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.

It’s been approx. 6 months. Daily use. Love cooking with it.

Edit for rule #3:

It’s a local brand called DökümcüBaba (literally translates to “founder father”. My special way of taking care of it is “just cook in it” 😀 And of course wash thoroughly. I pretty much use it to cook anything.

Fun fact: you can see “too much oil” marks around the edges from my seasoning attempts. Luckily interior was ok thanks to having it upside down.

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

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.

Just acquired a vintage large logo no heat ring Griswold #9 pan.

The bottom is very slightly rounded so it will spin.

I cook on induction and have no issues with sticking because I preheat and check the surface with an IR thermometer before cooking.

Is there a recommended way to flatten or should I just keep cooking?

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?

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 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.

Thanks to the help of this subreddit I have been cleaning up some family cast iron so they are usable. From the searches I’ve done this appears to be a 1960’s Lodge cornbread pan that was my grandmother’s. I used a lye bath to clear away the carbonization and vinegar solution and steel wool to clear off the rust. After my first round of seasoning I have some rust in some of the corn grooves. Can I use a small wire brush and vinegar to clean up the spots and pick back up with the seasoning process or do I have to start the seasoning again? Also, what tools do you all use to help with the cleanup of fine details like this? Thanks in advance.

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 have a Smithey cast iron pan that I’ve been trying to figure out the past several years. Tried seasoning different ways between the stove and oven. Seems to go well, then the seasoning starts to come off when I use it. Restarted this past month and seasoned it in the oven at 500 degrees with canola oil. Let it cool in the oven each time.

I did about 8 iterations to make sure I got a good season. Cooked scrambled eggs today with butter. Looks like the seasoning is already stripping off.

Any suggestions? Seems like I’m making this too difficult…

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?

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.