Cast Iron Cookware

[CADplans]

The wok is steel, not CI.
It has developed a nice, seasoned finish up higher but

I can't seem to get any seasoning built up in the bottom. Any suggestions?

The wok,, is so thin,, it ends up operating at too high of a temp to maintain a finish.
You are, in effect,, burning off the finish with each use.

The same thing would happen to cast iron with repeated high temp uses.

Up high, where the pan stays cool, the finish remains.
So, you need a thicker wok,, or a lower cooking temp,,,

 

[RobS]

The wok,, is so thin,, it ends up operating at too high of a temp to maintain a finish.
You are, in effect,, burning off the finish with each use.

The same thing would happen to cast iron with repeated high temp uses.

Up high, where the pan stays cool, the finish remains.
So, you need a thicker wok,, or a lower cooking temp,,,

That's kind of what I was thinking. I suspect I'll never build up any seasoning as high heat is key to stir fry, even if it were thicker...

Thanks for the input!

 

[gemutlich]

Lodge Cast Iron | Use & Care

Was on the Lodge page for something else, figured it would be a timely link to share in this thread.

Wifey and I have only one Lodge CI pan, a 15.5" monster that is seldom used. A wedding present over 30 years ago it's smoother textured than anything they're putting out today.

All the rest of the stuff is either Gris or Wagner.

 

[Sawyer Rob]

Here's another "Field" review,

Product Review: The Field Skillet and a Really Hard Test -- Cheese Omelette - YouTube

SR

 

[goeduck]

Here's another "Field" review,

Product Review: The Field Skillet and a Really Hard Test -- Cheese Omelette - YouTube

SR

That omelette made me hungry for breakfast. That new pan sure looks like it beats a new Lodge by a mile with that smooth surface. Her surfaces of her old pans look like mine, no buildup, down to the smooth metal seasoned black. Not brown, not gray. I usually use a #5 for omelets, I have one Wagner and one Griswold so I can have two omelettes going at the same time.

 

[Sawyer Rob]

If I didn't have so much really good CI around here already, I'd buy one of those Fields...

I think they are offering two sizes now...

SR

 

[sseelhoff]

This thread inspired me. Just made a frittata in my CI fo dinner. Topped it off with some fresh salsa.

 

[ning]

Chain link square (my son makes chain link stuff out of 16ga stainless and makes these for people who use cast iron) for scrubbing stuff off.
The chain link squares also are great for cleaning up stuff like cheese (mac&cheese can be a huge mess in a pot) and dough too.
Typically I'll scrub the pan under water and do a light sponging to get excess oils off. If the pan is really greasy, I'll use a bit of soap but not enough to really "clean" the pan.

I find I don't get much sticking to my cast iron when I use a metal spatula. Nylon or wood spatulae will smear a small amount of the food while a very thin metal spat will get all the stuff off of the pan, especially if you're cooking potatoes.

If I have some seriously stuck stuff on my pan I'll use the metal spatula to clean the surface; if you're careful you won't mar the finish of the seasoning.

 

[goeduck]

Yep, I find that flat tip firm metal spatulas are the best for how I maintain mine.

I keep my eye open for a Wagner cast iron chefs pan (rare and expensive) and if I ever score one I will need to figure something else out, but for the flat surfaces a flat spatula is perfect.

 

[Green Acres Homestead]

Man I like my cast iron cook set. I piked up an old set and cleaned and reasoned it. YouTube