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Cast iron skillet
Posted on 9/23/14 at 12:46 pm
Posted on 9/23/14 at 12:46 pm
Who makes a good one and where can I get it?
Posted on 9/23/14 at 12:47 pm to In The Know
Lodge. Anywhere where they sell skillets.
Posted on 9/23/14 at 12:48 pm to In The Know
Also check out Craigslist and buy old used ones.
HHTownJeep? Where art thou?
HHTownJeep? Where art thou?
Posted on 9/23/14 at 12:48 pm to In The Know
Tubb's Hardware / 615 Benton Rd.
Posted on 9/24/14 at 7:43 am to In The Know
Have you considered a carbon steel skillet. They season and become non stick, just like cast iron but the heat up and cool down very fast.
Posted on 9/24/14 at 8:02 am to doubletap
quote:
carbon steel skillet ... season and become non stick, just like cast iron but the heat up and cool down very fast.
A benefit of cast iron for many applications is that it is thick and dense so does not heat up quickly. Rather, the heat is distributed more across the bottom of the pot as it works it way to the food inside. High thermal mass makes it less prone to scorching from hot spots.
And if you are cooking on electric, the thick CI skillet will hold its heat steady even as the stove burner cycles on and off.
Reviews on the carbon steels mention this, but otherwise folks seem to really like them.
Posted on 9/24/14 at 8:18 am to Twenty 49
quote:
A benefit of cast iron for many applications is that it is thick and dense so does not heat up quickly. Rather, the heat is distributed more across the bottom of the pot as it works it way to the food inside.
This is why I will never make a roux in anything other than a cast iron skillet.
Posted on 9/24/14 at 8:36 am to In The Know
quote:
Who makes a good one and where can I get it?
If buying new then Lodge is your best bet.
Try checking Craigslist or your local pawn shops. Vintage iron from Griswold is the best ever made. They have somewhat of a collector following and finding them at a good price can be a challenge. Wagner made good ones too.
Posted on 9/24/14 at 9:07 am to In The Know
I've never had a problem with Lodge, they make some fine skillets. I have a 10" that I use constantly, it just stays on the stovetop because chances are I'm going to use it the next meal I cook.
If I ever saw some Griswold or Wagner at a garage sale or something I'd buy them and clean them up.
If I ever saw some Griswold or Wagner at a garage sale or something I'd buy them and clean them up.
Posted on 9/24/14 at 9:27 am to In The Know
quote:
Who makes a good one and where can I get it?
i've never seen a 'bad' iron skillet; even one that was buried in the dirt for 50 years.
keep in mind an iron skillet is alot like a baseball glove. a new one from lodge with the 'pre-seasoning' is not going to be smooth and glassy for awhile. you'll need to work the shite out of that thing for a bit to get it where you want it.
lard and an oven is your friend. if i were you i'd scrub the shite out of it and get the lodge seasoning off and then season it yourself.
you dont need to do the 50-step flaxseed seasoning process despite what others may say.
a good simple lard-ified skillet will do the trick..but it may take a few weeks or months of constant use to find that sweet spot.
i <3 cast iron. if i lost every other skillet in my house but my aunt's 50 year old skillet i'd be just fine.
here you go:
seasoning your cast iron from a good old southern boy engineer
quote:
As a Mechanical Design Engineer, Richard Hall may seem an unlikely choice for a food blogger, but his heritage, common sense know how, and generosity in sharing his knowledge with us make him the perfect choice for a topic of the utmost importance to any Southern cook!
Posted on 9/24/14 at 9:44 am to In The Know
quote:
Who makes a good one and where can I get it?
The best cast iron isn't being made anymore in my opinion. You can get some stuff nowadays that is "ok", but not even close to the quality of stuff made before WWII. If you want modern, ok stuff then Lodge is fine. They have been around forever and make a decent product.
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