r/castiron

Hey friends. Just purchased my first cast iron Dutch oven. Tried to use it camping and got very confused. She ended up glowing 😂😂 posted it on socials and the comment section did not disappoint. Learned from my mistake and a good seasoning did fix it 😂😂 turns out they truly are invincible.

Feel free to check out the glowing video:

https://www.instagram.com/reel/DYdxRcUqGhW/?igsh=NTc4MTIwNjQ2YQ==

And how I restored it after 😂

https://www.instagram.com/reel/DYgOJEPq-2x/?igsh=NTc4MTIwNjQ2YQ==

Enjoy 💀😂🫶

Fully thawed out lamb burgers. Pre heated skillet in oven and then blasted a bit more over the gas hob. It was hot hot.

Two table spoons of avocado oil brought up to temp for a minute then placed the patties in.

Every recipe/method I have seen says 4-5mins without touching then flip over and same again. This photo is the result of just 4 minutes.

Have I overlooked (definitely overcooked) something or made a rookie mistake? Pan too hot? Thanks!

Over the weekend I picked up this beauty from my local GW. I’ve never heard of Victoria before, but after looking in here i decided it was worth the $10. Forgot to take before photos, but this was my very first full strip and then seasoning of a bear pan. I’m pretty stoked how it turned out, and I’m really excited to use it!

I used Cholola Smokey Chipotle Taco season with 3 chopped up boneless chicken thighs. I also added onions and peppers. A little cheese and some Green Sauce from Melinda's and the perfect burrito. And this is the skillet I bought three weeks ago at the flea market. It's becoming my favorite pan.

Dad dinner = Sloppy Joe’s and pees

What do we like to cook with?

Why Ash?

Ash is a hardwood that can withstand heavy daily use in the kitchen without easily cracking or breaking.

Unlike many other hardwoods, ash is naturally springy. This "bend" (why it's used for hurly making) is ideal for sliding under delicate foods like eggs or fish without breaking them.

Wood is also a poor conductor of heat, so it stays cool to the touch even when left in a hot pan.

Ash is obviously a natural, non-toxic material that won't leach chemicals or melt like plastic.

Discovered this wrapped in paper all the way in the back of a cabinet. I don't recognize the markings but this guy needs a cleaning and seasoning. Then dig up my brownie recipe...

Red bell peppers and onions (my wife doesn’t like green bell peppers in fajitas) with pre-marinated chicken breasts from H‑E‑B (local grocery chain here in TX). I did the peppers and onions first on medium heat, placed to the side, raised the temp to medium-high and cooked the chicken. It comes in whole breasts. I cut them in half sideways then cut strips on the bias. Added additional salt/black pepper/cumin/garlic and when almost done, added the peppers and onions back in the skillet. Finished with a little parsley (ran out of cilantro) to finish.

I retired last week at almost 66. I have used my cast iron skillets more in the past four days than I have in weeks. They are going to take over as my primary skillets from now on. Gotta figure out what the next meal will be!

Decided to try chicken Pot Pie with a biscuit top and egg wash. Delicious overall, would skip the egg wash next time made the tops a touch too crispy.

Weird flathead screw In the middle of the markings on this massive old cast iron skillet I got from a flea market. It’s not at all visible from the inside. Is it a makers mark, or foundry mark? Super crusty and don’t have the tools to clean the bottom anymore than it already is so sorry for how bad the markings are

Is this too much rust to eat off of? I gave it 2 24 hour viniger baths and scrubbed with this steel brush in between, still looks pretty rough although it does look much better than originally did. Besides the yellowcap stuff, am I doing something wrong? More scrubbing? Should I put it in for a third round? Havent oiled yet, waiting for better results.

I’ve recently been given permission to attempt to restore an old pot bellied stove that belonged to my great grandfather. It’s has almost all of its original parts but I suspect it’s might be missing a few.

I’m specifically looking to identify the brand, model, and potentially any blueprints or patents

It came in a set of 4.

I made my very first cast iron style baked Mac and cheese. I think I could have baked it a little bit longer but it still came out delicious!

I bought these two separately at thrift stores. $3 each.

This is after a long lye bath and three rounds of seasoning.

Please help me ID them including age.

I’m leaning unmarked undocumented griswold. But I don’t see anything on the bottom.

It’s very light compared to a lodge. But similar in size to a 10”.

Has a faint 8 on the handle.

This is followup to previews post about cleaning cast iron by electrolysis

It's a family piece and the other side is PERFECTLY seasoned so I feel a bit weird about stripping it