Cast Iron Skillets

[Ben]

I want to get another cast iron skillet. I have one that has served me well for many years, but has sloped, "low-walled" sides. I want to get another one with higher walls so I can put more stuff in it without spillover. In the 10" range.

My current one is a Lodge Logic, and I was going to just get another of that brand for $16 on Amazon, but I know a lot of folks here are into cast iron. Any recommendations on better brands or better deals? Though Lodge Logics come pre-seasoned, I really don't care about that. If it's pre-seasoned, fine. If not, I'm well acquainted with the cast iron seasoning procedure. :)

[birdman]

We have the lodge skillet and their ditch oven, and they work great, no complaints.

[Boomhauer]

Ive been pleased with Lodge.

[lupinus]

I'm a big fan of lodge. I have some other brands people have gotten me, but my favorites are the Lodge branded ones.

[Kingcreek]

Mine are mostly griswold or others, none newer than 50 years old, all bought at yard sales auctions or goodwill resale shops, none cost more than $5-10. Sounds like you want a chicken fryer with lid, in my opinion the most useful style.
I have enough for the kitchen, the camp box and a few extras.

[erik the bold]

I've had one of these http://www.lodgemfg.com/seasoned-cast-iron/deep-skillets/chicken-fryer-with-iron-cover deep skillets for a long time and love it.

Doubles as a Dutch oven

[MillCreek]

+1 on the versatility of the chicken fryer.  But learn from my experience: when it is full of food, and has been simmering in the oven for a few hours, so it is extremely hot, do not think that you can lift it from the oven using only the frypan handle.  You will come very close to dropping it due to the weight and balance issues and will instinctively grab the helper handle with your bare hand.  Hilarity then follows.

[geronimotwo]

i'm glad this came up.  i have been wanting to get a good skillet, and i am tired of the nonstick crap getting in my food.  the only thing holding me back from castiron has been my wife being a clean freak, and she insists that we will have to scrub it everytime.  what is the recommended way for cleaning?

[Ben]

the only thing holding me back from castiron has been my wife being a clean freak, and she insists that we will have to scrub it everytime.  what is the recommended way for cleaning?

NOW you've opened up a can of worms!  

My preferred method is simply rinsing in very hot water, using a plastic scraper a little bit if necessary, then drying with a paper towel. I put mine back on the stovetop, turn the burner on for a minute or so, then using another paper towel, rub a bit of canola oil around and I'm done.

Some people will say soap is bad, others say it makes no difference. For a really dirty one, or if something got burned in, I've used salt to scrub the pan (usually sea salt crystals as they seem to be a better abrasive than salt out of the Morton container). That generally means you have to re-season though.

[Boomhauer]

will instinctively grab the helper handle with your bare hand

There is a reason we keep a pair of clean welding gloves in the kitchen.

[slingshot]

I would pretty much stick with Lodge.  Do get a lid that fits.  That is a very useful item.  The price of these skillets has really gone up in the last 10 years.  But then, I'm paying $2+ for a loaf of bread now.

[MechAg94]

I have an 8" pan I used that I just realized was a Lodge.  Never looked before.  It works better than any non-stick pan I ever used.  The 8" isn't too heavy either.

I just use some hot water and soap to clean it out.  Somebody is going to have to show me what "seasoning" is supposed to do.  I don't have much trouble with stuff sticking.

[AJ Dual]

Seasoning is the coating of polymerized oil and fat that covers the iron and gives it the characteristic black color. (Raw cast iron is gray, not black.)

It prevents corrosion and provides the non-stick feature.

Overly aggressive cleaning will remove it, allowing rust and stuck food when cooking. You should just scrub it gently with warm water and a washrag or soft bristle brush until all the food is gone, but it's still oily. For paranoid germaphobes or neat-freaks, put it in a 350 degree oven for an hour or so. That will dry out the oil, baking it into the seasoning, and leave it more than sterile.

[Boomhauer]

I have an 8" pan I used that I just realized was a Lodge.  Never looked before.  It works better than any non-stick pan I ever used.  The 8" isn't too heavy either.

I just use some hot water and soap to clean it out.  Somebody is going to have to show me what "seasoning" is supposed to do.  I don't have much trouble with stuff sticking.

If what you are doing works for you, stick with it.

[Brad Johnson]

Garage sales and thrift shops are your friend.  An old Wagner or Griswold can be had for almost nothing, especially if it happens to be a little bit crusty (easily removed with oven cleaner).  Rusty can be a pain unless you own a blasting cabinet or have access to one.  Just remember to season it after media blasting.

Brad

[Gewehr98]

I buy mine at Goodwill or similar places. 

I did a prime rib roast for Christmas Day in my big Lodge skillet, and wouldn't trust that dish to any other piece of cookware.

[geronimotwo]

Seasoning is the coating of polymerized oil and fat that covers the iron and gives it the characteristic black color. (Raw cast iron is gray, not black.)

It prevents corrosion and provides the non-stick feature.

Overly aggressive cleaning will remove it, allowing rust and stuck food when cooking. You should just scrub it gently with warm water and a washrag or soft bristle brush until all the food is gone, but it's still oily. For paranoid germaphobes or neat-freaks, put it in a 350 degree oven for an hour or so. That will dry out the oil, baking it into the seasoning, and leave it more than sterile.

i always figured frying with oil would likely kill anything that moved anyway.

[charby]

Check out goodwill, you may find a good one there that just needs cleaning and reseasoning.

[lupinus]

A little soap will NOT hurt a cast iron pan that is well seasoned. Soaking it, leaving it dirty, etc. On the other hand, will.

I clean my established pans with a few drop of soap if particularly greasy. My grandfather used soap regardless. Never had a basic wash and rinse screw up a pan. Only time it has was when someone insisted on using and soaking without my knowledge.

[RoadKingLarry]

I'm mostly sure Lodge is the only US made choice for new.

Look to estate and farm sales for the old good ones.

My favorite is a 10" that was my grand mother's and she got it from her mother. The only markings are a size number on the bottom. It is noticeably thicker and heavier than a new Lodge of the same size.

[Scout26]

Goodwill, Garage Sales and then direct from Lodge in that order.  Reverse the order if you are in a hurry to get it.

G2, a pan well seasoned and not used to cremate food should be able to cleaned with just a paper towel.  A plastic scraper for some foods.  A little soap and water every now and then, but re-oil after. Actually easier to maintain/clean then other cookware.*



*- I've never used any of the *miracle* finished/coated cookware they advertise on late night TV.  Just cheap aluminum stuff, copper bottomed stuff, and Calphalon.  Cast Iron beats all.   

[Azrael256]

I believe RKL is correct.  Lodge is the sole remaining US manufacturer.

Cast iron gas certain thermal properties that make it superior for some things.  I just wouldn't try fried chicken in a $300 All Clad pan, but my $30 cast iron works great.  Not for everything, but a good cast iron skillet is a required tool.

[RaspberrySurprise]

+1 on the versatility of the chicken fryer.  But learn from my experience: when it is full of food, and has been simmering in the oven for a few hours, so it is extremely hot, do not think that you can lift it from the oven using only the frypan handle.  You will come very close to dropping it due to the weight and balance issues and will instinctively grab the helper handle with your bare hand.  Hilarity then follows.

Something tells me you learned this from painful personal experience.

[Bob F.]

I have 2 Calphalons, 3 good Cuisinart stainless & 4 cast iron skillets. Also 2 cast iron dutch ovens, one of them a camper w/ legs & rimmed lid. All the cast iron is inherited; the smallest c-i skillet has a "3" on the handle, the rest are unmarked. I rarely use the Calphalon, stainless frequently. But some things you just have to use cast iron,like frying taters. When they get cruddy I use hot water and a stainless or copper scrubber, dry 'em then back into a 200 oven; add a little canola oil once they're dry.

Pre-heat the skillets, no matter the type. As Emeril says, use the knobs: don't set 'em to "weld". My little sis can absolutely ruin a cast iron skillet with one try! But they're always salvagable....

[never_retreat]

We have the lodge skillet and their ditch oven, and they work great, no complaints.

Is that new?