Gary, after decades of hating the cast iron pan, found a steak recipe that calls for cooking a thick steak in an oven then searing it in a cast iron pan. The pan has been brought up from the basement.
So now, he’s using it, and of course doesn’t know how to clean it (which, as we know, is to not clean it). He’s moved through the stages of cast iron ignorance: from scrubbing it with Brillo, to putting it in the dishwasher, to hand cleaning it with dishwasher soap. He’s not quite as far as my preferred method: scrubbing it with kosher salt.
So I had to spend a day reconditioning it. Shiny!
I got this pan at an antique store 30 years ago, and until I reconditioned it this last time I don’t think I had tried to date it. The classification of “antique” at this store seemed to be “thirty years old,” so I assumed it was from the 60s. The markings on the back suggest it’s from the 1920s or 30s.
I confess, Jessica and KC, this pan has been through only mild earthquakes, so it hasn’t been as abused as your cast iron plumbing.