What’cha got in your kitchen that makes cooking worthwhile and fun? 
…dumping a bunch of post from another thread to sort out a derail issue first! 
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If one does… I will personally consider coming to ones home, remove all of ones cast iron cookware from ones home… then, seriously consider bringing my mini anvil and ball peen hammer, and commence to smashing every finger on both of ones hands. 
…the threat of bodily harm is sometimes the only way learn folks about the proper treatment of cast iron cookware. 
(Only kidding about smashing fingers! … but, I would take your cast iron away to a good home 
)
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Soap is fine on cast iron.
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… where do you live, exactly? 
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Hmmm, you live in Germany?
Looks a lot like an X5 on the autobahn…
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…never been, but I’d love to go one day. It may be sooner than I think… depending on where @Chef_Johnny lives. 
I might have to go rescue some cast iron cookware.
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I have three other obsessions; Kitchenaid mixers, Vans sneakers, and cast Iron cookware.
I fix the mixers, collect and wear the sneakers, and collect and cook in cast iron.
I have a lye bath and I strip and re-season old pans. Ill have to show you my collection.
Yeah back in the day when soap had lye in it, it could screw up your seasoning. But now they use dawn dish soap to wash little baby ducks after an oil spill. A properly seasoned pan just shrugs off soap.
I’ll take some pics when my phone battery has a better charge.
In the meantime, put’em up!
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That is what folks fail to realize or understand. The proper seasoning of cast iron cookware is the key. If not done properly, you might as well just hang it on the wall for decoration or use it as a doorstop.
Just got through seasoning a 10lb., double burner size, griddle today. 
Found it at a thrift store for 99 cents. 
Steaks on one side and griddle cakes on the other… can’t wait to put it in action.
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This is interesting…I just found several old cast iron skillets in a scrap pile on my property, probably been sitting in the woods for at least 25 years as the people who owned this place the 22 years before we bought it didn’t make dump piles in the woods lol, I took a wire brush drill attachment to one and got a small section looking like iron, but there is quite a bit of surface rust on them… should I even bother? And is there an easier way? Cast iron skillets are pretty cheap brand new…
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The least gadets the better, especially things you might use once or twice, there’s been many, rice cooker, crock pots in 3 different sizes, toaster, toaster over, air fryer, fry daddy, George Forman, Sodastream, ice cream maker, mixers, electric knives, waffle maker, popcorn popper, panini press, so much junk ends up in boxes in the basement, taking valuable diy space. But the cast irons are a must in this house.
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I never did understand why I couldn’t use soap on cast iron. I mean, how can you clean it with out?
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I have my Grandmother’s Griswold cast iron. It’s thin and light and satiny smooth from a zillion Brillo pads. I also picked up a Griswold 9" round handled griddle that lives on my stovetop. I picked it up at an auction and had to pay the man. It had never been cleaned. It actually only has a slight raised lip and is otherwise flat, but when I picked it up (auction) it had a century of pancake crust around the edge literally an inch high/thick. I went on the internet to find a solution I cannot find today (1995-ish). I put it in a black plastic trash bag with a jug of household (straight) ammonia (99 cents), removed any air (the hardest part) and set it out in the summer sun. I had to do it twice to get that last part, but was otherwise effortless and had zero effect on the iron. Although I did have to totally re-season. I should post a pic, but it’s kinda like porn 
Ooh so perfect for toasting up tortillas. For all the shitty cookware foisted upon consumers, there’s just nothing like a 100 year old pan!
I sell a lot of Vintage cookware, and I also use/prefer older Revere Ware (copper bottom stainless). The 50-60s stuff is best and cleans up with Bar Keeper’s Friend easier than anything else. I prefer it because it’s lighter and a properly seasoned Revere Ware skillet is preetty much non-stick …but then I like cooking everything in butter.
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Yes fish you should bother.
Quit using power tools on it.
You can buy a pound of lye (assuming you live in or HEAR THE U.S.) at ace hardware for 4 bucks.
Fill a tub with 5 gallons of water and add the lye (in that order).
Throw the pans in there for a week. Or two. Hide from pets and kids and cover.
Wear rubber gloves and glasses and remove from tub and dilute with water, then soak in half vinegar and water.
Now scrub. Get that rust off.
Then oil it. Crisco is fine. Wipe off all the oil.
Wipe it off like you don’t want ANY on there.
Then put it upside down in an oven for an hour at 450 degrees F.
Your pan is now freshman seasoned. Repeat the process several times.
You should look at the bottom of the pan.
See if it says Griswold or Wagner. Those are collectors, as are so many others.
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Yeah, I have a few.
The big one is a 22". Won’t even fit in my oven.
These pans are worth more than my car. 
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yes they are
…wait no griddle? LoL
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The griddle is in The 3rd pic.
I too have as many logo Griswold from 1908.
Beautiful piece of equipment and engineering.
Smoother than a baby’s butt cheek.
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I know lye is pretty caustic, will it eat through a plastic bucket in that amount of time? There is no markings on them that I could see, but the tin worm has been chewing them for a long time lol who knows what’s under all that rust. Thanks for the advice, I might be able to get out tomorrow and find some lye, I’ll probably give them two weeks just to be safe lol. How long of a soak in the vinegar dilution after that? Should I scrub with steel wool or just a plastic brush?
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