Cast iron pan?

[HuskyHawk]

Good advice here. Old, used > expensive new. Lodge is ok, but I don't love them. Heavy and not entirely smooth.

If you dislike the weight and have induction or gas (if you have normal electric, don't even bother) then a carbon steel pan could be a solution.

We Found the Smoothest, Most Nonstick Cookware by Testing Carbon Steel Pans

Carbon steel is often used for woks and paella pans but is now a popular replacement for cast iron. We discovered and tested some of the best carbon steel pans available.

www.thespruceeats.com

 

[ColchVEGAS]

I’ll let u know. Just starting. Seems really easy. But everyone says u need to seer the protein

I sous vide pretty regularly and get the cast iron just about smoking to sear quickly. Works great if I am not finishing the meat over coals.

 

[Edward Sargent]

Just a quick question before the talk is all basketball

Looking to get a cast iron pan, mostly for searing food cooked in a sous vide.

Do I need to spend 120+ or is the 25 cast iron Amazon pan sufficient? What’s the diff..besides the price

TIA

Go to your nearby Goodwill/Thrift store and rummage through the cookware aisle. You will likely find a well seasoned pan for under $10. I routinely use the thrift stores for baking dishes, cookie tins and the like. If I bring a banana bread to someone's house I will bake it a $1 thrifted pyrex baking dish and leave the dish. Better than the $3.99 aluminum pans at the super. Same with cookie tins for Christmas cookies. Last week I made a paella for a small group and didn't have a pan so $3.99 later out of the thrift store I had what I needed. If you don't need it further you can always donate it back

 

[auror]

Heavy in a cast iron pan is good for the purposes of searing post sous vide, so a modern (more heavy) cast iron pan is good. It will retain and radiate more heat and not cool off when you add the protein, which is what you want. You want a quick, hard sear since the inside is already cooked.

I recommend pre-heating the pan in the oven before searing, because cast iron does not transfer heat to itself very easily and will form hot spots, so a more encapsulating heat source is good for the pre-heat. 500F.

I do recommend getting another lighter carbon or stainless steal skillet if you don't have one for other purposes which a heavy pan is less good for.

 

[navery12]

What is the actual difference? Sometimes a different shape or handle?

Mostly just visual differences, sometimes a better shape/weight distribution. From my mostly uninformed opinion since I'm in a different business function and don't see the product up close much

 

[temery]

Do not waste your money on a modern cast iron pan. They are junk. Unless you want to spend $400 bucks on a pan made like old pans Joan 12" Polished Cast Iron Skillet

Go to a antique store and get a Griswold or Wagner 100 year old pan. They are less than half the weight and will last multiple lifetimes. The difference in cast iron pan construction between then in now is not comparable.

This was a steal

Vintage Lot Of 5 Lodge Cast Iron Skillets Grill Pans Double Spout With Lid Black | eBay

Problems with your order?. We're here to help!

www.ebay.com

 

[TheRealKBuks]

Just a quick question before the talk is all basketball

Looking to get a cast iron pan, mostly for searing food cooked in a sous vide.

Do I need to spend 120+ or is the 25 cast iron Amazon pan sufficient? What’s the diff..besides the price

TIA

didn't read this thread yet, but cooking is my passion. Any answer other than Le Creuset is wrong. The biggest issue with cast iron is how easily it can rust. Le Creuset has an enamel coating that prevents it. As a hater of pretty much everything, I give them a 5/5 rating. https://www.lecreuset.com/cookware/skillets-and-fry-pans

Edit: Lodge???? lmao

 

[ColchVEGAS]

Mostly just visual differences, sometimes a better shape/weight distribution. From my mostly uninformed opinion since I'm in a different business function and don't see the product up close much

I will say the enameled cast iron does offer some nice options for adding color and character to the kitchen, but I do not know that it increases the function all that much. My wife always wanted the expensive enameled colorful cast iron but my old traditional cast iron does the job for me. She can keep her All Clad stainless and Hexclad pans, both of which are great for their various uses, I will continue hulking the old cast iron around.

 

[husky429]

didn't read this thread yet, but cooking is my passion. Any answer other than Le Creuset is wrong. The biggest issue with cast iron is how easily it can rust. Le Creuset has an enamel coating that prevents it. As a hater of pretty much everything, I give them a 5/5 rating. https://www.lecreuset.com/cookware/skillets-and-fry-pans

Edit: Lodge???? lmao

Le Creuset rocks but it's also not worth the cost for a skillet. Cast iron alone does the same job and you can get one for 6$. I cook almost exclusively on all-clad but I have Le Creuset dutch oven and skillet, and an old cast iron. Steak tastes the same enameled or otherwise. Never had rust washing with soap and water, then leaving it to air dry.

 

[ColchVEGAS]

didn't read this thread yet, but cooking is my passion. Any answer other than Le Creuset is wrong. The biggest issue with cast iron is how easily it can rust. Le Creuset has an enamel coating that prevents it. As a hater of pretty much everything, I give them a 5/5 rating. https://www.lecreuset.com/cookware/skillets-and-fry-pans

Edit: Lodge???? lmao

Le Creuset is great and yes the enameled coating does prevent rusting, but rust can be removed with some salt and elbow grease. Then just coat it in a high smoke point oil and toss it in the oven to bake a new protective coating. No more rust and back to brand new.

 

[TheRealKBuks]

Le Creuset rocks but it's also not worth the cost for a skillet. Cast iron alone does the same job and you can get one for 6$. I have Le Creuset, an old cast iron, and All-Clad. Steak tastes the same.

Just speaking from personal experience, I've had many lodge cast iron pans over the years... all currently residing in a dumpster. I've had my Le Creuset for over a decade now and its still pristine. I spent more on Lodge pans and throwing them out than I did on a single Le Creuset. Its worth the extra cash up front. Had a bad experience will All clad once the the non-stick coating started to wear. I'm willing to try the Gordan Ramsay Hex clad but haven't ponied up the cash yet.

 

[FriarJ]

Good advice here. Old, used > expensive new. Lodge is ok, but I don't love them. Heavy and not entirely smooth.

If you dislike the weight and have induction or gas (if you have normal electric, don't even bother) then a carbon steel pan could be a solution.

We Found the Smoothest, Most Nonstick Cookware by Testing Carbon Steel Pans

Carbon steel is often used for woks and paella pans but is now a popular replacement for cast iron. We discovered and tested some of the best carbon steel pans available.

www.thespruceeats.com

I have a couple of De Buyer pans that I love. I probably have 15 various pieces of ancient mint condition cast iron cookware but the steel De Buyer pans get used the most.

 

[ColchVEGAS]

Just speaking from personal experience, I've had many lodge cast iron pans over the years... all currently residing in a dumpster. I've had my Le Creuset for over a decade now and its still pristine. I spent more on Lodge pans and throwing them out than I did on a single Le Creuset. Its worth the extra cash up front. Had a bad experience will All clad once the the non-stick coating started to wear. I'm willing to try the Gordan Ramsay Hex clad but haven't ponied up the cash yet.

The Hexclad are good as long as you take care of them. I bought my wife them to replace the non-stick pans she hated.

 

[husky429]

Just speaking from personal experience, I've had many lodge cast iron pans over the years... all currently residing in a dumpster. I've had my Le Creuset for over a decade now and its still pristine. I spent more on Lodge pans and throwing them out than I did on a single Le Creuset. Its worth the extra cash up front. Had a bad experience will All clad once the the non-stick coating started to wear. I'm willing to try the Gordan Ramsay Hex clad but haven't ponied up the cash yet.

There is no non-stick coating on all-clad. It's stainless steel.

Who buys multiple cast iron pans? Unless you're shooting the thing with something larger than a .308, there's nothing different. The issue with lodges is weight and the abrasiveness of the cooking surface (which is easily fixed).

 

[FriarJ]

didn't read this thread yet, but cooking is my passion. Any answer other than Le Creuset is wrong. The biggest issue with cast iron is how easily it can rust. Le Creuset has an enamel coating that prevents it. As a hater of pretty much everything, I give them a 5/5 rating. https://www.lecreuset.com/cookware/skillets-and-fry-pans

Edit: Lodge???? lmao

I also was wondering about all the Lodge recommendations. I love Le Creuset for Dutch ovens but taking proper care of high quality cast iron frying pans is easy.

 

[TheRealKBuks]

There is no non-stick coating on all-clad. It's stainless steel.

Who buys multiple cast iron pans? Unless you're shooting the thing with something larger than a .308, there's nothing different. The issue with lodges is weight and the abrasiveness of the cooking surface (which is easily fixed).

All clad has a non stick line and I don't recommend it

Best Nonstick Pans, Pots, and Cookware Sets | All-Clad

All-Clad offers durable nonstick cookware sets that include nonstick pans, pots, fry pans, skillets, sauté and more. Shop today!

www.all-clad.com

 

[husky429]

All clad has a non stick line and I don't recommend it

Best Nonstick Pans, Pots, and Cookware Sets | All-Clad

All-Clad offers durable nonstick cookware sets that include nonstick pans, pots, fry pans, skillets, sauté and more. Shop today!

www.all-clad.com

Going non-stick anything was your problem. Fool's gold. Real All-Clad is more non-stick than anything as long as you let it get to temp.

 

[TheRealKBuks]

Going non-stick anything was your problem. Fool's gold. Real All-Clad is more non-stick than anything as long as you let it get to temp.

Preaching to the choir. In My defense they were a gift from my now ex so take that fwiw

 

[FriarJ]

Just speaking from personal experience, I've had many lodge cast iron pans over the years... all currently residing in a dumpster. I've had my Le Creuset for over a decade now and its still pristine. I spent more on Lodge pans and throwing them out than I did on a single Le Creuset. Its worth the extra cash up front. Had a bad experience will All clad once the the non-stick coating started to wear. I'm willing to try the Gordan Ramsay Hex clad but haven't ponied up the cash yet.

I don't have a single non stick pan in my house. Viking Professional 5 clad for my everyday pans, but I'm ready to give this a try for ease of cleaning. Much less than hexclad and I saw one up close and it's well constructed. The Original Black Cube Quick Release

Amazon product ASIN B00N24LTWO

 

[FriarJ]

For anyone interested in 100 plus year old cast iron. Definitely the way to go, check out this site. I will tell you how to restore and season them properly.

The Cast Iron Collector: Information for The Vintage Cookware Enthusiast

The Cast Iron Collector: Information for the Vintage Cookware Enthusiast. Learn how to identify, clean, restore, season and use collectible antique cast iron cookware.

www.castironcollector.com

 

[TheRealKBuks]

There is no non-stick coating on all-clad. It's stainless steel.

Who buys multiple cast iron pans? Unless you're shooting the thing with something larger than a .308, there's nothing different. The issue with lodges is weight and the abrasiveness of the cooking surface (which is easily fixed).

Only one of them got shot with a .308 and that was visiting friends in the great and free state of NH

 

[NJHusky]

Heavy in a cast iron pan is good for the purposes of searing post sous vide, so a modern (more heavy) cast iron pan is good. It will retain and radiate more heat and not cool off when you add the protein, which is what you want. You want a quick, hard sear since the inside is already cooked.

I recommend pre-heating the pan in the oven before searing, because cast iron does not transfer heat to itself very easily and will form hot spots, so a more encapsulating heat source is good for the pre-heat. 500F.

I do recommend getting another lighter carbon or stainless steal skillet if you don't have one for other purposes which a heavy pan is less good for.

thx...I'm probably going to use the grill to heat the pan.

 

[WlfdHusky]

Lodge for sure.

 

[auror]

Just speaking from personal experience, I've had many lodge cast iron pans over the years... all currently residing in a dumpster. I've had my Le Creuset for over a decade now and its still pristine. I spent more on Lodge pans and throwing them out than I did on a single Le Creuset. Its worth the extra cash up front. Had a bad experience will All clad once the the non-stick coating started to wear. I'm willing to try the Gordan Ramsay Hex clad but haven't ponied up the cash yet.

What are you doing to these pans?

Are you keeping them soaking in water in the sink? For everyone else in this thread, don't do that.

 

[TheRealKBuks]

What are you doing to these pans?

Are you keeping them soaking in water in the sink? For everyone else in this thread, don't do that.

Never soaking them, if they get any residual water on them though (for instance leaving them in a dish rack to dry) they will rust. Not putting them away immediately and leaving them by the sink to dry with the rest of the dishes is the easiest way to ruin them. I bought my first cast iron when I was 21, now 36. if you want to treat a 30 dollar pan like its made of gold to maintain it, then go with the Lodge. If you have ever thought "gee I might mess this up" then go with the Le Creuset and don't worry about it.

edit: plus there is a skill to seasoning a cast iron pan even if it is marketed as "pre-seasoned". None of that matters spending the extra dough on Le Creuset