r/castiron

Made with ground turkey cus that's what I had. Turned out good

I posted a photo of the bottom of this one a few weeks ago. Here are some better pictures! Any ideas as by whom and how old it might be?

Found these while cleaning my parents basement today. My mother said they came from her cooking playset when she was a kid. She is 78 years old. Thought it would be fun to share, see if anyone had any more info. Bananas for scale

Hi, guys! I'm having a problem with my Lodge cast-iron skillet. As the title says—and as you can see in the photos—while I was seasoning it, some small shiny spots formed (the dark areas in the photos; they're smooth and don't leave marks on your fingers when you touch them).

Is this a problem?

Should I remove the seasoning and start over?

Possible cause 1:

When I applied the oil, I used a paper towel. I then tried to wipe off as much excess oil as possible with that same paper towel. However, I didn’t use a clean paper towel to wipe down the skillet one last time before putting it in the oven, contrary to what some people recommend online.

Possible source of error 2:

I have a small convection oven with heating elements on the top and bottom.

For seasoning, I set it to 230 degrees Celsius with both the top and bottom heating elements on, using the convection setting. Maybe I shouldn’t have used the convection setting?

Thank you in advance for your answers. Best regards!

Mmmm pizza.

Sauce recipe in pics. Store bought pre rolled dough.

Skimm, and whole milk mozzarella, parmesan, and pepperoni! On the grill for about 18 min.

[effacé]

So I just started buying up cast iron at the thrift stores in like the last two months. The smallest pans I have are two #5's, a lodge and an unknown (probably homemade). And then this BSR #3.

My question is; what do you guys use these little pans for? I reheated like taco meat in a #5, but I can't for the life of me figure out what I would make in the #3. It's just so tiny. I mean people must have used them if they bought them, I'm just trying to figure out what you guys would use these for. I bought it because it was cool. Then I fixed it and reseasoned it, but I would love to use it for something LOL.

All Lodge cast iron. 12" skillet, 10.5" skillet, and combo cooker lid.

Pizza on the smoker is delicious.

I normally grill chicken thighs but I’ve been enjoying the results when I braise them in my cast iron.

Sorry, no before pics of the Griswold.

Thrift prices-
Small Lodge $5
Large Lodge $7.50
Griswold $4

Found this at an estate sale for $5. Ready to cook a single egg during the next power outage.

I usually wash with a bristle brush and some dawn.
Sometimes bust out the chainmail if there’s stuff really caked on. But after every wash I see more and more seasoning coming off.

This looks similar to a Vallrath but the size number is in the wrong place. Any experts out there give me an accurate identification? Thanks!

But those ridges are a real pain in the behind to clean. There's always some rust hiding between the bison's fur. Just sanded it down, oiled it up, and waiting to reseason in the oven