Cast Iron Pans, good brands?

[Temptd2]

I have KOTC's mother's old 14" Lodge cast iron skillet and that thing is like glass inside. I take very very good care of it.

A friend of my Mom's gave me an old Dutch oven she had. It's not a TRUE one because there are no legs nor does the lid let you put coals on it, as it's domed and has special ridges inside that let the steam condense and drop back into the pot.

ANY way, she had tried to reseason it for me and it was a gummy sticky ugly MESS. In a brainstorm moment, I put it, upside down, into my self-cleaning oven and set the clean cycle. That thing came out PRISTEEN and I reseasoned it (I use coconut oil) and it's fine now.

Also found a smaller skillet at a garage sale for $1 - it was a rusty mess because someone had used it as a succulent planter - gave it the same treatment and it also came out great. A little ash left in it, which I wiped out and then commenced reseasoning.

Subsailor, I WOULD HAVE CRIED had that happened to my stuff! Oh my.

 

[troy2000]

I have KOTC's mother's old 14" Lodge cast iron skillet and that thing is like glass inside. I take very very good care of it.

A friend of my Mom's gave me an old Dutch oven she had. It's not a TRUE one because there are no legs nor does the lid let you put coals on it, as it's domed and has special ridges inside that let the steam condense and drop back into the pot.

ANY way, she had tried to reseason it for me and it was a gummy sticky ugly MESS. In a brainstorm moment, I put it, upside down, into my self-cleaning oven and set the clean cycle. That thing came out PRISTEEN and I reseasoned it (I use coconut oil) and it's fine now.

Also found a smaller skillet at a garage sale for $1 - it was a rusty mess because someone had used it as a succulent planter - gave it the same treatment and it also came out great. A little ash left in it, which I wiped out and then commenced reseasoning.

Subsailor, I WOULD HAVE CRIED had that happened to my stuff! Oh my.

Indoor flat bottomed Dutch ovens are still Dutch ovens... as a matter of fact, that was the type we used on camping trips when I was a kid. My dad could turn out a perfect cake or batch of biscuits by setting it at the edge of the fire, rotating it regularly, and moving it in or out to control the temperature.

 

[brewbama]

Griswold and Wagner

If you can't find these^^ a Lodge will do. It's the last US mfr.

Lindseed Oil is the best seasoning oil IMHO.


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[mikescooling]

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.

To someone who doesnt know, they are old heavy, iron pans. Not family treasures. I'm sorry for your loss. Don't hold it against the girl, she didn't know. It would have been nice to have a pan in the family for 4 generations. Like a birthright.

 

[processhead]

If you can't find these^^ a Lodge will do. It's the last US mfr.

Lindseed Oil is the best seasoning oil IMHO.


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A lot of the linseed oil sold on the market is for making paint and other wood finishing products. It is boiled and treated with chemicals that make it inedible.

IMHO Linseed oil would not be my first choice of a seasoning oil, unless I was just using the skillet as a decorative item.

IMHO.http://en.wikipedia.org/wiki/Linseed_oil

 

[Kblandfo]

I find used pans all over. I pick them up cheap and re season them. I always hear about Wagner or Griswold being good brands. However, just find cheap ones and make a bunch of french toast, bacon or oancakes in them and youll get a nice well seasoned pan!

 

[Gregscsu]

Lodge are currently the only cast iron pans manufactured in the USA