r/CastIronRestoration

My first purchase of note at an estate sale a few months ago. Finally stripped, re-seasoned and ready to go. I’m really happy with it and am looking forward to many uses.

Bought this guy for $4 today. I loved the really long handle and the challenge.

Its my first time cleaning a cast iron pan this rusty so any tips or tricks are welcome!

Marks on the back:

"Made in Korea"

"6 1/2 inch"

First time using a cast iron skillet in years, it ended up rusting so I needed to clean it. After cleaning it seemed to have scratched the pan really badly.

Is this pan savable or should I just toss it?

hello! i’m looking for advice on how i can fix this? i cooked some pork on my skillet and then let it sit for took long before cleaning it This is now left over and i have used soap and one of those chainmail scrubbers but alas this is still there. Any advice on how i can fix this would be greatly appreciated!

does anybody know this one? I don't detect a stamp on the underside, but the handle has a dash at its midpoint and a dot at the join

First time fully restoring old pans using a 24 hour electrolysis soak, scrubbed with barkeepers friend, and then 7 coats of grapeseed oil seasoning. Dey Sliiiiiiiiick!

Griswold #6 small block lettering. Stripped and re-seasoned. Happy with how it turned out! Looking forward to many cooks with it.

Hey everyone

Scored 4 pieces of cast iron from a thrift store, two smaller pieces, one decent looking kitchenaid, and this 11.5 Wagner.

Been looking into stripping and seasoning but they look like they've been well taken care of. Are they okay to just clean well with dawn and elbow grease, throw in some butter, and cook with?

Hello, I thought I’d seek for guidance on here. We got this a few years ago. Before I used it, I made sure to check what NOT to do when cleaning cast iron skillets. Prior to that, I saw/read/heard you shouldn’t wash and scrub them with soap and water. Anyway.. I just used water and a paper towel to “scrub” out the caked food particles, and yet it ended up looking like this. I take it this is already ruined?

PS. That brown spot towards the bottom right is because I just haven’t cleaned it properly yet after cooking. I wanted to see if it looked “better” from the last time I used it.

I am from Belgium and absolutely love waffles, all kinds (especially if I make them myself)!

Bought and restored some old waffle irons with plates I didn’t yet have in my small collection.

The shape is totally different from the American ones posted on this sub so I thought it might interest some of you.

The shape is typical to the point that the only round waffle irons I have ever seen are modern chinese-built electric irons. I do however admit that the American waffle iron seems very practical and efficient.

These irons were designed for a type of coal stove popular in Belgium up until 50 years or so ago. I do now have a metal ring to elevate the disc so I can use them indoors on a gas burner. Previously I used them on the BBQ outside.

Some of you would have a lot of fun over here, most of these old irons are neglected and considered trash since nobody has the stove to use them on anymore, and everybody has a newer electric waffle iron. For reference I get 3 irons (one is somewhat rare) and 2 disc’s for 40€.

Jerry-rigged hybrid bath, seasoned with multiple coats of peanut oil in the oven on 250°C for roughly 1h each time.

Done bathing, stripped to bare iron, seasoned and ready to go. Hope I didn’t miss anything…

picked this up for $25 at an estlisting. Not a steal but a good price. On the west coast for work (I live in the NE) and popped into an estate sale. Everything was so overpriced, but I found this tucked into a corner in the basement. didn't want to walk out empty handed. I don't have a lot of wangers in my collection, but this will be my oldest wagner (tied with a griddle of the same Era). I'll get her restored when I'm home.

this estate sale was odd. they were pricing things with AI right in front of you, based off ebay and other online listings. First I've seen that. hope that's not the future of estate sales. everyone was openly laughing at and criticizing them. It was actually a bit embarrassing.

I found this awhile ago and haven't done anything with it yet but I know that someone here may know something about it .

considering a restore but just not sure if it's something I want to tackle. Any input would be welcome, thanks.

The handle annoyingly sticks out a few cm outside of my oven so it can't close entirely. I've read a post somewhere of someone with the same problem and they said that they covered the open part with tinfoil and did the usual seasoning steps and it worked, but that doesn't really sound foolproof to me. The alternative is seasoning it on my gas stovetop but apparently it's not good because of uneven heating from the fire, BUT I have this metal plate designed to heat stuff evenly (2nd picture). Can I use that? But I'm afraid it won't get hot enough. Please give suggestions (sorry if some of that didn't make sense English isn't my 1st language)

edit: I'm gonna clean the rust and gunk off the pan before seasoning it of course!! forgot to mention it in the post, sorry for the confusion!

I have these three pans I found at a house we fixed up. I have read a decent bit and am going to try and save these. No idea if they are damaged beyond repair or what. Just really want to give it a shot. Would love to have an oldish cast iron pan to cook with.