The Cast Iron thread
- Thread starter Diablos
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OP
Hhhm, what exactly is that? Need more info. Size and depth? My wife says I am banned from buying more cast iron, but there are ways around that.
Found it. It might be too large for me to properly hide from my wife.
I am also not sure how often I’d use it. Let us know what you use it for.
Is their seasoning job and finish any better that their other pans or am I going to have to sand and season that one too?
Ive used it for making pancakes, hashbrowns, lasagna, fried chicken, hush puppies, the list is endless.
As to the seasoning, i just get em from lodge and put em straight to work. Enough cooking in em and they get good
gaberelli
Well-Known Member
My dad has the original version of this. I don't think I can wait for him to die... So I may have to buy one of these newfangled versions they are making now. I see that Agri Supply has an identical one for half the price though... May have to try that one!
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Where is the one from Agri Supply made? More than likely China. Do what you want, but I'm not going to cook anything in Chinese cast iron, no telling what is in it.
Thinking about buying one of these. https://smitheyironware.com/product/hand-forged-carbon-steel-skillet/
They are nice. I looked at some last time I was in Charleston. They seem like heirloom pans.
I have a Finex 12” so I have no sympathy on the pricing. But it is a great pan.
Yeah, we’ll talk about my new smoker when it arrives in a few months. If my wife has a say I’ll be sleeping in it.
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My wife told me not to bring home any more cast iron. I think I am in trouble.
https://smitheyironware.com/product/no-10-cast-iron-chef-skillet/
Was grabbing a few things while in Charleston today and could not resist.
https://smitheyironware.com/product/no-10-cast-iron-chef-skillet/
Was grabbing a few things while in Charleston today and could not resist.
FatboyFlash
Senior Member
That is a gorgeous pan. I wonder if it’s as nonstick as their cast iron.Thinking about buying one of these. https://smitheyironware.com/product/hand-forged-carbon-steel-skillet/
She gives me crap about why I have my own pan. The two on the right were seasoned great, yesterday. Stainless scrubbie & Dawn fixed that.
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Heart breaking.
Someone needs a beatin’!
Ill pick a different mountain as long as she leaves one alone.
You would too if you tasted what comes out of her magic pan
I have a 10" unmarked pan from my wife's grandmother that I have been cooking in for a while now. Low and behold last time she came by she brought me 2 more 10" pans and a 8" flat griddle pan. I guess now I get to season these up and stash them about.
Stash them at my place, only I’ll touch them
Stash them at my place, only I’ll touch them
I was thinking 1 for the stove, 1 for the grill, and one for the campfire!
Resurrecting an old thread, as it's pertinent to today's activities.
I've been reseasoning some cast iron, the dreaded Lodge kind.
My wife got on me a few days ago for screwing up the seasoning on one of her skillets, which I find humorous on several levels.
To name a couple reasons it's humorous, in the early days I couldn't get it across to her how cast iron was to be cared for and she thought it was dirty/unsanitary abs therefore I was wrong. And it couldn't POSSIBLY be non-stick. Fast forward to more recent years, she's now a proponent of cast iron as if she has been all along.
Which brings me to humorous reason number 2, namely she had ALREADY ruined the seasoning on the cast iron skillet in question by leaving it in the sink, with water and other stuff in it, too long. In the meantime, other items piled up and around it, nicking and causing damage to the seasoning coating and allowing rust to start.
But NOOOOOOOO, it's MY FAULT because I'M the one who got caught scrubbing the rust off and prepping the skillet for reseasoning.
Anyway, just finished two skillets and have one more coating on the Dutch oven to go.
I'm using avocado oil, a high smoke temp oil (520F) and at least 5 baked on, polymerized layers of it.
Looking really nice.
Except, of course, for that unfinished cast iron Lodge cookware. I SO want to spend a weekend putting a nice, smooth finish to a couple of the skillets, but she would excrete a brick if I did.
One of these days I'm just gonna buy me some nice cast iron skillets and they'll be MINE.
I've been reseasoning some cast iron, the dreaded Lodge kind.
My wife got on me a few days ago for screwing up the seasoning on one of her skillets, which I find humorous on several levels.
To name a couple reasons it's humorous, in the early days I couldn't get it across to her how cast iron was to be cared for and she thought it was dirty/unsanitary abs therefore I was wrong. And it couldn't POSSIBLY be non-stick. Fast forward to more recent years, she's now a proponent of cast iron as if she has been all along.
Which brings me to humorous reason number 2, namely she had ALREADY ruined the seasoning on the cast iron skillet in question by leaving it in the sink, with water and other stuff in it, too long. In the meantime, other items piled up and around it, nicking and causing damage to the seasoning coating and allowing rust to start.
But NOOOOOOOO, it's MY FAULT because I'M the one who got caught scrubbing the rust off and prepping the skillet for reseasoning.
Anyway, just finished two skillets and have one more coating on the Dutch oven to go.
I'm using avocado oil, a high smoke temp oil (520F) and at least 5 baked on, polymerized layers of it.
Looking really nice.
Except, of course, for that unfinished cast iron Lodge cookware. I SO want to spend a weekend putting a nice, smooth finish to a couple of the skillets, but she would excrete a brick if I did.
One of these days I'm just gonna buy me some nice cast iron skillets and they'll be MINE.
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Ben W.
Well-Known Member
I'm really glad to see this thread resurrected. I got into cast iron some 20 years ago or so when I got several pieces from my dad. One was a small Wagner Ware, and it got me started on putting up a small collection of that brand. I also have some other pieces such as Griswald, Lodge, and some unmarked pieces. They all work! I learned a great deal on identifying, cleaning and care of cast iron from this website: https://www.castironcollector.com/ I use mine as often as I can and have gotten my girlfriend into it as well. I let her cook in them, but I do the cleaning and maintenance. I'm afraid I get a little OCD with my iron!! I use Crisco and do a light wipe, then upside down in the oven after every use. Starting with a cold oven I turn it on to bake to slowly heat up the pan, then when it hits temp I turn it off and let it cool slowly in the oven.
Nothing wrong with Lodge iron, but I am leary of the iron coming in from China. I'm just not sure of what all might be in that skillet and I'm not willing to find out, so it's either new Lodge or vintage pieces. By the way, Lodge makes a GREAT cast iron "Hibachi" style grill. I have one and love it; it's perfect for searing off burgers and steaks, and even vegetables. I've had mine for years and love to cook on it when I can.
Nothing wrong with Lodge iron, but I am leary of the iron coming in from China. I'm just not sure of what all might be in that skillet and I'm not willing to find out, so it's either new Lodge or vintage pieces. By the way, Lodge makes a GREAT cast iron "Hibachi" style grill. I have one and love it; it's perfect for searing off burgers and steaks, and even vegetables. I've had mine for years and love to cook on it when I can.
We recently got one of the lodge cast iron casserole pans, roughly 9x13. It has been great for making cobblers in and taking somewhere. As soon as the cobbler comes out of the oven, we cover it with foil and then put the pan in a cooler with several towels under it, around it and over it. It will stay hot for several hours. We made a cherry cobbler to take to a cookout over an hour away and the pan was still hot enough to burn your hands when we got it out.
Will be making a blueberry cobbler in the pan tomorrow. My uncle's funeral is tomorrow and the church is feeding the family afterwards, so we are making the cobbler.
Will be making a blueberry cobbler in the pan tomorrow. My uncle's funeral is tomorrow and the church is feeding the family afterwards, so we are making the cobbler.
Lodge is "OK"...if you like rough, unfinished cast iron. Yes, it's definitely sturdy, and it'll get the job done. And it's definitely not hard on the wallet.
But there's a world of difference between a well seasoned, machine smoothed surface of a good cast iron skillet and Lodge.
If I had my way, I'd reserve Lodge for the grill and camping and some good stuff for the house.
@Burt Gummer yesterday I made breakfast for some family members that are visiting and staying with my parents. Made biscuits, this time cheese ones instead of butter, but otherwise followed your recipe. Baked them in the cast iron skillet, yes, it’s Lodge. I preheated it while the gas oven heated and then placed the biscuits in it. Perfectly done, both top and bottom.
I also cooked eggs on the flat skillet, but that was a little of a challenge, though I got the job done. Trying to cook eggs over medium for for 5-6 people is a challenge.
I also cooked eggs on the flat skillet, but that was a little of a challenge, though I got the job done. Trying to cook eggs over medium for for 5-6 people is a challenge.
OP
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First use this morning. So far so good.
The bottom is nice a smooth, no grainyness to it. The factory seasoning seems to be great and nothing like the factory seasoning on the lodges. This seems to be like a traditional oil seasoning. There was a little bit of the eggs sticking to the pan but that isn't unusual for me.
I'm not a fan of the handle design but I'm sure I will get used to it. It is U shaped and a little too wide but it did stay cool during this cooking.
The bottom is nice a smooth, no grainyness to it. The factory seasoning seems to be great and nothing like the factory seasoning on the lodges. This seems to be like a traditional oil seasoning. There was a little bit of the eggs sticking to the pan but that isn't unusual for me.
I'm not a fan of the handle design but I'm sure I will get used to it. It is U shaped and a little too wide but it did stay cool during this cooking.
Lodge has some new stuff out and is said to be really nice. Waiting to see it in person to pick some up.
Its the 1800 series I think they call them 1896 and others based on old designs.
Lighter and better finish.