Cast Iron

My aunt said that my grandmother tossed this in the barn after her house burned in 1982. She gave it to me the other day after I'd asked about family cast iron.

This is before and after electrolysis and seasoning.

Has some pitting but overall it's in great shape.

So my dad is having a retirement auction. Among the stuff we forgot my mother had owned we found her old campfire Dutch oven covered in surface rust. I scrubbed the rust off and put a quick coat of seasoning on it just so that it didn't sell as a lawn ornament. Obviously I started thinking that maybe I should keep it. Once it was on the stove cooling off, my dad took one look at it and said " That cleaned up pretty nice, I think maybe I'll keep that after all"

Didn't think to take a before picture but here's an after.

There is some pitting but hopefully a good season will fill that in :)

I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.

When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".

In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.

Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.

Was just browsing Lodge cast iron, wondering if there are some pieces I should splurge on. Are there non-standard pieces people actually use? Normally it’s just me for dinner but my two teens are back summers

I have the three standard skillets that I use frequently, with lids I use occasionally. I got the small Dutch oven thinking it would be good for beans, veggies, maybe a small bread loaf, but have to admit I’ve never used it.

What about

• the minis, like 5” or 6.5” - do you actually do like individual apple crisp or anything? Which size is actually useful? How many?
• tall frying pan - I’ve been afraid to try frying, but is this significantly safer than the regular skillet, for fish or something? Or should I just stick to the air fryer? Do people use this?
• does anyone like the baking pan or cookie sheet? Do you use it enough to be worthwhile?

These are from a brownie mix.

I did add 1/4 tsp sea salt, a pinch of instant yeast, 1/2 tsp instant coffee, 1/4 cup of chopped pecans and ~2 oz of chopped dark and milk chocolate.

It came out great!

I've been wanting to make 100 Hour Brownies but I'll test them at 24 hours for the next mix.

Just chicken thighs in a Lodge 10" skillet. Seasoning is pretty basic with, herbs, salt, pepper, onion and garlic powder, paprika and a little cayenne.

Update: I decided to remove the smallest piece to cook after these.

Hi! I'm an amateur and must have used my pan incorrectly, and would like to ask some directions to fix my specific case.

Once after cooking with it I washed it with hot water, dried it, and put it on the oven to make sure its completely dry. I added some oil too. Unfortunatelly I forgot about it, and came back when it was already smoking, and having that huge spot on the right side of the image. The pan wasn't completely on a flat surface, so most of the oil flowed on the right side. Also a lump of oil(?) formed at the bottom of the spot, which I could remove with hot water, and non-metal scrubber.

I tried searching online for a solution, but I'm not 100% sure what this exact case is, and which solution to try.

How could I fix my pan? Thans in advance!

I used my 5qt Dutch Oven to deep fry some chicken and my 10" Lodge skillet to bake some cornbread. If I had thought about it before I started cooking, I would have used the 8" Lodge skillet to roast the broccoli in the oven too!

The oil was too hot when I added the chicken so it came out a little dark. I used seasoned panko style bread crumbs. The cornbread is just a premixed box. I usually try to make things from scratch but I just wasn't in the mood.

Enjoy!

It's probably the easiest and fastest burger I've ever cooked.

Form the beef into a ball and season with salt and pepper. Smash the ground beef into a hot skillet and press thinly sliced white onion directly on top. Cook until the sides of the burger are browned and flip with onions to cook the other side. It only takes a few minutes.

Add cheese and buns on top to heat and steam. A few minutes later remove everything from the skillet and assemble. Enoy!

Looking forward to using this. It's SUPER rough, thin, and cheap. But it'll make cute pancakes.

@mods: remove it if you want politics out of here. but it gave me a chuckle and ppl here might appreciate

I was going to cook some fried rice for lunch during d&d when I realized my wok is seasoned with peanut oil and one of the players is allergic to peanuts.

So I broke out my barebones all in one cast iron grill and used the wok for the first time.

cross-posted from: https://slrpnk.net/post/18754816

It puffed in the middle only, and was almost bready around the edges, Crumb shot.

Released better than I expected, thought I was going to have to mangle it.

I use one or two of these every single day. Sometimes even multiple times a day. They are workhorses that I know will out last me.

They are all Lodge cast iron. From top to bottom: 13.25", 5qt. Dutch oven, 10", 8" and 10" griddle.

So here is the pan I posted about a couple days ago. I put the pan in the oven and ran the self-cleaning cycle. When it came out I cleaned off the ash and I could actually tell that some of the texture around the edge was the metal and not food. The rest of the gunk was gone.

I put a very thin layer of canola oil on it and baked it at 450 for an hour. It looks beautiful now. I’m going to do a couple more seasoning cycles and then try to maintain it.

Thanks everyone for the advice!

I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.

The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?

I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have?

I would love any feedback or thoughts.

So with some cold weather coming to some of you I thought I'd remind you that it's a great time to season your pans.

Heat your house up a bit and enjoy some food afterword.

I've been trying to avoid buying more pans just because I like the designs but my wife and siblings peer pressured me into this one.

My wall