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Nice work! Cast iron truly is the opposite of planned obsolescence.
There’s a reason they started selling pans where a single scratch makes people replace them…
A lodge would last a century, probably longer unless you stored it in salt water.
Ironically the only reason Lodge can be as big as they are today, is most people don’t have a cast iron pan.
I got a big one and a small one. They’re awesome and highly recommended, but I’ll never ever need to buy from that company again now.
See that was my thought as well. The problem is they’re addicting. Idk why or how but I now have 6 cast iron pans, two Dutch ovens, and a carbon steel wok.
What does that process look like to turn it from that into this
The majority of the black crusty crap on the pan was ages-old layers of carbonized oil. Likely the customer was using a poor oil choice for higher temperature frying and cooking, like EVOO, which would cause more and more layers to build up over time.
I got a large 44gal tote and filled it about to where it could cover the pans, then added sodium hydroxide crystals to it. Exact measurements vary on quantity of water, ambient temperature, length of soaking, etc. NEVER ADD WATER TO SALT, start with water then salt after.
The lye bath got rid of the majority of the gunk, and using a wire scouring wheel on an electric drill (WITH GOGGLES ON) finished the job.
Following this, I seasoned with two layers of homemade ghee.