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Old 10-30-2018, 08:32 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
15,519 posts, read 15,469,284 times
Reputation: 11289

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I bought the $7 cheapy from where else, Walmart of course.......seems to cook food when heat is applied to the bottom, win!
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Old 10-31-2018, 12:41 AM
 
Location: Middle America
35,842 posts, read 39,812,300 times
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I use both my 10-inch skillet and my dutch oven constantly.
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Old 10-31-2018, 12:56 AM
 
Location: East of the Sun, West of the Moon
15,080 posts, read 16,773,956 times
Reputation: 29141
Quote:
Originally Posted by tickyul View Post
seems to cook food when heat is applied to the bottom, win!
Revolutionary!
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Old 11-02-2018, 08:34 AM
 
Location: Coastal New Jersey
52,091 posts, read 51,240,469 times
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Quote:
Originally Posted by silibran View Post
J.C. Penney is running a set of three preseasoned iron skillets now for $16.99. I imagine these are Chinese. But if you want a buy, that would be a good one.

If I were buying new now, Id probably buy Lodge. It is hard to find vintage Griswolds or Wagners now. And if you find one you have to watch out for warpage. And they are quite pricey now that people prize them.

A good source might be your grandma or great aunt. Older women sometimes give up their iron because the skillets have become too heavy for them.
Yes. I took my mom to Cracker Barrel yesterday (country store and restaurant chain) yesterday, and they had preseasoned cast iron pans. She picked one up wistfully and said she always liked cast iron but now even the small one in her hand felt too heavy for her.
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Old 11-02-2018, 08:36 AM
 
Location: S.Dak
19,049 posts, read 8,748,903 times
Reputation: 28740
Cast-Iron Pan....it was my dad's. He gave it to me 20 years ago....
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Old 11-02-2018, 09:09 AM
 
Location: 49th parallel
2,197 posts, read 1,107,210 times
Reputation: 4538
The weight is the problem. I have 5 cast iron pieces, all old ones, and I cannot pick them up now with one hand, never mind turning them up to dish out of. I have to really think when I'm doing when I dish out. Two handles on the things would be good.
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Old 11-02-2018, 11:05 AM
 
Location: In the Pearl of the Purchase, Ky
7,028 posts, read 12,476,002 times
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My wife doesn't worry about the weight of the skillets. She just gets me to pick them up for her. lol
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Old 11-02-2018, 11:26 AM
 
1,307 posts, read 1,351,382 times
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Love love love our cast iron. I've got a really big one (would need to measure, but I think bigger than 12 inch) and it's great because it has a grip opposite the handle, so easy to pick up when heavy and full. We also have a 10 inch with sides and a couple of 10 inchers without sides. We use those all the time to toast rolls for sandwiches and make quesadillas.


Whatever size you get you're gonna love it.
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Old 11-02-2018, 01:36 PM
 
Location: 49th parallel
2,197 posts, read 1,107,210 times
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You need three hands when dishing out from these things. Two hands to hold it - one on each side - and the other hand to dish out! Guess I will have to perfect the tilt and scoop method.
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Old 11-02-2018, 03:43 PM
 
2,992 posts, read 3,381,008 times
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A 10" skillet is perfect for one or two people. If you're cooking for more or cooking entire chickens (or full strips pf bacon), get the 12". Lodge also makes a 12" pan with small grips on either side instead of a regular handle. It works great .

I always strip and re-season my pans, even new ones. The seasoning Lodge uses tends to chip off. Re-seasoning with grapeseed oil, Crisco or lard works best. Flaxseed is popular, but it too chips off.

As for daily care, wash it after using it. Wait for it to cool first. If stuff is stuck, use a plastic scrapper or spatula. Metal is fine to scrape with too. Dishsoap is fine, it won't strip seasoning. If it doesn't hurt your skin, it won't hurt the seasoning. I only use soap before I re-season in the oven. Otherwise I use warm water and a scrub brush. Wash it out, then put in on a medium heat burner and let it dry. Then take a small amount of oil and wipe it all around the pan. Let it start smoking and turn off the heat. This is how I've always done it and haven't gotten sick yet.

Now go make steaks and cornbread. Also, if you do like cooking whole chickens, look into spatchcocked chicken.
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