Quite proud of my Mac and cheese. Cast iron is the best baking vessels I’ve come across.

Here’s my confession: I rarely use my skillets on the range top anymore. Used to use them constantly until about 3 years ago when I got 2 new skillets (not cast iron) as a gift. Better temp control, lighter and handles always stay cool plus they’re ergonomic. Not saying what they are because that’s not the point. Point is that I’m learning to better use the tools that work best for you. Love my cast iron for baking, and braising in Dutch ovens. Soups and stocks in cast iron too. But range top cooking is where I reach for a different type of pan.

ETA: Recipe below

It was easy to make. I made 8 oz of pasta that I cooked a minute less than al dente per package instructions. Set aside in the strainer. Made a béchamel using 1/4 c flour, 1/4 c butter and 2 c milk. Added spices (1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp mustard powder and pepper to taste). Melted 8 oz shredded Gruyère into the béchamel off the burner. Mixed pasta and sauce into 10” cast iron skillet and added more shredded cheese (Colby jack) to cover top. Baked in 375 deg F preheated oven for 18 min then finished under broiler (hi) for a minute or 2. Watch it when broiling so it doesn’t burn.

Lye bath and 2 rounds of grapeseed oil seasoning in 450 degree oven.

Has anyone else ever come upon a Canadian pan that was made after the 1960's. This was too neat to pass up. It's definitely heavier than any of my smaller vintage pans.

Homemade pizza dough for the first time too! Thinking a lodge pizza pan might be in the future. This turned out so good and was relatively easy!

Hello all,
I was in search of a Dutch oven and found this piece at Goodwill. It has been cleaned and seasoned 3 times (two vinegar baths included).

I am trying to identify what brand this is. It has the lid handle of a lodge, however no lodge identification marks. The bottom of the pan appears to say MADE in something (almost looks like China). Any help would be great. There is a “5” marked on the bottom of lid and underside of pot handle. Thanks for the help. Cheers.

Also, what are the odds of this being contaminated with lead? Should I get it checked?

Found this guy on the side of the road. Handle of another free pile find (big lodge skillet) waving hello. I think at this point I am intent on waiting for them to find me, rather than the other way around.

This is enamel, right? How should I strip if so? Or maybe it’s CI? Obviously enamel on the bright orange parts. Not sure how to restore this. Anything helps, thank you!

The bottom still needs some work plus the handle connection. And thanks to a generous friend, I received that awesome lid that fits perfectly!

Where do I begin?? I want to get this pan fixed up. I have absolutely no experience in cooking with cast iron but I really want to get into it. I bought this pan off craigslist but never ended up using it. How do i get the rust off? Preferably no chemicals as I know cast iron is porous and I plan on using avocado oil to season it when the time comes. Any help would be appreciated.

Hello all thanks for letting me lurk here, cleaned and seasoned this probably lodge cast iron over the fire last night and I know how you's like your slides egg porn ;P

Can anyone identify this pan. I've never seen these marking on here before and I want to make sure it's worth restoring and not crap. Thanks.

I had gotten a lodge scrub brush with handle that sadly broke first use. I emailed lodge and they sent me a replacement for free!

Nice to see a company stand behind their product and make things right. Give me more confidence when I buy their products

Whenever i make a steak i end up with a lot carbon built up and burnt food bits. Searing comes out great but the oil is black. The steak isn't burnt.

I use ghee. After scrubbing with a metal scourer,i got to that point. Do i scrub to remove all the black patches at the base

My husband and I currently have a propane range in our kitchen. Its been acting a bit weird so we are thinking its time to replace it.

We would love to switch to electric or induction range but, 95% of out cookware is cast-iron.

We would like know is it safe for cast-iron? How do you prevent glass tops from being scratched from cast-iron? Is electric or induction better with cast iron?

Thank you for anyone for answering!

Help with a Capital H...

I have 1 good coat of seasoning on this cast iron, and on my second coat I had some sticky black spots. Tried washing the pan with soap and water, and now I have this monstrosity..

I need advice on how to proceed...

Is my rice pot ruined? There is a shiny spot on the bottom and am not sure how to tell if the enamel coating came off.

I made it with carrots, onions, potatoes and canned corned beef. All of them are reduced priced items and leftovers.

Oh! I cooked it with leftover bacon grease i stored in the fridge and it REALLY adds to the flavour. Absolutely delicious.

New cast iron bean pot that Vinegar Tom is inspecting to see if he fits. He does not.

Side note: are these safe over a camp fire?

I think €24,99 for the 3,7L pot is a good deal. The smaller casserole dishes were €12,99 for two pieces.

Anyone else have one of these? How did they perform?

New to cast Iron, got a new pan because I thought it's easier and healthier. But I have no idea what to do. Use oil to cook eggs. Sticks and burns to the pan, hard to clean, add oil heat up, leave. Tonight I cooked some veggies. Again heat up, oil, add veg, stick and burn. Everywhere I look there is conflicting information. Do I need to reseason the pan, strip, clean? I don't know anymore. Now there are black spots in the pan, while it seems that other spots are getting lighter. Please help.