high dollar cast iron

[KFhunter]

wow this is some nice stuff, wouldn't mind a few pieces.  I have some old griswold that's getting a bit thin, and I have some lodge but nothing like this.


https://finexusa.com/

[Boss .300 winmag]

I’ve seen the skillet at the Mazama store, nice stuff.

[wadu1]

I'm a big fan of cast iron, have a little bit of everything. My favorite's are a set of Wagner Ware skillets circa; 1925-1934, used the #8 tonight to fry some burgers.  Don't need any new fangled iron, I'll stick with the best old stuff.

[Duckhunter14]

I have a cast iron pot that is older than I am. It was my grandparents, then my parents, and now mine. No one else is allowed to touch it. I love cooking with cast iron.

That stuff is pretty fancy! Pretty reasonably priced too. 

I like their quote on the site "We're not owners of cast iron, we're caretakers."

Clint

[Stein]

I do like the handles on those, that's the one thing with Lodge is that you always have to have something handy to handle them. 

[vandeman17]

I have a cast iron pot that is older than I am. It was my grandparents, then my parents, and now mine. No one else is allowed to touch it. I love cooking with cast iron.

That stuff is pretty fancy! Pretty reasonably priced too. 

I like their quote on the site "We're not owners of cast iron, we're caretakers."

Clint

same with me. I have one that my grandma cooked with. You can put a plain piece of chicken in it and it still comes out with flavor. I used it almost daily.

[b0bbyg]

Wow, had no idea some of it cost that much.  We have 4-6 skillets from various places we use all the time. Love cooking in cast iron.

Also have tons of older stuff we pulled from underneath a house that belonged to relatives. Could not bring myself to leave behind or donate. Cast iron is just good stuff. 

[Special T]

I have a couple of older fry pans and a newer Dutch oven and lodge skillet. I worked hard to season them but they kept sticking.  So I tried a trick I heard about.  I put them I  the oven at and burnt all the crud out of them so they were practically bare cast after scraping. I then took my air powered angle grinderwith a sanding disk and went to town sanding down the skillets Dutch oven and mating surfaces where the lids made contact.  I've reasoned the skillets and proceeded to cook all manner of meats, bacon, hash and eggs ect. I'm now finally getting the non stick like properties  I've always wanted out of my cast iron.

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[wideleft]

I've seen those cast irons down in Olympia.  They are nice and I like the handle.  I noticed though that they were heavier than the older ones (Wagner) that I own.  Just empty I felt it was too much, let alone with a 5lb chicken in one.  Maybe my forearms need strengthened, but I would definitely handle one before purchasing.  I know my girlfriend would never be able to pull it out of the oven as heavy as I found them to be.

[Duckhunter14]

I have a cast iron pot that is older than I am. It was my grandparents, then my parents, and now mine. No one else is allowed to touch it. I love cooking with cast iron.

That stuff is pretty fancy! Pretty reasonably priced too. 

I like their quote on the site "We're not owners of cast iron, we're caretakers."

Clint

same with me. I have one that my grandma cooked with. You can put a plain piece of chicken in it and it still comes out with flavor. I used it almost daily.

You cant put a price tag on something like that. Seems like every meal in that pot taste amazing.

Came into the kitchen once to an ex scrubbing the heck out of one of my cast iron pans lathered in de-greasing soap. I say my "ex" for a reason.  she said she was getting the rust off of it, because she had filled it with soap and water and let it soak over night and she was going to put it in the dishwasher.  I didn't really break up with her for that, I thanked her for trying to help out. And she actually felt really bad once I explained.

Once I started doing steak in my cast iron I have not thrown another on a bbq. High heat, high quality oil, sear all sides of a well seasoned steak, then finish in the oven at 400 to your desired wellness. Let rest with a small dab of butter. Melt in your mouth! 

[Fl0und3rz]

wow this is some nice stuff, wouldn't mind a few pieces.  I have some old griswold that's getting a bit thin, and I have some lodge but nothing like this.

https://finexusa.com/

Now you tell me.  That would have made a nice gift to the in-laws.  Don't know if I can get an order up here by Christmas.

[fastdam]

We pretty.much use cast iron exclusively.  Those are pretty fancy but I don't think they will do anything our old cast iron won't do

[BrandonWatts]

Once I started doing steak in my cast iron I have not thrown another on a bbq. High heat, high quality oil, sear all sides of a well seasoned steak, then finish in the oven at 400 to your desired wellness. Let rest with a small dab of butter. Melt in your mouth! 
[/quote]

This is the only way I will do steaks and pork chops any more. I started with a new lodge cast iron and hated it at first but once I got the seasoning built up on it, it is my go to pan. Love the way cast iron cooks steaks and burgers.

[Duckhunter14]

Once I started doing steak in my cast iron I have not thrown another on a bbq. High heat, high quality oil, sear all sides of a well seasoned steak, then finish in the oven at 400 to your desired wellness. Let rest with a small dab of butter. Melt in your mouth! 

This is the only way I will do steaks and pork chops any more. I started with a new lodge cast iron and hated it at first but once I got the seasoning built up on it, it is my go to pan. Love the way cast iron cooks steaks and burgers.
[/quote]

Its the only way to go!

[STIKNSTRINGBOW]

I kept wondering why I was making such a mess on the stove, until I saw the crack in my Griswold. 
I love my Cast, but sometimes you only bring them out for company...
Or should I say "Camp"
Warner at home...