Thread: Cast iron?

Originally Posted by gssixgun

I bought two new Lodge pans as "Toys" hehehe


We got two of the tiny 6 1/2" Mini Skillets

Seasoning now, just minced up some Top Sirloin, thinking genuine Meat Pies for Dinner tomorrow..
Shan is thinking Mini Desserts like Chocolate Chip Cookies with Ice Cream served on top

You neglected to say what time Dinner was.

Never mind, just checked and can't find flight connections.

Couple of Griswolds that belonged to my Grandmother and Mother. Seen a lot of use over the years.

Originally Posted by Phoenix51

Couple of Griswolds that belonged to my Grandmother and Mother. Seen a lot of use over the years.

I would imagine that is almost as good as getting Grandad's SR

Nice pans man

I would love to try cooking with cast iron. I've heard it said that it is the only way to make "real" cornbread. Kitchen is really packed and we have cookware so I can't justify getting any yet.

Nice pans Phoenix. If they belonged to your Mom and Grandma I guess it is safe to say, "no seasoning needed."

Yep, they make the best corn bread, and in my opinion... The best upsidedown pineapple cake, too.

Got an induction range last year. Our stainless pans didn’t work and I convinced my wife I HAD to get induction-compatible cast iron pans. So I got a few Lodge cast iron from Bass Pro (they seem to have the best prices) and cleaned up some old cast iron pans I inherited along with some Le Creuset enameled cast iron - boy that stuff is costly now!.

She HATES them - too heavy. Guess I have to do the heavy lifting/cooking.

We did purchase some decent stainless induction ready cookware as well, but I cook exclusively on the cast iron and Le Creuset.

Aloha!

I just remembered I have had Le Cruset since the late 80s. I forget that is cast iron because it enameled. I bought an "Orange Starburst" set in about 1988 ish. Still going strong and still looks great and cooks great. Sometimes enameled cast iron is good to have, i.e., when you cook tomato sauce for spaghetti.

My Raw cast iron skillets and pots are relatively new (5 years old) from Lodge. I even own an 8" Lodge Skillet and 8" Dutch oven (both with lids) for camping. Nothing like camping with cast iron.

Originally Posted by DZEC

Got an induction range last year. Our stainless pans didn’t work and I convinced my wife I HAD to get induction-compatible cast iron pans. So I got a few Lodge cast iron from Bass Pro (they seem to have the best prices) and cleaned up some old cast iron pans I inherited along with some Le Creuset enameled cast iron - boy that stuff is costly now!.

She HATES them - too heavy. Guess I have to do the heavy lifting/cooking.

We did purchase some decent stainless induction ready cookware as well, but I cook exclusively on the cast iron and Le Creuset.

just have to get her a gym membership and work on that upper body muscle lots of Curls and bench presses! Tc