Hello out there.. I have been a fan of fine old cast iron cookware for about 10 years. I'm located in Seattle, and I have just small collection of regularly used Griswold skillets, and dutch ovens, etc.
I have recently just re-kindled my love of CI, in that I want now to really get into restoring old CI. I always thought my stuff was pretty sweet when I bought it, but I am realizing that in the early years I was applying way too much oil for the seasoning process, and I am feeling like I want to go hard core, and strip one of these things down to the ground, and start over properly on seasoning.
Thank you for having this resource out there for us folks! :)