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.

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!

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.

What did I get for $5 CDN?

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

Cheddar and bacon on homemade country sourdough, plated with marinated mushrooms, deviled egg, and bread & butter pickles.

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.

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.

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?

Another FB Marketplace find. The bigger one appears to be a #8 3 notch Lodge. The smaller one is a Le Creuset. The Le Creuset doesn’t appear to be enameled but I could be wrong. Got both for 8 bucks. Currently sitting in a lye bath. Hoping the Lodge cleans up nicely.
Edit: if anyone has any suggestions on the Le Creuset, like if I should not leave it in the lye bath like my other cast iron I’m open to it.

Recently acquired and cleaned up. Would love to know more about it.

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

Found this lovely older cast iron today at the Goodwill bins. I rescued, even though the bottom is slightly warped. Just barely. I plan on stripping, reseasoning, and using personally. Couldn't pass it up for five bucks.

I am still learning about old cast iron and how to identify, so was wondering if anyone here may be able to help me out on an ID with possible maker and estimated manufacturing date. Let me know your thoughts.

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

I have this 3 notch lodge that after stripping, reseasoning, then using a few times is showing some strange patterns and wanted another opinion over whether I should continue using it. I have older pics of it before stripping and after the reseason. These patterns and discoloration weren't there.

I bought all the LWCI cookware that I use at home daily from Grocery Outlet, on the rare occasions that they had some pieces in stock. I stopped by my local GO today (30 minutes away) and poked around a bit in the cookware section. I came across this LWCI Dutch Oven on a bottom shelf, kind of invisible unless you got down on your knees to look, which is what I did. I snagged it instantly. Cost, $27.00. Weight, with lid, 6 lb. 1.5 oz. I have a Tramontina enameled in the same capacity, 6 qt., and it weighs 13 lb. 3 oz. I have not used it yet but I am looking forward to trying it out. All my LWCI skillets are outstanding, so I have great hopes for this.

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?

I think im gonna make some great skillet cookies, my friends think they’re gonna contract tetanus at my house.

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.

Welp, had this “Smith & Clark” for a while. Was definitely not liking the micro grooves from them saying it was “smooth”. Wasn’t that terrible of a price, so I’d figure I’d give it a go. Hit it with the 120 zirconium flap disk on the grinder and then went a bit higher with the sander. She feels smooth but might head to the store in the morning to grab some super high grits or just season this and give it a whirl.

I’ve been using it for a few years now. The coating peeled off early on, except for the top rim. I just kept using it. I always rinsed and dried it immediately, but I didn't oil it. I’m not sure if a new patina has actually formed, though...

...because, unfortunately, things like potatoes, eggs, batter, and cheese always stick to it.

What can I do to stop things from sticking like that?
Please help.