Hi Robin, Just saw your posting and responses and wanted to add some info. American Brass & Iorn as noted used recycled iron in their foundry for years. This iron included old auto engines, transmission and differential cases, etc. that of course previously had oil in them. Todays American foundry practices do not use those types of reclaimed metals to manufacture food processing materials such as cast iron cookware to my knowledge. This is a hot and sensitive issue and current question and concern about imported cast iron especially from China. If your pan were mine I would be cautious of its use until the material content could be confirmed. AB&I also used different logos on the bottom of their pans. Most if not all pans were marked with the American Cookware logo. I had a pan and have seen others with a covered wagon on the bottom, and have seen boats and ships, all depicting americana. Your pan is unusual because of its size, large pans are hard to find. I also agree and disagree with the link to Old Jack's seasoning recipe and cleaning technique. I deal in cast iron on ebay and clean 200 or so pieces a year using the electrolysis method, fast, easy, efficient, and no posinous chemicals used. For more info on cast iron and use and cleaning I recommend the Wagner and Griswold Society or the Griswold and Cast Iron Cookware Association websites. Both sites have open forums and can be used by non members.

Omg, Shaun, I don't think I should laugh so hard before going to bed. I think it woke me up again....lol. That's quite a story. That dog didn't want to miss out on all the action... and steak smells besides.. doggie nirvana. I never have anything like that when I use all my cast iron pans for searing. I did have to finally buy one of those smoke detectors that don't go off just because of a little extra heat or steam, made for kitchens. Yours would have gone off anyway..lol. Fire..Fire....lol.. and I can just see that dog looking around like...what's goin on? A new classic.

I just found this on the internet.........should give all the advice you need. How to Make a Cast Iron Skillet Last a Lifetime by www.only-cookware.com If treated properly, a cast iron skillet can last a lifetime, or even longer. One of the most important ways to protect your skillet and prolong its usefulness is proper seasoning. WeÂll show you how to season it the first time you use it, and how to maintain its good condition while you use it. When you look at a cast iron pan, you will probably see a smooth surface, but the truth of the matter is that cast iron is full of pores. These pores can trap bits of food in them, causing your meals to stick, and making cleanup nearly impossible  unless you season your pan first. Seasoning fills the pores with tiny amounts of fat, which has the same effect as a non-stick coating, without the risk of having your coating peel or scrape away with time. To season your cast iron cookware, start by washing and drying thoroughly. Then use a solid shortening to grease the inside of the pan well, just like you would grease your bakeware before cooking. Place your pan upside-down on a cookie sheet and bake in an oven for an hour at 350°F (175°F). The cookie sheet will catch any drips from excess shortening. ItÂs a good idea to repeat this process a few times before using with acidic foods, such as tomato sauce, to ensure that youÂve built up enough of a coating that the pan wonÂt react with your food. You should also repeat the seasoning steps any time the pan starts to look dry, or if you have trouble with food burning too easily. In order to prevent disturbing your seasoning layer, you should never wash a cast iron pan with soap. Simply use water and a damp cloth or brush with stiff bristles to remove food. Salt can also be used as an abrasive, to remove tough residue. Make sure you dry your cast iron pots and pans thoroughly after use, to prevent rusting and corrosion. By following these simple steps, you can use your favorite cast iron pans throughout your life, and even pass them down to your children and grandchildren.

Guys, if you have the "new" cast iron, they actually tell you to strip it with a "Brillo pad". I agree, I do not use it on the old ones, but the new ones, they will tell you to do it, both on their website, in their video, this is the email I received from them AND they said the same thing when I called them: " Hello John, Thank you for your pictures. It looks like your skillet needs to be scrubbed down to the bare cast iron on the one side and re-seasoned several times. I would use a steel wool pad and scrub all those flakes you are seeing on your skillet. I would follow the re-seasoning process at least 3 times before you cooked in the skillet. Please let me know if you have any further questions. All the best, Danielle Flowers Customer Care Associate Lodge Manufacturing Ph: 423-837-7181 Fax: 423-837-8279 "Now, that being stated, I do not do this and have no need of doing it with the older ones. I take very good care of my pans. I also have successfully restored old rusted ones I found at the ranch I purchased. This, one more time, was not due to lack of care nor mis-use nor improper handling on my part....hence why, for Lodge pans, I always open their web page and follow their instructions so it cannot ever be said I did not follow the manufacturer's instructions. So, yes... horror... steel wool.. heh.. but, take that up with the manufacturer :P Russ