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My 12" is my most used cast iron skillet, and is pretty old. Last year added a 10" and 8" Lodge because youngest son moved back in and he can't seem to handle cooking on my All Clad without trying to destroy it. CI is idiot proof.

Surfaces were really rough compared to how they used to be.

$10 3M 7771 Stripper Brush, 4" Diameter

3M wheel took care of that in less than 10 minutes and got the questionable "pre seasoning" crap off in a hurry.



For initial seasoning after stripping I used

$14 CARON & DOUCET - Cast Iron Seasoning & Cleaning Oil | 100% Plant-Based & Food Grade! | Best for Seasoning, Restoring, Curing and Care (8oz)

Cast Iron conditioner and seasoning oil.

Most people put the pans in the oven to season, however any oil or seasoning just collects in the bottom after running down the sides. You want lots of thins layers to make it hard. Not a couple of thick layers. Upside down on the gasser works perfectly with just a thin layer of oil any excess runs off plus coats the sides. Crank it up to high, burn for a bit then turn it off and let it cool down naturally without touching it.



After that just cook lots of bacon and your good to go, preferably home made bacon



Son just got done cooking breakfast, bacon and eggs, on the 10". And even made me some. Not sure how he can leave such a mess including the pan but he does. Well I know why he is too impatient and cooks at too high of a heat. Made him clean the pan while it was hot yet and it only took 30 seconds under running hot water.

If I picked up a used older pan I would go through the same steps if it was mine. But there is always more than one way to accomplish it.

 

Subd

 

I use a similar procedure on mine, but I use flaxseed oil. It polymerizes and leaves a really hard film that's pretty much bulletproof.

 

I messed up my Griswold. Mexican rice gone bad.

Cleaned it, but the pan was very crusty. I hit it with a stainless pad, and it got uglier. I ran water into it from my garden hose and wiped out the insides with 220 grit wet sandpaper. Before I knew it, it was glass smooth. Too smooth! It’s been a challenge to reseason. I’ve been cooking and frying with it, but it won’t get jet black. It is fairly non-stick, so I quit caring. It is working okay. It might take me 100 years to get that seasoning back. Took me 1 minute to get rid of it. In hindsight, i should have stopped when I knocked down all the high spots.

It s dark bronze color now. I pulled burger patties off of it, wiped it out and it is the exact same bronze color.

This winter, when I go into roast chicken mode; it’s my roasting pan. If a sizzling- splattering chicken won’t step it towards blackness, I dunno what will.

 

a friend has one of these

AEBLESKIVER pan...

 

Being half-Danish, I'm very familiar with this pan! I had countless aebleskiver growing up.

 

Is that a Weber Silver B gas grill?

 

It is getting close to 10 years old now, but IIRC first gen Genesis E-330? I do like my Weber grills and smokers they seem to keep growing though LOL. The Genesis, Jumbo Joe 18", 18" WSM, 22" OTG kettle and 22" Limited Edition kettle.



I usually just lay the cover over the gasser in the winter.

 

I've had my Silver B since late 2000. It's been a superb grill.

 

I'm 60 and think about all the money I wasted on cheaper grills over the years and ended up throwing away after a few years... Actually now I don't. I just by Weber's now and call it good I may be a slow learner, but I do learn. Eventually

 

I think of all the times I didnt bbq...

 

National Parks Camp Chef series cast iron! I just came across these last week while I was looking for something else.
http://propanegear.com/skillets-dutch-ovens

 

Cooked 2 ribeyes in my cast iron skillet tonight. Delicious.

 

Cast iron fun of late....did up a batch of onions & a few shrooms (that were picked out and used in breakfast omelettes) for supper last night.













Wife mentioned not too long ago that I'd never made one of her childhood favorites....chicken & pastry.

I can't stand the stuff....which is why I've never cooked it. I guess as a kid when I'd have it it looked so "gloppy" and tasted bland.




So....24hrs prior I took a few boneless shicken breasts and dosed 'em up with S&P, roostershire & soy sauces, oregano & curry powder and let 'em rest in the fridge.








Yesterday afternoon I dropped them in my Lodge enameled Dutch oven and added some chicken stock to them....lowish heat with lid on. Amazing how well the heat transfer is on this beast.











After an hour & a half I checked on them and started to remove & slice 'em up....they came apart easy and went back in. Tasted a few chunks and shared with my dogs. We were in agreement that the tenderness and flavor were great.





Added this stuff (cheated on the pastry strips):














Lid back on for a while.








She declared the entree to be great. I took her word for it, lol. Glad she enjoyed it.....'cause there are tons of leftovers.

 

Amazing turnaround time on cleaning, re-seasoing and getting up and running with a delicious looking meal so quickly !!!!

 

Used a new skillet on it's first cook for this afternoon's breakfast. It worked out really, really well.


















The huge handle design works well for me.....holding it barehanded midway during the cook on some hot country sausage.

















Eggs slid around with ease....zero sticking.















Simply wiped out after the cook. I did hit it afterwards with some more oil and let it rest in the pre-heated oven. I'll keep running it this way for a several cooks and see how it develops.















Almost fit to eat......















Ready !!!

 

All good till you ruined it with mouse turd.

 

The foggy look...kinda like glamour shots for food

 

well, whale, wail

 

I love cast iron and enameled! Between the DOs, skillets, backing dishes, etc. I think I have over 30 le creuset pieces in my kitchen arsenal. My wife tells me I have a problem.

A few recent cast iron cooks. Smoked ribeyes reverse sear and some veggie rice.