Thanks everyone for your answers. I didnt believe that my post would start that big of a conversetion and obviously my fears of getting a cast iron are completely gone
You don't even know. We've had threads with subjects such as the proper way to peel a hard boiled egg, go for six or seven pages.
Sometimes, we've so off topic from the Op's subject that it's hard to remember what the original topic was. I think we're all a little ADD around here, except maybe for Uncle Bob.
Seeeeeeya; Chief Longwind of the North
My LeCreuset and CI pans are in my will!Glad we were able to ally your fears. Remember, Cookie had only cast iron in his chuck wagon to use when he was feeding the cowboys out on the range. And they all survived to live long enough to get those critters to market. Today, a lot of those cast iron vessels are still in use today. I only wish I had just one of them. They have quite a history. In some families, that cast iron pan of Grandma's is sought after, that they are often mentioned in wills as to who will get it. A lot of them are now in the possession of a third generation.
So go get yours, and treat it well. It will serve you for many years and you can pass it down to a family member. Happy Cooking!
Thanks everyone for your answers. I didnt believe that my post would start that big of a conversetion and obviously my fears of getting a cast iron are completely gone
My LeCreuset and CI pans are in my will!
Is there something about really old CI pans that makes them any more desirable than todays CI pans?
Different cast iron metal used? 100 years of carbon build up?
Is there something about really old CI pans that makes them any more desirable than todays CI pans?
Different cast iron metal used? 100 years of carbon build up?
...so smooth that fried eggs will slide out of the pan with just a quick shake. The newer cast iron pans have more of a pebbled surface that I do not care for...
They are safe as long as you don't drop them on your toe.
Other than the fact my grandma cooked in them, I don't think so. The ones that were at The Lake (Lake of the Woods) were washed in the lake using sand to rub any "gunk" out. My grandma always dried them on the woodstove (which is what we used to cook on) and flipped them over, put a dollop of Crisco in them. Drained the Crisco off into a canning jar and wiped the pan with a paper towel. That's how I take care of my pans--I even have bags of LOW sand handy.Is there something about really old CI pans that makes them any more desirable than todays CI pans?
Different cast iron metal used? 100 years of carbon build up?
And very dangerous if you throw them at your spouse when s/he is telling you how dangerous your skillet is to cook in.