Cast Iron

Found some lodge waffle iron paddles on Facebook marketplace recently. I don't have a base... But a online buddy wanted them for a friend of his.

So I wrapped them with pool noodles shrink wrap and bubble wrap and mailed them to his friend.

As a trade he's sending me a Griswold #8 waffle iron and low base.

I'm super excited to make waffles for my toddler. :)

A little over a year ago I posted about this Dutch oven that I almost saved from my dad's estate sale but he swiped it back from me after I cleaned it up (I was cleaning it for the sale, he didn't know I was thinking about keeping it).

Well, Dad passed away in April and I've been low-key looking for this thing for like a month and a half. Last weekend I finally found it. In the barn. Getting rusty. Again. I have to keep it now for two reasons. One, it has too much of a story to give up now and two, if I find out that anyone let this damn thing get rusty again, I'm going to lose my shit!

Found this nice cast iron teapot from a flea market. It's enameled inside (of course) and it has a stainless steel tea sieve. Needs a bit of soda boiling to get rid of tea residue inside. I guess I should also check the enameling for lead (some of the old ones can have lead in them I think), though I'm pretty sure it's safe. It doesn't seem that old.

--Edit--

shift -> sieve (used the wrong word first)

It looks a bit "spotted". Is that normal or need I do something about it?

I’m guessing the finish chipped from the store cleaning the pan aggressively, but poorly, given the recent sticker date. Is that unusual? Gonna refinish it myself this week, as long as this isn’t setting off anyone’s alarm bells.

Edit: gonna head to the hardware store for a lead test kit and magnets this weekend, unless someone can think of a better process. Thanks for the advice, all!

Dude on Facebook sold me this.

I smoke cigars and it was suuuuper adorable so I had to have it. Haha

source

I'm back again, this time with a friend's pan that he inherited from his grandmother. He entrusted this to me to remove the decades of use, to put it back into service after sitting on a shelf for years. This took four rounds of Easy Off in a plastic bag to remove the gunk, and then three rounds of seasoning with canola oil.

The before pics:

TLDR: How can I get rid of a stubborn soapy fragrance on my pan that flavors the food cooked in it, and how can I avoid this happening again in the future?

Admittedly, this isn't the only item that tastes like soap if it's been washed with it; one of my plastic bottles will taste horrendously of soap if I use our dish soap on it. I'm not sure if it's the brand of dish soap or what's going on, but I've noticed over the past couple months that the cast iron pan is getting the same flavor. It's a small pan for eggs and this morning I was physically unable to eat them because I kept gagging, the smell/taste of soap on the pan was that strong. It's not the first time this happens and it's horrendous. Sometimes I can smell it as it heats up so I have to rinse it a ton and that can help but doesnt always fix it completely.

It gets rinsed really well right after washing. I'm also not the only one that cleans the pan but I think it's an issue with the dish soap, not the cleaning method. For now I've rinsed it a bunch of times in the hopes that the flavor won't be there next time I use it and won't be washing with soap.

Any suggestions for a dish soap that won't impart fragrances onto cast iron (or reusable plastic water bottles)?

Or any other tips for how to get rid of this scent on the pan and prevent it in the future. I'm happy to just clean with water and vinegar or something else, but I can't take another bite of soapy eggs 😭

I was given this pan by a buddy downsizing. It hasn't been used in 5ish years and to me looks a touch rusted. Am I completely off base to just buff it out using barkeepers friend and then re-seasoning in the oven?

Picked up my first vintage iron from someone on FB today. Excited to get it cleaned up and see how it compares to my Lodge skillets.

My grandmother in-law passed away this week. As you might imagine, the old lodge she gave us when she moved to assisted living is getting a workout this weekend. This was the only thing I thought to take a picture of.

If Lodge enameled dutch ovens count

Recipe:

• text
• video

Pretty good turn out. Y'all should give it a try. Was pretty nice to cover a family of 4 for a night*.

These things are stupid rare. The bottom pot tended to be used as a flower pot and as such, no one had them.

I came across the top two pieces from a local lady who hated cast iron and just wanted rid of them... I sourced the bottom pot from a dude in a combo cooker group.

Definitely something you don't see everyday.

Edit Here is the patent

I think this might be a Lodge skillet. However, two things make me question whether it's a Lodge.

First, that emossed 8 looks different from every other Lodge 8 I've seen. And that might mean nothing, and I'm reading too much into it.

Second, its weight. The unknown skillet weighs 2,043g. My modern six-year-old Lodge weighs 2,387g. Wouldn't an older Lodge weigh more?

Can any cast iron experts help me out?

There was a trend on another site where everyone made pizza so I thought I'd give it a whirl since I'd never made pizza at home that wasn't a take and bake.

The Publix dough worked well... I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.

The dough was a smidge puffy but overall pretty good

The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic.. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

Sigh. Always test cast iron of unknown history. Any wall mounting tips lol?

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.