Cast iron

cecil30-30

cecil30-30

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Guys my girlfriend is a awesome cook and loves to cook at that. Shes been talking about how shes wants a good cast iron skillet. I've seen the cheap ones for $20 but I dont like cheap. It's cheap for a reason. Can anyone school me on this stuff or possibly recommend one?

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You can't go wrong with Lodge. Made in TN too. I got the covered deep skillet as my first piece. The lid doubles as a skillet and the deep skillet is good for deep frying and as a Dutch oven as well.


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Not much to add really except that I would point out to anyone who isn't knowledgeable on theses that almost any old crusty nasty buildup shouldn't deter you from buying a used piece. All that can be cleaned off and it can be reseasoned. It's not really all that difficult and you can save a fortune on older yard sale pieces instead of brand new stuff. And I agree that the older stuff is smoother and cooks better. Although I think it has a lot to do with repeated use. The new will wear down to a smoother surface eventually. I love the stuff and have many different items. Recommend cooking almost every meal in it.


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I've got some old Griswold cast iron that are really nice pieces to cook on and with. I've got some Lodge pieces that are around 20 years old that are nice as well. I don't mind the more modern Lodge pieces, but I do a few improvements to them. I take a sanding disk/flap wheel on a grinder and slick up the cooking surfaces. I go up in grit till I get a nice smooth finish. It really makes a difference and gets rid of the rough casting that most newer pieces have.
 
what kind of cooking does she enjoy most? there is a whole world of sizes, and shapes and designs. love our cast iron cornbread pan. that's all its used for. we also have an enameled 5qt dutch oven that we use at least once a week whether it be baking a chicken or braising beef or making chili on the stovetop. definitely buy quality. it will be something that can be handed down for generations
 
as mentioned sanding lodges cooking surface and then re-seasoning makes it a great cast iron. an orbital sander and 80 grit does the trick. it also takes of that high temp soy bean oil that they pre-season it with.

a new company has started up and they make fine cast iron with a smooth cooking surface and lighter too. even with my arthritus i can easily lift it around. about 125 bucks though.

https://fieldcompany.com/?campaignid=85 ... ybEALw_wcB
 
Hate to hear its your girlfriend instead of your wife :( cast iron is forever and other things too :pray: .Hope hour daughter is doing great and happy holidays
 

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