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

[highside74]

This is a really good set of Griswold Iron Mountain. They made the Iron mountain line in the 1940s. Dutch oven and #8 both with lids fully restored for $225 in Selah. If thay #8 sits flat its a winner.

https://www.facebook.com/marketplace/item/381173064736858/

[Special T]

I have posted on this topic before. Newer cast lodge and Chinese 70s is and newer are garbage but are redeemable. Older cast is superior.. it has everything to do with the casting sand used. Newer cast needs to be sanded and re seasoned. I have a ditch oven 14 in skillet and chicken fryer lodge that was horrible until I sanded them down and re seasoned. Now I love them. I own new. Cast sanded and old Magners and Griswold that I love. I love the old stuff better but once sanded the new stuff is almost as good.

As far as cleaning. Buy a chunk of stainless chain link off Amazon for $5  and it will help a bunch

[Scruffy]

I only use cast iron, we have Lodge.  Like Special T said sand it smooth and re-season it.  When cleaning use chain mail and warm water only, no soap.  Throw it on the stove and turn up the heat to evaporate all the water then wipe it down with one of the cast iron preservatives on the market or some lard while the pan is hot and let it cool and it is ready for next time.  But using hot water and soap takes the seasoning away.

[JDArms1240]

i have a lot of cast irons and use them regularly.  i used lodges, they are great.  however i did splurge and buy myself a 12" stargazer and it has become my daily driver.  it is SO nice and as an added bonus, while the handle does get hot, it stays cool enough to grab with a bare hand. 

Definitely check out Stargazer

[HntnFsh]

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

Cast iron pans have never scratched our glass top stove after many many years of use.

[Bullkllr]

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

Cast iron pans have never scratched our glass top stove after many many years of use.

I was just going to post this. I have used cast iron regularly on our glass top for years. If it scratches it I can't tell.

[timberhunter]

I have a field no. 10 and have used it for the last couple years. I had starting cooking in cast iron with an old Griswold that I refinished. It seemed to be kind of non stick but had a warped bottom. I thought maybe a new piece that had a nice finished bottom may help the non stick situation and sit flat in the stove so we got the field. I’m hoping this thread will help my cast iron cooking situation. I have struggled to keep it even close to non stick. I’m guessing my seanoning technique is the problem. Like someone else had mentioned earlier if I season it every 2 or 3 times I use it it would be very close to non stick but seasoning it every other day isn’t gonna happen. I have watched about every video there is on cast iron to figure out where I’m going wrong. A  couple weeks ago the cast finally broke me and I bought a cheap teflon style pan. So I guess I’m not sure there is a whole lot of difference in the cast. Atleast for myself I think it’s just learning how to use it.

[CastleRocker]

We use mainly old Griswald, and it works great.  My son found some Finex (made in Portland, OR) at a garage sale for $25 per piece a few years ago.  He's really lucky sometimes.   I think Finex merged with Lodge about 4 or 5 years ago.  As far as I know, Lodge is still made in Tennessee, and is affordable, while Finex is still in Portland, and is out of reach for someone like me.  I did buy a "pre seasoned" Lodge that I cooked upside down for 3 hours to un-season, and then sanded/polished and bought organic Flaxseed oil to season with.  It's awesome now.  The Griswald we have is pre WWII and came from my great uncle who bought it originally.  We have done some blind taste tests, and cast is the way to go if you like good tasting food.  Wish I had my Grandmother's old pot that she made doughnuts in!  It took up all four burners on her stove top.  No idea where it went when she passed.  Don't really know what I'd cook in it nowadays, but it was huge and heavy.  Took me and my cousin to put it on and off the stove.  She rendered in it too.

[Special T]

My favorite accessories are the patch of chain mail and small metal dessert serving spatulas purchased at the restaurant supply store for $2ea. Some things stick less than others but I always use some lard oil or bacon grease when I cook I put a dab in heat it up and coat the pan with the spatula.

[pickardjw]

Soap is safe for cast iron.

[LDennis24]

Has anyone tried this before?

https://www.tiktok.com/t/ZPRwWT7gd/

[bkaech]

I have 2 Lodge cast iron pans and use at least one of them pretty much every day. I will clean with soap if necessary, never has been an issue, but after cleaning with soap stuff will stick more. The more you use them the more they are "non-stick".  The biggest reason stuff sticks in them is what you cooked previously in the pan, bacon being the worst. After cooking bacon the next thing I cook will ALWAYS stick bad. But after a couple more uses they are great again.

[huntandjeep]

We have Lodge , Smithey,  Field , Stargazer and a real cheap one from Amazon that the wife's mom bought her for Christmas.. They are all non stick. Difference from the Lodge to the others ( not the Amazon 1 ) besides price is the others are sanded to a higher level then the Lodge .  The Amazon one must have been cast in gravel,  that's how rough it was . Wife was just going to toss it since it was so bad . I sanded it up the 320 grit inside and out then seasoned it up. It's our camping pan

[Special T]

I have 2 Lodge cast iron pans and use at least one of them pretty much every day. I will clean with soap if necessary, never has been an issue, but after cleaning with soap stuff will stick more. The more you use them the more they are "non-stick".  The biggest reason stuff sticks in them is what you cooked previously in the pan, bacon being the worst. After cooking bacon the next thing I cook will ALWAYS stick bad. But after a couple more uses they are great again.

I'm guessing you like crispy bacon. I think the stickiness stems from higher heat. I often cook my bacon lower and slower rendering more of the fat for cooking onions or eggs. I've only experienced what you describe when I'm forced to overcook bacon.

[300rum]

I own and have tried most of them.  Lancaster https://lancastercastiron.com/ is the one I enjoy using most.  Remember, with all cast iron, you need to use it for a few years before it gets real good.