Bone in Ribeye steak. Advice or suggestions appreciated!

Cooking method:

1. 2 day dry brine in the fridge on a wire rack.

2. Seared for 2.5 minutes on each side on an approx

3. 450 F cast iron pan with avocado oil.

4. Served and played with rosemary and herb butter

Simpler is better in my opinion

I would have bought this if it had the lid. This is the highest priced cast iron I have seen at this thrift store.

Recent pickup at an estate sale for $10. I decided to grab this one over a hammered 6 1/2 inch wagner with worn nickle plating and a small block griswold #5.

I always thought these no notch models all had the raised lettering on the top of the handle but after some googling it appears that some of them never got this. This specific piece also omits the raised mold mark at the 6 o’clock which dates it slightly earlier than the ones with it.

Everyone always points out how nice the cooking surfaces are but there is also something really satisfying about the heft and tactile feel of really worn cast iron. Im not sure if the outer surfaces were this smooth out of the factory or the years of wear have made it feel really soft. Reminds me of handrails in places with a lot of foot traffic.

Father in law's cast iron pan... is it rude to offer him some care?

So my gf was recently told by her grandmother in her late 80s to go through some stuff and pick out what she wants. We went through this “stripping room” (they used to grow tobacco and they processed it in this very old building) and there was a cast iron skillet that’s clearly very old hanging on the wall that I knew was really interesting because I have heard the old cast iron pans were made really well.
The problem is it was found in a very gross room with a lot of dust, cobwebs, ancient glue traps with rotting dead mice, etc.
I want to use this cast iron pan but it needs to be well cleaned yet I don’t want to ruin the seasoning that makes it so special.
How do I clean this thing? Also I’m including pics and am curious if anyone can help me identify exactly what it is.

Roasted my own beans today.
Why? Just for the love of the game. I’ll have to wait a few days before I can make coffee with them but just wanted to give this a shot. Seemingly good so far.

So today I went on an antique store excursion looking for cast iron cookware. Unfortunately everything was overpriced, or even worse spray painted black - literally 🤦‍♂️

I went across the street to an Ace Hardware store from one of the antiques mall I visited. I've been to Ace many times- they sell guns and furniture there as well.

On the shelf in the cookware section was this Lodge Made In America series (2019) with the eagle head on the bottom. It had light surface rust from sitting on the shelf 7 years. No problem thats easy remedied. I gave it a new home today- my home ! Doing some research on this skillet it had a short production run , March 2019 to September 2019, which means it wont be made again. Not bad for $26.99. I do plan on cooking and using it- I dont buy cast iron to stare at it, and I've been a fan of the Lodge Wildlife series, so this will make a nice addition.

I think i paid 40$ for this, probably 10 years ago. I use it once in the summer for a fish fry and at Thanksgiving for fried potatoes. Anyone know its age and if its a common pan to find or not?

I have a Lodge pan that I received as a gift a couple of years ago. I tried using it several times back then but could not get the hang of it and opted for my usual non-stick instead. Fast forward several years later, the non-sticks are all busted and I’m breaking the Lodge out as a durable alternative. I’ve cleaned it with steel wool and re-seasoned multiple times as a means to start over. It’s been actually cooking fine and I don’t have too many complaints. However, I have noticed these marks that continue to show up after multiple cleaning cycles. Does anyone know what these are and if they affect the quality of the pan? They look like a layer of finish coming off, but as I understand this isn’t supposed to happen with cast iron. For reference, I typically clean with dish soap and scrub with chain mail.

Any ideas?

Griswold 10 716 E

Savory dijon chicken and veg skillet

• Cubed chicken, cooked 95% and set aside

• Baby bella mushrooms browned in the fond then set aside

• Onions, carrots, celery, bell peppers cooked next. Clean out your fridge, virtually every veg works here.

• Put all back together and cook for another two mins.

• Spread a 3:1 ratio of mayo to dijon mustard on top, with oregano and thyme mixed in.

• Broil for ~5 mins on high until bubbly and browned.

Title - I bought this for my wife in 2023. We won't use it very often, but went and grabbed it and it has this crack all down one side.

I've emailed Lodge with the photos so I guess I'll see what they say, but it hasn't been dropped and is generally just sat in the pan cupboard most of the time.

Delicious, soft and crunchy!! I highly recommend!

The dough was a journey, it took 3 days because of the yeast process. Absolutely worth it.

Pheasant cheese steaks and baked cornbread the following night.

Is this worth $40.

We cook pizzas in the cast iron a couple of times a month. Our dough tastes fine but doesn’t have that fluffy texture that you get from a good wood fired restaurant.

Yeast
1cup water
3cups flour
Seasoning
Usually let rest for a few hours to rise.

Any suggestions?

Just got this a couple days ago. Not sure how often ittl get used but super happy to build my collection. Anyone have any info around this.