Does anyone own one of the modern cast iron or carbon steel frying pans?

[sixdogs]

In the past decade a couple of foundries have started to make thinner and lighter cast iron frying pans. As well, many of the same companies also make carbon steel frying pans. The cast iron pans are noticeably lighter but are said to retain many of the cooking and non-stick characteristics of the older thicker pans.

The newer carbon steel pans are often hand made of thick steel, like a big disc harrow blade, are pretty heavy and seem to cook well. They heat fast, distribute heat and can develop anti-stick characteristics like cast iron.

I'm leaning towards the steel pan but can't find any to look at and can't find anyone that owns one. TBN members seem pretty savvy on mechanical and technical things, so I figured to ask here. Does anyone own either of these newer pans?

Here's a popular brand, the Smithey Co.
Smithey Ironware Company | Premium Cast Iron Cookware This is the company
Cast Iron cast iron pans
Carbon Steel carbon steel pans

 

[dfkrug]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

 

[4570Man]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

I let my dog lick it out and then scrub it down with soap. I know a lot of people think otherwise but I’ve had zero issues scrubbing cast iron with soap.

 

[dfkrug]

..I’ve had zero issues scrubbing cast iron with soap.

I don't either. I just keep it oiled. Oh, and I know about the dog cleaning. But no more dogs here.

 

[TractorTYMe]

I use coarse salt with warm water and then wipe er down and dry.

 

[oakhilltop]

I like my cast iron pan and find it easy to clean. I also use soap along with scotch brite pad. After cleaning, I heat it up on the stove again to evaporate the left over water, then rub a thin layer of Walrus Oil Cast Iron Oil and let it cool down on the stove. This keeps a nice finish on the iron and helps with the next time I use it.

 

[Molalla1]

Ummm . . .

 

[camshawn]

We are using cast iron for most of our frying now. We have my Mom’s 10” cast iron, a couple of smaller ones (6” and 8”) from great uncle Johnny and a newer light weight 12”. To clean them, just heat them up for a good minute and boil a cup of water in the microwave. Splash the hot water into the pan and the gunk just boils off. A quick scrub with a plastic scrub brush and rinse with the rest of the water. Re-oil with grape seed oil to maintain the surface.

 

[Molalla1]

We are using cast iron for most of our frying now. We have my Mom’s 10” cast iron, a couple of smaller ones (6” and 8”) from great uncle Johnny and a newer light weight 12”. To clean them, just heat them up for a good minute and boil a cup of water in the microwave. Splash the hot water into the pan and the gunk just boils off. A quick scrub with a plastic scrub brush and rinse with the rest of the water. Re-oil with grape seed oil to maintain the surface.

Good one . . .

 

[sixdogs]

I recently started using a traditional Lodge cast iron skillet, but I don't like the cleaning aspect. Definitely not non-stick. Best for veggies with oil.

So, I just got a tri-ply SS with Al core skillet with a semi-non-stick surface. It has a hexagon surface pattern. Not thrilled with it, but seems OK.

I don't have one of the newer cast steel pans you describe. What is the advantage?

From what I understand, the cast iron pans are thinner, better cast and a more uniform heating surface. The cooking surface is also polished smooth so they season better, stick less and are less of a hassle to clean. They are also a work of art and workmanship.

The carbon steel cast pans are lighter than cast, heat fast, cook fast and are uniform in heat distribution. They also are a work of art in that they are made by a blacksmith. Chefs seem to like these pans.

A little cooking oil and seasoning and both pans have non-stick tendencies. They aren't like a PFOA or PFOS coated pan but then again aren't coated with a probable carcinogen. Some coatings are banned in Europe and that ban is likely heading this way.

 

[sixdogs]

I let my dog lick it out and then scrub it down with soap. I know a lot of people think otherwise but I’ve had zero issues scrubbing cast iron with soap.

I get the dog thing but wash it real good in hot water with soap and be careful. You never know where those lips have been.

 

[sixdogs]

We are using cast iron for most of our frying now. We have my Mom’s 10” cast iron, a couple of smaller ones (6” and 8”) from great uncle Johnny and a newer light weight 12”. To clean them, just heat them up for a good minute and boil a cup of water in the microwave. Splash the hot water into the pan and the gunk just boils off. A quick scrub with a plastic scrub brush and rinse with the rest of the water. Re-oil with grape seed oil to maintain the surface.

Does anyone use canola oil? That was my plan because we already have it and I read to use it for initial seasoning.

 

[HawkinsHollow]

Does anyone use canola oil? That was my plan because we already have it and I read to use it for initial seasoning.

I have always used flaxseed oil. But canoa should work fine.

The problem with lodge is they have a texture to them. IMHO that is what causes them to stick initially. THe older/better cast iron pans have a smooth surface either from use or an extra step at the factory. I have taken the grinder/sander to a couple of Lodges and it helps considerably. I live close to the Lodge factory and they have a store that sells seconds.

We have a new fancy induction stove so we are trying to get away from the HEAVY cast iron pots. Already broke the top once, DO NOT want to do that again. Thinking either carbon steel or a decent stainless tri-ply.

 

[Mtsoxfan]

I used to use soap and water, re-season, but never got the finish I wanted. Then I discovered cleaning with a little oil and a couple tablespoons of salt. After a few weeks of cooking and cleaning that way, I now have a smooth, very non stick surface. It is super smooth and shiny. I use whatever oil. If I ever get real hard crusties, instead of a paper towel, I'll use foil/oil/salt combo. Hasn't touch water in quite some time.

One of the positive features of the thick, heavy cast iron pans is the ability to maintain temps much better than any type thinner material.

 

[Shenandoah MF1760]

I've heard that old cast iron is better than new. The thought is that the casting method, metals used and finish were better. It's easy to find contradictory views however.

We have a couple we use frequently. If it's too crusty and stuck with whatever, I use a chainmail scrubber, maybe a little detergent, heat it dry and add a thin coat of oil - right now I'm using Avocado oil that the wife buys in a spray can.

We have a HexClad sauce pan the wife bought as a test. It doesn't live up to all the hype, but in all fairness it is holding up to the abuse my sons put it through, and it cleans up to a near new condition.

Since we're moving soon, the wife has decided to leave all the old cookware with our sons, and has purchased a full set of "Made In" cookware - that's the actual brand name. Haven't used it yet, but it's damned expensive so I hope it's worth it.

I'm not fussy, the only ones I don't cook with are aluminum or Teflon coated. My personal preferences are cast iron or stainless steel.

 

[dfkrug]

The problem with lodge is they have a texture to them. IMHO that is what causes them to stick initially. THe older/better cast iron pans have a smooth surface either from use or an extra step at the factory. I have taken the grinder/sander to a couple of Lodges and it helps considerably.

Yeah mine has a rougher finish than I would think is ideal. Maybe I will do what you did and sand/polish it to a super-smooth finish.

I use canola oil mostly.

 

[gsganzer]

I have a little stainless chain mail scrubber thing for cleaning any tough burnt on stuff from my cast iron pans

I think if I ever buy another Lodge pan, I'll try sanding it first to get a smoother surface.

 

[HawkinsHollow]

Yeah mine has a rougher finish than I would think is ideal. Maybe I will do what you did and sand/polish it to a super-smooth finish.

I use canola oil mostly.

I have a little stainless chain mail scrubber thing for cleaning any tough burnt on stuff from my cast iron pans

I think if I ever buy another Lodge pan, I'll try sanding it first to get a smoother surface.

Yeah, look it up, it's a thing. Many Youtube videos about it. I have seen videos where they literally polish the surface. Supposedly that is not good because it doesn't leave anything for the seasoning to "grab" onto. But a flap wheel and orbital sander up to 220 grit with a really nice seasoning and you are golden.

 

[Topzide]

Hot water and a stainless brush for cleaning. Use olive oil when I cook. Over the years, it's gotten shiny and smoother!

 

[1Mech]

My wife seldom "cleans" the cast iron pans other than a wiping with a paper towel. That way the seasoning stays intact like it should. We have probably half a dozen different cast iron pans that we use on an induction cooktop or outside on the gas burner if I fry some chicken.