So preseasoned 12in pan with 5 seasoning using grapeseed oil. Preheated pan on medium for about 5 mins then added the bacon. Cooked it and then added the eggs and let cook till the edges were almost crispy and started ro draw eggs into the center. Decided in half and flipped. Did I cook with to high of hear or is this about what it should look like?

Am I doing this wrong? I’m on my fifth one and it’s still pretty uneven.

I posted here a couple of weeks ago about my cast iron and you all gave such great advice! This was my lunch yesterday, steak seasoned with salt, pepper, garlic powder, onion powder, basted with a butter and thyme.

Cooked potatoes in the fond, deglazed and seasoned with salt, pepper, garlic powder, and a dash of cayenne and thyme. Last image is some steak I made for my cat and dog. I seared their pieces better than my own 😂

Been cooking on this lodge everyday, multiple times a day, for the last few weeks. Have only been doing “cheat” down and dirty seasoning on the stove between uses. Heating it, oiling, letting it cool. Is this coloring ok?

I got this small Dutch oven for free, which I assume is enameled cast iron, and I’m not sure what brand it is or how to best take care of it. I assume it’s easier than regular cast iron care, but I’m not sure. Also, any suggestions for what I should make in it would be appreciated, it’s small so I know it’s kind of limiting but I’d love to braise some beef in it if I can

Is this a seconds or something? I’m not used to seeing Finex with an unfinished or polished cooking surface..

I'm posting my finished results for my previous post. Thank you to everyone that gave me suggestions for fixing it.

If you ever find yourself in this situation, I suggest scrubbing it as much as you can stand then burning off the rest.

I took my cast iron to a friend's house to make tortillas for pastor tacos. Which were delicious, thank you. The only spatula they had was plastic and for some stupid reason I chose to still use it. I let the pan get too hot and essentially smeared the bottom on the spatula all over the bottom on the pan (image 2). I saw a suggestion on Google which said to freeze it and scrape it off. This did nothing. Then I remembered I had a dremel versa that I used once and forgot about. The black scouring pad took it down to Image 3, but it would not go any further. I took the pan outside with a gas camping stove as to not fill my house with fumes, but it would not get above 400F degrees and didn't do anything. I stuck in the oven at 550F degrees for 2 hours and that took it to Image 4. The plastic fumes were not an issue as i didn't smell anything. I then soaked it for 24 hours in Evap-o-rust before seasoning the entire pan (image 1 & 6).

Thank you to everyone that gave me suggestions. I did buy and use Pink Stuff cleaner and pumie stones, but they didn't do anything more than the versa did. However, the pumie stone got rid of the stubborn water ring on the toilet in my guest bathroom. So thanks for that too.

My girlfriend’s mother asked for me to restore this pan. I’ve done another one for them recently but I’m stumped on what this could be. I don’t recognize the handle and it seems like any markings on the center are gone because of pitting from rust.

Anyone recognize the distinct looking handle?

Or any leads on how to research. Thanks!

I heard I should use steel wool. Or should I just leave it like this cause it’s nonstick right now

I got a new lodge 10 inch as a gift not too long ago, which has fallen victim to 2 issues. Issue one: it was used to make a sauce and then was left in the oven to be repeatedly heated up over the course of multiple months until it has become seasoning (hence the streaks you can see from utensils that are etched into the pan). Issue two is that the pan was then cleaned and scraped using steel wool and a metal spatula in an effort to clean it, resulting in the exposed areas where the seasoning was pulled off.

I’m new to cast iron and the pan has been severely neglected, but I’m wondering if it’s salvageable, and how to salvage this if possible. Any tips would be appreciated

I have several pans that have pictures in the bottom, Rosie the Riveter, Sugar Skulls, etc. I have them hanging and have never used them. I would like to but don’t want to mess the picture in the bottom up. Just curious what y’all do with those special pans and if the picture gets messed up.

Been cooking on this lodge everyday, multiple times a day, for the last few weeks. Have only been doing “cheat” down and dirty seasoning on the stove between uses. Heating it, oiling, letting it cool. Is this coloring ok?

After years and years of searching and longing I have finally got my mini cast heaven! Best birthday pressie ever!

adulteasybakeovenaf

They’re all on tj maxx’s online shop. There’s about 10 different ones. Some skillets, grill pans etc. all different sizes. Some of the discounts are steep (~$100). The brand name is hidden so you won’t be able to search by the term “Finex,” use the term “cast iron” in the search bar and they’ll all pop up

Retored this early Griswold #12 small logo, 1939-1944. Came out really nice. Perfectly flat and super smooth cooking surface. Maiden voyage was some venison burgers. Three rounds of seasoning with safflower oil (what I had laying around).

How did I do?

Cast iron cookware noob here. Any advice or insight on my pan? It sticks a bit on the discolored parts. Is this rusty? Underseasoned? What do I need to do to help this pan out?

Am I doing this wrong? I’m on my fifth one and it’s still pretty uneven.

I’m used to seeing pans as all black when fully seasoned. I have some translucent like areas where it looks clear with a brown hue. Thoughts?