School Me on Cast-Iron Cookware

[IreneKennedy]

Looking for 12" Cast-Iron Skillet and Cast-Iron 2 to 4 quart pot.

I don't know what to look for, i.e. thickness of cast? manufacturer? materials?

Are those two sizes ideal?

Finally, where would I find the skillet and pot?

Thanks in advance.

 

[VIKING]

I've got several cast iron skillets as well as dutch ovens. I buy the more expensive ones but don't know if that's necessary or not. One thing for sure is I nearly always use my bigger skillet. I'd try to go a little bigger if I was you.....

 

[SoonerP226]

I have a few Lodge cast iron pans; their prices are decent, they seem to wear well, and they're made in the USA.

 

[jstaylor62]

I have cast iron skillets and dutch ovens. I have only ever used Lodge. A 12" and 10" skillet have been very versatile. I use the 10" for cornbread all the time. The deeper dutch ovens are the most versatile IMHO. They are deep enough that you can use pans inside of them for baking bread and cinnamon rolls.

You have to be very patient as it will take some time to season up your cast iron for use. Once they are seasoned, they are very easy to use as long as you use oil or butter. Clean up is easy. I just use very hot water and a worn out green scrubber to clean mine. Then I follow up by placing them on the burner, getting them very warm to evaporate all the moisture, then follow up with a light coating of butter flavored crisco inside and outside. The oldest skillet I have is 25 years old and cooks and cleans great! Just last weekend I used it to make Brick Chicken. Its also my go to skillet for Blackened Catfish.

 

[COZICAN]

I 2nd the reccomendation for Lodge. They make great stuff. have a few different pans. One thing I will suggest....be sure to get one with a grab handle on front for anything over 12". They can get pretty heavy.

Coz

 

[Chard]

If your looking to save some money, check out the local antique/junk stores in your area. I am always seeing old cast iron cook ware at good prices. Already seasoned and it is something that just does not wear out. Check with kinfolk as some of them may have upgraded to modern stuff and have some old cast iron still around.

 

[Istandalone]

If you can find older vintage stuff - Griswold or Wagner ware - get it. The cooking surfaces will be much smoother.

 

[n2sooners]

Here is a site that I have no idea how I came across since I had no interest in cast iron before I saw it. It tells you how to season cast iron and care for it. There is some good information in the comments as well along with the author refining her technique. We need some new skillets since the non stick coating is becoming not so non stick and I'm thinking of picking one up at Wal-Mart to see how it goes.

 

[Arin Morris]

I use a little cast iron skillet to cook eggs in for breakfast. Be careful buying used cast iron cookware. You never know what they could have been doing with it, including melting lead.

 

[inactive]

Someone beat me to it, but I would check thrift stores, garage sales, or even ebay/etsy for an old Wagner Ware or Griswold.

Put them on coals in the fireplace to burn off any buildup, scrub down well, season (I like shortening to season with), and you are off to the races. Though all the seasoning in the world doesn't work as well as just cooking in them. The more you use them, the better they work. I have teflon and stainless pans in the cupboard, but I use my three old cast iron skillets nearly all the time.