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Old 01-09-2014, 12:42 PM   #41
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With pans this size, you won't be able to cook anything larger than one burger.

So do you think the Lodge 8" is a better bet?
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Old 01-09-2014, 12:55 PM   #42
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So do you think the Lodge 8" is a better bet?

Are you cooking for one, two, or more?
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Old 01-09-2014, 12:59 PM   #43
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Are you cooking for one, two, or more?

Right now for one, but maybe two later on once I feel more comfortable with my cooking skills.
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Old 01-09-2014, 01:10 PM   #44
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Right now for one, but maybe two later on once I feel more comfortable with my cooking skills.
I have both a 6 inch cast iron, round frying pan, and a 4 inch round, cast iron skillet. They are both well seasoned and work wonderfully as non-stick egg cooking pans, or small pieces of meat. Where I run into problems with them, is even with my smallest spatula, cooking anything that requires flipping, unless you can use tongs, is a royal pain. the surface is so small that you can't get a shallow angle to slide the spatula under the food. Instead, the food is pushed around, rather than lifted.

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Old 01-09-2014, 01:10 PM   #45
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Right now for one, but maybe two later on once I feel more comfortable with my cooking skills.

I would say the 8" Lodge is the smallest you could get away with for two. As with any pan for cooking meat, you are instructed to not crowd the pan so the meat will cook properly. Even the 8" Lodge may be too small for a couple of ribeyes or NY strip steaks.
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Old 01-09-2014, 01:24 PM   #46
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I have both a 6 inch cast iron, round frying pan, and a 4 inch round, cast iron skillet. They are both well seasoned and work wonderfully as non-stick egg cooking pans, or small pieces of meat. Where I run into problems with them, is even with my smallest spatula, cooking anything that requires flipping, unless you can use tongs, is a royal pain. the surface is so small that you can't get a shallow angle to slide the spatula under the food. Instead, the food is pushed around, rather than lifted.

Seeeeeya; Chief Longwind fo the north

Do you have Lodge Logic or a different brand?
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Old 01-09-2014, 03:10 PM   #47
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Do you have Lodge Logic or a different brand?
Actually, my heavy, cast iron grill pan brand is Redstone 10 inch square grill pan. It's just the right size for me and DW. I got it as a Christmas present and don't know what store it came from. But the quality is excellent. Most of my cast iron is Griswold. It isn't made any more. I also have a Wagner 11 inch frying pan. It isn't made anymore either. But they all work very, very well.

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Old 01-09-2014, 03:26 PM   #48
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I'm not sure the brand of cast iron really matters. I have a three-piece set of no-name-that-I-can-find in sices of 6, 8 and 10 inches that I've had for at least 25 years. I also have a 12-inch grill pan. I think the only difference between my old pans and newer ones is that newer ones often come pre-seasoned.
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Old 01-09-2014, 03:43 PM   #49
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Two words - George and Foreman

Cooks both sides of the steak at the same time.
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Old 01-09-2014, 04:28 PM   #50
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Two words - George and Foreman

Cooks both sides of the steak at the same time.
So did my reversible grid waffle iron, back in the day. It came with multiple reversible grids, making it a wonderful cooking tool. I wish I could find one like it today.

I'd also like to buy the parts to make a flame cooker that emits fire from the top and bottom, with a conveyor to move the food through at an adjustable, set speed. It would use parts from propane barbecues, and be for outdoor use only. That would be cool, or hot, depending on your perspective..

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