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.