| Community > Butchering, Cooking, Recipes |
| School me on cast iron! |
| << < (3/9) > >> |
| GeoSwan:
Don't forget about enameled cast iron, like Staub. You can treat them like crap and never need to season them. |
| HntnFsh:
--- Quote from: EnglishSetter on February 20, 2026, 06:40:17 PM ---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. --- End quote --- 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. |
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