I’ve got a pair of 12” skillets. The newer one is maybe 5 years old, and I really don’t know how long I’ve had the older one. Anyone know when Lodge started to cast the brand into the helper handles?

Picked up a 5 quart Lodge deep skillet a few months ago. Now one of my favorite pans. Great for frying fish or chicken. Great for making burgers. Nothing splatters all over stove. Great for oven braises. Great for making chili. Baking bread. Its a major player in my kitchen. It does so much and does it so well.

I inherited this old frying pan from my mother-in-law. Unfortunately this ridge won’t let my induction stove work properly. Can I safely grind it away without compromising it structurally?

I’ve tried seasoning it but each time I used it to cook and clean afterwards leaves it like this

I'm in UK. Love cooking fillet steaks for a treat, but my stove isn't great and pans heat unevenly too.

Usually cook about 5-6 steaks at a time so was thinking 15" (no less as I might entertain too if I get some good steaks going!).

Budget would be about £100-200 let's say (or swap £ for $... whatever).

Gas hobs. Don't really know what else to say.

Had a look online thinking it would be simple, but then there's all the backcountry/lodge/le creuset/aldi wars going on... I thought I'd go straight to the beating heart of the cast iron skillet community!

TIA

It's completely smooth, just changes as I cook.

hey everyone, i tried reseasoning my cast and it doesn’t seem to have worked, my process was to coat it in canola oil and spread with a paper towel, then bake at 400C for 30 minutes, i then let it completely cool over night and did it again in the morning. there seems to be a residue that is sticky to the touch, can someone let me know what i did wrong and how/ if i can fix it…thanks!

Asking the age old question, am I scrubbing off carbon buildup or seasoning right now? I'm scrubbing and revealing the lighter layer. Is that a layer that is unseasoned?

I found this Wagner oval Dutch oven at a garage sale. I don't know much about cast iron values, but I could tell that this piece was unusual and I like "unusual."
It was rusty and crusty, but I knew about this sub and decided to take a chance.
The photos show the starting condition, and then, after I put it in a lye bath and seasoned it four times.

This is the first time I have restored and seasoned a piece using the tips from this sub and I think everyone who posted is a complete ROCK STAR!

Thank you very much!

Also, there is a spot at 3 o’clock that has refused to take any seasoning for years?

This cast iron enamel coated bottom, can this go on an electric coil stove top? I just saw a post where someone’s got ruined from theirs, coil burner. This box it came in says oven safe up to 400° isn’t that kind of low? Should it be 450°?? Is this trash?

I have used enameled cast iron in the past and i just don't see any advantage over regular cast iron other than not needing to season

The problem I have with enamel is that you can't replace the coating unlike regular cast iron. Enamel limits the lifespan of the cookware and you will eventually not be able to use it if the enamel is damaged from one of many possible ways, as opposed to cast iron seasoning which is indefinitely replaceable. I see so many posts on this sub of people who have damaged their enamel beyond usability which could be avoided with regular cast iron.

I'm just wondering what the appeal could be other than not having to season, I'm not making any judgements or anything like that I am just genuinely curious.