Has a 12 in the handle & bottom says 14” skillet

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

Hey all,

So, I learned most of what I know about cast iron here. I of course read a lot of articles and saw a lot of videos but real advice from real cooks are always found here.

My original understanding was that cheaper pans and non smooth skillets were terrible and not worth buying if not only for the price. But I've found that not tom be the case necessarily.

My 10 inch and 13 inch Lodge is just as great as a Smithey would be. The artisan pan could of course be worth it (if you wanted to be fancy and had the money) but so is the Lodge for all it can do at a fraction of the cost. Dollar for dollar, Lodge can't be beat. And I see the allure of the "rough" texture of Lodge. I was misinformed and misunderstood.

The key is for anyone new to cast iron are the following (and this comes from one who was recently new but one who has learned):

1. Follow simple instructions to season. Most oils also work. You don't always need specialty oil (just not olive oil).
   
2. Wash your skillets after every meal people! And stove top season it again with a little bit of oil. The full oven method and the whole production is not always needed.
   
3. Just keep cooking.
   
4. And don't worry about how the skillet looks. Worry only if it doesn't do its job. But this should not be the case if you follow 1,2, and 3.

THat's it. It is indeed low maintenance and indestructible. Thank you all for sharing and teaching new cooks become better with their equipment.

2 cast iron skillets, 1 stainless steel pan and saucepan, and 1 nonstick is pretty much all you really need for 85-90+ % of your home cooked meals in a small kitchen. I learned this the hard way. Hopefully, you don't.

Thanks all!

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.

ETA: I appreciate the advice about the cast iron + glass stovetop, but I'd still appreciate advice about the brand. I don't have regular cast iron, or regular cast iron, and I genuinely have no idea why the two stainless steel pots I have absolutely don't work with the stovetop I've got, but despite many tries (and other stainless steel cookware working just fine, like my Moka coffee maker), they simply don't, and I'm OK with getting some new kitchenware.

May someone please weigh in on whether Wolstead is a good brand?

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 hope this is ok but I've realized that I want to possibly turn restoring cast iron into a side hustle but I'm not sure about places to look for old stuff that needs some love. I'm not in this to make a profit, I just really like cast iron cookware and the history around it. So what are some go-to places I should start looking?

I've had this cast iron skillet for about a decade now, but we have only used it occasionally here and there. We have been using it more recently, and I've noticed that some of the seasoning around the edges is just flaking off to bare metal? What, if anything, should I do about this?

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.

475 or 500?

Question's on the tin. First time owner. Did my best to season, four cycles. My oven doesn't get much over 450, and I cooked a pound of bacon in it, too. Then I cooked down an onion. And this is the result. Advice?

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!

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!

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!

Image 1

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

Tried this braised beef short rib recipe sent by a friend on the subw, was incredible, and enough to meal prep for the week.

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?

Found this small crack after the first round of seasoning...

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!

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.

Why does it look like this?

Did I use too much oil? Or should I heat it up longer?

Or is this okay?