I have one that has to be over 80 years old that came from my grandmother and when I see one at a yard sale somewhere I pick it up and cart it home with me where it’ll be appreciated and taken care of. I pass them on to friends that need/want one. I do rinse them in the sink and then dry on low heat on the burner. No ability to fix dinner without one here. I have never purchased a new one but the Lewis & Clark that Bill Voss mentioned sounds necessary.

Don’t buy pre-owned. Buy new and do it yourself. The more it’s used the better it will be. Act like it’s the only pan you own. I found that when I was single, living in a boathouse, cooking on natural gas, my pan was the sweetest thing I owned. I also found that after I got married, and had to grow up, my pan somehow disappeared, and was replaced by teflon and "healthy foods". God, I sure miss that pan………..and the food.

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Originally posted by LoveMyLab

Viewing posts on the fine art of steak making, I want to purchase a cast iron skillet. Never had one before. I searched on line, can’t find an answer to this question.

What is best:
Purchase a new one or find one used, already seasoned?
Are all new cast irons the same?
Is ‘Good Will’ a good place to find a used one?

I did read how to season a new one, How do you re-season a used one?
How do you keep cast iron in good shape?
What is the best way to clean it?

You folks are an educated crowd, would appreciate the input.
Thanks in advance!

Laura

We use exclusevly cast iron. Never sticks! Some we’ve seasoned ourselves..but we just bought one pre-seasoned at Cracker Barrel. Don’t know who made it, but Cracker Barrel is on the bottom..and it works as well as our ancient ones. By the way,one great cast Iron was bought at an antique store, seasoned by history!

Laura, I have an extensive collection of cast iron and to add my 2 cents worth deffinatley try to purchase an older pan.
You will find the castings are much better with an older pan, it has something to do with sand the foundry must use today.
Older cast pans are less porous and easier to season and maintain.
There are many fine names to choose from, Griswold, Wagner, Wapac, Sidney, and others. I suggest trying to buy it at a flea market or yard sale so you can see the condition of the pan. Light surface rust is Ok but beware of pitting and any warping of the iron.
There are also many cast pieces with no names or markings at all that were made at local foundrys that are of very high quality.
A good all around standard pan for your use would be a #8 or # 10, which can be found on most handles. Chow Jim

We actually were at the Lodge factory. They had a factory store in front of the place where they make the products…We got lots of good deals. One being a round type of griddle. Great for pancakes. Also got these little moulds for making corn bread sticks. Sorry to hear they are not customer friendly.

I have ruined two cast iron pans! I clean them by filling them with water and boiling off the grease from the meal I’ve jsut made in it. So, twice I forgot them on the stove! The worst feeling in the world. The total bottom of the pan’s finish was ruined. One I’d had for 10 years.

Lodge Cast Iron with the porcelin enamel is made in China.

Speaking of the porcelin coated cast iron, does anyone own one of these pieces? I’ve been thinking about buying one.

I alrady own a cast iron skillet and dutch oven, but sometimes I find it a hassle. I love the way the cookware holds heat, but I don’t use it enough to develop a good non-stick panteen.

I’m sure it is Paul, but that product would be their first line. When a company like this mounts a cheaper second line to remain competitive, it’s always offshore manufactured, and usually China. And always sub-standard in quality.

Originally posted by enginecapt

I wonder if Lodge has a second line of cheaper imports from China, like Calphalon does. This part in the description looks suspicious:

Assembled in Country of Origin: USA and/or Imported

Origin of Components: USA and/or Imported

That seems like a cheap price for a first line USA made pan. My advice is to steer clear of the Commie Chinese cast iron.
[/quote

I cannot validate your thoughts but I have visited their plant in South Pittsburg, TN and it appeared to me that everything they made was made there.

Paul E. Smith
Knoxville, TN

I wonder if Lodge has a second line of cheaper imports from China, like Calphalon does. This part in the description looks suspicious:

Assembled in Country of Origin: USA and/or Imported

Origin of Components: USA and/or Imported

That seems like a cheap price for a first line USA made pan. My advice is to steer clear of the Chinese cast iron.

Thanks sizz. I will get my chicken fryer PDQ

Paul E. Smith
Knoxville, TN

Wal-Mart sells Lodge cast iron and probably the cheapest you’ll find anywhere.

http://www.walmart.com/search/search-ng.do?search_constraint=4044&search_query=Lodge&ic=24_0&Continue.x=23&Continue.y=11
Lodge 12" Cast Iron Skillet
]$15.93

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Originally posted by CajunKing

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Originally posted by fdaniels

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Originally posted by CajunKing

These ae just some of the topics discussing cast iron cookware and car of cast iron

I gotta say though, I don’t think a cast iron car would get very good gas milage

edited my post [;)]

and again

I just picked up a camp chef Lewis & Clark frying pan.