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OT: Cast Iron Pans

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KeithK7624

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I have one pan that my grandfather gave me that I absolutely swear by. It's probably 70 years old, well seasoned, well maintained and I love it.

I'm looking to expand my set. I know a lot of love and care needs to go in to it upfront, but does it matter if I buy a $20 Walmart pan vs a $150 high end? What's the difference if I'm going to apply 5-6 layers of seasoning before it ever touches the stove.
 
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papillon

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Aug 15, 2003
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Bill 86 said:
This belongs on the extremely noninteresting board.
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Ooooohhh I don't know? I cook and I have a set of cast iron pans and pots that I bought, and a few inherited from my mother. Just don't wash with soap. Season often and don't let it rust.
 
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Rutgerscc

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Cooking is cool...

.... But have you guys heard that Chipotle is going to start rolling out queso?!?
 
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NJswim2005

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KeithK7624 said:
I have one pan that my grandfather gave me that I absolutely swear by. It's probably 70 years old, well seasoned, well maintained and I love it.

I'm looking to expand my set. I know a lot of love and care needs to go in to it upfront, but does it matter if I buy a $20 Walmart pan vs a $150 high end? What's the difference if I'm going to apply 5-6 layers of seasoning before it ever touches the stove.
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Lodge Cast Iron is the best. Probably like $25 for a medium pan and it'll last forever. No need for anything more expensive.
 
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jreinsdorf

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OP there is one website i trust completely when it comes to equipment reviews and its cooksillustrated.com. I have a membership and i just looked it up. Lodge Cast Iron did indeed win the testing and is very affordable. Hope it helps
 
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LC-88

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RUBigFrank

RUBigFrank

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Have a bunch from my parents.


You can restore an old rusting pan by putting it in oven when you are ready to run the self clean cycle- the old carbon will burn off. Then you reseason.
 
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delaynomore

Sophomore
Jun 16, 2008
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I have one. The first time you season it, it creates a polymer coating that is not just baked in oil.

I keep it seasoned. It works well for some things. Love my pan but it sucks for things like omelettes.

Some lunatics will tell you it's a better non stick pan than teflon! The stuff that is more slippery than ice. Although I never knew anybody who tried sticking their tongue on a frozen teflon pole.

Heats uneven but you'll figure out what it is best for. One of the best reasons is that your wife will insist on metal utensils, especially on teflon. Throw the teflon pan away, in front of her, give her a metal spatuala and present the pig iron pan.
 
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delaynomore

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Jun 16, 2008
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I forgot to mention. My chef friend told me to throw a bunch of rock salt in the pan and cook on a high heat until it is almost a crust.

Then grease it up with oil (never virgin olive oil). Any veg oil will do. Put it in the oven at 350f to 400f upside down and bake for an hour and a half or so.

The salt will absord any impurities and gunk in the factory coating. Don't use the factory coating. Make your own.
 
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RU4Real

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Shimmy24 said:
Cheap too. Like $20 for a regular size pan from Target.
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The Lodge skillets are a bit more than that. To replace the forever old 15" that I have would run about $70-80.

These things are invaluable in the kitchen. And, if you're the sort who prefers not to have a gun in the house, a 15" cast iron skillet will kill any intruder with one good blow to the head.
 
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KeithK7624

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How do I know when it's properly seasoned and good to go? Trial by error? Is there a way to test?
 
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RU4Real

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KeithK7624 said:
How do I know when it's properly seasoned and good to go? Trial by error? Is there a way to test?
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It's a color and texture thing, mostly. Follow the seasoning instructions and then fry up a couple slices of bacon. If the bacon doesn't stick then you're good to go.

The real trick is to never clean the pan, in the traditional sense. Never use soap. Clean it with a bristle scrub brush and hot water to remove any food residue that's caked on. Wipe it out really good, then rub just a bit of cooking oil onto the surface and put it away.
 
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CERU00

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You'll pay a somewhat more for Lodge but they're made in the US. No reason to go cheap on something that will essentially last forever. My rule is never use Chinese manufactured anything that touches food if it can be avoided.
 
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RUinPinehurst

RUinPinehurst

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KeithK7624 said:
Did you not see my post asking the mods to move it?
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Problem is the CE board is pretty much an exclusively political-opinion forum, enough so that non-political SN members will unlikely visit, so interesting topics will not get the visibility or discussion they might otherwise get via the FB forum. CE is fun, don't get me wrong. It's just an entertaining forum for fictional characters and conservative v progressive opinions and "discussion." I think the mods "get" this.
 
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KeithK7624

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RUinPinehurst said:
Problem is the CE board is pretty much an exclusively political-opinion forum, enough so that non-political SN members will unlikely visit, so interesting topics will not get the visibility or discussion they might otherwise get via the FB forum. CE is fun, don't get me wrong. It's just an entertaining forum for fictional characters and conservative v progressive opinions and "discussion." I think the mods "get" this.
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I've never actually been to the CE board for the reasons you mentioned. I accidentally posted this on the Round Table. Some of the premium members get their panties in a bunch and like to attack when a post doesn't interest them.
 
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Knight Shift

Knight Shift

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KeithK7624 said:
I've never actually been to the CE board for the reasons you mentioned. I accidentally posted this on the Round Table. Some of the premium members get their panties in a bunch and like to attack when a post doesn't interest them.
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All the reason to not pay to join. I like the mix of info on this board.
 
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ponyfoot19

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RU4Real said:
It's a color and texture thing, mostly. Follow the seasoning instructions and then fry up a couple slices of bacon. If the bacon doesn't stick then you're good to go.

The real trick is to never clean the pan, in the traditional sense. Never use soap. Clean it with a bristle scrub brush and hot water to remove any food residue that's caked on. Wipe it out really good, then rub just a bit of cooking oil onto the surface and put it away.
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Assuming you're not going to use the pan for awhile, does rubbing the oil on the pan after use go rancid?
 
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RU4Real

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ponyfoot19 said:
Assuming you're not going to use the pan for awhile, does rubbing the oil on the pan after use go rancid?
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No, although I guess it depends on what you mean by "a while". I use EVOO, rub it on and then give it a wipe with a towel. The only problem you have is that the pan will collect dust. Just rinse and wipe prior to cooking and it's all good.
 
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MYHATINTHERING

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I season mine with olive oil and never had a problem. Actually, I've gone back and forth with olive and vegetable oil.
 
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late knight

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LC-88 said:
Thanks Late Knight. Had no idea such a site existed. I have two big wood cribs (abt 12 cords), 8 saws, 3 cast iron cauldrons from Texas, and two wood stoves (old school pre-EPA castration).
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My pleasure. When I moved into my current house with an acre of woods, I had some trees cut down and I inadvertently became hooked on collecting firewood. I have much more than I use. There are a few sites like this and the wood burning and cooking/smoking is a big part of it.
 
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mildone_rivals

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RUinPinehurst said:
Problem is the CE board is pretty much an exclusively political-opinion forum, enough so that non-political SN members will unlikely visit, so interesting topics will not get the visibility or discussion they might otherwise get via the FB forum. CE is fun, don't get me wrong. It's just an entertaining forum for fictional characters and conservative v progressive opinions and "discussion." I think the mods "get" this.
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So what you're saying is that if my new, pre-seasoned, Lodge 15" cast iron pan rusts, it's Obama's or Trump's fault? :D
 
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RUSK97

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mildone said:
So what you're saying is that if my new, pre-seasoned, Lodge 15" cast iron pan rusts, it's Obama's or Trump's fault? :D
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yes, if you post that on the CE board. If you post it on this board, people will say Julie and Kyle are the cause of the rust. And still others will say it's your fault for cooking on cast iron instead of an Accord.
 
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MYHATINTHERING

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RUSK97 said:
yes, if you post that on the CE board. If you post it on this board, people will say Julie and Kyle are the cause of the rust. And still others will say it's your fault for cooking on cast iron instead of an Accord.
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post of the month!
 
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DJ Spanky

DJ Spanky

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Jul 25, 2001
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RU4Real said:
And, if you're the sort who prefers not to have a gun in the house, a 15" cast iron skillet will kill any intruder with one good blow to the head.
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Don't forget, though, that in NJ any cast iron skillet over 8" has to be registered with the local police.
 
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