I can't wait to go shopping for some cast iron pieces at the local flea markets this summer.
Big cast iron
- Thread starter gearchow
- Start date
I've found relatively new Lodge skillets in antique stores.
I can't make that decision for you, but I can't even imagine cooking with stainless. I never could figure that out. Once you get used to cast iron you will never want to cook with anything else.
Thats all the push I needed! Maybe I'll see what I can find at the antique shops tomorrow before feeding Amazon a paycheck!
Cast iron does make for excellent cookware, but you need stainless for those pan sauces 
I do use stainless sauce pans... Only because I don't have any iron ones. If I don't need a large sauce pan I will use a small iron skillet.Cast iron does make for excellent cookware, but you need stainless for those pan sauces
I used to own a stainless skillet. I think I even tried using it once or twice.
If you're not familiar with cooking with cast iron, I'd highly recommend buying something new from Lodge, and getting very familiar with their directions. Lodge does an excellent job seasoning their cast iron. If you buy something used, and you aren't already an expert on seasoning, you could run into real trouble.
Lodge products can be found in a lot of "big box" stores as well as hardware stores, outdoor outfitters, and of course Farm and Fleet
Thanks! The one I have in my Amazon cart is a Lodge so maybe I'll just start out with that! And I've had my stainless for about 2 1/2 years now and every time I use my skillet, I hate it more. That's the reason I wanted to go to cast iron. Lol
Well, whilst you wait for your iron to arrive, you can start stocking up on brushes, oils, and fats
I use one of these http://www.amazon.com/Quickie-Dishw...&qid=1364508541&sr=1-2&keywords=quickie+brush and also an assortment of oils and fats, but the essentials are corn oil, olive oil, bacon grease (yes save this!), lard, and butter (unsalted). If you have to live with just one, make it either bacon grease or butter.
I use one of these http://www.amazon.com/Quickie-Dishw...&qid=1364508541&sr=1-2&keywords=quickie+brush and also an assortment of oils and fats, but the essentials are corn oil, olive oil, bacon grease (yes save this!), lard, and butter (unsalted). If you have to live with just one, make it either bacon grease or butter.
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Well, whilst you wait for your iron to arrive, you can start stocking up on brushes, oils, and fats
I use one of these http://www.amazon.com/Quickie-Dishw...&qid=1364508541&sr=1-2&keywords=quickie+brush and also an assortment of oils and fats, but the essentials are corn oil, olive oil, bacon grease (yes save this!), lard, and butter (unsalted). If you have to live with just one, make it either bacon grease or butter.
Will do! Another random question; is the Lodge 10.5" a good skillet to start my cast iron-ing with or is a griddle or something else recommended?
I'd recommend to start with a #6, which is around 8" or so, and when you've gotten the hang of it get a griddle.
Get a griddle if you like, it just depends what you're going to be cooking
Also I've got a lodge 10.5"/26cm, one of the new pre-seasoned ones, and it's a great pan
Noted. I'm glad that Lodge seems I be so good, I actually thought they would be junk because they're so cheap! Lol
Lodge is great cookware!
I would start off with a 10.5" skillet as it's a good multi-use pan. A bonus is that you can make the best cornbread that you'll ever eat with it.
I would start off with a 10.5" skillet as it's a good multi-use pan. A bonus is that you can make the best cornbread that you'll ever eat with it.
This time next week, I will probably email you for said recipe! Haha
I use a small pan like a #4 or #5 for cornbread as I like my cornbread thick.
Stick the pan in the oven to get it good and hot. Pull it out and pour in the cornbread mixture and listen to it sizzle then back in the oven. You get a nice crispy side and base when you do it this way. Watched my mother make it like this and that is the way I have always made cornbread
Stick the pan in the oven to get it good and hot. Pull it out and pour in the cornbread mixture and listen to it sizzle then back in the oven. You get a nice crispy side and base when you do it this way. Watched my mother make it like this and that is the way I have always made cornbread
That picture makes me wish that they have invented scratch 'n sniff/taste phones. I haven't had cornbread in YEARS. Probably since I lived in Virginia which was about four years ago.
Thar ain't a nothin like a big ol pot of hogs jowls, black eye peas, collard greens, and hot cornbread........
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