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!

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.

Curious if anybody else out there has injured themselves moving heavy cast iron pans around, like me. I have injured both my index finger and my wrist lifting pans. Little twinges of pain at the time that never heal and get worse over time. .

Am I not cleaning them well enough? Cleaning too much?(hot water and some abrasive scrubbing only). Should I be seasoning more/better? Picture cast iron was a Christmas present and have used it moderately since then. Any advice? Is it salvageable?

Not sure what to do now.

Apparently I have reached that time in life that I receive bakeware for my birthday and I like it. Things are getting tight but I can just barely squeeze it in with the rest. Mostly modern Lodge but I have a couple older pieces sprinkled in.

How cook potato look bad

It was originally $25, but today is 25% off day. I kept trying to convince myself that I didn't need it, but failed. Apparently these were discontinued, so I'm glad I didn't listen to the voice in my head that said ("...if you find later that you do need it, just get it off Amazon).

I found a stack of rusty skillets by the dumpster at my apartment. A handful of unmarked Wagners with the words "Inch Skillet", with and without the "Made in USA." One Griswold.

Not sure what this one is though. I'm thinking unmarked Wagner but I'd appreciate any helpful info on when this one may be from. Other than the lack of writing on the bottom- the pour spouts are noticable larger than the others.

I have a 11 1/4” smooth bottom antique skillet with “R” on the handle and bottom and says it’s “11 1/4” Skillet”. It also has 10 marked on the top of the handle. I can’t figure out how to post pictures or I would have. Any help would be appreciated!

I swear baking this giant cookie did more for my skillet than any round of bacon ever did. The cookie recipe has plenty of butter, but because you are covering the whole skillet in dough, none of the extra fats get dried out and sticky. Added bonus: um, a giant chocolate chip cookie.

These are my own

Got to go to the lodge cast iron museum in Pittsburgh TN. Show room was nice lots of products, plus a ton of factory seconds for a decent discount. The museum cost 5 dollars per person to see, self guided but very interactive. Took a bunch photos(I'm just posting my favorites).Overall a very cool way to kill a couple hours if you really like cast iron.

Hi, my wife and I are mostly pescatarian but I occasionally cook meat for myself or the dogs. I have a special "meat" skillet which I usually store in a different spot. But I was wondering if anyone has good tips for "designating" the meat skillet?

I would basically like the food-safe version of painting the handle red, where the heat isn't going to cause paint fumes lol

It's a lodge 12" skillet and our others are lodge of various sizes or carbon steel from various companies

It's possible this is a silly idea and goal but I figured if anyone had a "hack" for it you find people would.

Edit: thanks for the tips! I'll probably go with the carabiner suggestion for now

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?