Pretty new to this sub, and have seen people grinding down their cast irons to remove factory seasoning and start fresh. As well as to, I assume, smooth out the bumpy factory finish (I haven’t seen a Lodge that doesn’t have one).

My 2 cast irons are pretty bumpy. Should I grind them down? I’ve been cooking on them for a while now (over a year).

Finishong off brawts in cast iron always seems to make them taste better.

Toad in the hole. Stuck just a little but no damage to the seasoning. Shallot gravy not pictured

Hey all, I have a section of wall in my kitchen which would be drywall anchored (I can use as large anchors as I want) did any of you have a recommendation for a peg board or vertical metal racking to display my collection?

Just over here destroying my #5.

How’d I do?

Saw a Lodge bundt pan and thought… challenge accepted. Surely THIS cannot function as good as a regular bundt pan. Lodge had over stepped this time.

I was wrong. I was dead wrong. So brought this heavy bitch home. Washed it. Dried it with a paper towel and whipped up a cinnamon streusel coffee cake. No extra seasoning on pan… just straight from the foundry.

Just to show Lodge what a dumb idea this pan was, my first layer was streusel… with all that sticky brown sugar.

Got it all layered up, popped it in the oven at 25 degrees lower than recipe called for and for an extra 10 minutes.

Timer goes off… hmmm looks perfectly baked. Passes the toothpick test. Here we go.

Let it sit for about 10 minutes, flipped it on parchment and lifted one edge expecting a total mess. Instead, I pulled a nearly perfectly clean pan off a perfect bundt coffee cake. A quick rinse with soap and water and here we are.

Sorry Lodge, I was dead wrong. Another awesome product that outperforms expectations right from the foundry. I’ll never doubt you again.

I want a cast iron that doesn't take ages to clean the eggs out of. Chat GPT, which is good for some things, is telling me flax seed oil is best because of its high polyunsaturated fat content, but I'm reading here that flaxseed is a meme.

So bought this lightweight cast iron about 3 months ago. Always hand wash and dry it immediately, but now have this discolouration… is this rust or what causes it? Any tips would be appreciated :)

How do you get a crispy bottom on an egg in cast iron? I can get slidy eggs if I keep the heat low, but I can't get that slightly brown crispy bottom without them sticking like I used to in nonstick.

I hope I’m getting there.

So my wife got a lodge 4.5 quart enameled dutch oven last week. Got it home, and found there's a chip in the lid. I reached out to lodge, and they don't have the 4.5 in stock, but can send me a free 6 quart instead. Score!

I already have their 5 quart iron dutch oven, and the lid fits perfect on the enameled 4.5. I want to keep the 4.5. Is it safe to use an iron lid on it, or will I damage the enamel on it?

I have a ton of cast iron pans that I’ve collected over the years. Lodge, griswold, a couple wagners. Who’d be interested in seeing the collection and maybe helping me identify a few pieces? Happy Halloween!

I notice many people do not realize this exists. No amount of soap and water will work because it’s hydrophobic. It’s what is left that cannot be grabbed onto by water and soap. But is soluble with oil and can be wiped out with a rag.