Cast Iron Skillets/Griddles/Pans

[Bernoulli]

If you see an ugly old cast iron pan at a garage sale, and you have access to a self cleaning oven you're in business.  If it's not warped, run it through a cleaning cycle and you're back to gray metal.  Start all over again.

[andiesenji]

I'm selling some of my cast iron cookware so took some photos, including showing how non-stick well-seasoned cast iron can be.

This is a "vintage" Griswold #3, made in the late '50s, 6 1/2 inches in diameter from rim to rim, not including the pouring lips.

This morning I used about two teaspoons of oil (rice bran oil) added to the pan after it was hot, then added the two eggs.

I covered the pan for a few minutes after the initial setting of the whites.

The eggs slid easily out of the pan with absolutely no sticking, as well, if not better than any non-stick pan.

 

Of course, I have been using this little skillet exclusively for eggs, since the early '60s so it is very well seasoned - it has been preiodically cleaned and re-seasoned over the several decades I have owned it.

 

Before:  The brown is polymerlized oil, not rust.

During:

 

After:  Just needs wiping with a paper towel.