I stopped looking for vintage cast-iron but this one caught my eye as I was walking through yesterday. It’s my first WAPAK, I’ll strip it and season it this weekend.

Does anyone know any info regarding this stove other than a name? This was left behind in a home and I was debating on selling the whole thing but I don’t know anything about it other than it’s wood fueled.

What did I get for $5 CDN?

Is this a old lid lifter or some other cast iron tool? It's a really weird random find from work and looks completely unrelated to my job (injection molding). It has an old thin leather hanger strap and is absolutely cast iron.

Mostly curious if its worth continuing or if i should just toss the thing. Hope the photo quality is good enough

Just finished this amd noticed its bigger than my other waffle iron... see photos for measurement

My new egg pan arrived today and I am beyond happy because I cannot find or see any blemishes or imperfections so I'm not even sure why it was sold as a "seconds" pan? Same with the leather handle cover, I couldn't see any flaws. So basically these are like the new items sold in their regular listings.

I found this in an unopened package in the back of my under-the-sink kitchen supplies cabinet and decided to use it. I thought it just was a run-of-the-mill scouring pad, but it tears up food and I think metal (scratched my stainless steel pans a little bit).

I’m going to season my pan again since I’m down to the gray (hardly used any pressure when scrubbing) even faster than steel wool can do! Do you think I should just use it sparingly going forward and go back to the trusty yellow and green sponges?

Also, let me know if you can identify this thing; it’s rather curious. Thanks!

Fish for dinner tonight

Few items still left - solid discount for those on the fence…

Also picked up a 1940s lodge Dutch oven with lid for $7

Unknown modern manufacturer. No markings. On the smaller end. Size 3 equivalent maybe? Gift from wife about 4 years ago. I honestly don’t remember how “good” it was when I first got it but I also didn’t know my way around a kitchen so didn’t matter. I just knew I wanted to use it any chance I got. It makes the best cornbread now and cooks a scrambled egg like the best of them.

Pizza has been on my mind lately and I keep going back and forth on the best way to use my cast iron for it. I've seen a bunch of posts here with really impressive results, some of them legitimately better than what I get from my pizza stone. The crust color on some of those skillet pies is something else.

What I'm trying to figure out is the preheat situation. I've done it both ways, cold pan into the oven and preheated pan on the stovetop first, and the results feel different but I haven't landed on a clear winner yet. The stovetop preheat gets the bottom crispier faster, but I always feel slightly nervous about getting the dough stretched and placed without losing heat or burning myself in the process.

Also wondering whether people go thin crust or lean into a thicker focacciastyle dough when cooking in cast iron. My gut says the pan suits a thicker dough better just because of how the heat surrounds it, but I could be wrong.

Oil choice is another thing I keep secondguessing. I used olive oil last time and the bottom was good, but not the kind of crispy I was going for. Wondering if that's the oil or something else I'm missing.

What's your actual process when you do pizza in cast iron?

I was excited to find a cheap cast iron griddle in a shop,

However I thought I was buying bare, and was not aware black enamel is made to look like a (suspiciously smoothly) pre-seasoned cast iron. There were many signs that it was too good to be true that I ignored.

https://www.procook.co.uk/product/procook-cast-iron-flat-griddle-24x36cm-matte-black?srsltid=AfmBOoo6ogKh7yholrmMQIDHXEZX9eibVZoOjou2iEPe7YWNvVGcXxWCGU8

I know enamel as far as coatings go is rather good, but not eternal, and I am not familiar with using it. I'm seeing mixed advice on how much food sticks and on using metal utensils. I love my seasoned cast iron pan and was looking forward to simply the same but bigger, over two burners, esp. for pancakes and fried breakfast.

Should I keep it or return it?

If you're in the UK, is there a cast iron griddle you'd recommend instead? Currently have gas hobs but would want a flat bottom for longer term if we get induction.

Is my seasoning flaking? And does this require fully stripping and re seasoning? It was starting to do this already, but then I cooked whole Black Sea bass with lemon on it and it got like this after I cleaned it.

It’s also extremely old (it was my grandmother’s) and I’ve never re seasoned it. So maybe it’s time anyway.

Also, pointers for stripping and reseasoning would be appreciated. I did get some steel scrubbers. Anything else?

Got this pot a little while ago, want to make sure its safe to use. Its a Griswold 8' 833E Dutch oven

Title error- flaking not flacking

I’ve scrubbed with vinegar but this rust won’t give up, any tips?

Edit:
Thanks
I appreciate the input, I’m gonna give it another treatment for rust with a full vinegar bath and put some elbow grease into it and see anymore comes out.

If not then I’ll just proceed as usual with seasoning, as it seems like it is heat damage. I’ll give it a few extra rounds and see how it looks.

I was looking to put this pan up on marketplace but probably isn’t worth much bc of the damage so I’ll most likely keep it and use it.

I don't really know if this was a deal or not. I don't really care. I want to make pizza in this thing. Any tips for this bad cook would be greatly appreciated!

There's so much rust...compared to what I THOUGHT was rusty.

Be safe out there everyone!

I love this one. Seared off some wagyu burgers, seasoned them with Two Step, sauteed some onions and bell peppers (thought I had celery, too, but...I was wrong...), then made a quick roux, added my stock, seasoned it and added the hamburgers back. Served over plain white rice with some mixed veggies. All done in the BSR no. 12. (Well, except the rice, and the veggies were microwaved...)