Buy things that last. #castiron pans should easily last 100 years. Cast iron pan is about 25 years old other pan is about 2 already brown handle is chipped, the cast iron pan should be still in use long after I'm gone
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#castiron
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Okay, here's an incredibly odd question for your Sunday morning:
Has anyone who sees this ever used a file, saw, angle grinder, etc., to cut material away from the handle of a #CastIron pan? So that the handle essentially has cooling fins like a CPU heat sink?
Yes, you'd need to be careful not to take off too much. Yes, it'd contribute to stresses on the handle, maybe a break over time. Yes, the efficacy would be 0 if you kept it wrapped in a towel or sleeve.
And.
Happiness is ... a well-seasoned frying pan after a 1-day fast 
BSR No. 10 
https://en.wikipedia.org/wiki/List_of_American_cast-iron_cookware_manufacturers#Atlanta_Stove_Works
BSR Century Series Skillet Set
https://www.youtube.com/watch?v=ovgIqanJFfM
Successful use, cleaning and light oil coating of the restored cast iron pan! Cajun blackened bass, penne w/pumpkin pasta sauce. *chef's kiss*
A wonderful lion pillaster on the combined drinking fountain and lamp in Dowanhill Park in the west end of Glasgow. It was made in 1903 by the MacFarlane and Co foundry in Possilpark, one of Scotland's most important manufacturer of ornamental iron work between 1850 and 1965.
Does anyone have #advice about cast iron #cookware they can share? I've acquired these pans that have been in storage for a while. They have no branding on them. I've read there can be different quality of cast iron and the poorer quality ones can be a bother (flaking etc).
1. How can I tell if these are decent quality?
2. How should I clean them? (remove rust)
3. How can I make sure they are properly seasoned?
4. How should I maintain them, if I decide to keep?
Continued thread
Here are a couple of close-up shots of the bottom. The stampings on the bottom make me think the pan is from Lodge and was cast in the 1950’s. #CastIron
A few weeks ago, I bought what I believe is a Lodge Cast Iron pan from the 1950’s. I found the pan at an antiques store in Oxford, Pa. Cost $28.
Took a lot of scrubbing and seasoning rounds, but I am pleased with how the pan shaped up.
Two photos show the before; two show the after.
Odd souvenir?
I found this in a box at home. Anyone have any clues?
Lens only returns bottle openers & ashtrays. I just tested on a beer bottle & remain thirsty. 
Not a bottle opener. It's not an ashtray.
The top bits are perhaps stylised waves on a beach? Cast iron, possibly sandcast, no marks on the reverse. It will stand on the legs at the bottom, but wobbles precariously - bump the table & it falls flat. Roughly palm sized.
TIA
Last year, I was unhappy with the seasonings on my (many) #castiron pans/pizza steels
I set up an #electrolysis tank and S T R I P P E D them. Some of these pans had decades-old crusty chunks falling off them.
I looked for scientific info on seasoning and there just isn't any. There's folklore from supposed grandparents. There's "what's always worked for me" (I will get at least two such replies to this toot who didn't read past the first sentence).
There's also at least one 15yo blog post out there that has a lot of science words in it. Even if there's no science, it sounded like this person Knows Something.
Well. They didn't.
Flax seed oil did not work for me. Continual stickage.
(I'm pretty sure most CI seasoning gurus are failing to consider the many ways people use these pans. I routinely stick them in a 500F oven, albeit with food in them. The smoke point of flax seed is 250F.)
On a whim, I bought some pure avocado oil. Smoke point 500F.
After just one layer the difference is night and day.
Ornamental lamps on Partick Bridge in the West End of Glasgow. Built in the 1870s using a mix of cast iron and stone, it's one of a number of iron bridges across the city designed by the engineers Bell and Miller.
The Ca' d'Oro on Gordon Street in Glasgow, one of the most distinctive and unique buildings in its city centre. Designed by John Honeyman in a Venetian Renaissance style, it was built as a furniture warehouse in 1872. The ground floor of the facade is made of stone, while the upper sections are cast iron.
Continued thread
Side note on the seasoning. A mistake I made in the past in seasoning pans was to leave on too much oil. I now apply oil then wipe it all off with a clean cloth (it becomes matte, not shiny). There is still a very thin layer left no matter how hard you wipe. This ensures structurally sound seasoning that won't chip or crack. I also wash between layers. A scrub pad for non-stick and plastic surfaces with dish soap is fine. #CarbonSteel #CastIron
okokokokokoookkeay so
In my stuff that I've been unpacking, I found a cast-iron pot/pan thing that I had entirely forgot about
It's 32cm wide, about 10cm tall (around 12 inches wide and four inches tall for USians)
So like
I CAN MAKE THE THICCEST PAN PIZZA I HAVE EVER HAD
HAPPY DAY!!!!
I just gotta clean and season the damn thing first.
I'm trying out a new waffle situation, and it's fair to say there's a bit of a learning curve. A learning curve drizzled in maple syrup.
Continued thread
Salmon dish for New Year's — not a non-animal recipe this time.
