I think they look great, but a few seem like I coulda been seared longer.

I had to show this off after my steak failure.

This was dinner two nights ago — paired it with rice, and lightly dressed kale and spinach!

I will be redeeming my 🥩 attempt soon! Maybe even tonight.

This was one of the easiest so far

I wanted something to help even out the heat in our large toaster oven. I initially looked at griddles but they were either too wide or not big enough.

Enter the 15” pizza pan. I knew the handles were in the way but I thought it would fit caddy-cornered. Guess what… it didn’t. It was time for some side grinder and file work.

It now fits! 😁

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

How’d I do? Just kidding. It was small enough that it was a no brainier (you pay by weight at the bins if you didn’t know). but i saw a 1054 online for over $200 and this little guy $35-$70. I think i’m just keeping this one, but i see cast iron at the bins all the time, what are the most coveted Wagner pans I should always grab if i see them?

Years ago we received this beautiful Japanese enameled cast iron pot as a wedding gift. After a few years I accidentally burned some tomato and had black burned spots that wouldn't come out with a baking soda boil. My well-meaning husband tried scrubbing it out with a heavy duty scotch brite pad, but the bottom became rough to the touch. We're pretty sure he removed part of the enamel coating.

On the bright side, I'm visiting Japan soon. If it's ruined, I will contact the company about using their repair service that removes the enamel and re-enamels the pot from scratch.

Cast iron Dutch oven I got from Dad, gonna make some good shit with this

Cooked and served Japanese Sukiyaki in my large cast iron roasting pan. Not seen in the photo but i kept it on an induction unit at a low simmer the entire meal. Highlight of the birthday party!

Like the title says..

Title says it all. I'm excited to cook a square egg tomorrow.

There was a little too much dough, so the crust is stuffed (just folded over cheese and toppings).

Trader Joe’s pizza dough + cheese + peppers + pepperoni. 500 for 20ish mins. Didn’t preheat the pan. Just spread the dough in the bottom and let everything warm up on the stove using the oven’s heat, then spread it some more before adding toppings.

Sort of followed this for temp and duration… roughly

Top tier. Very crunchy, needs mushrooms.

But not curious enough to spend the $9 and the effort to clean it… I’ll leave it for the next person.

It’s Stargazer. I just seasoned for twice with flax oil. I scrubbed the skillet with chainmail scrubber before seasoning. What shall I do?

This cast iron has given me so much trouble. Allways sticks, I seasoned it three times, most recently was a few days ago. I learned that it needs to be heated until water sizzles, which was new information to me, and I thought all problems would be solved but it clearly didn't work with this egg haha. I attached a picture of what it looks like dry after scrubbing it with a bristle brush.

I use this pain every single day unless I’m making stir fry for dinner.

Here’s my maintenance

Preheat for 5-10 minutes before cooking, oil inside of pan.

Cook in it.

Wash with soap, sponge, and occasionally chain mail.

Dry on stove for 5-15 minutes (sometimes I forget about it and it dries for 30 minutes)

I typically do not oil my pan after drying unless it looks really bare.

This pan is about 5 years old.

I just purchased this from a thrift store for $7. Never been used, still had the manufacturer tag on it. Cannot wait to try it out.

How’d I do? Just kidding. It was small enough that it was a no brainier (you pay by weight at the bins if you didn’t know). but i saw a 1054 online for over $200 and this little guy $35-$70. I think i’m just keeping this one, but i see cast iron at the bins all the time, what are the most coveted Wagner pans I should always grab if i see them?

Please try to keep the snark down, I am genuinely interested in this one. Please count me among the team that uses soap to wash my CI skillets, isn't afraid to squeeze a lemon at the end of cooking some fish fillets, and will even finish a tomato based pasta in a CI skillet. All that said, I wouldn't braise something in liquid in my skillets for multiple hours knowing it would remove seasoning.

But, what gives with CI Dutch ovens and the fact that they are used for long braising stews and chilis and such. I've honestly never used them, I've always had access to enameled CI for braising. How does something you wouldn't normally do in a skillet be perfectly fine in an unenameled Dutch oven?

I’ve seasoned these things over and over. In the oven and stove top. Followed directions closely. Still have discoloration. Any tips? Sorry I know there’s posts asking this same question like 5x a day but I’m at a loss.

My cast iron gets regular use and generally works well. I recently started scrubbing it after using with an abrasive pad and hot water more because I read it should be fine. With the more frequent scrubbing I felt like seasoning it a little more just to be safe. So I figured I’d throw it in the oven while my wife was baking something.

Put maybe a quarter-sized amount of avocado oil on it and then remembered we had some bacon grease so grabbed a little bit of that too and wiped it all over. No pools of oil anywhere. In the oven at 400F for about an hour with the skillet face down. Cooled in the oven over night. Just looks splotchy. Is it wrong? Or will a batch of bacon even this out?

I asked my wife when enough is enough, I think I'm getting close to my limit.

First omelet in the new pan, turned out great

I know it’s a chicken fryer, came with its fair share of pitting, just curious what the J stamped under the text and on the handle mean