Thread: Cast iron?

I've got a variety of skillets, a 7". 9", and a 12". If I only kept one it would be the 12". You can lay pieces of bacon stretched out, and just more room to cook in. Next most useful is the 9". YMMV

For me the 10" Chef Skillet is the Goto pan if I only could have one that would be it

But that is like choosing only one SR hehehe I don't need that kind of stress in my life

I have a few pieces that have stuck around. For me it would be a vintage #5, a #8 and a round griddle. Those are my must haves, but I also have a long griddle another #8 and a #9 that I have kept around and use often. Been wanting an enameled dutch oven but haven't gotten around to buying one.

Originally Posted by gssixgun

For me the 10" Chef Skillet is the Goto pan if I only could have one that would be it

But that is like choosing only one SR hehehe I don't need that kind of stress in my life

I agree. I have a very well used #8 Erie that is 10 inches dia. Well worn and not pretty but it sits on top of the stove at all times. Much lighter than the more modern ones.

Would it be ok to add Carbon Steel to the convo too, instead of opening a new thread ???

I just ordered one of theses from Walmart

Lodge : CRS10

I would say 'Please Do!"

I knew some canoe guides that used similar skillets to the Lodge carbon steel shown above. They cooked exclusively over open fires on canoe trips. Modern camping skillets are designed around backpacking stoves and aren't really suitable for hot, open fires.

Oh, I forgot to mention I've been reseasoning two skillets this weekend. I'm trying out the olive oil method gssixgun poosted earlier on a newish Lodge.

A few of us were talking about them today I went ahead and pulled the trigger
I am really wondering if the finish is smooth or more rough..

I love my irons, all of them vintage Only down side is the weight When the arthritis or carpel tunnel kick up, it can be "vexing" I have them in categories. 1 egg omlet, 2 egg omlett, 2 chopped chicken breast and Steak Size.

Either cast or carbon steel I season with bacon. Cook the stuff, wipe the pan out with paper towels, kosher salt if necessary. Cook bacon again the following day. I save the grease to cook eggs, hamburgers, what have you.

I also forgot to mention my Le Creuset enameled cast iron. I've got a killer roasting pan, a dufoe, and a Raymond Loewy Coquelle Dutch oven. Great for braising pork shoulders, Boston butts.