It helps when people owe you . Pop pop Im not really a fine cast iron conesour (spell check) but I dont think Lodge fits in the catagory. So far I havent had any trouble with the dumper dive treasures Ive got, but I suppose the next piece I may, although after reading your method and knowing the wisdom you have, I will probably head your advice.

Treed, Lodge is as good as they come in the dutch oven or camp oven field. Especially the old ones. The newer ones with the skillet emblem as the O in Lodge are the ones to stay away from. I have some Lodge skillets I use and they are as good as the early "ERIE" skillets and Griswolds I have. The key to a good Lodge is the size number on the bottom and a heat ring on the bottom. A lot of Lodges are unmarked...but if you see a notch on the heat ring at 9, 12, and 3 oclock position its a Lodge. If you sat a 100 year old Lodge skillet beside a new one, you will shake your head at the difference.

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rcfillingham...I am with you....As I run across better pieces, I give well seasoned cast iron to family and friends. In fact, I am getting some up for a donation to the Boy Scouts.

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Please don't sandblast cast iron, U gonna make hot spots in it as u are taking off too much iron. Do like others say put it in self cleaning oven or a good hot fire as first cleaning if its really bad. 2nd cleaning or first if not bad is to use coarse salt-Rock salt or kosher coarse salt. This will really clean it up good. Then season as mentioned with oil or pam spray(non seasoned type). Didn't know about the lye method but sounds very good.

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I don't suffer from insanity; I enjoy every minute of it.

Use at your own risk ! Never tried this but looks like it works.............
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