School me on cast iron!

[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.