Thread: Cast iron?

We have a new Lodge cast griddle that I stripped and reseasoned. It works great, no problem with eggs or anything else

I've used the same two Griswold skillets (almost daily) since 1989 when my grandma died. I think that one of the problems that people experience when trying to season iron is that they think that they need to build up a coating or a layer of something on the surface. Seasoning is mostly filling in the pores and leveling out the surface. I've seen rough-ass Lodges that eggs would not stick to because they were seasoned correctly and I've seen near-mirror polished skillets where the eggs stuck on contact.

They key to a successful season seems to be very light coats of a high temp oil and multiple heat/cool cycles. The real seasoning occurs after a few frying sessions.

We always used lard or crisco for our annual season after burning off last year's seasoning.

Last year I tried canola oil and it did a nice job.

I also use Crisco, but as to sticking or not to the pan.
Now my wife, bless her heart, will make a mess of a pan making eggs. While I don't have anything stick.
It's all in temperature in my opinion. Start at a low temp and raise it if you need to. I think many people start at a high temp and get discouraged quickly, cast doesn't cool down fast at all

I bought a Lodge 6 quart cast iron camp dutch oven and use it to cook all kinds of stuff at home. The family favorite is a "Mountain Man" breakfast - hash browns, sausage, eggs cooked together.

Originally Posted by Dieseld

I also use Crisco, but as to sticking or not to the pan.
Now my wife, bless her heart, will make a mess of a pan making eggs. While I don't have anything stick.
It's all in temperature in my opinion. Start at a low temp and raise it if you need to. I think many people start at a high temp and get discouraged quickly, cast doesn't cool down fast at all

I think you are right. I almost always add a splash of olive oil while the pan is warming. Also makes cleanup quick and easy.

I get my wife her own skillets

Originally Posted by Dieseld

I also use Crisco, but as to sticking or not to the pan.
Now my wife, bless her heart, will make a mess of a pan making eggs. While I don't have anything stick.
It's all in temperature in my opinion. Start at a low temp and raise it if you need to. I think many people start at a high temp and get discouraged quickly, cast doesn't cool down fast at all

It doesn't heat up quick either, but if you know the sweet spot you can start high to get heat in the pan then roll it back when it gets just right. I try to dial it back early and let them come up a little slower. Or just do like you said and let them come up to temp naturally. Dinner can wait an extra 5 minutes, cast iron makes it worth the wait.

Originally Posted by kelbro

I've used the same two Griswold skillets (almost daily) since 1989 when my grandma died. I think that one of the problems that people experience when trying to season iron is that they think that they need to build up a coating or a layer of something on the surface. Seasoning is mostly filling in the pores and leveling out the surface. I've seen rough-ass Lodges that eggs would not stick to because they were seasoned correctly and I've seen near-mirror polished skillets where the eggs stuck on contact.

They key to a successful season seems to be very light coats of a high temp oil and multiple heat/cool cycles. The real seasoning occurs after a few frying sessions.

We always used lard or crisco for our annual season after burning off last year's seasoning.

Last year I tried canola oil and it did a nice job.

Agreed with this. This is also why, when freshly seasoned, I make sure to fry bacon or something similar that doesn't stick for a couple of sessions in my 8 and 10 inch Lodges before getting frisky and trying an egg. Gives them a little extra time for the seasoning to set in proper. I can only imagine a smooth bottom is helpful, but I scraped the old crud out of my rough lodge pans last night, threw a little vegetable oil in there, and didn't have any problems cooking an egg.

I poked around ebay last night, old Griswolds seem to be heading the way of eschers. Might have to poke around garage sales and antique stores so I can find one cheap and see what all the fuss is about.

Originally Posted by Marshal

I poked around ebay last night, old Griswolds seem to be heading the way of eschers. Might have to poke around garage sales and antique stores so I can find one cheap and see what all the fuss is about.

I also have Lodges and Wagners that I use for heavy-duty frying. The advantage to the old Griswolds (in my book) is that they are thinner and lighter. That is good for everyday cooking - bacon, eggs, sausage, etc... but when frying fish or chicken where I need the oil temp to stay up, the heavier pans excel.

My Griswold dutch ovens are pretty close to the others in weight and heat-holding capabilities.

Check garage sales and craigslist. eBay prices have been crazy for years on good vintage cast iron.

I have come to the conclusion that I do want a dedicated fish frying pan. I like to cook up a filet once a week, but after that the pan needs to be cleaned and re-seasoned so the rest of the week's meals don't carry the fish flavor. Never really have that problem with anything else. Maybe I can find an old vintage piece for other use, and dedicate the lodge to fish.

What cast iron pieces do you find are a must have in your kitchen?

I'm thinking about getting rid of or replacing some of my cast iron. I really don't think the divided corn bread pan or the ear shaped muffin pan are that useful.

Right now, I know I want to keep a Wagner #8 pan. The Lodge #10 Dutch oven might be replaced with a vintage one, but for now it stays.

Must-haves? Probably an 8" pan, 10-12" pan, and a dutch oven are the must-haves for me. Might also add a griddle and larger pan depending on what type of things you cook.