Best products from r/castiron

>1) I was just a dumbass for using the scouring pad

Possibly?! Was it like This Or more like This ?


I've never had anything stick so bad that a little hot water and one of These couldn't get it off easily.

-------------

>2) I was seasoning them with too-thin coats of oil

Not likely, you want it wiped down almost dry, you sound like you did good here.

-------------

>3) The quality of my seasoning was somehow marred by tiny bits of rust I couldn't see

Tiny invisible rust won't hurt. But oiling over a raw pan that's not 100% dry and then baking, can cause issues with the seasoning sticking.

-------------

For a long time this Flax seed oil method has been praised as being the end all and be all of seasoning cast iron. More and more lately I've been hearing stories like yours. There's got to be something to it. Either people are doing it wrong, or it's not really as good as people say. All I can say is that people seasoned pans without issue for the last 100+ years using whatever kind of grease they had on hand, and it worked just fine.


I've had pretty good luck with Olive Oil (Even though others may disagree). I've since moved on to using Sunflower oil and like it very much. I use only metal utensils, and only scrub with the pads I linked above and have never had the issue of seasoning flaking off.


Edit

Here's a few links with other people having problems with their Flax seasoning. Maybe you can glean some info from them.



My Flax seed problem.


"It worked nice. I was happy. But it didn't last."


"I like using olive oil better because olive oil in thin layers do not flake off like flaxseed for me"


After 8 coats, the surface looked great, the eggs slide off nicely and I thought we were golden. Then...the seasoning started to wear/cook off quickly.

I have the same problem!

1. make sure you're not waiting too long to clean it. The cooler it gets, the harder it is to remove gunk.
   
2. Warm/hot water and coarse salt is pretty good for gunked on stuff.
   
3. This is helpful, but not as much as I'd hoped.
   
4. Pretty quickly I stopped caring so much about whether all the gunk was out of the grooves.
   
5. Just make sure you're using oil liberally to keep things from sticking. But it's probably not going to help for delicate foods like fish. I've had the best luck with steak.
   
   Every once in a while I throw the whole pan in the oven on super hot to ash away everything and I reseason from the ground up, but I don't invest too much time thinking about the non-stick-ness of this pan.

Two oven sessions won't get it anywhere near black from bare metal but if it's bronzing you're headed in the right direction. I'd do 1 more oven session and just start cooking with it. I really cherish my lodge grill pan, it's such a cool thing to be able to get grill tastes in the middle of winter inside on your stove. They can be a real bear to clean when new because of the ridges. I would recommend you get yourself one of these [chain mail scrubbers] (https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG) as it makes it much easier. I'll turn the heat off when I'm done cooking, drop the scrubber in the pan and run it down the grooves with a pair of tongs while it's still ripping hot. I have a spray bottle with water that I'll hit any tough spots with and the combo of the steam and scrubber gets it off easily. Once it cools you can just dump any grease out and wash it in the sink very easily, and of course reheat and oil. That process gets much easier the more you cook with it, but it's the easiest way I've found to care for it and keep it cooking great.

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

I have to agree with cboss911 on one thing. It seems to be either about cooking or seasoning. I'd prefer to cook with my skillets. What good is a seasoned skillet if you don't cook. But if you cook, a skillet will season by itself while you benefit from the food.

But here's how I clean (or don't clean) mine. After making a dish, casserole, bread, or bacon or whatever...I wipe out the pan with a paper towel or terri cloth. Then I warm up the pan again with a little oil spread around with a silicone basting brush while I do the other dishes. Then I wipe it out again. Sometimes I scrape it. If there is anything that needs scraped I use oil and a metal turner to scrape it off. It will eventually smooth the surface especially on rough Lodge skillets. I love my results. I'm not saying other methods are bad, there are many. Find the one you like. I've shared my favorite with you. Happy Cooking! (as opposed to happy seasoning)

Oh! Almost forgot. Eggs should slip right out of the pan as if it were teflon! Don't be afraid to use Pam either. It doesn't hurt anything and sure helps if you are in a sticky situation.

My cleaning process is much, much more basic and streamlined than the replies I've read so far.

1. First make sure the pan is at near cooking temperature, so do this right after cooking or if allowed to cool then simply re-heat the pan to near cooking temps again. Remove/scrape any physical debris, residue or accumulated greases into the garbage. I use a metal spatula that I was more than likely already cooking with. This is about the only time I would use any paper towels to wipe out any grease or sauces into the garbage.
   
   
2. Make sure you use the hottest water available to you out of your tap and DO NOT use cold water for this method or risk possible pan warpage.
   
   
3. Place pan under your hot water stream and swirl it around. It must begin to steam and you will see 90% of the pan auto clean due to the steaming action and swirling water. Dump and repeat but this time you will not get much if any steam, continue to swirl and dump again. Add a small bit of hot tap water to the pan and I then scrub with ONE OF THESE. If water is to hot to the touch, I simply use the metal spatula to swirl the chain mill around to dislodge any stubborn remnants. Finally if there is anything left I'll use the spatula as a scraper or ONE OF THESE to remove the final bits of residue. Then one last rinse before the next step.
   
   
4. Back on to a hot burner for a minute or so at medium temperature, just long enough to evaporate any lingering water from cleaning. I avoid using paper towels as the lint left behind annoys me. Once all water has been evaporated I turn off the burner, move the pan off the hot burner and let the pan sit to cool. After a couple minutes the pan is cool enough for my final step.
   
   
5. As long as the pan isn't hot enough to make the final step smoke, I then give a pretty good coat of Cooking spray (PAM) and the pan is ready for storage until its next use. This is the process I have used since first using cast iron a couple years ago and have had zero issues with anything sticking to the pans during normal cooking use.
   
   
   
   This may sound like a lot, but in real time its actually only a couple minutes and not much more time involved than cleaning any other ordinary cookware. Also, keep in mind that I'm no cast iron guru or know it all. This is simply my method that has worked for me and my cast iron cookware for the last couple of years. I've truly had zero issues moving to cast iron and now prefer it for 90% of all my cooking needs. In my opinion, it all boils down to the first seasoning process when new, and being thorough and consistent with every cleaning after every single use and not letting any burnt residue buildup on the cooking surface. I have had no sticking issues with most everything I've cooked in them. I fry eggs several times a week without any sticking to date since first ownership. Best of luck to you and I hope you find your own method of cleaning that works best for you.
   
   

The chain mail thing is great if you want to go that route. Personally I just use a perfectly normal stainless steel scouring pad that you can buy pretty much anywhere for a few dollars. I literally get them at my supermarket and for the past 10 years they have gotten the job done just fine. Good luck!

edit: as to this stuff

>I guess I’ll just buy a chainmail scrubber - but what do I do after cooking? Let it cool? Can I cool it down with cold water? Is 10-15 minutes enough cooking? Do I then go at it with the chainmail and running water?

I let mine cool off. Usually I just go eat dinner. Then when I wash up I wash the pan. Cooling it with cold water .. well I've done it. It works. People will tell you that you have a chance of warping/cracking the pan. If it is hot enough they are correct! So typically I just leave it on the stove till after my meal and then clean up.

>I’m new to this all and struggling. My housemates are all having a go at me for using soap and I explained that lye is the problem but they look at me like I’m an idiot.

Soap gets things clean. Clean is good. Use soap.

I have this one (Dexter, $15 on Amazon but totally worth it) and love it. Gets right in those rounded corners, sturdy and not too flexy, and the wood handle is very comfortable. It's all I use on my three cast irons, and it works phenomenally.

The idea here is that a steel spatula will, over time and repeated use, help scrape down the little "peaks" of iron that make the surface uneven—this, combined with filling the "valleys" with delicious polymerized fat, will eventually lead to a glassy, flat surface that requires only a tiny bit of oil to cook foods without sticking (a.k.a. a damned well-seasoned pan).

I like these for my griddle. The pancake flipper is thin and slips under anything, plus it's a little longer which is nice for fish. The griddle turner is solid with a sharp edge for helping food to release as well as scraping/cleaning the griddle. The pointed corners help get right to the edge of the griddle too.

I also like this incredibly thin spatula from OXO. It is great for eggs, cookies, hash browns, etc. It is somewhat flexible though, so maybe not the right tool for burgers and steaks.

Here's a pretty thorough review of many different spatulas. After reading it and watching the video, I'll probably buy a fish spatula as well.

Hi and welcome :) I just wanted to let you know you did everything correct and your post was successful.

I did a quick Google search for "books about cast iron cookware" and this result looked promising. Maybe if you repeat the search you'll find exactly what you're after. eBay didn't seem to have anything and I haven't tried Amazon.

/r/castiron is a helpful subreddit and I'm sure others will chime in, too.

Good luck!

Promising Amazon result

Hey- I didn't down vote you, but I can probably explain why a lot of us metal spatula folks feel so strongly.

I have this spatula in the large size. If you have an extra 9 bucks, you should really give it a shot to see what all the hype is about. Here's mine showing off it's bend. I used it here when I cooked an over easy egg. I love this particular metal spatula for 3 reasons:

1. It's made of incredibly thin gauge stainless steel which sneaks under eggs and pancakes very easily, often leaving nothing behind. It also bends in one direction, so you can get to items on the edge of your cook surface.
   
   
2. It's rigid in the other direction, meaning it can hold the weight of an egg or a steak (talking about the large size!). When you're done cooking just flip the spatula upside down and use it as a scraper to get up any stuck bits left on the cook surface. I usually break them up right after cooking, and then when I'm ready to wash dishes only the soft side of a sponge is required. This spatula is as much of a help cleaning as it is cooking.
   
   
3. It has rounded corners, so you'd have to try pretty hard to do any damage to your seasoning. I've been using it for a couple years and have yet to see any real damage from it.
   
   I use wooden utensils if I'm trying to brown a bunch of veggies or something, and I even have one with a flat edge to it - probably like yours. The thickness of the utensil makes picking things up relatively difficult compared to how easy it is with my metal spatula. I gave up on plastic ones a long time ago, they wear poorly and have the same thickness issue described above.
   
   Hope this helps. Didn't mean to cause a downvote storm. I went to Charlton Heston's estate sale over the weekend and had that saying on the tip of my tongue.

If they came preseasoned just start cooking with them.

Here's what I did to help season mine further at first. I cook a bunch of bacon with my new Lodge pans. Once the bacon is cooked scrape anything off that stuck to the bottom of the pan (there'll be like tiny cooked bits of bacon). I pile it all to one side of the pan and tip the oil to the other side and pour it into a mason jar (put it in your fridge and use it later when you cook other stuff!). With all the oil out of the pan I get out all the left over cooked bits of bacon and throw them out. I can usually get 90% of it on my spatula and the rest I just wipe out with paper towel.

Now just let the pan cool off. Go eat the delicious fucking bacon you just made.

The rest of what I've typed below can be applied to cleaning your pans after cooking anything really. Not just bacon.

Once the pan is cooled take it to your sink and rinse it out with warm/hot water. Rub your hand over it getting anything still stuck to it off. Look the pan over. If it still has anything stuck to it scrub it under the water with a scotch brite pad or a plastic pot scrubber. That'll get off anything that's REALLY stuck to it. I also use these Lodge scrapers. They work great too.

Once you're happy with how clean it is just quickly wipe it dry with some paper towel and place it on a burner just under medium heat. Let it sit there for 5 minutes. This will dry any of the water in the pores of the iron. It also opens the pores for the next step.

Remember that bacon fat we saved earlier? Grab that shit. Put about a TBSP of it in your pan (we want to coat the entire pan). Take some paper towel or a clean wash cloth and rub in the bacon grease. Cover every inch of the pan. Flip over your cloth and wipe off as much of the remaining oil as you can. You don't want to leave like pools of oil on the pan. It'll go rancid.

Your pan should look like it did when you first got it. Turn off your burner and let your pan cool. Once it's cool store your pan till you want to use it again.

This might sound like a lot of work but it's really not. It becomes second nature over time. It's just different from cleaning normal cookware that's all.

Edit:

Also, happy cake day bruh!

Like /u/itgotthehoseagain said, kosher salt and hot water is great.

Or one of the chainmail scrubbers meant for cast iron that you can get on Amazon like this:
http://amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO

It's what I use and I love it.


But don't worry about removing your seasoning. If it's on there good, you really won't remove it. And if it's not on there very good and coming off from hard scrubbing, then it wasn't applied very well anyway and needs more time.

I have one like This was $3 on sale.


A flat edge is amazing, think of a razor blade on glass, it removes things scrubbing won't without much effort, scratching or scrubbing for ages.


Often scrubbing will wear down the area around the stuck on food, but not the food, and next time you cook, it becomes another bump in your seasoning, and you are now cooking on old food, not proper seasoning!. A spatula keeps a strong smooth surface, that just keeps getting better over time!

Cast iron is such a joy!

I'm trying to make the switch to cast iron now. Still learning how to not burn my food on it... but giving me a new challenge in the kitchen is something I'm enjoying, especially after hearing the praises of cast iron sung so often.

I know a lot of people are critical of Lodge for one reason or another, but I bought the combo cooker and have been loving it so far. Very versatile pieces.

Other Resources

There are a TON of Facebook groups. Search for them, they are mostly closed but its easy to get access.

Second would be WAGS, the Wager and Griswold Society. They are the resource. You have to pay for membership, but if you are really into it, they are awesome. I mean really awesome.

Second would be the Red and Blue Books.

No you don't have to strip it, this is what I would do. Heat the pan up, starting on low then moving up to medium, let it sit for 10-15 minutes till it is really really hot. Add about a 1/2 - 1 cup of water, it should start releasing the gunk, use a spatula to help it along. Pour out the water and repeat in needed. Make sure you dry the pan on the stove after you do this so it doesn't rust. Wipe it down with a dab of oil after its dry.

The pan is not going to get to that perfect nonstick until you use it for a while, it takes time. Cooking bacon and things like that in it will help. To prevent from getting sticky again clean the pan while its still hot, use a scraper (link below) to get any stuck on stuff off and wipe out the pan thoroughly to get rid of the excess oil and you should be good to go, thats all I do to clean my pans.

http://www.amazon.com/Lodge-SCRAPERPK-Durable-Polycarbonate-Scrapers/dp/B0039UU9UO/ref=sr_1_3?ie=UTF8&qid=1421868642&sr=8-3&keywords=castiron+scraper

That's a small, centered-logo Griswold and is just sitting there waiting for me to clean it up. I picked it up for $8 and thought I'd clean it up and give to a friend. I need to restore it first but I haven't begun yet.

"Home is where the mom is" although the kitchen is my domain. And, yes, I 100% love my Dexter spatula.

Sounds about right. You can also get one of these... works pretty nice and you end up using a lot less paper towels.

The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 inch De... https://www.amazon.com/dp/B00FKBR1ZG/ref=cm_sw_r_sms_c_api_sOgOBb92A14RN

Also, can give a very thin coat of oil after your pan is dry. I’ve had terrific luck with soy oil, a lot less so with olive oil.

Leather Cast Iron Skillet Pan Handle Cover - Made In USA https://www.amazon.com/dp/B07234J2NT/ref=cm_sw_r_cp_apa_i_M6KUCb9PDH5HM

for anyone that likes the brown one...good deal imo. the white one i bought with my field skillet on their website. the brown one fits my lodge pretty snug. the cover is about 4 and 5/8 of an inch. its made of nice leather and made in the usa. the white one fits the field perfectly as its tailor made for it.

I usually bake stuff first like bread, corn bread, dutch babies and so on. Also searing meat is good too especially if you're looking to darken up the seasoning. I hope you sprung for a good metal spatula too. Like this one here someone linked to in an old post. It will help slowly smooth out the bottom of your pan.

The chainmail will work, but its a bit overkill for most things if your pan is in good shape. If you too crazy with it, you might rip a little seasoning off.

In addition to the old salt/oil method, plastic scrubbers ( like these ), Scotch Brite Non Scratch, the blue kind, not the green ones, and/or a stiff nylon brush under hot water all work great. Lodge also makes Scrapers that are very useful.

Eggs never work right off the bat. Cook some other stuff in it a few times, like burgers (80/20 or 85/15 beef) and bacon. You don't have to eat it all, but just cooking it helps build up the good stuff. Cleaning it should be done with a scraper like this, or by pouring a bit of salt in the pan and rubbing it around with a paper towel. Try not to use soap if you don't have to.

When it's time for eggs, use plenty of butter and make sure the pan is hot. They'll be sliding around in no time.

Metal is the only kind of spatula to use. Get one with a flat from edge and rounded corners. I'm very fond of this one.

Scraping with the flat edge smooths your seasoning, gets the tasty browned bits back into the food, and makes clean up a lot easier. Don't get one with sharp corners, that can gouge your seasoning. But the flat edge can't hurt it, it can only help it.

These can be worth a lot, IF they're complete and in good condition with all original pieces. They're just very, very rare in that condition. I would borrow or buy a copy of "Griswold Wagner Favorite Expanded..." (also called the Blue Book) by Smith and Wafford. I think they discuss these types of stoves. Amazon link: https://www.amazon.com/Book-Griswold-Wagner-Favorite-Expanded/dp/0764337297?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-osx-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=0764337297

Worth the investment. I used an interlibrary loan to get a copy and learned a lot from it. First time posting a link, I tested it, so let me know if it works.

There is indeed "blue book"! And I mean that literally

There's also a companion "red book" which covers some of the less common brands of antique iron. Any major foundry which was making cookware prior to 1960 in the US will have something in one of those two books. If you have any specific pieces you'd like appraised, I own both books and would be more than happy to take a look, just need pics of the front and back.

The books are worth buying only if you are a collector, and even then they are only a baseline. Prices tend to move around a bit, so you usually have to check Ebay to see what things are selling at. If you are just interested in finding out a few prices, you can always ask here, or check out the books at your local library.

make sure you're re-greasing after drying. also, over a weekend, just let it sit on low/mid-slow on a burner for a few hours while wiping it down with oil a few times. it all helps. I'd got my shitty Emeril skillet like glass after a few months of doing this and using it primarily for meats initially. Today, with a tab of butter, I could make sunny-side-up eggs perfectly.

Also, not sure how you're going about scrubbing, but you might consider a chainmail scrubber instead of a brush or sponge. That'll help get the grit off of it without scrubbing away the good stuff. http://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_3?ie=UTF8&qid=1450286841&sr=8-3&keywords=chainmail+scrubber

My lodge combo cooker, bought it about 3 years ago. I have a couple of Griswold's but I use this more than any of my other pieces. The top/skillet has shallower sides that are a little rounded so I find it easier to flip eggs. It's not smooth but it cooks just as well as any other skillet I have. Plus I use the deep skillet for bread and making chili. I also use my 10 inch lodge alot too, it's good to have a couple of that size around..
Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_hlMIzbD4CPP78

I have this Oxo spatula that would work well for something like that. It plays second fiddle to my Dexter spatula, but for things where the flexibility is needed, it is ideal.

I personally believe crisco is the absolute best. For the price, consistency of the seasonings applied, and durability of said seasonings, nothing is better.

I have heard fantastic things about grapeseed, and have heard in more harsh, humid, salty, etc. Environments crisbees does well at staving off the rust. However, I haven't once felt the need to venture from the crisco route, its always treated me well and is a good medium to compare results to other users being its so easily available.


Also, I got a steel fish pancake turner by advice of someone here when I first started using iron and it is my favorite cooking tool outside of my skillets. Ill link shortly.

I have this one and love it. It is very thin making it easy to get underneath eggs and is flexible in one direction so that you can work it around the edges of the pan. Rounded edges keep it from scratching up your seasoning as well.

A flat front edge, like it is straight across with no curve whatsoever.

• All Clad T106 - slightly rounded
  
• All Clad T107 - straight
  
• All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
  
  Here are some good options:
  
  
• https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
  
• https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/
  
• https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK/

We use this chainmail scrubber to gently scrape the debris with hot water, wipe dry, return pan to a warm burner to steam off any remaining moisture (very important), then wipe down with flax oil (removing excess with a separate clean towel). Once it's cool it goes in its spot in the cabinet. Of course, "we" is mostly /u/skendich because our iron is mostly his responsibility, so I can't take much credit ;)

Amazon was a bit less than $30CAD when I ordered it for a 10" Lodge preseasoned shipped to my hands. It's been excellent. I'd imagine it'll be cheaper in the states.

EDIT: Oh I see you're a Canuck! Also check out the camping section of Canadian Tire. I saw a fantastic size I want there 7" which is awesome for when I work nights and I can cook myself breakfast like a brekky wrap or shakshuka or whatever, it was like $15.99, but I can't remember how much the bigger ones were.

It can be found for less money.

I love mine, use it constantly. I love that the lid doubles as a skillet.

This one is pretty good:
OXO Good Grips Brushed Stainless Steel Turner

Honestly... I think most people on here way over think the maintenance of cast iron cookware. The Lodge stuff comes pre-seasoned for a reason... so the owner doesn't have to do the seasoning themselves. My very first cast iron piece was from Lodge. I didn't do any additional seasoning on my own, and have never had any problems with food sticking to the pan, or rust. I clean it with a pan scraper from Lodge or a piece of chain mail called The Ringer. Both work great and won't damage the seasoning. I do wipe it down with a light coat of oil or cooking spray after cleaning. I hardly ever even rinse it out, and soap has ever touched it.

A good metal spatula with rounded corners. Scrapes all of that right off, and works to polish and smooth down the bottom of the pan every time you use it. The plastic scrapers others mentioned are good too, but for tough jobs I like to have a metal spatula around. Other benefits is you can use it on the pan while its still hot.

red book

blue book

yellow book (griswold gem pans)

grey book (early gate marked stuff)

these are about the best we have at the moment... the red book and blue book cover a lot, but obviously not everything.. and they are a bit dated as far as their pricing goes... but good sources of info.. .lots of pictures.

$280 for 6 pans. I hate to be that guy but that's 2-3x what they are worth. The small logo Griswold is generally not regarded as collectible.

Blue book lists the small logo at

• Size 3 - $5 to $15
  
• Size 4 - $30 to $40
  
• Size 5,6,8 - $15 to $20
  
  The Erie is a nice skillet but still only $40 to $60.
  
  So $280 is $100 more than the top end of the blue book value; not sure how to say that without sounding like a jack-ass.
  
  

Any chain mail scrubber like this is my favorite way to clean my CI

I have this one, recommended to me by a friend who loves his.

https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=as_li_ss_tl?ie=UTF8&qid=1486482115&sr=8-1&keywords=the+ringer&linkCode=sl1&tag=nimifa-20&linkId=ea93d801e532413260dff5bad75fb775

The best thing I've found to clean my ci is this https://www.amazon.com/dp/B00G0T3CE6/ref=asc_df_B00G0T3CE65402121/?tag=hyprod-20&creative=395033&creativeASIN=B00O1NV2NQ&linkCode=df0&hvadid=167145798705&hvpos=1o3&hvnetw=g&hvrand=15860207199199408846&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029717&hvtargid=pla-307970761879&th=1&psc=1
Throw an 8th a cup of salt, scrub and then rinse with water, immediately dry.

what kind of breakfast stuff - bacon and eggs? i might be in the minority here but I think a 10'' griddle is the best breakfast cast iron

http://www.amazon.com/gp/product/B00FKBR1ZG/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 I just bought a stainless steel chain mail scrubby these are great and not so abrasive that they take off the season. These on amazon and others have great reviews. Sponges also get gross fast with cast iron.

I have one exactly like this, super for pancakes.

Get this ASAP. Best tool ever for cast iron.

If you are going to get a dutchie - I'd go with enameled. You are limited in what you can do with a naked cast iron DO. No acids = no braising.

The 10.5 inch round griddle is another go to - I use it for tortillas, pancakes, crepes, warming my homemade English muffins. The occasional egg (they work well for making omelets too).

The Green enameled 6 qt Lodge dutch oven is super cheap right now. Just sent one as a wedding gift, 38 bucks. The other ones are 50-60 bucks.

Finally, I love my side dish master I use this for small sides (think 2 or 3 people). I also use it EVERY time I use my grill. It can be used for oven to table dishes too (think single serving enchiladas). And it's the new heat enhanced material - so it doesn't rust. They say you can put it in the dishwasher - but I don't have one.

I'm currently leaning towards this chain mail scrubber as it is the highest rated: https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG

Your thoughts and experiences with the yellow can oven cleaner method are highly appreciated. This video got me to thinking about it, and made it look so easy: https://www.youtube.com/watch?v=2Pvf0m9jTeE&feature=youtu.be I'm now kind of questioning my original decision to strip it because of your reply and the one from u/bed1125, a search I just did here on "new lodge" and "new skillet", and also comments a good pal who just stopped by made. He suggested to just add to the seasoning because it looked okay.

http://www.amazon.com/dp/B00004OCL8/ref=twister_B00IKAO4I6?_encoding=UTF8&psc=1

This this a million times this, this is the best spatula for scraping gunk and amazing for eggs/most everything. I am actually going to order some extra right now.

Also your temp most likely a bit too high, for some reason eggs on iron is much lower temp then you are used to. If you are going to quickly fry some eggs over easy/sunny up with low-mid temp then I would suggest preheating the eggs in warm water or at least let them come to room temp. I usually cook on low heat, it takes a bit longer but its perfect no stickiness all day

This is my go to spatula, FYI. Works fine with CI. Also, I have multiple Lodge pans, including 2 10.25" which I use often multiple times a day. You'll enjoy them. Also, despite what you've heard you can use soap and scrubby sponges. Basically, the only thing I do differently that cleaning any pan is drying thoroughly and using a very light coating of oil.

https://www.amazon.com/gp/product/B002CJNBTO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I don't have one yet, but I've heard good things about this one as well.


Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_api_Reryyb1CTD8RV

This is the spatula I use in my pan. It's awesome, has held up very well too. I scrape the heck out of my pan when I'm cooking in it, and I scrape gunk out of it after I cook too, all with that spatula.

Your pans probably fine, I wouldn't worry about it much. I use a chain mail scrubbie on all my cast irons, works really well for getting it clean. https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_1?ie=UTF8&qid=1497728525&sr=8-1&keywords=chainmail+scrubber

Love the grill pan for hotdogs, brats, grilled veggies, etc. Hate cleaning it. These are the best for scraping out debris: Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0073E3Q7A/ref=cm_sw_r_cp_apa_y0BSyb84T7NKJ

Soap, hot water and scrape with one of these.

Honestly that looks like something you could do with just soap, water and a dishrag.

These can help, it is always a chore to clean the grill pan. https://www.amazon.com/gp/aw/d/B0073E3Q7A/ref=mp_s_a_1_2?ie=UTF8&qid=1488290164&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=lodge+scraper&dpPl=1&dpID=41APHgCk94L&ref=plSrch

Also, pan cleaning aside, make sure you let them cook well after you first drop them in. I use medium/high heat on an electric top stove.

Secondly, use a flat metal spatula. I used to use a plastic one that was thick, so sliding it under the egg to flip never went well and I ended up with eggs that looked like yours. After getting a metal one, that problem is gone.

Someone posted a link to this one, which I purchased and really like: http://www.amazon.com/gp/product/B002CJNBTO/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Cast iron skillets are pieces of cookware.
Cast iron cook ware comes in a multitude of forms for various applications.
https://www.amazon.com/gp/aw/d/B00006JSUA/ref=mp_s_a_1_1?ie=UTF8&qid=1494513171&sr=8-1&pi=SL75_QL70&keywords=cast+iron+skillet

This is the standard issue skillet.
The absolute best bang for your buck.

Picture #15 looks like it's 1/2 of a combo cooker unit, a small dutch oven + a small lid that doubles as a skillet (what you have).

I recently bought a Lodge Combo Cooker to bake bread in and my "lid"/skillet has the exact same raised lip as in picture #15. It prevents the lid from easily sliding off of the dutch oven.

For future reference

https://smile.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO/ref=sr_1_1?ie=UTF8&qid=1487769827&sr=8-1&keywords=lodge+scraper

these are the best tool a Cast Iron cook could have

I get leather covers from this Amazon seller, I love them. (not affiliated)

https://www.amazon.com/Leather-Cast-Skillet-Handle-Cover/dp/B07234J2NT

https://www.amazon.com/Book-Wagner-Griswold-Excelsior-Collectors/dp/0764311913

This one and the blue book have been awesome resources in identifying cast iron.

Grab one of these. Awesome for cleaning cast iron.

http://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_5?ie=UTF8&qid=1453078084&sr=8-5&keywords=stainless+scrubber

Honestly, I've really wanted to get a CM scrubber for a while now but my current method works quite well. First I use these Lodge Scrapers to get all the chunky bits off the pan. After scraping (doesn't take very long), I'll move onto using hot water and a brush to get the residual food layer off the pan. Minimal brown remnants are left for me to see during the drying process. I've always wondered though, can a CM scrubber replace both my cleaning tools (scraper+brush) or will it only replace the scraper part of my method?

Lodge makes some scrapers that are sized to fit their grill. Dunno if it'd be sized correctly for your BF, but you might be able to trim them to fit.

Thanks for the suggestion. I think I found it on Amazon. Is this it?

http://www.amazon.com/gp/product/B00004OCL8?keywords=oxo%20spatula&qid=1450406073&ref_=sr_1_6&s=kitchen&sr=1-6

my tool of choice is the oxo fish turner. super thin. a chainmail scrubber is another must have.

https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK

This thing is a blessing .
Cast Iron Cleaner XL 7x7 Inch Premium Stainless Steel Chainmail Scrubber https://www.amazon.com/dp/B00N7DCCEO/ref=cm_sw_r_sms_awd_QZDKwb9DHTSKJ

This is the one I use in my cast irons.

OXO Good Grips Stainless Steel Flexible Turner, Medium https://www.amazon.com/dp/B00004OCL8/ref=cm_sw_r_cp_api_E-HcAbYNKBJ5R

I purchased this recently.

https://www.amazon.com/OXO-Stainless-Flexible-Turner-Medium/dp/B00004OCL8

Nice thin, flexible (in one direction) and sharp. It can really get in between what little gap there is between the pan and egg. With a rubber and silicone spatula, I tend to tear up the eggs as it can't "cut" into the crusty egg white and it tends to tear up and tear through the softer egg whites/yolks.

http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG

I've never had a problem with mine. It has a 5 star rating and over 1,200 reviews so it's a pretty safe purchase.

Amazon, it's pretty nice but won't hold a ton... I mean, it'll hold more depending on if you buy extra S-hooks or not!

https://www.amazon.com/dp/B0014QS1XC/ref=cm_sw_r_cp_apa_i_6YM0BbQFF6ZTW

Your deep skillet is also available in a combo where the lid is a shallow skillet. It's called a combo cooker and if you find a way to purchase that lid/skillet that has its own handle, you've completed the combo.


As an added bonus, the lid also sports a great big Lodge embossed on the bottom.

Yes Amazon. here is a link to the one I bought

That top one looks like a regular round CI griddle.
https://www.amazon.com/Lodge-Griddle-Pre-seasoned-Pancakes-Quesadillas/dp/B00008GKDN

Usually Amazon is cheaper as long as it is sold by Amazon and not a marketplace seller. I ended buying this one for $24.97. Not a bad deal since it came with a handle cover which comes in handy.

If you want to support the US (I'm of the same opinion as you): https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_3?crid=2O4BSPPZ7HDJF&keywords=chainmail+scrubber+made+in+usa&qid=1571359791&sprefix=chainmail+scrubber+mad%2Caps%2C155&sr=8-3

I've also read good things about Hardmill's leather handle covers, which have kevlar thread for heat resistance - got one on my Christmas list this year haha:

• https://amazon.com/Leather-Cast-Skillet-Handle-Cover/dp/B07234J2NT

Something like this maybe? https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN/ref=sr_1_1?ie=UTF8&qid=1525347254&sr=8-1&keywords=cast+iron+crepe+pan

Dexter Russel makes some nice ones. Here

I was comparing two similar irons, both 12". I ended up going with this one since it seemed easier to bake in with the steeper wall.

https://www.amazon.com/dp/B00G2XGC88/ref=cm_sw_r_cp_apa_UPJhybWP78WDV

If anyone is interested in purchasing:

Dexter-Russell Pancake Turner,... https://www.amazon.com/dp/B002CJNBTO?ref=yo_pop_ma_swf

You can also ball up some aluminum foil to help you scrub with the salt if you don't have a chain-mail scrubber or a polycarbonate scraper LINK

For whatever it's worth, you can get a similar set of Lodge pans from Amazon for about $12 more (but only one silicon handle cover instead of 3):

​

Lodge 12 inch with silicone holder: https://www.amazon.com/dp/B00G2XGC88

Lodge 10.25 inch: https://www.amazon.com/dp/B00006JSUA

Lodge 8 inch: https://www.amazon.com/dp/B00008GKDG

​

​

I've been using this, works great. Looks very similar to OP's, but without the bevel along the edges.

Would something like this be a good alternative?

http://www.amazon.com/OXO-Good-Grips-Flexible-Spatula/dp/B00004OCL8

Looks exactly like this bakers rack I bought

How do you feel about cleaning your skillet with hot water and stainless steel chain mail like this?

This is the kind I have. Multiple layers of thick leather means you don't even feel heat through it unless you literally just took it out of a 500 degree oven. I also like how eventually the leather molds to the handle making it snug as a glove.

Yea it bothers me as well. The two on the right are https://www.amazon.com/AmazonBasics-Bakers-Rack-Wood-Chrome/dp/B073P1V6HR?. And the smaller one on the left is https://www.amazon.com/gp/product/B0014QS1XC/. I thought they discontinued the amazon basics one and bought this other one that has slightly different dimension.. :\

https://amzn.com/B00FKBR1ZG

There is your answer to any and all hard to clean cast iron questions.

My favorite piece is this lodge round griddle. I sanded the surface and reseasoned it with crisco and couldn't be happier. I use it almost everyday.

Yep, I use this:

HIC Harold Import Co. 60106 Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle 4 x 2-1/2" https://smile.amazon.com/dp/B002CJNBTO/ref=cm_sw_r_cp_apa_i_S0BUCbCBE1DTR

Yeah I ended up getting this.

The regular is on sale as well
http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=pd_sim_k_5?ie=UTF8&refRID=1F1Z9E5Q7FY5PGKYRCYC

You mean this?

That's surprising to me. I'd be afraid of scratching through the seasoning.

For a typical job: Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black) https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_api_i_-Q1rDb5SP4AZB

Tough job (this one comes with similar scrapers above but I’m referring to the chain mail): Cast Iron Cleaner with Durable Plastic Pan Grill Scrapers, SENHAI 7 x7 inch Stainless Steel Chainmail Scrubber for Skillets, Griddles, Pans or Woks and More https://www.amazon.com/dp/B07B915B9X/ref=cm_sw_r_cp_api_i_XR1rDbSSP0D83

Lodge makes scrapers for their grill pans. They're not perfect, but I use them and don't hate cleaning mine.
https://www.amazon.com/gp/aw/d/B0073E3Q7A

The two books you want are The Book of Griswold and Wagner and The Book of Wagner and Griswold. Both books cover all the major brands and have price guides.

I'm not aware of any book on cast iron restoring, but all the resources you'll need are online, such as at the Cast Iron Collector page.

Something else to consider is also giving her a lodge silicone scraper to go with the pan. They aren't exactly necessary, but they make cleanup so much easier.

you didn't get it? It comes with it if you order if off of Amazon:

http://smile.amazon.com/Lodge-L10SK3ASHH41B-Pre-Seasoned-Cast-Iron-Silicone/dp/B00G2XGC88/

I use a drop of Dawn with this nylon scrubber if necessary. If you have a solid seasoning base, that won't hurt anything. If you have stuck on food, either a chainmail scrubber and hot water, or heat up a bit of water in the bottom for 10-15 minutes (don't boil), and it should all come out.

First step anyone joining this sub should do is read the FAQ pinned to the top.

This is the one I have. Its got everything you need.

Lodge pans are cheap.

https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/ref=sr_1_3?ie=UTF8&qid=1538510630&sr=8-3&keywords=lodge+10.25