The top comment on this post is "Just watch what the other dishes are doing and follow their lead. You can do this". (TikTok screencap)
this post was submitted on 24 Oct 2025
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Not before I take this steel wool scour pad to a fully seasoned Field Company cast iron skillet that was soaked OVERNIGHT in vinegar water and then complain how dirty it was.
My Mother in Law literally did this. She ultimately bought me a new one.
The nice thing about cast iron is, even if you fuck up the pan pretty good, you can always re-season it and it's good to go.
Hell, even a the shittiest, oldest, rustiest cast iron pan is fine. Sand off the rust, and re-season!
It just shouldn't have a crack in it.
I love watching the yardsale find ones.
I think most of the found in the mud behind the barn ones are staged though, it's pretty easy to make a pan rusty.
It just wasn't the same honestly. There were channels cut into the side after she cleaned it that I always got food stuck in that spot. I would have had to sand it down to get rid of it.
And now you have two, or one to give away...
Yep a vinegar bath can pit the metal, it's why vinegar isn't used to strip them.
Joshua Weissman recommends doing a 50% water and 50% white vinegar bath. https://youtu.be/PDTCgxvmShc
I still need to redesign mine after years of slight abuse…
Might even be a bit better after the sanding depending on the amount of post processing done by the manufacturer.
I had never heard of Field Company. A lighter weight cast iron skillet sounds pretty great. I may have to spend on one at some point.
if you want something like cast iron but lighter you should consider carbon steel pans.
It's a personal choice, but I've used Lodge along with a few other brands over the years and my 12 inch Field cast iron is my favorite.
Fields just feel like two thirds the weight of others and the new ones with the preseasoning last a good while before needing to reseason again. Very much worth it to me.