Found this at Costco, wondering if it's actually a deal

Can someone explain to me why, despite owning a perfectly seasoned and very much loved lil' 8 inch pan, I bought another of THE EXACT SAME PAN because I saw it while wasting time waiting for the bus after my dentist appointment?

Made a pot of nice three sister's soup this weekend, roasted poblanos, fresh corn off the cob, black beans, and a roasted cherry tomato sauce. Figured it deserves some corn bread to go with it!

I found this 1800s single pour spout, fancy handle skillet for $25 at my local antique store. Its in great condition for its age. Only markings are the VIII on the bottom of the handle, which im guessing is the size since its about 10" across the top.

It has the slightest tick on my glass top, which is really surprising given the gate mark and no heat ring. The cooking surface looks really smooth, with just that one pock mark.

Im really excited to clean it up and reseason it. Its my first skillet with this handle style. I like the rolled lip and its amazingly light!

Seared on the stove top, then oven @400. Came out great. Would like a tad bit juicier. Maybe pull them sooner and let rest.

I’ve had this cast iron pan for years and have only used it for meat dishes. I decided to try a potato dish in it. Game changer.

I really didn’t need another number 8 pan but this one was under $15, Canadian, and in pretty good shape.

Is there a way to find out the approximate age of this pan?

Still need to lead test, worth the gamble?

First time seeing one of these and very difficult to find anything about it

What does your daily driver look like?

I feel like I wouldn’t be too far off by saying that many in this sub share a common interest in having a sort of DIY style attitude with a certain amount of frugality running alongside it.

That would describe me anyway.

Which is why when I began replacing more and more of my cookware with cast iron I found myself having a hard time finding something suitable for dealing with the heat transfer cast iron presents.

Sure, there are cookie cutter solutions for this. Everything from silicone to custom made handle covers all made from the finest fire resistant materials known to man.

At a premium of course.

Which is why I present to you the best solution I’ve come up with which will cost you a grand total of $1 and five minutes of your time.

Go to your local dollar store and by yourself one of their basic oven mitts. Wrap it around your largest handle, poke a couple of pins through it to hold the form, and run a few stitches through the seam with a needle and thread.

Easy peasy no more burnsy.

I made sure to position the seam on the one I made to show off my sewing skills for anyone interested.

Hi all. Does anybody know who made this flat griddle? Diameter is about 9".

Also, any suggestions on what I can make with it?

Am I doing something wrong? I’m making a burger patty and grilled onions on my cast iron skillet. On medium heat. Every time I do I use a little bit of oil on the pan before hand and I get tremendous smoke throughout the whole house and it appears that parts of my seasoning are completely missing on the pan causing me to reseason the whole thing. I’ve tried doing what the lodge seasoning spray says and just spraying it after cooking and rinsing but I can never quite get it to last with that shiny black layer for more than one cook. What am I doing wrong?

“Could anyone give me an idea of a fair price for a Wagner Ware Sidney -O- 1109E round griddle?”

Repaired an old friend! Lucky me, the old handle mounts had rotted out after decades, so a couple of months ago I got a cheapo MIG welder and YOLO new handle with a pretty interesting, cheap and practical design.

A n00b, I “welded” 20x20x2 mm square tubing from hardware store right on top of the cleaned up old handle metal. Grinded the weld smooth.

Then I drilled four large holes at the root to create a heat break. For better heat dissipation i cut long wide slot on the bottom, from hole almost to the end of the handle. Added two more holes at the end for looks and handling.

Can confirm, it works GREAT! I can absolutely handle it with my bare hand!

No need for words, the peach cobbler speaks for itself. What other desserts can I make in this?

Working on recovering an old pan I found at my father-in-laws. It was sitting outside for who knows how long and had pretty significant rusting on the inside. After scraping the pan with steel wool and vinegar for a while I’ve gotten to this point where there are clearly a few spots with a bit of damage on cooking surface. Will this be noticeable after a good layer of seasoning is down or should I keep working on it? They each have a clear rough texture on and otherwise pretty smooth surface.

I got all my other pans new so I haven’t dealt with this before.

Step 1. 10 days with yellow cap over cleaner in aplastic bag.

Step 2…

What do I do now?

I absolutely do not need it but my local thrift store so rarely prices cast iron reasonably that I kind of want to grab it. But…the bottom is definitely a bit rounded and thin, so I definitely should not get it, right?

Grabbed this lodge at a thrift store. Should I just cook on it as is? Or is it worth doing some work to it. Thoughts?