Good price. I would love a cast iron skillet but I have a glass top stove and the manual says no cast iron. I have a tiny wee one that I use when I make shrimp in the oven

Excellent! Do you have one of the chain mail scrubbers? I only just found out about those recently. I need one. God only knows what my cast iron will be like when it comes out of the pods.

https://www.amazon.com/gp/aw/s/ref=is_s_ss_sc_4_10?k=chainmail+pot+scrubber&sprefix=Chain+mail

In case anyone else is interested.

Your secret is safe with us!!

The chain mail scrubber looks interesting - has anyone used one? I have a primitive Chinese bamboo wok brush that came with a handmade steel wok I bought ages ago. I still use both but the scraper is awkward. Thanks.

Good gift! Except for a some stainless steel pots, cast iron is just about all I use. Great stuff.

Raven, I was going to say the same thing regarding the use of cast iron on a glass cooktop. I too have used my cast skillets when we had the glass top, being very careful not to drag it, so that it wouldn't scratch.

I've never heard of a chain mail scrubber. Mine are all in good shape though, and they get washed with soap when needed, as well.

Thanks for keeping my secret, Janey!! :-)

Yes there is a thread on another forum about neat things we use or something like that. On that thread someone mentioned the chain mail scrubbers. Several people said they had them and they were great for cleaning up the cast iron. I can certainly see how they could be helpful. My grandmother always taught me to make a paste of salt a little water and some cooking oil heavy on the salt and scrub the heck out of them with that it is abrasive but all food safe as the chain mail scrubbers would be a safe option. No chemicals involved.

I'm another one who uses cast iron on a glass/ceramic cook top. I'm just careful not to drag it or drop it.

I have two antique ones I need to get out of storage. What should I do with them as they haven't been used in decades. One from my mother and one was her sister's. Probably from the 30's.

For cleaning my cast iron skillets (passed down to me from my mother, who got them right after WW2 as a newlywed) I've always used scrubbing and water and then heat to dry and disinfect. I then apply a light coat of cooking oil. The point is to not use detergent so that the carbon patina can develop and thicken. The oil and salt approach does work but I've avoided using it because I don't want to send muck like that through the garbage disposal and down the drain. Unless you just wipe it out, that's too messy for me.

Yes I do it over paper and wipe clean with paper towels then oil it and set it in the oven to seal it and maintain the nice surface.

I havebeen given some in very bad shape with lots of rust. Those I use a scrub brush to get as much off as possible. I put them outside in the BBQ with a good fire or even in a campfire to burn off the rust. Let it cool and scrub the heck out of it, this is where that chain mail scrubbers would come in handy. Then I put a good amount of cooking oil in the pan, just vegetable oil is fine you will be removing it. Let it soak over night. Pour out the oil. Kitty litter is a good way to dispose of this kind of stuff. Now I would use the salt, water, and oil paste, lots of coarse salt, with scrub brush or something similar and scrub the heck out of it. Hopefully by now the rust is gone and the finish is looking more normal. If not keep going till it is. Once you have it clean rub it liberally with a good quality oil and put it in the oven on a low temperature and just let it be. When it's absorbed most of the oil it's ready and seasoned. There are many methods and Google can find others. The lodge website also offers a method.

Here's the video from lodge, they do use soap and water. I have a few times but I generally don't.

https://youtu.be/Gg6S6vWyPH8

When I hear people agonizing over the best way to season ci, I just tell them to use it every chance they get. It will become naturally seasoned. I don't use soap on it all that often but it hasn't affected the seasoning.

I guess he doesn't come here to read then, or is you gift now exposed? Nice gift. He could be a silent lurker.

Here's a good step by step:
How to Clean Cast Iron

JoAnn, no, he doesn't read the forum. Of course he knows all about it, and I certainly tell him of our goings-on. My secret is safe here. LOL

I grew up using cast iron and still do. Always used soap and even SOS pads to clean it. The important thing is to use it often and cook with real fats like butter,vegetable oil or bacon. Never use non stick cooking sprays.

I simply wipe it out if the food cooked in it wasn't messy. When I wash it I dry it on a range top burner.

My mother always used cast iron, so that's what I use. I have all sizes, and use it on my glass cooktop. That chain mail scrubber looks good--I wonder if it would be hard on your hands/fingernails.

I bought one of those chain mail scrubbers and I absolutely love it. If I leave the pan overnight without cleaning first and something is stuck on, just a little water and a quick scrub cleans it quickly. Plus, it's just cool!

I love cast iron. Hoping to find a 12 inch at an estate sale! I have 2- 10 inch that I use a lot!, a small pan, and another slightly bigger. I've also inherited my Grandma's cast iron dutch oven-waiting for winter to put it to use. Your library may have a book about cast iron. Mine did-it was either cast iron for dummies or idiots guide to cast iron. Learned all kinds of things about 'rescuing old crusty rusty ones, care and keeping, and it had recipes too. I never use soap on mine-haven't had a need to. If there is an occasional stuck on something, either salt and a brush, or even better-get one of those thin flat square shaped scrapers. Stuff will flip right off the pan with that. The best way to strip them down and reseason (for me anyway) was to put it in the oven on self clean. To season I use shortening. Then the first several items I cook would be high fat items such as bacon or burgers. Other than seasoning a new (or rescued) pan, I've never had to do it again, Never soak them for later and always dry or a low burner then rub with oil. I read in Cooks Illustrated to store them in unsealed ziplock bags if you are stacking them in a cabinet. prevents clanging around,

I sure do wish I could use cast iron pots and pans but they're pretty much too heavy for me. I also cannot stand the idea of no soap and water--just can't do that.

LOL SJErin! Salt and a paper towel does wonders, though.

So I hear....but, but how do you get the oil and smell out of it??

Cast iron doesn't harbor any smells. The oil isn't greasy, just wipe till it's dry.

I stack mine with lots of paper towels in between so they don't scratch, and if there's any residual oil, it gets absorbed.

You tempt me, Jas.....

My biggest problem is that I can no longer pick them up and handle them myself I have to get my husband to do it for me. But I definitely still use them. The enamel cast iron Dutch oven types make some of the best roasts ever beautiful and browned with excellent gravy. This is one of the things that we have been craving while living in the rv. Someday soon!

Also try the Lodge plastic scrapers. They are small, dense plastic rounded corner scrapers designed to fit the corner/side edge profile. They are great for cleaning off cookie sheets too.

Made me recall that I used a cast iron dutch oven at my daughter's house. Son-in-law had bought it cheaply somewhere when in graduate school. I remember it as probably the best pot roast I ever made.

Seniorgal, my mom made all our roasts in a cast iron dutch oven, and I have it now. I've used it a couple of times and the roast IS so good!