BS: Iron cookware (frying pan)

Subject: RE: BS: Iron cookware (frying pan)
From: Greg F.
Date: 15 Apr 14 - 05:27 PM

Ya can't put cast iron in the dishwasher either. Well, you CAN, but its not a great idea.

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 15 Apr 14 - 05:26 PM

Teflon when used at high heat has been proven to be a carcinogen in several studies. Not only is ceramic better for you, it heats more evenly and lasts longer.


The new nonsticks 

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,Eliza
Date: 15 Apr 14 - 05:25 PM

Non-stick pans tend not to do very well in the dishwasher, and also the surface comes off bit by bit. But they can be quite cheap, so one can easily get another one.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 15 Apr 14 - 05:22 PM

I try to understand them because they are there.

Subject: RE: BS: Iron cookware (frying pan)
From: MGM·Lion
Date: 15 Apr 14 - 05:10 PM

Why should you 'understand' them, Guest? Either they work or they don't. Mine do. I don't 'understand' electricity either, but I expect the light to come on when I press the switch down.

~M~

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 15 Apr 14 - 02:58 PM

I never understood non-stick pans. If that's true, how does the non-stick surface stick to the fry pan?

Subject: RE: BS: Iron cookware (frying pan)
From: Richard Bridge
Date: 15 Apr 14 - 02:53 PM

Why not use a modern non-stick pan?

Subject: RE: BS: Iron cookware (frying pan)
From: MGM·Lion
Date: 15 Apr 14 - 02:30 PM

But BEWARE: Remember what brought about the demise of him who lay "Stone Cold Dead in de Market" in the calypso!...

♫♪I 'it 'im on de 'ead wid de fryin'-pan...♩♬

Subject: RE: BS: Iron cookware (frying pan)
From: pdq
Date: 15 Apr 14 - 02:27 PM

Cast iron items that are simply marked "Erie" or "Erie, PA" are Griswold. That was where the factoty was located. Some of the best quality and most collectable of US cast iron pieces.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 15 Apr 14 - 02:03 PM

I don't do internet stuff. Might make my Heartbleed. >;-)

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 15 Apr 14 - 01:58 PM

Tons of stuff on Ebay.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 15 Apr 14 - 01:56 PM

I have Griswold, Erie and Lodge. As for the unpolished KitchenAid from, yup, made in China*, I just bought at Chinese Tire. The rough finish frays dish cloths and I even tried scraping my thumbnail across it... worse than a nail file so the rough finish is something I just won't accept unless I absolutely have to.

* Just looked at the label. I am gonna order the Lodge and take the KitchenAid back no matter the Lodge surface finish as I can spare the $11.30 for an American job. Hehehehee... although I WILL check the origin when I go to pick it up. >;-)

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 15 Apr 14 - 01:26 PM

Interesting discussion on the topic at Chowhound:

cast iron info 

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 15 Apr 14 - 01:24 PM

We once used a lot of cast iron cookware (fry pans, Dutch ovens, etc.), but with old age and arthritis, we keep to recipes that work in light-weight non-stick steel.

Most of the cast iron pieces were slightly rough when new, but curing before use prevented any problems. I don't think you will have any problems with Lodge wares.
In Canada, Williams (williamsfoodequipment.ca) ships across Canada.
IN U. S., look at www.castironcookware.com- they have lids and other accessories.

We use a large cast iron skillet to make corn bread; the only one still in use.

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 15 Apr 14 - 01:15 PM

le creuset 

Subject: RE: BS: Iron cookware (frying pan)
From: pdq
Date: 15 Apr 14 - 01:15 PM

Look for older skillets and pans by either Griswold or Wagner.

Really good cast iron cookware will seem thin by modern standards.

You can sometimes get things at garage sales that are not out on display. Just ask.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,Eliza
Date: 15 Apr 14 - 01:10 PM

Gnu, there is a make of cast-iron cookware called Le Creuset. It's top-quality and has an enamel lining to the frying pans, so there's no need to pre-season them. They aren't non-stick, but one merely washes them in soapy water and lets the patina develop over time. They last forever and ever. The larger pans have the extra handle opposite the long one for easier lifting. Le Creuset comes in a lovely range of colours, and I'm sure you can get them over there. Eliza x

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 15 Apr 14 - 01:09 PM

Yup. I found a set of 3 small ones years ago... badly rusted. Hot water, dish soap, steel wool, shortening, baking... brand new again.

Hehee! When I was a tad, Gramps used to bake beans and the most tasteless bread in the world (on purpose) every Saturday. We picked him up one fall day for a short bird hunt and Aunt Mary, visiting from New Jersey, was instructed on when to put the beans, one pan each of navy and red kidney, in the stove. She assured Gramps that she knew how to cook beans as, after all, she had a cookbook published in the US! We arrived back at Gramps' at 5PM and all hell broke loose. Gramps was a very kind and gentle man, slow to anger, but he lost it! Mary had removed his iron frying pan from the oven where it resided unless something else was to go in the oven. She saw it 'needed washing' and that was what she was doing when Gramps walked into the kitchen. The pan had never been washed in over 50 years. Gramps was pissed! Mary was in tears. Dad decided we should get along home... good idea. That pan is in my oven.

Subject: RE: BS: Iron cookware (frying pan)
From: open mike
Date: 15 Apr 14 - 01:03 PM

There are (at least) a couple of gorups on face book that are centered around Cast Iron ....one is Called Cast Iron Cookware, the other is Hillbillly Cast Iron....lots of info there. I recall I "inherited" a few of my Cast iron pieces from a woman who had be visited by Arther itis . Many of them were burned in my hosue fire, but i have found a local flea mkt. booth with a couple of folks who always have a great selection of Cast Iron...Dutch ovens, Aebelskiver pans, griddles, etc. and have started to fill out my collection again...oh, yes, and /corn Gems, of course.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 15 Apr 14 - 12:45 PM

Keep an eye out for them at garage sales. A bit of work can rejuvenate even a badly neglected pan.

Subject: BS: Iron cookware (frying pan)
From: gnu
Date: 15 Apr 14 - 12:40 PM

I am saddened to find out Lodge does not polish their cookware any more. Good old American quality has bowed yet again to cheaply made foreign goods.

My email to Lodge and their reply...

Sadly, arthritis makes it difficult to use my 12" pan with just the handle. I have been shopping around for one with the loop-handle opposite the handle and note that some pans have a "rock finish" (that's what one store clerk called it) rather than the smooth surface I have known all my life.

It this term, "rock finish", correct?

Does this finish perform as well as or better than the smooth finish?

Do the performances of the different finishes vary with types of foods cooked?

I have almost made up my mind to buy a 12" Lodge frying pan with a loop handle and a smooth finish but I wanted to check with the experts regarding these questions.

BTW, I can't seem to source lids in Moncton, NB, Canada. The pan I favour at present can purchased (warehouse order) at Home Hardware, Mountain Road.

Thank you for your time and for your effort in this regard.

Sincerely,

G. Owens
Moncton, NB
Canada


Gary,

We no longer polish our cookware before it leaves the factory, so all our cookware now has a rough finish.

This is a result of the sand casting process. With use and replenishment of the seasoning, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using.
*************************************************

Last week, on my way to the electrical department in Crappy tire, I saw a double-handled 12" with a longer handle than the Lodge pans for $30 at Crappy Tire (regular price way too much because they try to snag impulse buyers) so I grabbed on my way back to the cash even tho I was leary of the finish - hey, I got 30 days to return it, eh?. The cookware comes "pre-seasoned" but I don't believe in that kinda thing so I walked the hot water, soap and steel wool to it, greased it up and baked it (upside-downie, of course) at 400F for an hour. I was gonna fry a steak in it and thought, "Ya know, gnu... if that sum bitch sticks on that rough finish, yer gonna be pissed off and then even more pissed off tryin ta clean it before you take it back." That's when I began my quest for a "quality" pan. The lady at Home Hardware said she could source a polished Lodge for $40 so I am gonna go with that and see who's right - her or the Lodge lady that didn't answer all my questions. Apparently, Lodge also skimps on customer service. It's the new age of global 'fuck it". Whaddaya gonna do eh?

Still saddens me, tho.