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Message
Suggestions for cast iron cookware
Posted on 11/6/13 at 9:10 am
Posted on 11/6/13 at 9:10 am
I'm looking to buy my first few pieces of cast iron cookware. What size and style should I get that are a must? I was thinking a 12" skillet and a 12" Dutch oven. I'd be cooking for my wife and 2 daughters (9 and 6) a majority of the time. Smothered chicken, jambalaya, cornbread and roasts are dishes that I'd be cooking. TIA
9
Posted on 11/6/13 at 9:16 am to hedgehog
Buy a bigger Dutch oven than you think you'll need. Small ones are...too small. I have a no 10 and two no. 12's...I use the 12s often. I also have two smaller ones...a 4 qt and a 6 gt...hardly ever get used.
Posted on 11/6/13 at 9:25 am to hedgehog
I have a 6 qt round DO. I love it and use it for many different dishes.
It may not be big enough for a massive meal but it's fairly substantial.
Mine is a Lodge DO. Got it pretty cheap on Amazon.
It may not be big enough for a massive meal but it's fairly substantial.
Mine is a Lodge DO. Got it pretty cheap on Amazon.
Posted on 11/6/13 at 9:25 am to OTIS2
quote:
Buy a bigger Dutch oven than you think you'll need
Agree.
I am a novice and I bought a 5 quart and a 10 quart. The 5 is almost too small.
Posted on 11/6/13 at 9:30 am to hedgehog
What about skillet size? Do the lids on a 12 DO fit a 12 skillet?
Posted on 11/6/13 at 9:38 am to hedgehog
I've got a #8, 10, & 12 Dutch oven, If you are only going to buy one for "everyday" use I'd go with a #10 for your size family.
Posted on 11/6/13 at 10:13 am to TIGERFANZZ
Ok.
Any good recipes you know off the top of your head? Or should I just google?
Any good recipes you know off the top of your head? Or should I just google?
Posted on 11/6/13 at 10:19 am to hedgehog
Look up and take a gander at the two stickied threads for advice as a starter.
Posted on 11/6/13 at 10:31 am to CITWTT
I have a 9-10 qt dutch oven. It's about 36/37 years old. Handed down to me from my dad. I cook majority of my meals in this thing. I also have a lodge 12" skillet that i've used a couple times. Lodge makes good stuff. I am currently looking for a 20 qt Dutch Oven.
Posted on 11/6/13 at 11:05 am to BugAC
Check E-bay and find you a 50 year old Griswold.
Better than anything you can buy today
Better than anything you can buy today
Posted on 11/6/13 at 11:23 am to hedgehog
Lodge 7.5 qt Dutch Oven The fiance' got one of these for Christmas last year and we use it all the time. It's been awesome.
Lodge 12" Skillet I have an Emeril 12" cast-iron skillet that was a gift, and it's great but if I was buying another one I'd just go with Lodge.
Lodge 8" Skillet I bought one of these because the 12" was overkill on a lot of tasks. I use it multiple times per week, love it.
Lodge 12" Skillet I have an Emeril 12" cast-iron skillet that was a gift, and it's great but if I was buying another one I'd just go with Lodge.
Lodge 8" Skillet I bought one of these because the 12" was overkill on a lot of tasks. I use it multiple times per week, love it.
Posted on 11/6/13 at 11:35 am to Kajungee
quote:
Check E-bay and find you a 50 year old Griswold.
Better than anything you can buy today
There's a #12 for sale. Made in 1920.
Only $1200.00
Actually patent was 1920.
And there are a lot of #8s for sale in the $50 and up range.
This post was edited on 11/6/13 at 11:40 am
Posted on 11/6/13 at 11:40 am to hedgehog
12qt dutch oven will be a good purchase. Then a standard skillet like you said maybe 12". Cajun Classic and Lodge are some decent brands. Last you a lifetime if you take proper care.
Posted on 11/6/13 at 12:03 pm to Tigertown in ATL
quote:
There's a #12 for sale. Made in 1920.
Only $1200.00
Actually patent was 1920.
I have one a bought at a garage sale a few years back for $36.00 - Cleaned and reseasoned it looks brand new.
# 12 Tite top dutch ovens were marked "Patent 1920" until the plant closed in 1957.
If you do fine one on E-bay just be careful of cracks or pitting
Posted on 11/6/13 at 8:20 pm to Kajungee
quote:
Check E-bay and find you a 50 year old Griswold.
Better than anything you can buy today
Yep, Griswold and Wagner are the standards by which cast iron cookware is judged. I've seen some at antique shops and flea markets, they command premium prices but are worth it.
LC
Posted on 11/6/13 at 8:26 pm to Kajungee
quote:
Check E-bay and find you a 50 year old Griswold. Better than anything you can buy today
This, buy an older Griswold or Wagner... I've acquired several from Craigslist that sell for $100 or more on E-Bay at $15-30 each. Just burn off the original seasoning, hit it with a metal brush then season the pan. Good as new and better than any Lodge pan...
This post was edited on 11/6/13 at 8:29 pm
Posted on 11/7/13 at 6:28 am to hedgehog
I prefer all clad over cast iron.
Much easier to take care of and works just as well.
Much easier to take care of and works just as well.
Posted on 11/7/13 at 6:43 am to wiltznucs
To say the Griswold or Wagner are better than Lodge is incorrect. All three are American made and Lodge has been making them for well over a hundred years. I have quite a few of all of them and they each perform equally well. I have old and newer Lodge and find the new just as good. Most problems people have are operator error.
That said I would not buy a Chinese knockoff. Those are more brittle and you can definitely tell the difference.
That said I would not buy a Chinese knockoff. Those are more brittle and you can definitely tell the difference.
Posted on 11/7/13 at 7:31 am to Martini
quote:
To say the Griswold or Wagner are better than Lodge is incorrect
I chuckled when I read other people say that some are superior to others. I have maybe twelve pieces, all of them old, most bought at junk dealers or antique auctions and estate sales way back when. I have no idea of brand and will not look as I fear that I will find they are not Griswold and then they'll start coking poorly, when they have worked fine for many years as unknown brand pieces.
Maybe Chinese cast iron is brittle and maybe it isn't. I will say I have never cracked a cast iron piece. I know some who have, mostly by plunging a very hot piece into cold water. I would obviously avoid that.
A sad fact. It can damage a glass top stove to use your cast iron on it. You'll the damage when the top cracks.
Posted on 11/7/13 at 7:39 am to hedgehog
listen carefully:
GO TO A PAWN SHOP FOR ALL YOUR BLACK POTS. THEY ARE ALREADY CURED AND HALF THE PRICE.
GO TO A PAWN SHOP FOR ALL YOUR BLACK POTS. THEY ARE ALREADY CURED AND HALF THE PRICE.
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