Thread: cast iron pans

I'm full up on skillets and until I find a good price on an old Wagner or a thick Griswold (most where thin) I'll be happy with my Lodge pieces, I don't have problems with the orange skin surface unless I haven't used the pan much

I guess I really love the density of the Lodge products, not something easy to find lately.

Originally Posted by jeffegg2

I have seen a few new ones to the mix besides Lodge. They all seemed similar to Lodge, but bigger in price. Perhaps made in China....

They notice that the cast iron is getting popular as people leave teflon yet don't like the way food sticks to stainless.

It would be nice if the Griswold facory or similar quality would come out. I'm sure they could fetch a premium!!

Their is a company out their that claims to be the current MFGR. of Griswold,Can't exactly remember the name of it now as it's been six years since I talked to them.American culinary or something like that??They are real shady though.No number to contact them and after many an e-mail the supposed president of the company called me.He was a real snake oil salesman.Treated me like an idiot and when I asked questions about the product he got real evasive.

Allright.....as much as I cannot stand the lodge illogic pre seasoned cast evil iron....Does anybody know for sure how to safely and effectively remove the pre seasoned coating so that one could properly season the iron that it really wants to be ?? Not looking for a speculative answer,but a definite answer. I for the life of me can't figure out why they do what they do,but I am willing to bet money that the founder of Lodge is cursing in his grave about what his great grandkids have done to his fine product. And that includes not smoothing the Iron with silica sand like they did back in the old days.I know that for a fact as I had called years ago and asked lodge about that.So to put that question to rest...no the orange peel texture is not the old standard and no amount of cooking will make it smooth like Griswold .You would have to not wipe out nor rinse out the iron ever and just let the carbon and also dirt build up so thick(ugh). Lodge is frustrating me so much right now as is the rest of the cast iron world arrrrggghhh ! I so wish someone with the cash would start up a proper foundery and bring back the quality !! And LOGIC ?!

Originally Posted by Nightblade

Allright.....as much as I cannot stand the lodge illogic pre seasoned cast evil iron....Does anybody know for sure how to safely and effectively remove the pre seasoned coating so that one could properly season the iron that it really wants to be ?? Not looking for a speculative answer,but a definite answer. I for the life of me can't figure out why they do what they do,but I am willing to bet money that the founder of Lodge is cursing in his grave about what his great grandkids have done to his fine product. And that includes not smoothing the Iron with silica sand like they did back in the old days.I know that for a fact as I had called years ago and asked lodge about that.So to put that question to rest...no the orange peel texture is not the old standard and no amount of cooking will make it smooth like Griswold .You would have to not wipe out nor rinse out the iron ever and just let the carbon and also dirt build up so thick(ugh). Lodge is frustrating me so much right now as is the rest of the cast iron world arrrrggghhh ! I so wish someone with the cash would start up a proper foundery and bring back the quality !! And LOGIC ?!

Electrolisis seems to be the favored method for removing ANYthing not cast iron on CI pots and pans. Even 100 year old built up crud is removed, it can take a couple days for heavy build up, single coating pre seasoning I would imagin to be gone overnight.

http://www.youtube.com/watch?v=DrtrFZLS9hY