I was going to cook some fried rice for lunch during d&d when I realized my wok is seasoned with peanut oil and one of the players is allergic to peanuts.

So I broke out my barebones all in one cast iron grill and used the wok for the first time.

cross-posted from: https://slrpnk.net/post/18754816

It puffed in the middle only, and was almost bready around the edges, Crumb shot.

Released better than I expected, thought I was going to have to mangle it.

I use one or two of these every single day. Sometimes even multiple times a day. They are workhorses that I know will out last me.

They are all Lodge cast iron. From top to bottom: 13.25", 5qt. Dutch oven, 10", 8" and 10" griddle.

So here is the pan I posted about a couple days ago. I put the pan in the oven and ran the self-cleaning cycle. When it came out I cleaned off the ash and I could actually tell that some of the texture around the edge was the metal and not food. The rest of the gunk was gone.

I put a very thin layer of canola oil on it and baked it at 450 for an hour. It looks beautiful now. I’m going to do a couple more seasoning cycles and then try to maintain it.

Thanks everyone for the advice!

I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care.

The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good?

I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil

So with some cold weather coming to some of you I thought I'd remind you that it's a great time to season your pans.

Heat your house up a bit and enjoy some food afterword.

I've been trying to avoid buying more pans just because I like the designs but my wife and siblings peer pressured me into this one.

My wall

(long time lurker, first time poster)

A few months ago, a friend convinced me on the benefits of cast iron skillets. Having only used Teflon-coated non-stick pans, I figured it would be worth a try, if I could find one at the thrift store. Sure, I could have just bought a new Lodge skillet, but that's too easy lol.

So a few weeks pass and I eventually find these two specimens at my local thrift store, for $5 and $8 respectively. It's not entirely clear to me why the smaller skillet cost more, but it was below $10 so I didn't complain too loudly. My cursory web searches at the store suggested that old Wagner skillets are of reasonable quality, so I took the plunge. My assumption is that the unmarked, smaller skillet is also a Wagner product.

After seeing this post from @[email protected] we decided to try our hand at some little Danish pancakes. So far they are not turning out as well as Jordan’s did, but they are tasty. I used the recipe that came with the pan. Next batch I will use the one Jordan provided.