Simply put - how do we get this off safely?

Thoughts?

Maybe the best band merch I’ve ever seen.

It’s all sticky and dirty, but it’s MINE!Mostly lodge and Wagner. The sauce pan is from Taiwan with markings WKM. Is it ok to use? The green enameled says made in the USA and No 3 and the size but that’s it. I don’t know what that small three legged piece is. I also curious how you use the large legged lodge. The No8 Wagner Roaster is beautiful! The Wagner flat skillet is rusty. I’ll hoping I can season it. Any suggestions on that? Oh and what is that roundish thing with the holes in it used for? Lots of questions thanks for the help by the way I picked this all up for $120 bucks. I’ve got a busy spring ahead of me lots of stripping and seasoning.

First time attempting a deepdish pizza on my lodge. Cleanup was an absolute breeze. Hands down best pan in the league!

Broke in my new enameled lodge pans to make gumbo. Came out amazing and the pans performed perfectly.

Obviously Asian, but I cannot read the mark.

They slid out so perfectly 🤤

After months of stubbornly scrubbing with just hot water and salt, I broke down and bought one of those chainmail scrubbers everyone keeps recommending. My 12" Lodge had these stubborn bits from cornbread that just wouldn't budge.

First use and I'm completely converted. Cleaned in seconds with zero effort, and my seasoning stayed perfect. Can't believe I wasted so much time being stubborn about "traditional" cleaning methods.

Rockin’ my old Ozark Trail skillet. Had it for years. Bonus: budgies cheering me on in the background

I have 8-1/2” and a 12” skillets- both Food Network from Kohl’s. I have used the 12” skillet a lot, while the smaller skillet gets ignored. I haven’t used it in a long time.

We decided to make breakfast this morning with sausage patties and eggs. Only had half of a roll of Jimmy Dean sausage in the freezer, so I decided to use it for the sausage and then the eggs. All came out great (except I busted a yolk cracking one of the eggs lol). Nicely browned sausage and slidey over-easy eggs and the clean-up was easy-peasy. TBF, these Food Network skillets are actually pretty good. A little heavy, and no spout (maybe a killer for some but not me), but they season well and the seasoning lasts.

Hello! .. I'm sorry for my genuine lack of experience here. I'm hoping for some advice on what I should do to help out skillet. I had this for about four years of light use and really babied it. In the last 9-12 months, I have not been it's primary caretaker and it's been in heavy rotation and not exactly babied (it sits out unwashed for a day or two sometimes, I don't know what kind of heat it's getting, etc). Nothing feels flakey.

I did read through the sub FAQ because I know there are a lot of posts like this, but I didn't see any examples that looked just like what's going on with my skillet. Could anyone give me advice on what to do, or even tell me what has happened to cause this/ what this kind of damage is called? I can search for instructions, but I don't know exactly what I'm trying to correct for.

Thank you in advance!

Got this skillet about a week ago, first thing i made was chili so i think the tomato might have stripped the seasoning. Cooked with it a couple more times and oiled and wiped after each time. How does it look?

Pan that I’ve had for a bit. Camp fire took the seasoning off then it sat in the garage all year. Did a quick grind then let it sit for a while. It rusted over and it’s pitted. Work on it or what?

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?

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.

Wondering if anyone can tell me info about this. Found at a Thrift store. Feels very heavy, someone suggested is cast iron? Is the age apparent at all (likely to be old or a replica)?

Found these 2 pieces that were ready to be tossed. I'd never restored any cast iron before but always wanted to try (I only own a couple modern pieces). Seemed like a good adventure, and I'm super happy with the results. I need to work on my seasoning skills a bit, but I think they turned out well. I originally was going to sell both to a good home as I don't have room for them. But I think I'm in love with the Wagner so I might just keep it and pass along the Dutch oven.

Wagner Ware 8 Made in USA 10 1/2" Skillet
Chicago Hardware Foundry Dutch Oven Diamond 8 A