Best non stick cast iron?

[treefarmer]

This has probably been covered before but I’m looking for some cast iron pans for my wife.  Looking for high quality, made in America, and nonstick.   She cooks a lot, mostly on a glass top range.  She really wants to get away from any chemical non-stick.  We have some older cast iron but it’s a pain to clean.  Been looking at Smithey, Field, Finex, or Lancaster.  Really want it pre-seasoned as well.  Leaning towards the Smithy but would really like to hear from people with real life experience using these pans or if there’s another brand I’m missing.  Thanks!

[jrebel]

Tagging along here.  I have dreamt of the smithy cast iron for the last couple years.  I will own a set one of these days. 

[Duckslayer89]

The wife got a bunch of Le Creuset stuff a few months ago and loves it. Think she dropped 1400 bucks on it. She also bought a bunch of lodge cast iron she keeps seasoned.

[fishngamereaper]

I've got an assortment of lodge and honestly bang for the buck it's great stuff.

Got a pan that sits outside on the BBQ 365 for the last 5 years or so that I use to fry fish and it still looks new.

[pickardjw]

My understanding is that higher priced cast iron is that way because the cooking surface is more smooth which helps with the inherent non-stick properties of a properly seasoned and cooked on cast iron skillet.

I just use Lodge and follow recommendations from Cast Iron Chris with regards to seasoning, cleaning, and properly cooking on them. The non-stick performance has been noticeably better since I learned more about it from him.

https://www.youtube.com/channel/UCvL6TD4Uv0HWlDFvd8yISeQ

[wadu1]

I'm using a 1924 set of Wagner's, keep them clean and seasoned and they are non-stick. As noted by @pickardjw follow Cast Iron Chris instructions.

[baldopepper]

I've got a couple of assorted sets.  Real key is to keep them seasoned and that goes for pre seasoned stuff.Got a chef in the family who uses cast iron all the time.  He recommends seasoning at least twice with all new stuff and then resonaning after no more than 3 uses.  It's certainly not hard to do and seems to keep mine working fine.

[CarbonHunter]

For the glass cooktop we use allclad aluminum but it acts a lot like cast iron without the weight. I have the cast iron right next to it but since my wife drops stuff I prefer her not to break the stove top.

Allclad can be seasoned the same as cast iron and can be put in the oven as well.

Good seasoning can make anything nonstick but you can’t have it be shiny and clean and nonstick at the same time in my experience.

[chukar58]

If you can find it at secondhand stores or where ever,  Griswold made in Erie Pennsylvania is some of the best cast iron out there.   Very well cast and machined cooking surface makes it highly collectible.  I believe they discontinued making the cast iron cookware about 1957.   

[wadu1]

@chucker58 is right about Griswold. IMO the top cast are Erie, Griswold and Wagner Ware. I have both Griswold and Wagners. I have a friend who collects them, the last time I talked to him his collection was about 30K pieces. He has a private collection museum and a warehouse to store them.

[brokenvet]

We have Lodge brand enameled cast iron dutch oven. 

It's best to use gas/open flame for heating. 

[craigapphunt]

With a cheap lodge cast iron I've had excellent experience. When it was new I sanded the "roughness" or poors left by the casting and seasoned with grape seed oil. It'll fry and egg and have it sliding all over if you tip the pan. Just clean with hot water or sometimes course salt if something did stick. I simply reseason the pan when necessary.

[Badhabit]

Good luck with a glass top range and cast iron. I think I'd have it scratched up pretty bad.

[pianoman9701]

I've got an assortment of lodge and honestly bang for the buck it's great stuff.

Got a pan that sits outside on the BBQ 365 for the last 5 years or so that I use to fry fish and it still looks new.

I love my Lodge cast iron skillet. Season it right and it'll be as non-stick as any other cookware. I made a baked omelette in it two days ago, cooked on the stovetop and then into a 425F oven. Slid right out onto the plate. Wiped it out with a paper towel and back on the rack.

[highside74]

Swap meets, thrift stores, Craigslist and FB Marketplace is where I'd start. Even if it's old and crusty or even rusted you can bring back 100 year old cast iron to like new condition with a bit of work. Main thing is to find pans that the bottom is still flat. I have Griswold and Wagner. My Griswold is my go to.  I got mine a swap meet for $30 but after owning it for many years I wouldn't hesitate to pay $200 for a #8. You'll never need another one if you take care of it.

https://www.etsy.com/listing/1651679316/the-classic-griswold-8-cast-iron-skillet?gpla=1&gao=1&&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_a-home_and_living-kitchen_and_dining-cookware-pots_and_pans-pans&utm_custom1=_k_Cj0KCQjw5cOwBhCiARIsAJ5njuaivyfcxN4BJR88qi-PAbmwhtqFyYJkisLiHI7-JJUwVW7OQKFRPYgaAlwZEALw_wcB_k_&utm_content=go_12570712527_123240192207_507394946836_pla-371217103117_m__1651679316_12768591&utm_custom2=12570712527&gad_source=1&gclid=Cj0KCQjw5cOwBhCiARIsAJ5njuaivyfcxN4BJR88qi-PAbmwhtqFyYJkisLiHI7-JJUwVW7OQKFRPYgaAlwZEALw_wcB