Thread: cast iron pans

Just purchased a new hand forged “Reinhard” Crepe Pan crafted from Carbon Steel.
It is one of his smaller pans but we will see what it will accommodate.
https://www.willowcreekforge.com/han...g-paella-pans/
Really looking forward to breaking it in.

Has anyone used the FINEX pans?

Originally Posted by Butzy

Has anyone used the FINEX pans?

Haven't used one myself but the word is they are nice but pricey for what ya get. I'd rather spend the money on a nice vintage skillet, but that's just me

Originally Posted by Wid

Haven't used one myself but the word is they are nice but pricey for what ya get. I'd rather spend the money on a nice vintage skillet, but that's just me

I agree. I just came across their site some time ago and wondered if their offering was really as good as they claimed. good looking items to be sure, but I tend to agree with you... while "old cast iron" is still available for reasonable prices i'll probably not invest that much in their new products.
If anyone does have first-hand experience though, i'd like to hear what you think overall

Originally Posted by Wid

Haven't used one myself but the word is they are nice but pricey for what ya get. I'd rather spend the money on a nice vintage skillet, but that's just me

I am mostly with you. All new pans that sell for a modest price are cast way too rough and
it takes a crazy amount of seasoning for them to be smooth.

I have one of the round puck size sharpening stones (like $5 not more) and have taken
it to my new Lodge pans and at first there was just little shining spots then with more elbow grease
those got larger and larger but the texture was still protected the seasoning.
Making eggs and pancakes my steel spatula went from scratching and jumping to smooth sailing
slipping under both the eggs and pancakes. Now the seasoning and the texture flow from one
to the other and the seasoning is mostly protected and all is well.

So when I find a nice vintage pan for a good price I grab it.
If I want a pan to cook in I grab one that the spatula works well in.

As for oil or fat to season the pan I found that the sesame seed oil for asian cooking
works as well or better than anything. It has a low smoke point so it seasons quickly.
I cook with high smoke point oils so food browns and the oil does not scorch.

Life is good... I even wash my cast iron with dish soap should it need it and that
is less and less often. I like the green 3M scrubber better than the expensive chain mail
scrubber some like but that is what my Mom had us use.

Now if only I could find a pan like the one my Mom had. Nostalgia and all.
I would not have put it past my Dad to have brought it to the machine shop
and milled it just a bit smoother top and bottom. My Mom related that the old
timers would scour their cast iron with river sand and bull rushes. No religion
just clean it, if it needed cleaning. We had a little cherry table that was handed
down from mother to daughter for generations. That table and its stories had
traveled from the east coast to Ohio, to S. Dakota, to N. Dakota in a covered
wagon so I believe the stories. Well, all except some of the Paul Bunyan stories.

It is less the pan and more the food and company ...
Enjoy life all.

A more recent find.

That ^^^ is nice!

Good afternoon Gents,

Has any of you used Camp Chef's CI products?
I'm thinking about adding 12' skillet and I think they are priced fairly.
What's your opinion/thoughts?

I just checked Walmart

The price of the CC is $17.99

The Lodge is $18.99

That is a simple decision for me I would buy the Lodge

Originally Posted by gssixgun

I just checked Walmart

The price of the CC is $17.99

The Lodge is $18.99

That is a simple decision for me I would buy the Lodge

Ditto. I bought a Camp Chef 12" skillet and regretted it: the cooking surfaces was
way too rough. I had to use an electric drill with a stripper wheel to smooth
it out.

Same problem with a CC dutch oven.