Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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Old Lodge I restored for somebody (sh.itjust.works)

submitted 11 months ago by Classy to c/[email protected]

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[–] [email protected] 14 points 11 months ago (2 children)

See that was my thought as well. The problem is they're addicting. Idk why or how but I now have 6 cast iron pans, two Dutch ovens, and a carbon steel wok.

[–] [email protected] 2 points 11 months ago

Sounds like you might need a small carbon steel pan such as is popular in restaurants. The best for eggs.

[–] [email protected] 1 points 11 months ago

Bruh, I ran out of space in the kitchen and ended up with a 36" Blackstone out back. Addictive is right!

I'm eyeing the deep 12" Lodge now but would likely have to give up an older 12 to make space.