I just moved into a new apartment and have a gas stovetop. I’ve only cooked with electric before. Any advice on this transition is appreciated

He had a fit, saying things like "I should rehome that poor thing right now." and "you gotta take better care of your stuff man.."

I'm new all this so I honestly don't know what he's talking about.

If it's even that serious

He wouldn't calm down enough to explain to me what was wrong with it or how to fix it He just wanted to complain

So Cast Iron Redditors, what the f is he talking about

Is he destroyed his pan ? Or it will still give the iron the normal cast iron give ?

I spend way too much cash on regular stuff from the shops. What's your go-to-bulk-buy-brand? I'm in Australia btw

I grilled chicken in two batches on high heat. After each batch, i noticed some black bits, which i scraped off and threw away. Then, I cooked the sauce for a few minutes. All good.

I noticed the pan still had black bits stuck on it, so i soaked it in hot water as we ate. After a couple of minutes, I tried to scrub it with the abrasive side of the sponge and dish soap, but all it did was remove the bits on the surface but not from the pan itself. It’s like the blackness fused with the pan itself.

I don’t want to scrub it with a metal scourer, because the last time that happened I had to re-season it TWICE - a nightmare I’d rather avoid.

My questions are: is there anything I could’ve done better? is it okay to leave it like this?

Hello!

My grandma recently passed, and we were looking through some of her boxes and we came across this cast iron skillet. My dad remembered that my grandparents bought it at an auction when he was a kid. He doesn’t remember seeing it ever being used, so it’s likely that this skillet hasn’t been used in 40 years.

I did some researching online, and it seems to be from the late 1890s or so, but I’m not exactly sure how old or what type of model it is. The back of the skillet also has some wear and tear that has made it difficult to tell exactly.

So my main question is what should I do with this skillet. I do like to cook and it would be nice to have a cast iron to cook with, but I don’t want to cause any damage to the skillet, and I’m also not sure if it would need to be stripped and seasoned again. Depending on the lighting, parts of the inside of the skillet look slightly reddish, but I can’t exactly tell if this is rust.

Any input or advice would be greatly appreciated!

Change my mind.

Sincerely, A fairly new cast iron convert who uses a lot of paper towel on his cast iron skillet

I recently bought a very old and rusty 10 gallon cauldron. It looks like it was sadly converted to a garden pot, as holes have been drilled in it and it is extremely rusted and pitted.

Due to these factors I plan on just keeping it as a decoration but I would like to protect it from rusting again in the future.

I live in an apartment and my oven is too small to season it there and do not have direct access to seasoning it over a fire.

With that said are there any good options to protecting it from future rusting. Could something like a mixture of beeswax and oils (commonly used in woodworking) be suitable? If not, what are some other options?

Thanks in advanced!

I recently discovered using chainmail cloth to clean my immortal cast iron man, and OMG! Game changer! Glides smoothly when doing cleaning and great for just gets crumbs out without washing.

However, I am little annoyed after all these years of cast Iron maintenance, I just now discover this!!

How do I tell what is "cake, carbon, food particles" which I plan to remove ..and which is "seasoning" ? I am particularly focus scrubbing the corners/edges, the flat part of the pan seems ok.

I just dont want bits of black flakes in my cooking.

Then I plan to do a few layers seasoning with the pan.

Anything interesting on this wall? In general things at this shop were way overpriced.

I posted a bit ago about reseasoning this pan after following the FAQ. I’ve been cooking on it quite a bit to build up the cooking surface and maintaining it as suggested after each cook. Today I wanted to give it the ultimate nonstick test, an omelette with cream and pesto in the eggs. At this point, the pan handles this better than my Hexclad. I consider this nonstick at this point. Thank you guys again for all the good info. Also I’m pretty sure this is the only place on the internet where someone may understand my excitement for this!

I know it's not technically cast iron but I've seen you guys be great help to others with issues similar to this. Thank you!

Just got my first real cast iron pan and have been truly using it the right way. Why is this not what everyone uses? It's 100 times better than any pan I've ever used, and I got it for $30. Is there some down side I don't know? Pic for attention

I was roasted here a few weeks ago (rightfully so) for over oiling my pan, and was told to strip it down. Well the oven wouldn’t get hot enough, so I started a fire.

Your pan doesn’t have to have the nice shiny layer of seasoning that some of the pans on this sub have. It needs a good seasoning and you need to keep cooking with it. You can still cook acidic (tomato-y) stuff with it, as long as you take care of it. You want proof? Here’s my proof. This is my 10 year old lodge that has seen many a sloppy joe cooked in it and I take care of it - the seasoning is on point.

Learning how to use it, it’s a whole new world of cooking.

please don’t be mean to me 😭 i’ve been cooking with this pan for a few months and i’ve used cast iron for a few years with no big issues but literally everything stuck to this pan except on the right side where the rice is. i could barely move the egg. i put avocado oil before putting anything in the pan and i have seasoned this pan multiple times. is this a seasoning issue or me not letting it get hot enough? or is the pan too hot? all around idk