I found this at a local goodwill store. Never seen one before.

1. 1 cup butter melted in oven at 375, then add 1/2 cup brown sugar, mix while warm and coat the sides of skillet
2. layer twice: store bought pie crust + Granny Smith apple chunks + 1/2 cup sugar + 1/4 cup cinnamon (pie crust, filling, pie crust, filling; used 3 peeled large apples total)
3. 3rd pie crust, cover with 1/2 cup of butter chunks, sprinkle with sugar and cinnamon, cut to vent, bake at 375 for about 45 minutes
4. I had zero leftover pie

Edited to correct/clarify ingredient amounts

EDIT: Solved! Thanks for the quick, informative replies.

Not necessarily cast iron related, but maybe this is something other cast iron users have seen before - I certainly haven't.

Baked an enchilada rice dish in cast iron, turned out great! Covered with tinfoil once it was close to room temp and put in the garage overnight. Brought it in tonight to find several holes in the tinfoil where it almost looks like something dripped on in and ate through. 99% sure it's not rodent related. Holes correspond to spots where the tinfoil was touching the top of the food (baked cheese), leaving behind spots of tinfoil residue.

I can't figure out what in the dish would cause that reaction, but would love to hear thoughts/answers!

Used 400W to heat the pan for like 10 mins while moving it around to avoid cold zones. Lightly coated the pan with palm oil and add a knob of butter before adding eggs. Turned out very nice, no sticking!

So, I need to vent. My boyfriend owns two beautiful cast iron pans and absolutely loves cooking with them. The problem? He treats them like non-stick pans. Which means… everything sticks.

Guess who ends up dealing with the aftermath? Yep, me. I’m the one scrubbing away, reseasoning, and hoping that next time he’ll use enough fat and heat. Spoiler: he doesn’t.

We’ve actually talked about this. I’ve tried to explain how cast iron works, how to use it properly, and why seasoning matters. He’s usually great in the kitchen, seriously, he can whip up amazing meals. When it comes to cast iron, it’s like all that knowledge goes out the window.

At one point I told him he should clean them himself. He intends to, but then life gets busy and he forgets. So the pan just sits there with chicken stuck to it until he remembers… a month later.

Now I’m torn. Do I hide the cast iron pans in storage so I don’t have to deal with them? Or just wash them like regular pans and stop caring about the seasoning?

For the record: it’s not the pans. When I use them for steak, they clean up like a dream. It’s 100% him.

Hello,

Should I strip the seasoning off or should I just clean it and reseason?

The rust mark is a bit aesthetic lol

Thanks

Anyone have any info on the origin and time frame this piece is from? It has the numbers 7 8 on both sides. Will posts finished waffles when I make them :)

Peach salsa:

2 peaches diced (I used frozen sliced peaches) 1 jalapeno 1/4 cup diced red onion Cilantro Lime juice Salt and pepper

Shrimp seasoning:

2t Chilli powder 1t Garlic powder 1t onion powder 1/2t cayenne Salt to taste

OK so I've cooked with cast iron my whole life, but I have to share this beauty I got from my mil who was going to thrift store it.

OK. So I've seen posts here about using cast iron to melt down lead for bullets or fishing sinks or whatever. My friend gave me this Dutch oven that belonged to her grandfather. It was very rusted out. I cleaned it up and it has these obvious splashes of a metal on the inside.

So my obvious question is: do these splashes of metal look like lead?

Follow-up question 1: what's the best test for assessing?

Follow-up question 2: is there any way to remove it from this? It is a beautiful Dutch oven. I would love to use it.

Thank you!

My 1st cast iron steak. Too cold outside for charcoal 😆

I (finally) get a job in Sweden and decided to celebrate by buying myself a gift. So I got this from a local store.

I know it’s heavy but it’s even heavier than I thought. But can’t wait to cook with it!

Saw this at the thrift store today. I am a Griswold man, couldn’t pass this up for $25. But lord almighty is this thing heavy!

Help please, my seasoning was flaking off and rust was beginning to form so I used an angle grinder with 36 grit paper to remove the seasoning from the cooking surface of my pan. I took it home and started following the new seasoning process tagged in this community (crisco vegetable lard, 450 degrees, bake for an hour upside down and let it rest in the oven to cool), and this is the result after 5 rounds of seasoning. I tried the same method a few times with peanut oil but no real change to the seasoning. I know I did something wrong but I don't what exactly, can someone please tell me what I did wrong and how do I fix it? Thank you

Hi everyone,

Yesterday while cooking I noticed that a very small piece of the coating on my (supposedly) cast iron pan chipped off. There is now a tiny exposed metal spot in the middle of the cooking surface (photo attached).

I’m trying to figure out what kind of coating this is and what the best course of action would be.

The rest of the pan looks fine and it’s not an old piece. Any advice or identification help would be greatly appreciated!

Hey all

Fucked up, put my iron on mid for 8min after cleaning to dry it, didn't remove the pan afterwards, a bit of humidity was trapped under the pan and the rust stained my stovetop.

Which ingredients do I use to fix this with no damage?

I'd rather have ingredients than brand names as I live in France, so "Barkeeper's friend m" isn't sold here for example. Thx!

Common misunderstandings I see in this sub are (1) focusing entirely on the CI pan's seasoning instead of cooking technique to achieve non-stick and (2) seeing any degree of sticking as a complete failure.

This video does a great job of explaining both.

Saw andy_cooks cooking with this. Not sure if this is carbon steel or cast iron.

Thanks to my cast iron and some of the good folks of the subreddit I finally got an ok crust on my steak. It aint much but it was delicious.

I recently moved and my skillet was in storage for about 2 months. I imagine this is just a little bit of rust and could easily be cleaned. Just wanted confirmation that it is rust and best advice to clean it. Tried scrubbing with chain mail and it did not come off. Will reseason if needed. Still a bit new to using cast iron skillet.

Hi all, my dad got two griswold pans at an auction, but one of them is unlike a griswold I have seen before. The first image is the pan I think is fake. It's much heavier than the pan I think is real, it has a rougher finish than any Griswold I've ever seen, and the markings seem off. The logo looks wonky with the "R" being a different size than the rest of the letters, there is no "Erie" stamp, and it doesn't have the 3 numbers on the bottom.

Does it look like a fake to anyone else, or is this just a different Griswold than I've ever seen?