The advice given is great. I was able to ID 2 of my pans and also, confirm the way I was cleaning the old, grungy ones I have bought throughout the years.

I am a 3rd generation of cast iron pan users. My grandmother, mother and I all have used or are using cast iron pans.
I think I have had about every size and brand along the way. My mother and grandmother used to clean the ones they picked up with vinegar.

Not for me. I have used the self-cleaning oven method for about 25 years. Never had a problem..
Of course, I buy the old ones whenever I can pick up one at a bargain. About an hour in the S/C oven does the job. Clean, wash, ready to 'Crisco' and they look like new.

I have given both of my girls about every size they would ever need. Still compelled to but any 6" or larger ones I find, clean them up and give them as gifts. I include a recipe and the spices or whatever (not the meat or veggies) with the gift. Always have received great thank-you's from the recipients.
The old pans are wonderful. Smooth, well balanced, cook like a dream.

I don't like the Lodge or other new pans because the finish is so rough. Might be OK for some but I prefer the nice old time pans that are smooth as glass.
The things I look for before I buy are:
Flat bottom, no warp, No cracks or deep pits.
I pass on those.

Last week I bought a #9 "Favorite" Piqua pan. Never heard of it before this Tutorial. Guess I have a goodie. Went to eBay for a look-see. The # 9 with pitting and level problems is listed at $79.99. One in perfect condition is much more money. Of course, I don't yet know what I will do with this pan but it is now nice and clean and waiting for me to decide.
What great pans these old timers are. Forget the new stuff, old is good!

Now I'm double glad I bought the self-cleaning oven. Looks like a great technique to clean up old cast iron pans. I've been on the look-out for them at the thrift stores around here, but they're getting harder to find these days.

Unfortunately, I have a glass top stove and you can't use cast iron on it, but they're very popular items for resale. Last week I was at the counter at the antique group shop and a guy was buying a modern cast iron wok from a dealer. That's an item I would love to be able to use.

If you buy any, just plunk them in a self-cleaning oven for about an hour or so and you are set to go.

Don't you find these grungy old pans that you could clean up for resale? In my neck of the woods, they go for a fair price, especially the larger ones. Anything smaller than about 8 inches in top diameter does not sell but the ones that will hold about 4 chops or a steak go like hotcakes at about 25 to 35 $$. The bigger ones in which you could cook a roast or chicken are very popular.
Things like the deep pans sell for more, especially if they have the covers. Commonly called chicken frying pans, they are good for anything and help retain spatters. I don't fry chicken but I use it for all kinds of things.
I also have a glass cover for one of my old Griswold pans. Hard to find!

I think I just have a 'thing' for old cast iron. I feel I must bring them back to life. The one I just bought, according to my research is about 100 years old and now looks like new!