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Cast iron skillet recommendations
- Thread starter Ryan Foote
- Start date
same here, though I do love cast iron alot....I like the fact that carbon steel reacts faster to heat changes and I find that once the coating builds up it cooks eggs the best....
My pan of choice is de buyer omelette pan, my cast iron is old old old, not sure who actually made it as it is not stamped however it was machined smooth like a griswold and usa made stamp on back
I know some people who have transformed lodge cast iron skillets to smooth by polishing them say do not polish them to a mirror like finish, the carbon build up will not stick well to it
none of my pans see soap, just really hot water immediately after use and then dried on a burner
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Garry Milner
TVWBB Member
I have a full matching set sizes 3-9 of Griswold skillets that are about 110 years old. Bought them on the famous online auction site for $165 as I remember, around 2001. Those skillets are my most regularly used and most cherished things that I own.
Frying, baking biscuits, pancakes and searing steaks on the stove and on the grill, just superb cookware. My two daughters will be fussing over them when I'm gone for sure.
Frying, baking biscuits, pancakes and searing steaks on the stove and on the grill, just superb cookware. My two daughters will be fussing over them when I'm gone for sure.
I love to play with cast Iron. I buy all the neglected ugly cast iron I can use at Goodwill when the price is right. I am not paying for CI at a donate store that rivals the cost of new Lodge cookware. Yard sales are a good place as well. Cast iron is cookware that never wears out. Clean it and re-season it with very light coats of oil, (I use Crisco). Again very light coats too much is not good and will never properly season but when you get it right there is nothing finer. Have fun!!
James Nevarez
TVWBB Member
Have a old AB&I pan that makes fried chicken like no one's business... And is like new condition.
RobPerkins
New member
This is another hobby that I've picked up this year. It makes the wife happy because now I'm willing to go antiquing with her. I haven't picked up anything vintage yet, but we have some Lodge pieces that I love. We also have a skillet that has no markings, my wife claims she bought for cheap at a Kroger, and it's just as good as the Lodge. No idea what it is.
Some of the Field and Finnex pieces look amazing. Once I get the new grill taken care of, new CI is next.
Some of the Field and Finnex pieces look amazing. Once I get the new grill taken care of, new CI is next.
I have and regularly use a combination of vintage Wagner and Griswald.... #5 - #8 - #10 - Chicken Fryer w/ CI domed lid... These would be the perfect ones to use on the performer... I have done spatchcocked chicken in the #10 on my kettle a few times and it is delicious.... I would scour the secondhand stores, antique stores, yard sales, estate sales, and any other place you can think of in search of these guys... but not eBay... the sellers there want way too much for their stuff IMHO, and there are lots of options besides Lodge that are USA made that you can buy new for less than a restored vintage on eBay.
Stargazer - https://stargazercastiron.com/
Finex - https://www.finexusa.com/
Lancaster - https://lancastercastiron.com/
The Field Company - https://fieldcompany.com/
Smithey - https://smithey.com/
Happy hunting!
Stargazer - https://stargazercastiron.com/
Finex - https://www.finexusa.com/
Lancaster - https://lancastercastiron.com/
The Field Company - https://fieldcompany.com/
Smithey - https://smithey.com/
Happy hunting!
Tim Campbell
TVWBB Diamond Member
That Lancaster line is gorgeous, imho.
LMichaels
TVWBB 2-Star Olympian
Hey if anyone in the area wants some nice Lodge pans I'm your guy. I am giving up officially on CI. I even have a small VERY VERY old Wagner or 2. Also a Dutch oven from Lodge or Wagner I can't recall which. Again likely 100+ YO. I don't use them, they're taking up valuable space. They frustrate me. I'll post up some photos and if anyone wants to make an offer I will "listen". Now especially with a glass top stove nope. Don't want to go there no more 
Gonna go Stainless all the way MAYBE just MAYBE a carbon steel or 2? I also have a beautiful carbon steel WOK bought new at a chef's supply house back when Renee and I got married. Well loved over the years but nothing I can use it on. It's a round bottom.
Quite honestly I have a pretty solid collection of stuff sitting here doing nothing anymore
Gonna go Stainless all the way MAYBE just MAYBE a carbon steel or 2? I also have a beautiful carbon steel WOK bought new at a chef's supply house back when Renee and I got married. Well loved over the years but nothing I can use it on. It's a round bottom.
Quite honestly I have a pretty solid collection of stuff sitting here doing nothing anymore
Ed P
TVWBB Honor Circle
Not sure if this is something you would be interested in, but we bought an induction burner (pictured) and this is made specifically for it. We haven't used it yet but it's very sticky and it's not going to move or allow the pan to slide around on it. I also use a silicone baking mat on the Vevor cart to keep it clean when using the Ninja Woodfire.
Amazon.com: Square Thermochromic Silicone Induction Cooktop Protect Mat, Silicone mat for Induction Cooktop,Induction Cooktop Protective Cover (11.4 inches): Home & Kitchen
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MikeLucky
TVWBB All-Star
They look just like Smithery. But, both are definitely beautiful
DuaneMac
TVWBB All-Star
Yes and both are $$$$$. Maybe someday but for now I’ll just keep using my thrift store finds.
Mike - LA
TVWBB Super Fan
Lancaster was a bit different at their introduction being that it looked identical to early Griswold and Wagner. The #8 I purchased didn’t have the helper handle it now has. But happy to see all the current polished iron being produced.
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I think my g/f might have issues if any more cast iron followed me home. Right now the tally is something like 2 10" skillets, 4 12" skillets, a 7" skllet, a square griddle, 2 rectangular griddles (flat on one side, and grates on the other.) And the pan I reach for most often is my mother's Griswold #8. As a rule, I cook in cast iron as much as I can.
LMichaels
TVWBB 2-Star Olympian
I simply dislike the care and feeding of CI. I plain don't have luck with it, I've watched every seasoning video, every instruction online or from some of you guys and it always turns out stickier and worse than what I started with. I'm just "over it" and quite honestly tried doing steak side by side with stainless steel skillet and CI one and I see no difference, plus I can make a much better pan sauce in SS (obviously we're talkin' quality SS here not thin crappy stuff). I get perfect crust, great fond, I'm simply tired of fighting with and tripping over all the CI stuff I have. I have better things to do with my life. Like what I am gonna do here in a moment and pour a nice highland single malt scotch while I wait for my pork chop to thaw. And yes it will be going into a nice light, easy to handle SS pan
Afterward I simply hit it with Dawn Power Wash, let it soak and then into the dishwasher after a quick rinse. EZ. And now too with a glass top stove I can see me accidentally dropping or moving one wrong
while I wait for my pork chop to thaw. And yes it will be going into a nice light, easy to handle SS pan Afterward I simply hit it with Dawn Power Wash, let it soak and then into the dishwasher after a quick rinse. EZ. And now too with a glass top stove I can see me accidentally dropping or moving one wrong
Henry Niesch
TVWBB Member
getting an induction single burner is how I ended up with and induction stove.
LMichaels
TVWBB 2-Star Olympian
I jumped right in. Hell for $700 (and then got $100 rebate from our electric company) I was not about to pass it up!
MikeLucky
TVWBB All-Star
I've seen several videos on YouTube of guys doing the smooth polish on a Lodge CI pan and they come out pretty amazing.
From what I've seen..... it's possible to go to too high of a polish, and leave nothing for the seasoning to "bite" on.
I do prefer a machined surface, I have a Wagner dutch oven (oops, forgot to mention this one above,) with a machined interior, and it cooks quite nicely. My Griswold #8 has been used so much that it now has a very natural smooth surface, almost like glass. I certainly would consider sanding down a rough cast surface on a new pan, though.
As far as care goes, a quick wipe under running hot water immediately after a cook cleans mine up pretty well, then left on a burner for a couple of minutes to dry off (and occasionally, a little vegetable shortening.) Nearly a no-care pan for me.