Cast Iron Pans, good brands?

[JonM]

They go from the stovetop to the oven to the smoker to a 600 degree grill without flinching. That's why I like mine.

 

[passedpawn]

They go from the stovetop to the oven to the smoker to a 600 degree grill without flinching. That's why I like mine.

Yep, I can see that. I broke a stonewear pizza pan while doing a pizza on my grill (too hot I guess). I'm hoping I get this Lodge cast iron replacement for Christmas!

 

[mb82]

Simple reason I use cast iron almost exclusively, I love the sear on the stovetop, throw into the oven to finish off, pull out and clean with a dish towel. That and it just looks so good sitting on my stove.

 

[The_Dog_42]

I love mine because it is slick like non-stick, easy to clean and can still have fond on the bottom to help build my pan sauces.

 

[JonM]

And they have that little lip that makes it easy to pour out used fry oil, etc. Few other pans have that.

 

[Sean]

I agree with others. Griswald or Wagner, if you can find them, are the best. They are heavier, thicker and hold the season better. I have some lodge and they work, sorta.

Cast Iron conducts heat really well. Another nice thing about Cast Iron is that is sits flat on the burner. All Clad and other high end pans don't do so good.

 

[StonesBally]

Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.

 

[TyTanium]

A flat-edge stainless spatula works really well too on the Lodge to smooth it out. Those little bumps get worn down and fat/oil fills the gaps. Fried eggs on my Lodge are like they're on an ice rink. Love it.

 

[Sean]

Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.

Yup. You could do all that to your Lodge pan and get a decent pan. I have some lodge peices, some Wagner and an old Griswold. And a few enameled pots which are really cool, but not the same.

The newer Lodge pans are different - still good. They don't hold a season as well and are rougher finished. Not as nicely made. The older pans you can just use and they will get a nice seasoning that will make them non-stick.

Luck!

 

[Boerderij_Kabouter]

I have all All-Clad cookware (including non-stick) and I use my Lodge Logic cast iron just as much. Any brazing or cooking operation where you need HOT heavy handed heat, you can't beat the huge cast iron pan. They simply hold more heat than a SS pan will. I barely ever use my non stick stuff anymore.

 

[jerseyale]

you guys sandpaper pans? wtf

 

[Sean]

you guys sandpaper pans? wtf

You dont know??

 

[Frogmanx82]

Lodge works for me. I suppose a little sanding wouldn't hurt, but the seasoning process builds a smooth surface on the pan. Can't beat bacon for seasoning a pan.

 

[jerseyale]

You dont know??

i never took that course in college

 

[TowsonTiger22]

I need to reseason a bunch of stuff. From what I've read in here, 1)Build fire in the WSM, 2)Slather in bacon grease/shortening, 3) Place in the WSM, 4) Slather it up again, 5) Profit?

 

[RmikeVT]

I need to reseason a bunch of stuff. From what I've read in here, 1)Build fire in the WSM, 2)Slather in bacon grease/shortening, 3) Place in the WSM, 4) Slather it up again, 5) Profit?

I would not use bacon grease. Use an oil with a low smoking point such as extra virgin olive oil or flax seed oil.

This is an outstanding reference for cast iron:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

 

[remthewanderer]

The simplest way to un season a pan found at a yard sale is to stick it inside your self cleaning oven and then start the self cleaning cycle.

This will take it back to the bare metal. The true color if cast iron is gray.

Open the windows and turn on the fans cause it will smell. But in about an afternoon you have a bare metal pan ready to be reseasoned. Make sure you give the pan a few hours to cool down before you take it out if the oven.

 

[Airplanedoc]

The simplest way to un season a pan found at a yard sale is to stick it inside your self cleaning oven and then start the self cleaning cycle.

This will take it back to the bare metal. The true color if cast iron is gray.

Open the windows and turn on the fans cause it will smell. But in about an afternoon you have a bare metal pan ready to be reseasoned. Make sure you give the pan a few hours to cool down before you take it out if the oven.

I just throw mine in the fire pit out back with a hardwood fire, or in the gas grill. No need to stink up the house.

 

[jacob_fain]

There's a simple method that my mother in law taught me (they're good for something ). She called it "bluing" the pan although I'm not sure of the expression.

You just scrub the pan with steel wool to get any chunks off, then pour salt to cover the bottom of the pan, about a 1/4" deep. I just use standard table salt. Crank your stove top on high and let the sucker go for 30 minutes or so.

After everything cools, dump the salt out and coat the pan in vegetable oil. Voila, a perfectly seasoned pan. No muss, no fuss.

 

[basilchef]

Do as recommend above (its called seasoning). Its a must. Also its a good way to clean your pan. Lodge is solid.

 

[Zuljin]

Looking for a cast iron tea pot made in USA or England. Lodge doesn't list one. Ideas?

 

[nutty_gnome]

I love Lodge. Its easy and it works.

 

[Robar]

When I met the perfect woman I knew it because she owned and used cast Iron pans. To the relationship she brought three very nice and much used Lodge pans. God Bless Her!

I myself have a mish-mash of 20 some pieces of Griswold, Wagner and others not so well known that passed from my grand mother to my mother and then to me. The reason I got them was because I loved cooking with them and my sisters weren't all that fond of them (Or cooking for that matter). Of them all I love granny's deep walled chicken fryer and the 14" dutch oven I picked up back in the 90's

 

[ChefRex]

I have a couple of well seasoned Lodge pans and a Wagner dutch oven, you cannot beat cast iron it will last forever.
As a kid someone had to do the dishes, at a pretty young age I was pretty happy with myself when I got all the black stuff of the pan as the parents chilled, Mom's face said she was not amused!

 

[Wynne-R]

Griswold is the bomb. Then it’s Wagner and Lodge, in that order.

http://www.griswoldcookware.com/undersatnding_griswold.htm

If you see anything that says Erie on it, it’s the real deal. They’re worth $50+ a pop. If you see one cheap, grab it. Unless it’s deeply pitted, it’s restorable.

 

[BigJack]

Never owned anything but Lodge, never had a single problem.

 

[processhead]

Griswold and Wagner

Honestly go get one at a second hand store, flea market etc they can be re-seasoned pretty easily and are a lot cheaper

+1

The old cast iron was better finished than the newly made stuff.

It is almost impossible to wear out cast iron that's been well cared for. This makes buying used a very practical idea.

 

[unionrdr]

We have a large flea market across from the speedway (LCS) up past White House Artisian Springs. I look for old,but decently cared for cast iron there. Decent prices for old seasoned cast iron. I def like the old,old stuff.

 

[Subsailor]

I inherited 2 cast iron skillets from my grandma and they are still the best things for cornbread and most of my cooking. I like a straight flat steel spatula when I cook in them. My wife bought me a couple of the newer Lodge's but they aint as smooth or as good as these ancient one from my grandma. They seem lighter and for lack of a better word, less durable.
My Daughter likes the Le Creuset but I aint never used them.

Old Thread, I know but I got a sad story to tell:

My Niece, Bless her, trying to help out with our yard sale this past weeekend before we move, put my Grandma's old skillets out for sale with other pots and pans. She said they sold real quick, I asked for how much, she said $5 each.
My Wife and I had been in town getting paint for the interior of the house to get ready to sell.
I nearly broke down and cried! She even sold the Lodge pans my Wife had bought - $10.

 

[troy2000]

Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.

I second this, about using flaxseed oil. Flaxseed oil is food-grade linseed oil, and it polymerizes under heat to give a very hard, tough finish.

Bacon grease, lard and other animal fats also work, especially if you're going to use the cast iron mostly for frying. But they give a softer finish.