Cast iron cookware

[jmc]

OP here. Thanks, everyone, for your expertise. Amazon reviewers all like their Lodge cookware too. Good tip on Walmart too.

John

 

[EarPlug]

Not the cheapest but get the old-fashion quality,

Welcome to The Pan Handler!
Griswold, Wagner & Other Quality Vintage & Antique Cast Iron Cookware

 

[AGRIMAN]

I have 4 camp style Dutch ovens and enjoy cooking with them when camping. I often cook with them around the house so they get a lot of use. 3 are Lodge on the other is a off brand (wife bought it at a yard sale). I can tell some difference in way it cooks, but the biggest difference is in the overall quality of the casting. The material is thinner and especially on the lid. The hook is not wide enough to rest against my opener and you will dump ashes in the pot if you are not careful.

 

[dmccarty]

I have bought a cast iron dutch oven and a couple of bread pans from Amazon. The price was very cheap and since we have Amazon Prime, the shipping was "free."

The preseasoning is not very good but better than nothing. I use Canola oil to season and I season a few times before first using the cast iron. After use I season again by adding more oil and then putting the pan back in the oven or on the stove top to use whatever heat is left. Waste not, want not, is what my Granny said. :laughing::laughing::laughing:

Later,
Dan

 

[3930dave]

I was in Bass Pro (Toronto) recently. Don't recall the brands, but the cast iron skillets were Made in USA, and they had a line of (I think cast) steel camping cookware - very nice finish, super smooth.

Any of the bigger outdoor chain stores should have a reasonable offering.

Rgds, D.

 

[Bird]

I think Lodge makes good cast iron products, but I have two of the Divided Rectangular Mini-Servers, supposedly pre-seasoned, but I tried repeatedly to re-season them according to their instructions and using vegetable oil, olive oil, and non-stick spray; all with no luck. Admittedly, I don't use them for what Lodge says they're for. I happen to like baking my cornbread in those two for six nice pieces of cornbread. But I simply could not make my cornbread quit sticking in them . . . UNTIL . . . I gave up on the vegetable oils and started using lard. Now they work great!

 

[farmgirl19]

I find that my cast iron seasons better with shortening or lard, than it does with oils. I think many of the cast iron manufacturers recommend shortening over oils too. And sprays just don't work, IMO, and leave a film that comes off on the next food that you cook. I think it has to do with the temps needed to season, and the size of the particles in shortening/lard, vs. oils.

 

[TomSeller]

Not the cheapest but get the old-fashion quality,

Welcome to The Pan Handler!
Griswold, Wagner & Other Quality Vintage & Antique Cast Iron Cookware

Wow, never seen that site before. Given all my Griswolds and the condition I have kept them maybe I can retire. But then I wouldn't have anything to cook in. I use mine daily.

 

[TomSeller]

. The material is thinner and especially on the lid. .

Thinner is not necessarily worse. Griswolds from a hundred years ago are much thinner than Lodges as far as I can tell and are arguably the best cast iron cookware ever made. The castings were perfect back when it was more of an art. The lighter weight sure helps when the wife needs to pick up the pans or when pulling out the lesser used pieces from the back of the cupboard.

 

[buickanddeere]

Cast iron rules. Seen some 16" &17" dia skillets on eBay. Thinking about one of them to cook bacon, home fries or pickerel at camp.
The Canadian Tire store carries a 12" dia unit in the camping section. About the largest that will fit on top of a common kitchen stove. Bought two of them and buffed the casting flash off them with a powered wire brush .