak in my cast iron, even when I have the fan on and windows open. What's the secret to not do that?

I’ve tried scrubbing it, seasoning it, baking it, but it still has this inconsistent coating and scum on it.

Been using my cast iron for a couple weeks now. Lightly sanded it down and Did 4 coats of seasoning in the oven with avocado oil before I started using it.

This photo is after I cooked some ground beef, put some hot water in it to clean it and then dried it on the stove before adding some more avocado oil to cook some eggs. I wanted to get your guys opinion on it. Does it look like rust or dried up food that needs to be scraped off more? I sometimes use a chain mail scrubber so maybe I’m taking too much seasoning off. Lately I’ve been trying to use a wooden scraper more. After I add a bit of avocado oil it looks nice and seasoned again.

Second pic is just my daily dinners I’ve been cooking with it, really stoked on my cast iron, just wanted to get your guys opinion on it, Thanks!