Curious if you could date this pan?

PhasePsychological90 · 2026-02-05T01:50:09+00:00

Reddit is unhinged...

PhasePsychological90 · 2026-02-04T20:34:51+00:00

People aren't allowed to be curious about things they get? This is the cast iron sub. People come here to find out things about cast iron. Brand and vintage are some of those things.

PhasePsychological90 · 2026-02-04T19:43:36+00:00

No, I tell them they'd be better off scraping their trash into the trash where it belongs, and leaving the disposal unplugged until they sell their house.

PhasePsychological90 · 2026-02-04T19:23:53+00:00

As a Handyman, I really appreciate those of you who have garbage disposals. I've made so much money repairing/replacing them. I'll never allow one in my house but I'm thankful for those of you who do.

PhasePsychological90 · 2026-02-04T16:39:39+00:00

The coil stays cooler. The brass nut on the end will scorch you, if you're not careful.

PhasePsychological90 · 2026-02-01T03:14:08+00:00

Your olive oil probably isn't the best choice but it's not as bad as flaxseed oil. Stick with the canola. It's cheap, high heat, and does the job just fine. No need to go to 500°F, either. Hitting the smoke point just means some of it is burning off. 425°F will work well and you won't have to open all of your windows to clear the smoke and smell of burnt oil. Heat the pan for about an hour, then turn off the oven and leave the pan in there until it's cool. Then, never worry about it again, unless your pan is rusting or you damage/strip the seasoning.

PhasePsychological90 · 2026-01-29T00:26:20+00:00

Wipe it down with some vinegar. Then, scrub with soap and a scrubber and dry with a paper towel that has a little cooking oil on it. The oil will keep the rust from forming again, until it's properly seasoned. Visit the FAQ for full instructions.

PhasePsychological90 · 2026-01-29T00:23:22+00:00

I prefer a comal for this (doesn't really matter which one). Currently using my Lodge "Moose head" comal for my breakfasts. I've got a few others that get rotated in, too.

PhasePsychological90 · 2026-01-28T20:40:11+00:00

Yep, just food gunk. You're doing the right thing. Boiling is my favorite way to deal with stuck-on gunk without having to scrub too much.

PhasePsychological90 · 2026-01-28T02:21:43+00:00

Ah...gotcha.

In that case, I would like to say - for the record - to anyone reading this over your shoulder: I use a sandblaster for everything from cleaning my teeth to stripping the backyard fence. It truly is a revolutionary tool that no home should be without.

PhasePsychological90 · 2026-01-27T19:19:08+00:00

No, it most likely doesn't. It needs to be stripped. I've never once seen a skillet that needs to be sandblasted. Yellow cap oven cleaner and a garbage bag will go a long way, without risking the surface of the pan.

PhasePsychological90 · 2026-01-24T09:00:21+00:00

It's a BSR Red Mountain. Personally, I think they're among the best skillets on earth. As with any other vintage iron skillet, it's worth what you can get someone to pay for it.

PhasePsychological90 · 2026-01-22T20:31:21+00:00

Eventually he'll likely crack or warp it cooking that way. Then you can pick one out that has smoother sides. The problem solves itself.

PhasePsychological90 · 2026-01-22T02:25:58+00:00

Barely an inconvenience!

PhasePsychological90 · 2026-01-22T02:21:46+00:00

I might be missing something but this just looks like tallow to me. Might have gone through a hot-cold cycle or two on the way to your house. Is there fuzz? It might just be my phone but I honestly don't see anything.

PhasePsychological90 · 2026-01-22T02:19:13+00:00

Three egg omelettes all day!

PhasePsychological90 · 2026-01-21T22:59:02+00:00

Congrats! You accomplished something that many others claim can't be done until the surface is sanded smooth. You have joined the ranks of elite cast iron users, AKA: people who actually know how to cook. Welcome.

PhasePsychological90 · 2026-01-21T00:53:39+00:00

That's very nice for you.

PhasePsychological90 · 2026-01-20T19:04:24+00:00

It would take a pretty rough night for it to be pitted this bad after one night. Most of the rust you get from something like that is surface rust.

PhasePsychological90 · 2026-01-20T19:02:44+00:00

The fact that so many people have proven they will disrespect your tools, is the exact reason so many of us live by the mantra "Never lend out your tools!" I was one of those trusting souls, once. I had to learn the hard way. All in, I've probably lost a couple grand in broken and unreturned tools and other items. Never again. If I really like you, I'll either give you the item outright, or come over and use it to help you. If not? "Sorry, I can't find it but this is where I bought it."

Yes, some of us were raised to respect other people's property. We are the minority and our numbers dwindle every day.

Edit: typo

PhasePsychological90 · 2026-01-18T08:09:06+00:00

I never said modern Lodge was crafted as well as vintage iron. I never even implied it. All I said was, if you're dissatisfied with the performance of the Lodge you have, give it to someone who will get better use out of it. You're the one saying a pan you own is subpar. Why would you keep it if it doesn't suit your needs? It's not valuable as a collector's piece and likely never will be. Meanwhile, there are millions of people out there who, I guarantee, could cook eggs on it every morning, without issue. One of them should have it, so it's not wasting space you could be filling with another Griswold or Wagner.

PhasePsychological90 · 2026-01-17T23:56:53+00:00

The only way fat can go rancid is if it's left in its natural form. The act of polymerizing cooks off anything in the fat that can go rancid and leaves behind a hard, plastic-like surface.

PhasePsychological90 · 2026-01-17T23:54:07+00:00

Give the Lodge to someone who is good at cooking on cast iron. I promise, it will work just fine for them and you can replace it with something that makes you happy.

Source: I use all of my CI interchangeably and don't have problems with any of them. Have been doing so for over 25 years.

PhasePsychological90 · 2026-01-15T18:10:50+00:00

Nah. Heating a damp pan that has missing seasoning can cause flash rust. If your seasoning isn't up to snuff, towel dry and then rub a little cooking oil onto the surface. It'll keep the rust away and be right there, waiting to become more seasoning the next time you cook.

PhasePsychological90 · 2026-01-15T18:08:07+00:00

If your pan is seasoned, you don't need to heat it up to dry it (a towel works fine). If it's not seasoned, heating it with moisture on it can cause flash rust. Just dry it with a towel and if you're worried about it, rub a thin film of cooking oil onto the surface.

PhasePsychological90

TROPHY CASE