this post was submitted on 24 Jun 2025
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Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world

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Sigh. Always test cast iron of unknown history. Any wall mounting tips lol?

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[–] jws_shadotak@sh.itjust.works 40 points 17 hours ago (1 children)

It could have been an estate sale and changed hands a couple times, considering how old these are

[–] Geodad@lemmy.world 20 points 16 hours ago (1 children)

I would still clearly mark any cast iron that I used to melt metals.

[–] jumping_redditor@sh.itjust.works 6 points 7 hours ago (3 children)

how? what methods don't just wash off?

[–] Big_Boss_77@lemmynsfw.com 4 points 7 hours ago (1 children)

A stamp on the cooking surface is one way I've commonly seen it done.

[–] Geodad@lemmy.world 1 points 4 hours ago

Gouge It with a steel tool.

[–] Welt@lazysoci.al 2 points 7 hours ago

I imagine at a high enough temperature, alloys of lead and iron are formed. Little crystals of lead may sit within the iron, which likely doesn't melt but might allow some lead in. Still, it'd probably be metallic lead rather than the much more bioavailable ionic (salt) form, but I still wouldn't use it for cooking. Props to OP for testing it.