School me on cast iron!

[Special T]

And or warp so won't sit flat. Put in ove cold on clean cycle and let cool slowly.

[Kingofthemountain83]

Hearing Griswold and heat cleaning make me cringe. I'm not a metallurgist so I don't know how it happens but I have seen enough nice old pans with heat damage to know it's a thing. It's a real shame to wreck old pieces.

For my own curiosity, what does heat damage in an old pan look like?

I got one that I left one the burner to dry out real quick on high for an hour or more... Had that pink tinge when it cooled... It bowed the bottom up... I wire wheeled it down... Then hit it with some steel wool... Had to reseason it... Still works fine... Eggs slide over to the side...

[huntingfool7]

I have a ton of cast iron.  Some really nice higher end stuff and some good old stuff. 

By far and away my favorite is the Stargazer pan.  I use it nearly every day.  Cook with lard and bacon fat to fry eggs.  Add hot water from the keurag when done and wipe out with a paper towl, it's ready for tomorrow.

Oh and that handle is cool enough that I can fry that pan full of eggs and sausage and still handle it without a glove.  I like the Stargazer so much I bought a second one.