cast iron cookware

[lonehoosier]

Figured INGO cast iron fanatics would appreciate this deal.

$7.00 for a Lodge 10" skillet seems pretty good.

https://www.amazon.com/gp/product/B...96c612b6eb2019a40INT&smid=ATVPDKIKX0DER&psc=1

Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_5FktAbM3YYRJ4

$12.32 and you don’t have to do add on.

 

[inchrisin]

How to Buy, Season, and Maintain Cast Iron Cookware | Serious Eats

 

[lonehoosier]

As soon as I read the word soap I stopped. I’m only 38 but have been cooking with cast iron since I was a Cub Scout. Hot water with a little elbow grease has always worked for me with a light coat of crisco at the end.

 

[CindyE]

Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_5FktAbM3YYRJ4

$12.32 and you don’t have to do add on.

I have this one, I recently decided to try to learn to cook better with cast iron. It's a good all-around skillet, I cook bacon and eggs in it just about every weekend.

 

[lonehoosier]

I have this one, I recently decided to try to learn to cook better with cast iron. It's a good all-around skillet, I cook bacon and eggs in it just about every weekend.

Nice! They also work great on the grill. Made breakfast for the wife while we drank coffee on the deck.

 

[Timjoebillybob]

These seem nice, except for the price. I think I'll stick to hoping to get lucky at garage sales, or try my hand finishing a lodge myself.
https://smitheyironware.com/why-a-smithey/

 

[GLOCKMAN23C]

My wife made bacon this morning in a Teflon skillet, and had me make the eggs. I always use the leavin's in the pan for eggs and my eggs stuck to a Teflon skillet, made eggs last weekend in a vintage iron piece, without sticking. Damn Teflon junk.

 

[JettaKnight]

My wife made bacon this morning in a Teflon skillet, and had me make the eggs. I always use the leavin's in the pan for eggs and my eggs stuck to a Teflon skillet, made eggs last weekend in a vintage iron piece, without sticking. Damn Teflon junk.

Teflon pans have a short lifespan and need to be thrown out for safety reason.

I always cringe when I see a nasty teflon pan at Goodwill.

 

[Cbrs]

Lodge Lodge Lodge all the way. We used Lodge everything to cook with when I was in Boy Scouts, and I'm almost positive they were the same pans and dutch ovens my dad used when he was a Boy Scout. To my knowledge they are still used today.

 

[IndyDave1776]

Lodge Lodge Lodge all the way. We used Lodge everything to cook with when I was in Boy Scouts, and I'm almost positive they were the same pans and dutch ovens my dad used when he was a Boy Scout. To my knowledge they are still used today.

Really? Those things have a surface like a gravel driveway. Not even in the same plane of existence with vintage Griswold or Wagner.

 

[lonehoosier]

Really? Those things have a surface like a gravel driveway. Not even in the same plane of existence with vintage Griswold or Wagner.

I guess someone should tell my eggs that, it seems they don’t care. To each their own I guess.

 

[JettaKnight]

Really? Those things have a surface like a gravel driveway. Not even in the same plane of existence with vintage Griswold or Wagner.

I guess someone should tell my eggs that, it seems they don’t care. To each their own I guess.

Well, Lodge isn't that bad, but still, they're a lot rougher than vintage. My Griswold is smoooooooooth as Barry White.

 

[robgoblin32]

Well, Lodge isn't that bad, but still, they're a lot rougher than vintage. My Griswold is smoooooooooth as Barry White.

So happy to find this thread. Think about the tools used with vintage pans; you're not going to have light use and wear and tear from silicone cooking accessories lol. These are seasoned, and worn and the best imho.

Lodge makes a great product, but don't count on their "pre seasoned" cast iron. If you're looking for best bang for your buck, find a rusted POS from pre 1980 and clean it up, then season it yourself. I have several 1920-1930 dutch ovens my grandpa left me that beat the pants off anything new.

 

[SMiller]

Really? Those things have a surface like a gravel driveway. Not even in the same plane of existence with vintage Griswold or Wagner.

This

 

[bacon#1]

I would agree the surfaces are vastly different, BUT I use the heck out of mine for everything. I can make eggs just as easily in my lodge. I am no picker but I have a hard time finding the older stuff that some jackweed doesn't want a ridiculous amount for.

Left is a Griswold, right is a modern Lodge. Just cook with them and they will serve you well. Way better than a set of t-fal. Not sure if t-fal is still popular. It was when I got married.

 

[1DOWN4UP]

Any vintage no name U.S.A. marked cookware is of the highest quality,and smooth as Barry white.Don,'t get scared away from no name cookware.Pick it up,examine it.Most was made by General Housewares,which bought Wagner in 1969,and they were made in the same Sidney Ohio plant.For your Lodge,get a steel spatula,and it will polish the surface in 10 to 20 years.Hit antique,Thursday and Friday garage sales,and don't be scared to ask if they have any in side the house for sale. I have got lucky . p.s.,if the surface is not so smooth,cook with more ​bacon grease so things don't stick. JMO

 

[BigBoxaJunk]

My wife used to have an enameled dutch oven, but the coating started to come off the inside and we threw it away. Recently she got out an old regular cast iron dutch oven that she'd gotten from her great-grandma, and she scrubbed and seasoned it and she made a stew on the wood stove.

Problem was, while the stew simmered, the condensation caused the lid to rust on the inside. So, later, she scoured the lid really good again and seasoned it several times in the oven. She used it again and darned if that lid didn't rust again, and there were no tomatoes or tomato sauce in either stew. Is there anything special that you need to do with dutch oven lids to prevent them from rusting?

 

[IndyDave1776]

My wife used to have an enameled dutch oven, but the coating started to come off the inside and we threw it away. Recently she got out an old regular cast iron dutch oven that she'd gotten from her great-grandma, and she scrubbed and seasoned it and she made a stew on the wood stove.

Problem was, while the stew simmered, the condensation caused the lid to rust on the inside. So, later, she scoured the lid really good again and seasoned it several times in the oven. She used it again and darned if that lid didn't rust again, and there were no tomatoes or tomato sauce in either stew. Is there anything special that you need to do with dutch oven lids to prevent them from rusting?

I have never had one rust if I made a point of wiping it dry immediately after use, but have had issues if I got lazy and didn't get it taken care of at least by the time I finished eating.

 

[BigBoxaJunk]

I have never had one rust if I made a point of wiping it dry immediately after use, but have had issues if I got lazy and didn't get it taken care of at least by the time I finished eating.

I know, we haven't either. She has three iron skillets that she's used for years and years and they're great. The only part that's rusting is the under-side of the lid. The only thing I can think of is that maybe there was some rust under the seasoning coating and I need to clean it with some oven cleaner, then wire brush it and then re-season it.

 

[Thor]

When I use the Dutch Oven or Chicken Pot after cooking I just let what I can drain off and then put the lid on a burner on the stove top next to what I'm cooking, turn it on and let it heat for a few minutes till it's dry...never had an issue with rust.

Smoking sometimes when I forget to turn it off on time however...yeah, that happens.