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Old 12-17-2007, 10:03 AM   #11
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I thought of aluminum and cast iron before, but they both do not have the same ideal feel in terms of weight.

Another thing, the cast iron is much thicker than the carbon steel, I figure that means it would take it longer to get hot and do not transfer heat as efficient.

I will look into the camping stores first (since a folding handle is good) then the cooking supplies store.
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Old 12-17-2007, 08:48 PM   #12
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Cast iron transfers heat extremely well. Yes it takes longer to heat up, but we are not talking much time at all. Cast iron has been a favorite for camping (and kitchen) for a long long time becacuse of its durability and heat retention.
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Old 12-18-2007, 09:50 AM   #13
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I am starting to get interested in the cast iron.

Is the cast iron pan seasoned the same way I would season a carbon steel pan? And how often must I re-season it? As often as I should with the carbon steel?

If I have a bad habit of leaving my pan unattended and it keeps on taking the heat, which of the 2 would take a better beating?
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Old 12-18-2007, 10:13 AM   #14
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they are very similar...the carbon steel heats faster and is easier to season at first. Both keep getter better the more you use them. de Buyer is the French company that makes great carbon steel pans for restaurants and now home use. Heavy quality cookware. CHef's sells them.
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Old 12-18-2007, 08:56 PM   #15
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For taking a beating I would go with cast iron.

The piece I use when camping I abuse the heck out of. It usually ends up in the campfire for the night after we are done cooking (and have a few beers in us) and stays there all night.
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Old 12-19-2007, 07:59 PM   #16
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I love cast iron ... but if it is for camping there are a couple of things to consider: (1) are you going to hike in with it or just drive up to your campsite, and (2) what is your heat source? If you can have an open camp fire then cast iron will be great - but if you're using a propane stove - you'll want something that heats faster - like aluminum or enameled steel.
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Old 12-19-2007, 08:32 PM   #17
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I definitely agree that using CI for hiking would be miserable. For car camping it is great. I am not sure I agree about not using it on a propane stove though. As long as it can fit on the grates, I see no problem using it. It will take a little longer to heat up, but it will hold onto that heat very well. Aluminum and steel would be great choices for propane grill cooking too, but I would not dismiss CI for that purpose.
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Old 12-20-2007, 06:22 PM   #18
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Is there Sam's club in your area herry? Ours' caries whole bunch of plain old Aluminum frying pans.
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Old 12-27-2007, 09:14 PM   #19
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I have never used an aluminum fry pan before. But I know for a fact that it scratches easily and does not go well with acidic food. And read that it collects food particles frequently. Enameled steel is very rare in my area.
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