Cast Iron

[jcboxlot]

Anyone use anything besides Lodge for cast iron cooking?  Looking for something to do onions and pepper/shroons while non smoker grilling.  Could go the old Griswold route, but wife would prob want something new/clean.

Thoughts?

I need to give her a V-Day gift idea!!!!!!!!!!!!!

John

   

• Tweet
• 

[Pork Belly]

Lodge is American made quality, I wouldn't use anything else other than an old Griswald. I don't trust Chinese cast products, no telling what's in them.

[SuperDave]

I made a camping wok out of a tractor disc and some horseshoes.

[TmanEater]

I have a bunch of Lodge cookware and feel that it's fantastic all around. I've done stews, cornbread, desserts and many other flavor full dishes with them. Camping for me this next summer is gonna be interesting hauling around a big old heavy smoker and lots of cast iron cookware. But what they produce together is "out of this world"!


Also, The Ringer does an amazing job cleaning cast iron cookware if you are looking for another slightly cheaper gift idea.

[DivotMaker]

I'm a Lodge fan, for "new" cast iron.  But, I always strip it and re-season to my liking before use.  Their "pre-seasoning" isn't necessarily bad, but I like my method better.  Also, their pan bottoms are a little rough for my liking.  I have several really old pieces, from some of the "unmarked" foundries of the 40's and 50's that are so smooth on the bottoms of the pans, so I'm a little spoiled.

Cast iron cookware is the "original" non-stick cookware, if seasoned properly, and cooks SO evenly!  Anyone who's never used good cast iron is definitely missing out!

This question gives me an idea - I may have to post a thread on cast iron seasoning!

[DivotMaker]

I made a camping wok out of a tractor disc and some horseshoes.

Now THAT"S cool!    You could sell those by the truckload!

[Limey]

I borrow my wife's Le Creuset from time to time. It is kind of expensive compared to Lodge but you do not have to worry about seasoning or long cooks with acid food.

[SconnieQ]

LOVE Le Creuset. Got a couple pieces. But the enamel can chip if you are using it in a situation where you bang it around at all, like camping. Very expensive. If you like the enamel coated cast iron, Lodge makes great enamel coated cast iron. And very affordable. So you won't feel so bad if you chip it a bit. I've got a couple pieces of that too. I can't tell much difference from the LeCreuset. NOTE: Lodge enamel cast iron is made in China. For the standard cast iron, I agree it is important to stay with the US made Lodge.

[TmanEater]

I'm a Lodge fan, for "new" cast iron.  But, I always strip it and re-season to my liking before use.  Their "pre-seasoning" isn't necessarily bad, but I like my method better.  Also, their pan bottoms are a little rough for my liking.  I have several really old pieces, from some of the "unmarked" foundries of the 40's and 50's that are so smooth on the bottoms of the pans, so I'm a little spoiled.

Cast iron cookware is the "original" non-stick cookware, if seasoned properly, and cooks SO evenly!  Anyone who's never used good cast iron is definitely missing out!

This question gives me an idea - I may have to post a thread on cast iron seasoning!

Seasoning in the smoker... I presume?

[SconnieQ]

I have several really old pieces, from some of the "unmarked" foundries of the 40's and 50's that are so smooth on the bottoms of the pans, so I'm a little spoiled.

Some of the best cast iron is to be found at second-hand stores. From grandmothers who wore it smooth, and grandchildren that don't appreciate it. A little rust and crud can easily be removed and re-seasoned. Although a rustly ole pan from a second-hand store might not be the most romantic V-day gift.

Good idea on starting a post about seasoning/cleaning/maintenance/restoring.

[DivotMaker]

I'm a Lodge fan, for "new" cast iron.  But, I always strip it and re-season to my liking before use.  Their "pre-seasoning" isn't necessarily bad, but I like my method better.  Also, their pan bottoms are a little rough for my liking.  I have several really old pieces, from some of the "unmarked" foundries of the 40's and 50's that are so smooth on the bottoms of the pans, so I'm a little spoiled.

Cast iron cookware is the "original" non-stick cookware, if seasoned properly, and cooks SO evenly!  Anyone who's never used good cast iron is definitely missing out!

This question gives me an idea - I may have to post a thread on cast iron seasoning!

Seasoning in the smoker... I presume?

Temp doesn't get high enough, fast enough.  I use the oven for seasoning.  Plus, it's more convenient for the process.

[jcboxlot]

Tony, still awaiting a Griswold recipe for cleaning/seasoning.

I've used the 9 I got a few months back on the weber, cooks perfect onions and mushrooms.  EVOO, seasoning, cooks in a flash of a time.

I have picked up a few more, smaller pans, didn't seem to clean up as nicely, just curious everyone's process.

I use EZ OFF, soak in zip lock, SOS pads, season with EVOO in oven for hour @ 325


Most turn out nice, some better.

[DivotMaker]

Tony, still awaiting a Griswold recipe for cleaning/seasoning.

I've used the 9 I got a few months back on the weber, cooks perfect onions and mushrooms.  EVOO, seasoning, cooks in a flash of a time.

I have picked up a few more, smaller pans, didn't seem to clean up as nicely, just curious everyone's process.

I use EZ OFF, soak in zip lock, SOS pads, season with EVOO in oven for hour @ 325


Most turn out nice, some better.

Man, it's on my list!  Between my day job trying to kill me, and being sick with a bad cold, it's just one more thing on the list!  One thing I would recommend is to use Crisco shortening instead of EVOO.  Put the pan in the oven while it's preheating to 200, for 15 minutes.  This dries and warms the pan.  Then, rub a thin coat of Crisco on the pan, then wipe off with another dry towel (cloth, not paper).  I find Crisco, wiped clean, makes a really nice seasoning, and I believe better than oils I've tried (including EVOO).  The only thing about the Crisco method is that, while it produces a longer-lasting finish, it takes more than one application.  It's kind of like a paint job - you can slop on one thick coat and call it good, or layer 2-3 coats and have a superior finish.  A slower buildup produces the best seasoning.