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Cast Iron Skillets - Take Me to School
Posted on 9/4/19 at 11:44 am
Posted on 9/4/19 at 11:44 am
Thinking about buying one and wondering how much quality varies from one brand to the next. Are they all about the same?
TIA
TIA
12
Posted on 9/4/19 at 11:49 am to AlwysATgr
You grandparents or parents may have some to give you?
Check Craigslist, garage sales, Facebook for some really good deals.
Yes there is a difference. Enjoy your new found hobby
Check Craigslist, garage sales, Facebook for some really good deals.
Yes there is a difference. Enjoy your new found hobby
Posted on 9/4/19 at 11:49 am to AlwysATgr
Based on previous threads, one of the best values you can get is to buy a cheaper option like Lodge, grind it smooth, and re-season it.
Posted on 9/4/19 at 12:07 pm to AlwysATgr
Flea markets are great places to find quality older skilets
Posted on 9/4/19 at 12:27 pm to fillmoregandt
Flea markets and antique stores, if you have time to look.
Most of mine are hand-me-downs, but l did find a $5 8" skillet at an antique mall several years back.
Most of mine are hand-me-downs, but l did find a $5 8" skillet at an antique mall several years back.
Posted on 9/4/19 at 12:41 pm to AlwysATgr
Just get a lodge
I have 4. Great value cast iron.
I have 4. Great value cast iron.
Posted on 9/4/19 at 2:32 pm to AlwysATgr
Search YouTube for Cowboy Kent Rollins. He will show you how to sand one smooth and season it.
Posted on 9/4/19 at 2:35 pm to AlwysATgr
quote:
Are they all about the same?
once you have that surface smooth as glass it dont matter if its 10 months old or 100 years old.
i have a nice set of emerilware i bought before i became one with the cast iron and aside from boiling water we never use any of it.
you have achieved kolinahr when you make your scrambled eggs in your cast iron and they slide right off onto your plate.
Posted on 9/4/19 at 2:40 pm to AlwysATgr
What will you be using it for?
A skillet to cook bisquits, cornbread, etc should only be used for that. Only using a papertowel or dry wash towel to clean it. After 4 or 5 uses, you should have a non-stick finish that is good to go. I would get another skillet to fry any protein in.
A skillet to cook bisquits, cornbread, etc should only be used for that. Only using a papertowel or dry wash towel to clean it. After 4 or 5 uses, you should have a non-stick finish that is good to go. I would get another skillet to fry any protein in.
Posted on 9/4/19 at 2:48 pm to 2 Jugs
How do you get the burnt on protein bits off? I have tried scrub brushes, lodge scrapers, soap, boiling water, and chain mail. I either can't get it off or I remove the seasoning scraping it to hell.
Posted on 9/4/19 at 2:49 pm to 2 Jugs
quote:
A skillet to cook bisquits, cornbread, etc should only be used for that. Only using a papertowel or dry wash towel to clean it. After 4 or 5 uses, you should have a non-stick finish that is good to go. I would get another skillet to fry any protein in.
we have 2 'normal' sized skillets, 1 smaller/cornbread sized, one HUMUNOGOUS skillet you can put an entire pack of bacon in at the same time, a full griddle/grill plate rectangle that weighs 700lbs and a griddle pan.
the griddle pan never gets used, the giant skillet is used whenever we have roving gangs of kids sleeping over and the 2 normal-sized ones are usually both being used at the same time.
the worst is when the wife cooks something tomato-based in it and leaves it in the sink all night and i get to reseason it
This post was edited on 9/4/19 at 2:51 pm
Posted on 9/4/19 at 2:50 pm to bogart
quote:
How do you get the burnt on protein bits off?
it almost always comes off if you've seasoned it correctly using one of the techniques you mentioned.
if it doesnt, you may have to pull out the steel wool and reseason it.
Posted on 9/4/19 at 2:52 pm to bogart
quote:
How do you get the burnt on protein bits off?
what i do if it won't wipe out, fill skillet with about 3/4 water. put on stove on high and boil the piss out of it. after boiling for a few minutes, go straight to sink with a clean brush and it will brush right out. run fresh water over it until its all clean, set back on hot stove to dry it out. done
Posted on 9/4/19 at 2:54 pm to cajunbuck
quote:
what i do if it won't wipe out, fill skillet with about 3/4 water. put on stove on high and boil the piss out of it
i'm gross. i run my hand over the cast iron after washing it and pick any stubborn debris off with my fingernail
This post was edited on 9/4/19 at 2:55 pm
Posted on 9/4/19 at 5:23 pm to CAD703X
I didn't know that you could run water on a hot cast iron pan.
Posted on 9/4/19 at 5:57 pm to bogart
quote:
How do you get the burnt on protein bits off?
Put the dirty pan on high heat until it’s just about to smoke. Take it to the sink and put in a cup or so of water. Deglaze. Pour the residue out and wipe clean with a paper towel. Put on the fire again for a minut3 to dry it.
This post was edited on 9/4/19 at 6:00 pm
Posted on 9/4/19 at 5:58 pm to bogart
i put water in mine all the time. if it gets burnt stuff stuck too it or is really a mess, no big deal, boil it out and it will be spotless in a few minutes
Posted on 9/4/19 at 6:54 pm to cajunbuck
quote:
i put water in mine all the time. if it gets burnt stuff stuck too it or is really a mess, no big deal, boil it out and it will be spotless in a few minutes
Doesn't that deglaze the seasoning? I've had this happen in my dutch oven cooking jambalaya. After the rice steams, the seasoning starts flaking off from the water line down. Not all of it, just in a few parts, but I still have to reseason the whole thing. It makes me not want to braise short ribs or even make gumbo in it.
Posted on 9/4/19 at 7:56 pm to tewino
quote:
Doesn't that deglaze the seasoning? I've had this happen in my dutch oven cooking jambalaya. After the rice steams, the seasoning starts flaking off from the water line down. Not all of it, just in a few parts, but I still have to reseason the whole thing. It makes me not want to braise short ribs or even make gumbo in it.
You ain't holding your mouth right.
Posted on 9/4/19 at 8:51 pm to AlwysATgr
Check out the new Fields skillets. I have the 12" and it's a nice skillet, they have a very smooth finish. I don't particularly like the new Lodge Cast Iron skillets, I find the finish too rough. There are lots of vintage 50 plus year old Wagner or Griswold pots on Ebay. Once re-seasoned, I think they outperform the newer cast iron. Look for a No 8, 9, or 10 pot and ask the seller if it has any pitting or is warped. If not, you can buy it and use it for your Sunday meal. Some are seasoned and ready to use, some are projects. I've stripped and re seasoned several. Try it, you will like it.
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