
This is after scrubbing with an SOS pad and coating it with butter, followed by a session in a low-temp oven. I have since re scrubbed, re coated, and is in the oven at a slightly higher temperature. It is starting to look better... one more treatment and I might feel comfortable eating out of it haha. Next time I cook something with animal fat drippings, I will likely get out the entire set and season them all.
There is only ONE marking on it, which says 3X on the bottom in about 3/4" lettering in plain font. I have little knowledge of old cast iron, but I had to have this little baby skillet. I have two 10" dutch ovens, a couple 10" skillets, a griddle, and one skillet that is likely 18-20". Now I have this little 6 or 6 1/2" skillet to go with the collection! They are all store bought cheapies, but they get the job done when cooking over a fire


So is this just an ultra cheap cool old 6 inch skillet as I presume, or have I managed to stumble across anything special?