(Closed) Buying SO an iron skillet for Christmas.

posted 6 years ago in Cooking
Post # 3
Member
458 posts
Helper bee
  • Wedding: July 2011

We love cast iron and it’s best if you have a gas stove (we have an electric, but we can dream!). We’ve used that brand and it’s fine.

Post # 4
Member
3357 posts
Sugar bee
  • Wedding: May 2012

Darling Husband just bought one of those. The only thing is that you really need to know how to take care of it, otherwise you’ll ruin it fast. It’s a good one 🙂

Post # 6
Member
1068 posts
Bumble bee
  • Wedding: September 2013

I have the Lodge brand. LOVE IT. LOVE IT. Make sure you don’t wash it with soap!!

Post # 7
Member
7173 posts
Busy Beekeeper

@pokie45:  if you can find a Griswold cast iron pan, that would be the top of line – but, you can only usually find them at vintage stores or estate sales (IMO).  We have a Lodge pan and am perfectly happy with it!

Post # 8
Member
993 posts
Busy bee
  • Wedding: May 2013

I love my Lodge skillet.  Just make sure you scrub it and season it before use.  It makes the best cornbread.

Post # 9
Member
178 posts
Blushing bee
  • Wedding: June 2013

My lodge cast iron is amazing! Get one that comes with a lid, it will come in handy if you are making sauces and need to simmer, etc. My cast iron changed my cooking, for real, it is the best!

And as the PP’s stated, make sure you know how to take care of it, because if properly cared for it will last a lifetime. And if you buy a pre-seasoned cast iron you can use it right away.

Post # 10
Member
1675 posts
Bumble bee
  • Wedding: October 2010

We love cast iron in our house and all our pieces are by Lodge. I found that, despite them stating they are pre-seasoned, they work much better if I season them myself after giving them a very thorough scrub. Good luck – they last a lifetime!

Post # 11
Member
246 posts
Helper bee
  • Wedding: May 2012

I’m not much of a fan of the Lodge Logic skillets. They are a rough sand cast, so there are a great many tiny pits in the iron instead of a nice smooth interior. Food tends to stick more to the rougher surface in my experience. After a while the season will build up and the iron will wear down evening out the surface, but it takes a very long time. They’re serviceable new, just not as nice as the vintage ironware.

Post # 12
Member
192 posts
Blushing bee
  • Wedding: September 2010

You could probably find one on eBay that is older if you want to get a cool vintage piece. Even if it’s not been perfectly cared for you can do a hard season on it and it should come back like new.

Scrub it well in hot water with a plastic scrubber sponge to get off any rust you can. Crank your oven to 425. Rub the entire pan, inside and out, with a light layer of canola oil (or bacon fat if you can get it, but a high smoking point oil will work fine). Bake that puppy until it’s smoking, then turn off the oven. You might need to pop a window in the house.

That should take care of any issues, and you can do it more than once if you need to. From there, you can just start using it and keep taking good care of it. I do a quick season on mine on the stovetop every other time I use it and nuthin’ sticks to that sucker!

Post # 13
Member
136 posts
Blushing bee
  • Wedding: May 2014

We have an iron skillet! Boyfriend or Best Friend wanted one to cook meats in. Greaaaattt for baconnnnnnn. Yummmm. Make sure not to wash it with soap! Just scrub it, dry it, and put a little oil in it so it doesn’t rust.

Post # 14
Member
580 posts
Busy bee
  • Wedding: May 2012

I don’t personally have one, so I can’t make a recommendation, but Darling Husband and I go to antique malls and often see older ones there, which I know lots of people prefer!

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