cast iron skillet

[LivingAlmostLarge]

What brand of cast iron skillet do you guys have? What size? I am thinking about buying a 10" or 12" cash iron skillet. But since it's so heavy I've heard keep it to 8"? Le Crueset? It's so expensive. What about BBB brand american kitchen?

[Snicks]

I have Griswolds.

[kork13]

I've just got Lodge for both my cast iron skillets & glazed dutch ovens. Skillets are 10 & 12 inch (I think), and they're definitely heavy, but 8" seems too small for most of what I use them for (ex: searing roasts). The dutch ovens are 10" x 4" & 12" x 6" (roughly). Again, quite hefty, but they're awesome.

The thing with cast iron is that so long as they're cast properly, with no major flaws, cast iron is cast iron (though glazed stuff will vary somewhat by how it's treated). As far as cooking qualities, the way you build/maintain your layered seasoning is way more important than what company made it.

[disneysteve]

We don't use a cast iron skillet but my wife did treat herself last year and buy a Le Creuset dutch oven which she loves. And the best thing is she bought the Mickey Mouse one so when she isn't using it in the kitchen, it's on display with the rest of our collection in the living room.

[riverwed070707]

I got Lodge also. Found it at walmart for under $20. Said it was pre-seasoned, but it definitely took me a while to get it smooth, easy to clean, etc. I'd never owned one before and figured if the cheap one didn't work out or if I accidentally ruined it, I'd just upgrade. No regrets over not buying something "higher end"

[Snicks]

You can find used Griswolds online. They were made in America.

[JoeP]

We have them, but found that the cast/enameled dutch oven crock is far more versatile. For frying, it is simply more convenient to use a non-stick, which also doesn't hold the heat as long as cast iron after taking it off the flame, which is a more common use case for us. We also have a Cuisinart SS set with some very good frying pans, easy to clean with cleanser. For oven use, that is where our cast iron set gets more use, but that's only 2-3 times a year for cornbread or a special dessert that calls for it.

I've never been able to make cast iron non-stick or even close, despite trying literally dozens of times with various youtube guides. When everything sticks and there are special handling/washing rules, it's no wonder I shy away from cast iron.

[kork13]

I've never been able to make cast iron non-stick or even close, despite trying literally dozens of times with various youtube guides. When everything sticks and there are special handling/washing rules, it's no wonder I shy away from cast iron.

That's strange & unfortunate... The best way to build up the seasoning is to just continue using it. Anything that requires or puts off plenty of oil (like searing meat, or roasting vegetables) will do it alot of good. You do need to be wary of cooking acidic foods like tomato, citrus, or eggs before the seasoning is built up really well.... But otherwise, I've basically just slathered it with vegetable oil and baked it nice & hot (400°F?) in the oven a few times, and otherwise just cook with it periodically, adding another layer of oil at the end after I clean it (literally just water, mild scrub brush, and some salt if it's really stuck on).

[LivingAlmostLarge]

So I have a le creuset dutch oven and I have now all clad skillets and frying pans. I also have wok that I've used forever. But I'm thinking with all the cooking of a cast iron skillet. I'm wondering how cheap is it to buy the $22 - 3 piece set from amazon for cast iron skillet and is it a bad deal? I'd love a le creuset one but I'm not sure how much I would use it to buy something so expensive.

[kork13]

So I have a le creuset dutch oven and I have now all clad skillets and frying pans. I also have wok that I've used forever. But I'm thinking with all the cooking of a cast iron skillet. I'm wondering how cheap is it to buy the $22 - 3 piece set from amazon for cast iron skillet and is it a bad deal? I'd love a le creuset one but I'm not sure how much I would use it to buy something so expensive.

As I said, there is almost zero difference whatsoever between any dozen random companies' properly made cast iron skillets. They all season & cook the exact same.

However, it seems that the difference with Le Creuset is that they enamel everything -- it doesn't appear than they make any with bare metal. So their stuff will never season or grow that nonstick layer. They will clean a little easier & can't rust. You also get the personal satisfaction & minor bragging rights that you've got fancy, expensive name brand cookware. So whatever's important to you.

All-Clad are some great quality pans that can last you basically forever, though I assume it's stainless steel, so zero non-stick qualities. If that bothers you, I'd suggest the standard cast iron. If you're just looking for the heavier, heat-retaining qualities of cast iron, but don't care about non-stick (or cost), then you can go with the Le Creuset (though I'd lean toward just keeping the All-Clad.)

Just to throw out another option for funsies, we just picked up a full set of HexClad pots & pans. A friend had them, and I was instantly sold -- they cook like stainless steel, but are totally non-stick because of their peak/nook design. They're pretty cool. My current pots/pans (~12 yrs old) are still in great shape though, so my younger brother (recently starting into the adult world after college) is going to adopt them & give them a good home.

[cypher1]

My go-to is a Calphalon non-stick 11" grill pan. I've been slowly phasing out Cuisinart pots/pans with Calphalon, with the exception of an All-Clad griddle (personally I think All-Clad is over priced).

[LivingAlmostLarge]

As I said, there is almost zero difference whatsoever between any dozen random companies' properly made cast iron skillets. They all season & cook the exact same.

However, it seems that the difference with Le Creuset is that they enamel everything -- it doesn't appear than they make any with bare metal. So their stuff will never season or grow that nonstick layer. They will clean a little easier & can't rust. You also get the personal satisfaction & minor bragging rights that you've got fancy, expensive name brand cookware. So whatever's important to you.

All-Clad are some great quality pans that can last you basically forever, though I assume it's stainless steel, so zero non-stick qualities. If that bothers you, I'd suggest the standard cast iron. If you're just looking for the heavier, heat-retaining qualities of cast iron, but don't care about non-stick (or cost), then you can go with the Le Creuset (though I'd lean toward just keeping the All-Clad.)

Just to throw out another option for funsies, we just picked up a full set of HexClad pots & pans. A friend had them, and I was instantly sold -- they cook like stainless steel, but are totally non-stick because of their peak/nook design. They're pretty cool. My current pots/pans (~12 yrs old) are still in great shape though, so my younger brother (recently starting into the adult world after college) is going to adopt them & give them a good home.

When you say it like that. I think a plain cast iron skillet will work. I had calphalon non-stick and it got beaten to heck in 15 years. The all clad are so nice.

[JBinKC]

With regard to a cast iron skillet you might want to consider a Greater Goods cast iron pan if you are interested in a out of the box smooth surface. The product still needs to go through the process of seasoning though.