School me on cast iron!

[CP]

I'm looking for a good 10" skillet for searing steaks but I'm a bit overwhelmed.  What should I be looking for in a CI skillet?  Is one brand better than the others? 

[jrebel]

You're likely to get a lot of differing responses.....and yes there is a difference in cast iron.  That said, a Lodge cast iron skillet will work just fine and it will get better with use.  If you don't have a budget, you could go with Smithy!!  I can't wait to have me a set of Smithy cast iron pans.....man they are beautiful. 

[Sakko300wsm]

I’m getting ready to order up a Smithy or 2 - they are bad ass!!

[MR5x5]

I'd be looking at carbon clad pans.  Much better thermal characteristics than cast iron.

[Boss .300 winmag]

The new lodge ware is the Walmart of cast iron cookware, much better stuff out there made in the USA cast iron. As mentioned Smithy, Lancaster, FINEX, Field Company, Stargazer, these are all premium cookware, plus several more if you research cast iron.

But if you go on EBay, or other on line sites you can find vintage lodge cookware that’s good, along with other brands not made anymore.

I went down the rabbit hole over a year ago because my daughter brought home a bunch of it that needed reconditioned, but anyhow another thread on here covers some of that.


https://hunting-washington.com/smf/index.php/topic,289899.0/all.html

[wadu1]

Most of my hunting/camping cast is older Lodge or Wagner. But my best is a set of 1924 Griswold's 6", 8" and 12". I've only heard good things about Smithy cast.

[jrebel]

Along the same line......I got a set of these lodge cleaning pads in my stocking this year, and they are amazing.  I am still on my first cloth and it is going strong.  We cook with cast iron on the regular so it is getting used a couple times a week minimum. 

https://www.amazon.com/Lodge-Everyday-Scrub-Cloth-Non-Abrasive/dp/B0CR57HD8F/ref=sr_1_6?adgrpid=1338106221779879&dib=eyJ2IjoiMSJ9.PDPaK3vFfQwkrwCTG5_M6E8VFOeN77Sx7zJQjcVf09-w2HYJWdTcPL0dhgdgY8NEfWhBFBelACo645VK2a46yycxNgr7MQcITU01nd4PNDQMaMeuyDnEJ-r34yOM5j8k4Rmw03nudAF6tjnOLa3jY8zUCVGcaWK56hlWWpOYrxWegAX6-OS7ei1IIfvVQxgWmU2MuOJTSK1Y2hVTkmcxAbCVnAWNds0oKB7jwIdAWHqXjj8CXudXYo1iCk60ciF6C0jhmFIlWf0qWCbbNg-3R7rRooTuRPygG7g-Uq9WKZc.feFMi7aADRvI8Pu45Rdi8Ik4CU9czHg5wwBDsbu6C2o&dib_tag=se&hvadid=83631804789463&hvbmt=be&hvdev=c&hvlocphy=67422&hvnetw=o&hvqmt=e&hvtargid=kwd-83631996935593%3Aloc-190&hydadcr=24625_10488455&keywords=lodge+cast+iron+scrubbing+pad&mcid=d1e7f5321af73df79be7afe1d3a29569&msclkid=b009c9ce231b1ab002b1a056dd3846f0&qid=1771634221&sr=8-6

[EnglishSetter]

Beware, that cast iron and glass top stoves often don't play well together.

I have one 12" vintage Griswold skillet I bought at the flea market decades ago.

[Stein]

Lodge works fine, if you are willing to put in time with a sander they can be almost as good as better ones.  The problem with cheaper ones is the cooking surface isn't polished and has the grain pattern from casting.  Not a big deal with steaks but much easier for stuff like fried eggs when you have.a super smooth surface.

We cook daily on a couple lodge pieces we've had some for 30 years and one or two newer ones.  We also inherited a dutch oven and pan that are third generation and they are noticeably nicer but the food tastes the same...

If you want grill marks they sell a two sided griddle with grill ribs on one side and flat on the other.

[jrebel]

Costco sells this one a couple times a year.  We have the 12" one that costco sells and it is pretty nice pan.  We have been cooking on for the last 2-3 years. 

Great value

https://www.homedepot.com/pep/Tramontina-Preseasoned-2-Piece-Cast-Iron-Skillets-with-Silicone-Grips-80131-654/315029455?mtc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA&cm_mmc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA-16071651756-138487087808-2448327735974&msclkid=afca4d2558a1159d14c224bc14aeaeec&gclid=afca4d2558a1159d14c224bc14aeaeec&gclsrc=3p.ds&gad_source=7&gad_campaignid=16071651756#overlay


https://www.costco.com/p/-/tramontina-2-piece-cast-iron-skillets/100392427

[GeoSwan]

Don't forget about enameled cast iron, like Staub. You can treat them like crap and never need to season them.

[HntnFsh]

Beware, that cast iron and glass top stoves often don't play well together.

I have one 12" vintage Griswold skillet I bought at the flea market decades ago.

Ive heard that a lot. But my wife has been using cast iron on her glass top stoves for a whole lot of years with zero issues.
Nary scratch!

[slavenoid]

Don't let it overwhelm you. If you're just searing steaks new lodge stuff will definitely get the job done. There are smoother, lighter, and flashier skillets, but they're really not needed for searing a steak. All honesty I don't own any modern lodge, but I'm a snob who insists on using vintage and antique cast iron for all my cooking.

[Kingofthemountain83]

I have 2 12" skillets one's a deep dish with a lid... The lid happens to fit the other one... I don't know what brand the deep dish with lid is but I got it from my grandma when she passed so I'm sure it's very old... The other kinds sucks... I got from an ex cause I took it camping and cooked over the open fire with it... It has a wood and it burnt a bit... No biggie imo but she left it when she left... I warped the bottom to when I forgot it on the burner so I think it's cheap... But it still works... Got some smaller cast pots too but not a huge fan of them but they work... One is really tapered so it doesn't stand well on grill burners at all and has caused issues... Need wide bottom pots... I'd really like a good dutch oven and learn some camp recipes for it... BEST way to season it is with BACON grease in the oven warm it up to 170 then to 350 for 20 min then turn the oven off and leave the pan in and let it cool down... Then do it again with BACON grease!!! You don't need that crap the store sells... Just cook a pound of bacon and save the grease... It's more then enough...

 I got another 10" ridged searing thing for steaks, chicken, chops... Some cast baking sheets... And now that I'm thinking about it I loaned out a 14" skillet to this lady in Bremeton... That's a good one too... Damnit!

[CP]

Hummm  … $25 for a Lodge, $180 for a Smithey.  I don’t mind paying more if I get more, but I shelled out $160 for a SS All Clad awhile back only to have the bottom warp on it. 

I’ll start with a Lodge, see how that goes.

[mikey549]

I agree with Stein, cast iron is cast iron. It is all in the finish and the seasoning. I have at least 8 of different sizes and manufacturers. If polished and seasoned correctly fried eggs slide right out. I have also never had an issue cooking on glass tops including using a pressure cooker.

[Boss .300 winmag]

Costco sells this one a couple times a year.  We have the 12" one that costco sells and it is pretty nice pan.  We have been cooking on for the last 2-3 years. 

Great value

https://www.homedepot.com/pep/Tramontina-Preseasoned-2-Piece-Cast-Iron-Skillets-with-Silicone-Grips-80131-654/315029455?mtc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA&cm_mmc=SHOPPING-BF-CDP-BNG-D28I-028_022_GRILLS-NA-MULTI-NA-PLALIA-NA-NA-NA-NA-NBR-NA-NA-NA-PLA-16071651756-138487087808-2448327735974&msclkid=afca4d2558a1159d14c224bc14aeaeec&gclid=afca4d2558a1159d14c224bc14aeaeec&gclsrc=3p.ds&gad_source=7&gad_campaignid=16071651756#overlay


https://www.costco.com/p/-/tramontina-2-piece-cast-iron-skillets/100392427

Some of there stuff is made in China, be careful.

[craigapphunt]

I've got a few cast iron pans. Used them on several glass tops over the years without issue maybe I just got lucky. I've always sanded them If they were rough and after alot of experimentation I'll say grape seed oil is by far the absolute best seasoning oil I've found. Once you figure out how to prep them they are perfectly non-stick and I love using them for most things. Avoid acidic things if you don't want to have to re-season the pan.

[Boss .300 winmag]

I've got a few cast iron pans. Used them on several glass tops over the years without issue maybe I just got lucky. I've always sanded them If they were rough and after alot of experimentation I'll say grape seed oil is by far the absolute best seasoning oil I've found. Once you figure out how to prep them they are perfectly non-stick and I love using them for most things. Avoid acidic things if you don't want to have to re-season the pan.

Once I did the research that’s all I use now.

[craigapphunt]

I'll add I've got a old no name brand pan a lodge and a cabelas branded pan and they all work great. I'm sure the expensive cast stuff is awesome but the cheaper stuff works good too.

[craigapphunt]

I've got a few cast iron pans. Used them on several glass tops over the years without issue maybe I just got lucky. I've always sanded them If they were rough and after alot of experimentation I'll say grape seed oil is by far the absolute best seasoning oil I've found. Once you figure out how to prep them they are perfectly non-stick and I love using them for most things. Avoid acidic things if you don't want to have to re-season the pan.

Once I did the research that’s all I use now.



Same here. It's also cheap an readily available. Just make sure you get the pure stuff and not a blended product.

[Boss .300 winmag]

I've got a few cast iron pans. Used them on several glass tops over the years without issue maybe I just got lucky. I've always sanded them If they were rough and after alot of experimentation I'll say grape seed oil is by far the absolute best seasoning oil I've found. Once you figure out how to prep them they are perfectly non-stick and I love using them for most things. Avoid acidic things if you don't want to have to re-season the pan.

Once I did the research that’s all I use now.



Same here. It's also cheap an readily available. Just make sure you get the pure stuff and not a blended product.

Yep👍

[jrebel]

I think it's also worth adding.....you have to treat your cast iron nice!!!  If you abuse it, it can be damaged.  Heat them slow....you can heat them to the point they are literally glowing red....but you have to start slowly.  Cool them slow.....don't take a 500 degree pan and throw it under cold water.  Wash, dry and season....controversial topic....but find what works for you and do it religiously.  If you are nice to them, they will last multiple lifetimes.   

[Boss .300 winmag]

I think it's also worth adding.....you have to treat your cast iron nice!!!  If you abuse it, it can be damaged.  Heat them slow....you can heat them to the point they are literally glowing red....but you have to start slowly.  Cool them slow.....don't take a 500 degree pan and throw it under cold water.  Wash, dry and season....controversial topic....but find what works for you and do it religiously.  If you are nice to them, they will last multiple lifetimes.

You’ll only do that once.🤯

I threw a glowing rock into the stream next to deer camp once, the explosion was insane, interesting enough it took a little bit before it exploded.

[Skillet]

I think it's also worth adding.....you have to treat your cast iron nice!!!  If you abuse it, it can be damaged.  Heat them slow....you can heat them to the point they are literally glowing red....but you have to start slowly.  Cool them slow.....don't take a 500 degree pan and throw it under cold water.  Wash, dry and season....controversial topic....but find what works for you and do it religiously.  If you are nice to them, they will last multiple lifetimes.

I'm getting inspired to overhaul my old griswold.  It had a rough winter on the boat...

How slow do you need to heat them?  What's ideal high temp if the sky is the limit? I have access to a heat-treating oven that will heat and cool uniformly no problem, but it will get to temp quickly.  I'm assuming as long as it's even heat, it's ok?

Pic of a piece of steel at about 1700 degrees for fun.

[Special T]

@Skillet  the cleaning cycle in an oven works so 500 is all you really need.
I

[Skillet]

Roger that.

[slavenoid]

Hearing Griswold and heat cleaning make me cringe. I'm not a metallurgist so I don't know how it happens but I have seen enough nice old pans with heat damage to know it's a thing. It's a real shame to wreck old pieces.

[Skillet]

Hearing Griswold and heat cleaning make me cringe. I'm not a metallurgist so I don't know how it happens but I have seen enough nice old pans with heat damage to know it's a thing. It's a real shame to wreck old pieces.

For my own curiosity, what does heat damage in an old pan look like? 

[slavenoid]

Hearing Griswold and heat cleaning make me cringe. I'm not a metallurgist so I don't know how it happens but I have seen enough nice old pans with heat damage to know it's a thing. It's a real shame to wreck old pieces.

For my own curiosity, what does heat damage in an old pan look like?

Sometimes nothing but often times a pink/red tint to the iron. Google heat damage cast iron for examples. The real damage is that it won't take a seasoning no matter how hard you try.

[Special T]

And or warp so won't sit flat. Put in ove cold on clean cycle and let cool slowly.

[Kingofthemountain83]

Hearing Griswold and heat cleaning make me cringe. I'm not a metallurgist so I don't know how it happens but I have seen enough nice old pans with heat damage to know it's a thing. It's a real shame to wreck old pieces.

For my own curiosity, what does heat damage in an old pan look like?

I got one that I left one the burner to dry out real quick on high for an hour or more... Had that pink tinge when it cooled... It bowed the bottom up... I wire wheeled it down... Then hit it with some steel wool... Had to reseason it... Still works fine... Eggs slide over to the side...

[huntingfool7]

I have a ton of cast iron.  Some really nice higher end stuff and some good old stuff. 

By far and away my favorite is the Stargazer pan.  I use it nearly every day.  Cook with lard and bacon fat to fry eggs.  Add hot water from the keurag when done and wipe out with a paper towl, it's ready for tomorrow.

Oh and that handle is cool enough that I can fry that pan full of eggs and sausage and still handle it without a glove.  I like the Stargazer so much I bought a second one.

[Okanagan]

I agree with Stein, cast iron is cast iron. It is all in the finish and the seasoning. I have at least 8 of different sizes and manufacturers. If polished and seasoned correctly fried eggs slide right out. I have also never had an issue cooking on glass tops including using a pressure cooker.

Ditto to several who have mentioned smoothing cast iron with a sander.  It makes pebble surfaced cast iron into virtually non-stick.  Also ditto that grape oil is the best for seasoning.  Grape oil gets hotter without burning.  I like it for seasoning but prefer to cook with olive oil or bear lard.

[Pathfinder101]

Since the OP came on and brought up the difference between $20 cast iron and $200 cast iron, the "quick answer" is that you will have to season cheaper cast iron for years to get the same thing as a $200 pan.  If you don't mind that, then there is nothing wrong with a Lodge.  Cook things with lots of oil/grease and if you can, just wipe them down after you use them.  If you have to use water, try not to use anything else.  If you can do that with a cheap Lodge pan for a few years (and NEVER get them NEAR a dishwasher!), it'll be just fine.    

There is probably a more technical answer, but I have 4 pans (Lodge and the like) that I've been treating right for years and they are great.  Early in my marriage my wife put one in the dishwasher.  It is mostly rehabbed, but I can still tell which one it was...

[Okanagan]

Flash rust on sanded cast iron.

For those who have sanded cast iron skillets or Dutch ovens smooth, how do you handle the flash rust when you clean the sanded dust and particles from the finished surface?  I washed my first one in cold water and soap before oiling and seasoning.  When water touched the bare clean cast iron, rust flashed across it within a fraction of a second. With warm water it is even quicker.  I rubbed off the rust as quickly as possible with an oily rag but didn't like having it rust at all.

I now sand with a minimal coat of grape oil and wipe/flush the finished surface with several washes of clean oil.  That way the clean bare cast iron surface never is exposed to air or water and so does not flash rust.  I’m not convinced that an oil wash gets all of the grit particles out of the cast iron pores, but I haven't noticed any.

Anyone got a better method of sanding smooth and cleaning while avoiding nearly instant rust when the bare metal loses its seasoning coat and is exposed to oxygen?

Just to be clear, sanding cast iron smooth is a one time process for each utensil, not some repeated cleaning event.

 

[Bullkllr]

Flash rust on sanded cast iron.

Anyone got a better method of sanding smooth and cleaning while avoiding nearly instant rust when the bare metal loses its seasoning coat and is exposed to oxygen?

There are some cast iron gurus who recommend 'chemical etching' before that first seasoning. Basically a vinegar solution boil/simmer. The goal is to force a black/oxide coating onto the piece to allow better and faster seasoning. You wouldn't have to worry about further flash rust as you are literally forcing an oxide coating onto the iron.

I'm no expert, so I recommend doing your own research.

I tried it once recently on an heirloom pan I was struggling to season. It seemed like the pan was so smooth seasoning was not adhering  . So I took it down to bare metal and tried the chemical etch with vinegar. I can't say the results were as dramatic as I hoped, but the pan did seem to pick up seasoning better than before.

[jamesfromseattle]

I just came on to this thread to admit that I'm mean to my cast iron. I regularly scrape stuff off with a metal spatula. I use soap when it's really dirty. I cook tomato sauce. I've cooked on top of charcoal and over an open fire, and I regularly use it on an induction stove. The bottom of my favorite pan looks like a scene from ghostbusters, but the cooking surface looks great and I fry eggs every morning without issue.

The only things you absolutely can't do are dunk it in water when it's hot or add too much liquid once it's ripping hot. I learned that the hard way when I first tried cast iron, but I've used the same cheap lodge pans for 15+ years and I assume they'll last forever.

I appreciate that some folks keep their antiques looking beautiful, but I love cast iron because I can beat it up.

[slavenoid]

Flash rust happens on bare iron regardless of sanding. Washing in cold water helps. Drying it as quick as possible is important. I swing the pan around using the air movement to help dry then oil instantly while still cold. Compressed air would probably look less silly than what I do.

[CP]

The $22 Lodge works just fine.  My only complaint is that the stubby handle is awkward and it gets hot. 

[mikey549]

A lot of the info on seasoning cast iron mentions that in severe cases that it may take several attempts to get it back to a good working order. If you can wipe it out with a paper towel that is as good as it gets. If I have to wash one I use hot water and soap then wipe it dry. It will then be set on the stovetop on warm. Once the pan warms up and is completely dry I will wipe down lightly with some oil of choice. That seems to work well for me. Enamel coated cast iron for tomato based foods is the way to save yourself a lot of time and effort cleaning the bare iron pans!

[EnglishSetter]

A lot of the info on seasoning cast iron mentions that in severe cases that it may take several attempts to get it back to a good working order. If you can wipe it out with a paper towel that is as good as it gets. If I have to wash one I use hot water and soap then wipe it dry. It will then be set on the stovetop on warm. Once the pan warms up and is completely dry I will wipe down lightly with some oil of choice. That seems to work well for me. Enamel coated cast iron for tomato based foods is the way to save yourself a lot of time and effort cleaning the bare iron pans!

I'm not a big cast iron guy (have one old Griswold).  But mom always wiped down with a Crisco laden paper towel.

I use a non-stick ScanPan most every day for the last 3 years.  It's holding up very well, much lighter too.