i_am2bz
Lovin' The Homestead
I think Coleman's makes cast iron...are they an okay brand? Or is Lodge the one to look for?
cast iron question - rough surface
- Thread starter Javamama
- Start date
freemotion
Food Guru
Go to your local antique shops first. The older ones are often cheaper than the new Lodge ones and are wonderful. I like Griswold and Wagner, but have a couple with no name on them that are fantastic, too. Griddles seem to be a dime a dozen. I got two for under $8 each, I think one was around $3 at a tag sale. Harder to find around here are Dutch ovens with lids and large skillets. My large skillet is a Lodge and it is a bit rough, but it works out fine since I only use it with plenty of grease. If I need just a little grease, as in making pancakes or fritters, I use the griddles.
I found a cast iron skillet this past weekend at a yard sale, got it for a buck.
After reading this thread, i looked it over better, i don't know much about cast iron.All it says on it is Made In The USA, has no brand name anywhere on it.It weighs a ton. It's one that has ridges on the inside bottom, like its made for searing meats or somehing like that.
I just fried some bacon in it,stuck a little at first, but came out okay.I'm letting the the hot fat stay a while to help season..? To clean, should i just wipe clean with paper towels, or how...? I know not to use soap and water...thanks
After reading this thread, i looked it over better, i don't know much about cast iron.All it says on it is Made In The USA, has no brand name anywhere on it.It weighs a ton. It's one that has ridges on the inside bottom, like its made for searing meats or somehing like that.
I just fried some bacon in it,stuck a little at first, but came out okay.I'm letting the the hot fat stay a while to help season..? To clean, should i just wipe clean with paper towels, or how...? I know not to use soap and water...thanks
Woodland Woman
Almost Self-Reliant
Same thing here. I only buy good used cast iron. I have mostly Wagner and one no name that is the best of all. They work better than non-stick. Just keep them seasoned and don't use soap. I soak mine with a little water in them and then scrub them easily. Then I put a thin coating of oil on them and heat them on a burner for about a minute. When you purchase cast iron with a rough surface it is usually too porous and difficult to season well.
journey11
Almost Self-Reliant
I have a Lodge dutch oven, it's ok, but I really prefer my Wagners--I have 3 of those and they are awesome. I cook whatever I want to in mine. The dutch oven needs re-seasoned often, but that is probably because it is used more for liquids.
It does take a little know-how to cook on cast-iron, but it's not that hard. You'll LOVE it when you get the hang of it. I can't brown a pork chop so nicely on any other pan, and they distribute the heat so perfectly.
It does take a little know-how to cook on cast-iron, but it's not that hard. You'll LOVE it when you get the hang of it. I can't brown a pork chop so nicely on any other pan, and they distribute the heat so perfectly.
freemotion
Food Guru
I discovered the secret of my mother's fabulous cooking one day when, in my 30's, I was visiting and the folks were working all day at their store. I cooked in my mother's pans, using her recipes, with her jar of saved fat.
I started tossing out my non-stick and stainless steel pans and started buying cast iron. Threw out the Pam, too. Started saving animal fat. This was WAY before I knew how good it was for me, but I just had to make such wonderful food at my house, too!
Meat dishes aren't nearly as good if they are not browned first in a cast iron pan.
I started tossing out my non-stick and stainless steel pans and started buying cast iron. Threw out the Pam, too. Started saving animal fat. This was WAY before I knew how good it was for me, but I just had to make such wonderful food at my house, too!
Meat dishes aren't nearly as good if they are not browned first in a cast iron pan.
