"Nasty" black stuff? Sorry for maybe being ignorant, I am new to cast iron cookware, but I thought the black stuff is what we appreciate and cure the pans for?
The smooth black parts, yes. The gunky/bumpy parts on the handle, no. That comes from years of continued use and improper cleaning where new oil polymerizes over leftover particulate the next time it’s cooked on.
But I wouldn’t recommend a dishwasher cycle as the method to use to strip your pan either. Self cleaning cycle on the oven should take care of it.
Have you seen those guys who identify places around the globe with only a split second view of somewhere on google maps? Where there’s a will, there’s a way.
Do I have that way? No, but the internet be crazy good at identifying shit.
Picture of the underside would be useful. Is there a fire ring? What does that look like? Cast iron can often be identified by the handle design, too, that one looks vaguely like the Red Mountain that I have ... but not quite. And the sides look a bit too tall for what I've seen.
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