Cast iron pans

[ESOXER]

So we've been revamping our kitchen wars, daughter is old enough and responsible so...
Bought new dishes after 15 years, broken chipped and some mismatched.
New silverware after 15 years, they were just missing!
So cast iron, we've always had a few, but we bought a set for main cooking, it's not Lancaster it's Lodge, don't have Lancaster money.
I've always used avocado oil for higher smoke point, neutral flavor. And I always throw it in while preheating, once to heat(500), I set an hour or so timer. I've been doing our new set and was told I messed up by not putting them in at 500? I do preheating before oiling, on my gas stove .
Any experience here. Do they go in my blast cabinet? I have noticed some flaking on my others, but they're 20 years old.

 

[RR Fan Dan]

I buy lodge pre seasoned last time i got one. Antique stores are a good place to find pre seasoned pans. You want to use your oven at 500 for seasoning. Rub corn or vegetable oil all over and wipe off until its not shiny. Put in oven 30 minutes. Repeat process 3 to 4 times. No need to season again in the future as the pan will season itself during use.

 

[oldkimmer]

I talked to a top chef years ago (1970s) to see why his burgers tasted so great. He said after seasoning the pan a few times all he cooks in that pan is burgers. He says the taste comes from the pan itself. He has a different pan for different meats. Back then there was just beef, pork, chicken so he had less than 10 pans. No idea what brand they were. Kim. I have a pan just for burgers. Hope this helps.

 

[Charles Cook]

Lodge here

 

[Charles Cook]

Some I’ve had for years

 

[Charles Cook]

Well seasoned

 

[33 IMP]

I am not ANY kind of a cook, so....
last big cast iron pot I had, I used outside for an ashtray. I've got a pic of one of my cats sleeping in it. Along with the ashes.
(But I quit smoking 22 years ago).

 

[Bob Lynch]

Lodge guy here too:

(2X) 6", (2X) 8", a 10" and a beautiful 12" that was my Mom's, it's around 70 years old I think.
When she died, my 3 sisters and one brother went to the house.
They asked me if I wanted anything from the house, I said the 12" Lodge and you can have the rest !!

Those Lodge pans cook the best burgers, hot dogs and anything else too, just a nice crust around all the edges.
I've only used vegetable oil, but they don't really need anything now, they're well used.

 

[WileE]

Lotsa good uses for them

 

[70bigblockdodge]

We have been using our Lodge pans for the last few years. Cook just about anything in them, never clean them just wipe, maybe a layer of hot water to knock stubborn stuff off after a few minutes. Then a quick coat of olive oil to protect against humidity. Bottom surface is smooth and slick like a new Teflon pan, but wears like iron.
Once you get accustomed to them you will never go back.

 

[3sloppydogs]

I use Wagner for steaks and burgers. Occasionally I will scrape the grease and wash gently with dawn. They never seem to lose the seasoning. When cooking steaks I generally heat the pan between 500 and 600 then sear the steak and immediately turn the heat down for the cook.

 

[QuickBpBp]

We have old Griswold pans.. You can find them at Flea markets and antique stores.

 

[MarPar]

We have old Griswold pans.. You can find them at Flea markets and antique stores.

 

[wahya]

Breakfast with the camping group almost always starts off with bacon and/or sausage, followed by eggs or whatever. My buddies grill never sees cleaning. My wife washes her pans and then into the oven at high heat.

 

[RR Fan Dan]

big cast iron pot I had, I used outside for an ashtray

That’s abuse. That dutch oven you have there is $100 new.

 

[RR Fan Dan]

In my opinion you can’t go wrong with lodge. Made right here in USA not China. Their national cornbread festival is a blast.


Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896. We currently operate two foundries in South Pittsburg, Tennessee, our home since the very beginning. Backed by over 125 years of experience, each piece of Lodge cookware is crafted for durability and versatility. We don't just make cookware — we make memories that last for generations.

Every year, on the last full weekend of April, our hometown of South Pittsburg, Tennessee hosts the National Cornbread Festival for a weekend of fun, fellowship, food, and of course, cast iron!

 

[ESOXER]

I've kinda turned into a cast iron dork in the past few days. I have a 12 " I use daily and have seasoned it a lot, lots of videos on this but, can believe everything on the net. Here's a thread I found interesting.

 

[nitro_rat]

If you ever get a chance to use an antique pan like a Griswold you will hate Lodge...

What I do to salvage a Lodge is:

1. Take a 4" angle grinder with a "tiger paw" and grind the inside slick. Get rid of all the "grain." This will also get rid of all the seasoning.

2. Throw it out back behind the shop and forget about it. Why? It will be slick and silver and it won't season worth a damn. Got to let it rust up good first.

3. After stumbling across it sometime later, toss in in the oven on "broil" to kill the rust. This will stink up the house. You should use the shop oven or just build a fire, let it coal up, and bury the damn thing in the coals.

4. Now it will season. Use your favorite method or ask your grandma. It will still be 2x heavier than an old pan but it will work 80% as good. If you dress the edges on the handle during step 1 it will feel a little better in your hand.

 

[RR Fan Dan]

What I do to salvage a Lodge is:

Well that seems like a chore. I’ve never had a problem seasoning a lodge to a smooth surface. They all work as good as a non stick.

 

[nitro_rat]

Well that seems like a chore. I’ve never had a problem seasoning a lodge to a smooth surface. They all work as good as a non stick.

It's not that big a deal if you're not in a hurry