"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 10-04-2006, 10:00 PM   #11
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by Half Baked
Thank you all very much. I'll be off to find a thick cast iron skillet or 2.

Now, what sizes do you suggest, if you were only buying 2?
To answer this question, you would think it would depend on how many you cook for on a regular basis. In fact, though I usually cook for one or two, my most used are the 8" and 12". I think they are up to most tasks. The 6", I find, is only useful for grilled cheese, blooming spices, and ancillary tasks. The only 10" I have is a fryer.

As far as brand is concerned, I am most fond of the older Wagners. For some reason, the seasoning takes better and stays better. My 12" (there's a number rating but I forget) that I bought at a flea market for $3 would put many non-stick modern skillets to shame. You could shave in the reflection on the cooking surface.

I do have a few modern Lodge pieces, mostly sizzle platter type things. IMO, try to avoid the "Logic" line. They are better out of the box, but seem to resist the traditional seasonling techniques.
__________________

__________________
bullseye is offline   Reply With Quote
Old 10-04-2006, 10:09 PM   #12
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Hmmm, maybe I should buy one pan and keep on checking the thrift stores and flea markets.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 10-04-2006, 10:36 PM   #13
Senior Cook
 
Essie's Avatar
 
Join Date: Mar 2003
Location: USA,Illinois
Posts: 141
Try Amazon.com for Lodge cast iron. The shipping is free over $25.00.
__________________
Essie is offline   Reply With Quote
Old 10-11-2006, 09:36 PM   #14
Senior Cook
 
Ekim's Avatar
 
Join Date: Jan 2005
Location: Indianapolis, IN, USA
Posts: 118
My Lodge cast iron skillet is has a rather rough surface cooking area. Is that normal? It's worked well so far.

One more question: Should I only be using shortening? I don't use hydrogenated oils in my cooking for anything. I've been using vegetable oil so far. I think I'd rather use lard than Crisco, personally.
__________________
Ekim is offline   Reply With Quote
Old 10-12-2006, 08:55 AM   #15
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
I have Lodge, Wagner and some unnamed cast iron skillets, from 6 inch to dutch oven. The best quality ones seem to be Wagner, they have a surface like glass. The Lodges are still too rough. I much prefer the Wagner. I would buy one now for the pleasure of cooking with cast iron, and then keep looking around for your next purchase at thrift stores or where ever.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-12-2006, 09:29 AM   #16
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,065
Quote:
Originally Posted by Ekim
My Lodge cast iron skillet is has a rather rough surface cooking area. Is that normal? It's worked well so far.
Yes.
Quote:
Originally Posted by Ekim
One more question: Should I only be using shortening? I don't use hydrogenated oils in my cooking for anything. I've been using vegetable oil so far. I think I'd rather use lard than Crisco, personally.
I don't know any reason, for the sake of the pan, to cook with shortening instead of other fats but I've had better results seasoning with it.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 10-12-2006, 09:31 AM   #17
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
For seasoning you want to use a fat that will not go rancid, but for cooking you can use any fat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-12-2006, 08:21 PM   #18
Assistant Cook
 
Join Date: Oct 2006
Location: Florida
Posts: 7
Lodge is an excellent choice - here in Florida you can find them in the Camping department at Wal-Mart. I'd recommend either a 10 or 12 inch; they both have a small helper handle IIRC. Resist the temptation to "go cheap" - I've heard bad things about the imports developing cracks when exposed to high heat. A Lodge should last a couple of lifetimes. They even sell them pre-seasoned now - "Lodge Logic" - though I haven't tried one out.
Also consider a 5 quart "Dutch oven" (without legs) if you don't have one; they're great for deep frying.

Don't give up on the thrift stores, though - if you luck into a Griswold take it home and make a project out of restoring it. These pans may be 50-plus years old, but they've got an extraordinary "feel" to them that's really special. And as someone else posted, they develop a super-slick surface that I haven't been able to coax out of my Lodges. Good luck!
__________________
"Experience is the best teacher - but there's only one seat in his classroom."
HickoryHacker is offline   Reply With Quote
Old 10-12-2006, 08:52 PM   #19
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Yes, Lodge is good and I, too, would steer clear of imports. My favorite sources for cast-iron is thrift stores, auctions and yard sales. I live in a very rural part of the U.S. and cast-iron is a country cook's staple. Some of my pieces are VERY old, perhaps 100-years-old. And, as HickoryHacker has stated, they perform almost like Teflon. The skillet I use for my pineapple upside down cake is awesome.

The key is to season them and take care of them. Once they've gotten a good "seasoning," they are heaven.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-12-2006, 11:53 PM   #20
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I recieved a free Griswold 10-inch skillet because I was the only person in the antique store that new the quality of these pans. The owner had had the pan on display for two years and couldn't get anyone to offer more than three bucks, U.S. He was so impressed with my excitement at finding the pan that he gave it to me on the spot, just because I was aware how good the pan was.

Now that's a deal!

So keep checking yard sales, antique shops, epsecially if you can find yard sales in rural areas.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:38 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.