Cast iron brands

[whistlepig]

So what's the price point for great cast iron? An $80.00 Lodge Blacklock or a $200.00 -$250. Smithy or Field?

 

[Buttah Butts]

I have Le Creuset never will buy anything else Use it in the house and in the outdoor pizza over

 

[chopsaw]

I have Le Creuset never will buy anything else

My Son bought me the bread oven for Christmas . I'm completely sold on it .
Quality piece hands down .

Daughter got me a pie pan , it's ceramic but same deal . Quality .

Been looking at the Dutch Ovens .

 

[Smoke-Chem BBQ]

Here is an interesting graphic on the chemistry of cast-iron cookware. I learned I'm not seasoning mine at a sufficiently high temperature (450F is recommended)
https://cen.acs.org/food/food-science/Periodic-Graphics-chemistry-cast-iron/102/i9

There is a whole series of these on other topics, some food and cooking-related; it's an interesting way to present the science.
https://cen.acs.org/collections/periodicgraphics.html

 

[Brokenhandle]

Here is an interesting graphic on the chemistry of cast-iron cookware. I learned I'm not seasoning mine at a sufficiently high temperature (450F is recommended)
https://cen.acs.org/food/food-science/Periodic-Graphics-chemistry-cast-iron/102/i9

There is a whole series of these on other topics, some food and cooking-related; it's an interesting way to present the science.
https://cen.acs.org/collections/periodicgraphics.html

Doubt that you've been doing it wrong... I've seasoned alot of cast iron and have never gone that high of temp.

Ryan

 

[chopsaw]

. I've seasoned alot of cast iron and have never gone that high of temp.

I never had any luck at 450 . I didn't get a good seasoning until I followed the Kent Rollins method of 350 .

 

[smoke freak]

It helps to know the smoke point of whatever oil you choose to use. Exceeding that smoke point does absolutely no good other than (maybe) darkening the pan a bit.

 

[WhoaNelly]

Field . High quality , factory smoothed finish. Beautiful and LIGHTWEIGHT.

 

[WhoaNelly]

I never had any luck at 450 . I didn't get a good seasoning until I followed the Kent Rollins method of 350 .

Me too . Then the first time I cooked with it blotches appeared and I Was bummed because my pretty pan turned ugly. Then I started to just cook with it. Butter, lard, Grapeseed oil, bacon grease, Wagyu spray, olive oil etc. My pan looks like a zit faced teenager but it’s beautiful now. Nothing sticks, it does everything it is supposed to do. It will turn pretty with heat, oil and TIME.

 

[MikeRobinson]

The beauty of collecting cast iron, if you care to do it, is the foundries once existed all over the country (world ...). Not all of the products, however, bore any kind of "identifying markings!" They were absolutely utilitarian things, cast only to be used. The size of the implement might be shown, but the maker might be anonymous. (This adds to "the thrill of the hunt.")

And – if you properly clean and restore and re-season them – they're all "absolutely ready to go!" You can make breakfast in them tomorrow morning. And, give them to your grandkids.

 

[Barefootdog]

This may sound like sacrilege but for everyday cooking I've come to prefer the "Light Weight" cast iron pans. They're similarly non stick and spread heat very well. The brand I own is IKO liFe.

I have conventional cast iron pans and dutch ovens and prefer them for some uses......but for everyday cooking I find the light weight cast iron equally good and more convenient. Clean it the same way as conventional cast iron gear.

Just my opinion....