Thread: Is anybody else a cast iron nut/collector?

I agree that the best cast iron stuff is the older stuff with smooth finish. I don't know how Lodge can claim they get "non-stick" with the pebbled surface they have now. But if you do find some cast in a garage sale, make sure you set it down on a good flat surface and check to be sure the bottom is not warped....they aren't much good once that has happened. I went to a hardware store and bought a box (1# maybe) of lye and mixed it with water in a 5 gallon bucket to strip my old cast. And I can't tell you how many times I've coated them all with a little oil and piled them into the oven for seasoning.....not that they needed it.....I just think that after stripping them, a lot of small "seasoning" sessions is good for them.

I'm excited about my find today! It's gate marked, which means it's pre 1900. Now for the lye bath.

You will love that Vonna. We cook bisquits on one every morning. It belonged to my wifes grandmother......we have been using it for over forty years.

Yeah, cast iron is cool. My in-laws own an antique shop and are lifelong 'collectors'. They have a bunch of good old stuff. I only cook my fishies in cast iron. I use an 11 inch deep side skillet half-filled with canola oil. It's had many hundreds of fillets through it by me...Who knows what else was cooked in it for its first 50 years! Great thread Vonna.

I build a fire and burn them off then take hot soapy water after they cool and scrub them with steel wool. Put them on the grill after they are clean and heat them and keep wiping them with oil.

Pizza baked in cast iron. Holy cow, it's good. The crust is so crispy!

Originally Posted by Mrs. Crappie Stalker

Pizza baked in cast iron. Holy cow, it's good. The crust is so crispy!

That looks awesome.

Awesome indeed!