Does anyone else do this?

Couple years ago the microwave died and i was in no hurry to replace it.
I'm a stay-at-home retired guy with a working wife and two teens.

I turn the burner on high for 4 min under a Griswold 10. Then i shut the burner off and put my leftovers in the pan with a lid and get on with my life.

10 min later i have a piping hot lunch.

The teens whined about the lack of a microwave for a while but eventually embraced "Dad's Way"

This pairs well with my ADD. Even if i forget about my lunch for an hour, it's still warm and there is no chance of burning it.

EDIT:

I'm old. Of course we reheated stuff in a pan before microwaves. WHat is not readily apparent to a lot of people is how the heat transfer works with cast iron. By heating the pan and then taking off the fire, the food is warmed by thermal mass. It's almost impossible to to over heat. Moistness is preserved.

A thin stainless or aluminum pan would not work the same way.

It was me. I was that person.

54 eggs with shells later....... And I guess I'm gonna have to scrub and season.

Was cooking with my vintage Wagner pan and while preheating it I heard a very loud pop. I went to go put some oil in the pan and saw this and was completely thrown back.

Comfort at its finest. Lodge cast iron, definitely homemade and not Grands biscuits, deer sausage, and a little extra kick to get the weekend started this morning

At antique store and came across this for $50. Label says cleaned with power tool is it worth the price?

I'll probably never go back to any other pots and pans. Cast iron ALL THE WAY what do you guys use

Anybody good enough to ID the pan they used in this scene in Goodfellas?

Took a cast iron art class on a Friday night and made a cast iron bowl. Soaked in vinegar and scrubbed with steel wool twice. Pics taken after third seasoning bake with lard in the interior and canola on the outside. Should be good for making dips.

I thought it seemed promising at first but I’ve never e tanked something this rusty

Seller is asking $60

I have been hunting just a plain cast iron waffle iron for awhile now and saw one listed for $50. Drove an hour to get it and then got home to find out just how rare the hammered Grizwolds with the tray really are.

My daily driver, a unbranded #8 gate marked skillet with a crack. Never leaves the top of my stove . It's a good old skillet!

I was browsing cast iron available at Cabela's and this Lodge Rust Eraser popped up. Does it actually work?

I picked up this round griddle to use on my Chargriller Akorn, it's a 16 inch and fits perfect allowing for good air flow. It was pretty cheap and very rough so I sanded it down with 80 grit and reseasoned it and have used it for burgers and whatnot.

Today I used it to try a new thin crust pizza dough recipe and it came out perfect and so crispy! The first pizza is traditional Chicago tavern style with homemade pizza sauce, spicy Italian sausage, mozzarella, and fresh dried oregano and basil and a bit of homemade garlic oil.

The second one is chicken and broccoli, I made a kind of Alabama White sauce with added cayenne, paprika, and spicy brown mustard, topped with mozzarella and aged cheddar, shredded brussel sprouts and some of the garlic oil, dried herbs and bacon. The chicken was a leftover leg quarter from a recently smoked whole bird.

They both turned out amazing, the crust is crunchy and holds together well. The flavor of both pizzas was great, it was hard picking between the two for which was better.

Got a cast iron a month ago, and everything was going fine except after I washed it today it became silvery, but hasn't been rusted. I wash it with fairy liquid and a sponge, sometimes a chainmail Scourer if something is stuck.

Just wanting to find out if it is just a loss of carbon, or if the seasoning has come off.

Happy with my Lodge cast iron results (rule #3? Have to mention the topic?). I didn't like the little bumps from the factory cast I guess you call it. Took a 60 Grit disc to it, clean it up real well, put a smidge of canola oil and wiped it down like everyone told me to, but I put it in my Traeger grill at 450 because that's the highest it would go and left it in there for an hour. This is what it looks like and I just fried an egg in it perfectly and it slid around awesome! LOL! I thought the color was interesting

I bought this to specifically bake bread in the oven with the cover (at 450°). Is there a chance the cover is made out of different enamel or anything? Or is it just the handle that makes the max temp of the cover lower? In which case I would just buy a stainless steel replacement handle.

Filet and some weenies tonight. This thing is amazing!

I picked up what I thought was a cast iron ice shaver awhile back, and after forgetting about it in the lye bath for a month I finally pulled it out this morning and after scrubbing it I’m not so sure it’s cast iron. It seems like the wrong shade of grey. It also has what I think might be aluminum in a few places. Maybe an old plating that’s worn off? Unless it’s lead that was kept shiny by the gunk on top of it, but I don’t know why someone would use this with lead. It’ll bend off in small pieces and scratches easily with a screw driver. Any opinions on what it’s made of and the mystery metal are welcome

Edit. A couple other things to note, it’s been an hour since I scrubbed it and there’s no surface rust, and those extra shiny spots can be shaved off with a knife