BS: Iron cookware (frying 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.

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: 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: 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: 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: 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: Ed T
Date: 15 Apr 14 - 01:15 PM

le creuset 

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 - 01:26 PM

Interesting discussion on the topic at Chowhound:

cast iron info 

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: 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 - 02:03 PM

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

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: 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: 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: 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: 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 - 05:22 PM

I try to understand them because they are there.

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: 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: 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: gnu
Date: 15 Apr 14 - 05:45 PM

Teflon is bad for your guts. Teflon wears easily and such pans used regularly need to be replaced regularly so they are far more costly in the long run. PLUS... iron frying pans do not "stick" if used properly. Gramps cooked eggs every morning for over 50 years and not one ever "stuck" because he knew how to use an iron frying pan properly. That same pan cooked many more meals than just breakfast and never 'stuck' anything and never was washed. And no livers were damaged with chemical crap.

Now, I will still use the Teflon pans I have for certain foods BUT only on very low heat. When they finally wear out, they will not be replaced.

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 15 Apr 14 - 06:06 PM

""Chemicals Lurking in Microwave Popcorn BagsHarmful chemicals found in many types of food packaging leeching into foods11/08/2010 | ConsumerAffairs

By Sara Huffman

Junk food addicts may want to consider kicking the habit; if not to avoid eating so many calories, but to avoid eating so many chemicals.

University of Toronto scientists have found that chemicals used to line junk food wrappers and microwave popcorn bags break down and become perfluorinated carboxylic acids or PFCAs which leech into foods when ingested, contaminate the blood.

These chemicals can be found in anything from non-stick kitchen pans to clothing to food packaging.

PFCAs, the best known of which is perfluorooctanoic acid (PFOA), are found in humans all around the world.

"We suspected that a major source of human PFCA exposure may be the consumption and metabolism of polyfluoroalkyl phosphate esters or PAPs," says Jessica D'eon, a graduate student in the University of Toronto's Department of Chemistry.

"PAPs are applied as greaseproofing agents to paper food contact packaging such as fast food wrappers and microwave popcorn bags."

In the U of T study, rats were exposed to PAPs either orally or by injection and monitored for a three-week period to track the concentrations of the PAPs and PFCA metabolites, including PFOA, in their blood. Human exposure to PAPs had already been established by the scientists in a previous study.  

Researchers used the PAP concentrations previously observed in human blood together with the PAP and PFCA concentrations observed in the rats to calculate human PFOA exposure from PAP metabolism. 

Major source of exposure

"We found the concentrations of PFOA from PAP metabolism to be significant and concluded that the metabolism of PAPs could be a major source of human exposure to PFOA, as well as other PFCAs," said Scott Mabury, the lead researcher and a professor in the Department of Chemistry at the University of Toronto.

"This discovery is important because we would like to control human chemical exposure, but this is only possible if we understand the source of this exposure.  In addition, some try to locate the blame for human exposure on environmental contamination that resulted from past chemical use rather than the chemicals that are currently in production," said Mabury.

While the effects of PFCA exposure is currently unknown, there is growing evidence that other chemicals used in food packaging leech into foods and cause harm to people when ingested.

Bisphenol-A, or BPA, a chemical the linings of cans used for food and beverages, has already been linked to low sperm count in men andaggressiveness in girls.

Perhaps because of this, regulatory interest in human exposure to PAPs has been growing.  

Governments in Canada, the United States and Europe have signaled their intentions to begin extensive and longer-term monitoring programs for these chemicals.  The results of this investigation provide valuable additional information to such regulatory bodies to inform policy regarding the use of PAPs in food contact applications.

The study was conducted by Jessica D'eon and Scott Mabury of the University of Toronto's Department of Chemistry and is published today in Environmental 
Health Perspectives.  Research was funded by the Natural Sciences and Engineering Research Council of Canada."




teflon 

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 15 Apr 14 - 06:34 PM

Threw out Teflon pans long ago. Use modern non-sticks for eggs.

The cast iron pan we use for corn bread is at least 60 years old.

Subject: RE: BS: Iron cookware (frying pan)
From: michaelr
Date: 15 Apr 14 - 07:21 PM

Le Creuset is ridiculously expensive.

Subject: RE: BS: Iron cookware (frying pan)
From: pdq
Date: 15 Apr 14 - 07:48 PM

I believe that Lodge is the only maker of cast iron cookware in the United States.

Even so, their porcelain-coated stuff in simply purchased from Chinese makers.

Not fair to compare a $28 skillet of basic cast iron (that a working class family can afford) to a $160 Le Creuset, designer stuff for rich yuppies.

Lodge seems to be pushing a "pre-seasoned" line and claims it is better. If anyone has some first-hand experience on this stuff, it would be nice to hear about it.

Subject: RE: BS: Iron cookware (frying pan)
From: Steve Shaw
Date: 15 Apr 14 - 08:06 PM

I'm with Eliza. I've amassed two Le Creuset casseroles, different sizes, and a large lidded frying pan. They make non-stick pans look completely stupid. They cook superbly and they are ludicrously easy to clean (a quick soak in Fairy Liquid while you're eating your grub and voila!) You really shouldn't use metal utensils with them, but that also applies to non-stick pans. You can use them both on top and in the oven. I do have two medium-sized non-stick frying pans which are just right for three-egg omelettes, but, apart from that, non-stick I find to be almost useless. I recently bought a cast iron griddle pan (not Le Creuset - Lakeland) to do me steaks and chops. Fantastic, except that cooking a sirloin rare over searing heat fills the house with thick smoke! I've taken to using it outside the back door on a camping stove. Yes, Le Creuset is expensive, but you can occasionally find it in sales, and, once you have it, you have it forever. As for oven trays for roasting, I can't sing the praises of Mermaid highly enough. I used cheap stuff for years and got the results I deserved. I now use Le Creuset and get the grub I want!

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 15 Apr 14 - 08:08 PM

I have a bunch of cast iron skillets, and couple of griddles, and a few other pots. One griddle had a rough surface at first, but cooking on it built up the seasoning and it isn't rough to cook on now. Be sure to wash it carefully, don't scrub off the built on black surface.

I've seen a lot of cast iron cookware in Academy Sports and Outdoors if you have that chain up there. And I think Cabella also has it.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,.gargoyle
Date: 15 Apr 14 - 11:04 PM

Dude...WHAT. IS. YOUR. PROBLEM?

Didn't you have a mother or father? How about a grandmother?

Lacking either, with no direct lineage of ironware, can't you access e-bay?

Sincerely,
Gargoyle

Dude before you go using such utensils....consider a blood test for iron....something is seriouly with you.

Subject: RE: BS: Iron cookware (frying pan)
From: Charmion
Date: 16 Apr 14 - 08:33 AM

I am another admirer of Le Creuset pots and pans. We received a grill pan, a skillets and two casseroles as wedding presents and I inherited two saucepans and another skillet from my father. These are my go-to equipment for most projects that require either very high heat or long cooking. (The stainless steel is for boiling things in, period.)

We also have two modern non-stick omelette pans that are excellent for -- you guessed it -- omelettes, and not much else. Oh, and fish.

Edmund's huge iron skillet (which I can barely lift with two hands) is The Thing for all egg dishes except omelette, and an amazing range of other stuff.

Yes, I have too many pots. I'm quite cool with that.

Subject: RE: BS: Iron cookware (frying pan)
From: Steve Shaw
Date: 16 Apr 14 - 09:10 AM

No such thing as too many pots!

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 16 Apr 14 - 12:56 PM

We had a Le Creuset casserole, and frypan but seldom used them. I think they are in a cupboard, or were given away.
We preferred our slow cooker ("Crock pot") and light weight fry pans (except cast iron for corn bread).

We have bought many things through EBay; never had a problem.

Subject: RE: BS: Iron cookware (frying pan)
From: Steve Shaw
Date: 16 Apr 14 - 02:45 PM

Enjoy your indigestion. :-)

Subject: RE: BS: Iron cookware (frying pan)
From: Dorothy Parshall
Date: 16 Apr 14 - 07:15 PM

Convinced cast iron frying pans breed in my kitchen. How many have I given away and now have another half dozen or so. Foolish people get rid of them. What brand? NO idea! But love them. Had a couple cast iron pots but gave one away. Now have one that sees use in spite of HEAVY! Have glass ids for frying pans - from thrift stores which seem to have plenty. I rarely cook in any pot without a lid - my father told me...

The Le Creuset was given away about 1976 to someone who would appreciate it more than I.

My arthritis is under control (at 77) with diet and supplements. Being a potter may be beneficial also.

This thread twigged the idea that the cast iron pot might be good for making popcorn! (Duh!) Useful thought.

Subject: RE: BS: Iron cookware (frying pan)
From: open mike
Date: 17 Apr 14 - 12:03 AM

i have heard of pet birds (like the canary in the coal mine) who have died from teflon or other non-stick pans burning...they put off toxic fumes....

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 17 Apr 14 - 08:11 AM

I finally got hold of the lady at Home Hardware and should have my new Lodge on Tuesday.

Subject: RE: BS: Iron cookware (frying pan)
From: Dorothy Parshall
Date: 17 Apr 14 - 09:56 AM

"i have heard of pet birds (like the canary in the coal mine) who have died from teflon or other non-stick pans burning...they put off toxic fumes...."

Have never used teflon. Did not trust it from the get-go. As a canary myself (someone who is sensitive to environmental toxins), I have trouble maintaining health without any added roadblocks. We also dumped all aluminum cookware in the early 60's.

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 17 Apr 14 - 11:45 AM

Gnu- Lodge seems to be the only company offering a skillet with the little loop handle.
Cure it well and enjoy!

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 17 Apr 14 - 11:50 AM

Many years ago a friend was helping me sort through my late great aunt's over-stuffed household. When I reached way back into a cupboard and came up with a double deep large skillet with a well-fitting cast iron lid she said "keep that, it's the best for frying chicken!" I don't fry chicken very often, but it is wonderful for so many things that start on the stovetop then need to continue baking in the oven.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,crazy little woman
Date: 17 Apr 14 - 12:19 PM

Hello, gnu. You said is your first post that arthritis keeps you from listing a big skillet by the handle alone. Here's a link to images of iron skillets:

https://www.google.com/search?q=iron+frying+pan+image&oq=iron+frying+pan+image&aqs=chrome..69i57.9165j0j4&sourceid=chrome&es_sm=122&ie=UTF-8

As you can see, some of them have a handy tab opposite the handle so you can lift them with two hands. (of course using a hot pad for the hand on the tab)

The danger that you might get terrible burns if you drop a skillet that only has one handle far outweighs any concerns about finish and brand name.

They're all skillets, and they're all going to fry food. Buy the brand that's designed to be safe for you.

Subject: RE: BS: Iron cookware (frying pan)
From: Penny S.
Date: 17 Apr 14 - 04:37 PM

This is reminding me of my project to turn the large Le Creuset casserole I inherited into a hay box type cooker in a superfluous coolbox. I have the cloth to make the liner, and the polystyrene beads to fill it with, and a wartime recipe book. But I haven't got round to it yet.

Subject: RE: BS: Iron cookware (frying pan)
From: Joe_F
Date: 17 Apr 14 - 09:00 PM

I have a Lodge skillet. I like the texture of it when it is seasoned.
After using it, I scrub it out with stainless-steel wool (no detergent) & wipe it with a paper towel.

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 17 Apr 14 - 10:06 PM

Lodge cast iron skillet search at eBay.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: Janie
Date: 17 Apr 14 - 10:12 PM

Several years post divorce, I can forget and to a certain extent forgive the 'sins' of my ex husband. All but one. He crept into the house while he still had a key and took the cast iron skillet that was passed down to me through three generations. Perfectly seasoned from 75 years of use and proper care. Not to mention sentimental value (just like the rolling pin and rectangular grater I use that were bridal shower gifts to my Mom. Sorry, I get sentimentally attached to stuff.) I had long suspected why the skillet disappeared, but always thought I would either eventually get it back or our son would inherit it when his dad died. Our son disclosed a couple of years ago that his Dad left it sitting in the weather for several months on the fire pit at our farm until it was covered with rust, then tossed it rather than clean it up.

More than grrrrhhhh.

I have several Lodge cast iron skillets of assorted sizes, some purchased within the last 10 years that were supposedly preseasoned. Nothing seasons cast iron like usage and proper care.

I have learned through research and then experience that it is important to use solid, non dairy fat, not oil, to wipe the skillet after drying it on the stovetop. Oils lead to gumminess. Lard, shortening or cold, unsalted bacon grease. No butter or margarine.

Took me awhile to figure that mattered. Experimented with seasoning new skillets at long, slow, very low temps and higher temps with mixed results. However, the last time I bought a new skillets I still had not figured out that oils are not suitable for seasoning, didn't keep track of which I used at the time, and the results were so varied when only looking at high temp seasoning vs low temp seasoning that I still don't know which is best, and have an assortment of cast iron skillets of assorted sizes, some of which are well seasoned, and some of which are not, and I don't know what made the difference.

I do know smooth is better and newer skillets are not smooth. How much sanding or steel wool does it take to get the interior smooth? I didn't realize there was a difference in production. The old skillets I have (hand me downs or purchased at yard sales or thrift shops) are smooth and I just assumed they had been worn smooth over time.

I'm gonna go back and read the thread more carefully when I have time. Appreciate the sharing of experiences and opportunities to learn.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 17 Apr 14 - 11:29 PM

Janie... no. All of the skillets I have are "polished". The process is not just "polishing" but no need to get into particulars. If you read my post with the email reply from Lodge, the bullshit 'sales pitch' is that the 'rock finish' is a part of the sand casting process. Of course it is. Always was. The bullshit is that they try to tell us that the quality pan that we expect requires OUR effort to 'season it over time'. Well, the rough finish on my Crappy Tire pan would take a long time to season smooth. That's why I am taking it back. And, if the Lodge I ordered doesn't arrive polished (as can happen, right?), I will not accept it and I will continue to use my Gramps' pan until my arthritis causes me to drop it, set my kitchen on fire and I die happy, knowing I didn't buy a cheap piece of broken America, whether it was from Lodge or China.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,mayomick
Date: 18 Apr 14 - 10:48 AM

michaelr If you're in the UK or Ireland , check out the cast iron range they do from time to time at Aldis for about a quarter of the Le Creuset price.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,michaelr
Date: 18 Apr 14 - 08:01 PM

Thanks Mayomick, but I'm in California...

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 19 Apr 14 - 12:51 AM

"The World's Largest (functional) Frying Pan has a capacity for 365 chickens. It weighs 2 tons, is 15 feet in diameter and holds 200 gallons of cooking oil. It can be viewed every day in the "Town Square" in Rose Hill and has been used to cook chickens for various festivals and events for more than 4 decades. The pan was built in 1963 by Queensboro Steel Corp in Wilmington as a tribute to the area's burgeoning poultry industry. If you want to see the World's Largest Frying Pan - only Rose Hill can make such a cast-iron claim."

from the www. Rose Hill is in N Carolina.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,Eliza
Date: 19 Apr 14 - 04:27 AM

Here in Norfolk UK there is a very 'posh' area on the north coast, around Burnham Market (known as Burnham Up-Market!) Here one finds wonderfully extreme kinds of shops, including a posh hat shop which sells the types of hats for going to Ascot. There are country clothing shops selling Barbour waxed jackets for £400 and posh green wellies for £200, and delicatessen shops selling posh cheeses and caviar (really). You get the picture. There are also numerous posh cookware shops, which I adore, just to browse as I haven't a lot of spare cash. There seems to be an obsession among the posh for wooden spoons. One sticks them in an antique pottery jug beside the Aga and it declares to all one's poshness. After this long ramble, I'll get to the point... they also sell every kind of Le Creuset cookware, and the last time I was up there in Poshland, I noticed that Le Creuset now do stuff in all sorts of lovely colours. They began with a rather zizzy burnt orange lined with cream enamel, but now there's brown, blue, cream and even black. I can do without caviar, posh wellies or fancy hats, but oh how I wish I could afford some Le Creuset!

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,.gargoyle
Date: 19 Apr 14 - 06:07 AM

"Do you have a black iron skillet? You are a southern mountain girl, I can't imagine you would not. Put it on the kitchen table. Turn on the overhead lights.

"Look into the skillet, Clarice. Lean over it and look down. If this were your mother's skillet, and it well may be, it would hold among its molecules the vibrations of all the conversations ever held in its presence. All the exchanges, the petty irritations, the deadly revelations, the flat announcements of disaster, the grunts and poetry of love.

"Sit down at the table, Clarice. Look into the skillet. If it is well cured, it's a black pool, isn't it? It's like looking down a well. Your detailed reflection is not at the bottom, but you loom there, don't you? The light behind you, there you are in a blackface, with a corona like your hair on fire.

"We are elaborations of carbon, Clarice. You and the skillet and Daddy dead in the ground, cold as the skillet. It's all still there. Listen."

-- Hannibal Lector sends a letter to Clarice Starling



Harris, Thomas, Hannibal, Random House, 1999, p32.

Sincerely,
Gargoyle

Sorry, you certainly did by a crappy liece. Learn to do your research first. You should have purchased a used Grizwald. But then you would have had "issues" with the cost.


.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,Eliza
Date: 19 Apr 14 - 06:18 AM

Aaaaaagh! I'm now drooling. Have just looked on their website (Le Creuset I mean) and would you believe it? Here's a list of ALL their colours available in cast iron cookware:-

white
teal
fennel
slate
kiwi
Dijon
rose
mineral blue
amethyst
Marseille
cerise
cassis
coastal blue

If I ever win the Lottery, I shall get online and immediately order a complete set in every single colour available. Want it! Want it! Want it...!!

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,leeneia
Date: 19 Apr 14 - 11:15 AM

Janie, quit torturing yourself with images of your ex sneaking into your home and abstracting the precious skillet, gloating all the while.

Chances are high that one of your kids took the skillet along to go camping with his dad and then forgot all about it. It's what kids do. Then, when questioned, he panicked and fibbed. That also is what kids do.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,crazy little woman
Date: 19 Apr 14 - 11:18 AM

" I will continue to use my Gramps' pan until my arthritis causes me to drop it, set my kitchen on fire and I die happy, knowing I didn't buy a cheap piece of broken America, whether it was from Lodge or China."

the rational sex strikes again!


:)

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,♂
Date: 19 Apr 14 - 11:53 AM

With you all the way, gnu.

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 19 Apr 14 - 12:26 PM

Sock puppets cook with cast iron? One ID on a thread is enough, guests.

I hadn't been aware of particular brands of cast iron, but after looking into some of the brands discussed I find them jumping out at me. Like in this month's Martha Stewart Living there is an ad for Newman's Own skillet Beef and Broccoli in one of those Lodge pans with the loop handle. Small world.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 19 Apr 14 - 12:38 PM

Yes, ma'am.

Subject: RE: BS: Iron cookware (frying pan)
From: Jeri
Date: 19 Apr 14 - 01:04 PM

She didn't mean you. She meant "leenieia"/"crazy little woman".
I figure you're an anonymous guy. You aren't being different people.

Subject: RE: BS: Iron cookware (frying pan)
From: Black belt caterpillar wrestler
Date: 19 Apr 14 - 01:16 PM

I have had one Le Creuset casserole fail with the ceramic lining cracking, don't know what happened to it exactly, but thought that the food shouldn't have had crunchy bits in!

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 19 Apr 14 - 01:30 PM

"the rational sex strikes again!"

I don't think either sex likes rashes. But, yes, men do tend to be all brash and bravado even if it means burning the house down.

In any case, my new Lodge smoothie will be mine on Tuesday and I am all atwitter about it. Pancakes and sausages at my place for everyone. Even garg! I'll keep the Chinese Tire pan until after that because it's got a much longer handle than the Lodge pans so I can use two hands to swing it when I hit garg upside the head with it.

JUSSSST TEASIN there, garg. I would never do that. If I did, I'd have to clean it before I took it back for a refund.

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 19 Apr 14 - 01:48 PM

Gnu, you said you ordered the Lodge. Let u know how it turns out. I'm sure that it will do fine after a few seasonings.

I remember the last one we seasoned, years ago. Following a neighbor's suggestion, we washed with soap, dried, and coated it with lard. Then put it in the oven at high heat, upside down. Heat for two hours. Cool.
Looked this up and it seems the preferred method.

Some put the oven at "self-clean," but others say this can warp the pan.

After the oven, we put the skillet on the top of the stove, thin-coated it with lard, and "fried" fat bacon in it. Threw out the bacon and grease and wiped it clean after it cooled.
(I checked Lodge and they suggest vegetable oil for seasoning.)

Some suggest smoothing with 000 steel wool or steel kitchen scrubber pad.

Dunno what is best, perhaps users have other suggestions.

Found some Griswolds on EBay, 12 inch, guaranteed flat bottom and smooth, going for about $120. They don't have the loop handle.

It seems to me that one could get a Lodge and season several times and get a good result for less money- elbow grease required, however..

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 19 Apr 14 - 03:47 PM

Q... I just don't believe in 'pre-seasoned'* but I don't believe it is necessary to season a new pan any more than twice if it's a polished pan. And, no, never use any more than 400F to season in an over. One hour is fine. Matter of fact, you can tell when it's done and it doesn't take an hour... you'll know when.

* I shall wash it with hot soapy water and scrub it with steel wool and season it myself with vegetable shortening. Then, first pan will be bacon ans I shall save the grease.

And, yes, I will report as I certainly appreciate all the posts and knowledge imparted herein.

Subject: RE: BS: Iron cookware (frying pan)
From: Thompson
Date: 20 Apr 14 - 04:54 AM

A thought from left field: I was at the 're-enactment' (nobody died) of the Battle of Clontarf in Dublin yesterday and there were stalls selling Viking- and Irish-style weaponry, cookware, jewellery, furs, clothes, tweeds, linens, etc, etc. There were plenty of iron pots and pans for sale, and they looked like nice quality. If you have any local historical re-enactments, you might find a good pan there, or find a smith to make you one.

Guest Gargoyle, when you ask "Dude...WHAT. IS. YOUR. PROBLEM? Didn't you have a mother or father? How about a grandmother?", be cautious. Plenty of people didn't, and it's a sarcastic comment that could be pretty hurtful. I know you didn't mean it like that, but…

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 30 Apr 14 - 01:57 PM

I was in a large Hispanic grocery store this week and checked out the pots and pans. There is a smattering of cast iron, none of it as polished as described, but I did find a no-name skillet that had the loop handle opposite the main handle (akin to the Lodge pans).

I shop at several ethnic stores in the area, I'll report in from the Asian and Middle Eastern markets soon, I'm due trips over for some of my seasonings and my preferred olive oil.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 30 Apr 14 - 02:26 PM

Used to be when British Steel was cutting armour plate in South Wales, the offcuts were used to make skillets - minimum 1/4", some 3/8", took an eternity to heat but once hot, kept the heat stable for an hour.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 30 Apr 14 - 02:37 PM

The Lodge is not polished* but it's a heckovalot smoother that the Kitchen Aid. I have decided to keep both and see how it goes. The KA is deeper and both handles are easier on my arthritis. Maybe I am out $30 or out $40 but the $40 Lodge is made in the USA so........

My old pans were not polished either. They were turned on a lathe to 'baby bottom smooth'. I can see the turnings.

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 30 Apr 14 - 03:31 PM

"the surface comes off bit by bit"

And, often if ends up in your tummy.

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 30 Apr 14 - 09:55 PM

Cast iron cookware is considered healthy because you get a little bit of iron from it.

Subject: RE: BS: Iron cookware (frying pan)
From: Big Mick
Date: 30 Apr 14 - 10:03 PM

Hey Stiily, what brand is your preferred olive oil? Why do you prefer it? I have been using Kirkland lately, and it is OK, but nothing to write home about.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 30 Apr 14 - 10:12 PM

Virgin pumpkin seed oil from France is best for men your age, Mick.

Ben Dover told me that.

Subject: RE: BS: Iron cookware (frying pan)
From: Joe_F
Date: 12 Nov 14 - 09:15 PM

Greases (per advice from various people over the years):
For meat (steaks, chops, etc.): none
For fish: olive oil & butter
For pancakes & for chicken livers & onions: bacon
For browning onions: suet

Subject: RE: BS: Iron cookware (frying pan)
From: Bert
Date: 12 Nov 14 - 09:58 PM

Despite the scare a few years ago aluminum cookware is safe.

When aluminum is exposed to air, a layer of aluminum oxide forms on it immediately. That is why it is so bloody difficult to solder. Aluminum oxide is one of the hardest substances known to man, and is second only to diamond in hardness. It cannot harm you. The aluminum that gets into your body comes from cosmetics and powders, not from pots and pans or ceramics.

So if you have arthritis, look out for aluminum pans. Good old worn out non stick pans can be picked up very cheaply at thrift stores and yard sales. Look out for collectible Wagner Ware, Club, or Guardian ware. They are all good.

Get yourself some wet or dry rubbing down paper at your hardware or automotive store, grab a pack of mixed grades. No kitchen should be without it. I use it for Cast iron pans, old Teflon coated pans and even stainless steel pots and pans and kitchen sinks. Choose an appropriate grade. If the surface is bad start with the coarsest and work your way down. An aluminum skillet polished to a 600 or finer finish will be non stick.

Another way to prove a cast iron skillet is to roast coffee in it. Buy some green beans from your local coffee store. Do this when you are expecting visitors because the smell of roasting coffee will impress the hell out of your guests.

When improving any pot, you don't have to do it all at once. Keep that 'wet or dry' by your kitchen sink and use it every time you clean the pot. Just use finer and finer paper on it until you are satisfied.