Brands of Cast Iron Skillets
Are there different brands out there of cast iron skillets? If so, which ones are best?
Suzie
Oct 10, 2007 08:58AM
22 Replies so Far
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Yes, there are different brands of cast iron skillets. I haven't tried all of them, so I can't comment on which ones are best. I will comment that the older ones I have used are lighter.
I have read on this site, some like to shop "thrift stores and garage sales" for older pans and they recondition them.
I have 4 cast iron pans, two Lodges from the 80s, a Wagner that is probably from the 50s and one with no name. A friend has a cast iron pan in his camper his father gave him in the 80s and it was old then. The Wagner and the friends are the basis of my comment that older ones are lighter.
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My Lodge pan works great.
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I haven't looked extensively, but Lodge is the standard-bearer, and I think considered best by most people.
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Thanks! I will look for a Lodge one.
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Cook's Illustrated recently did a test of them (Sept-Oct issue) and they like the Lodge of course but also Camp Chef, which is cheaper and also heavier.
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Both Lodge and Wagner used to be made in the U.S.A. while most others I see are made in China. Given all the stories about lead, antifreeze, and who knows what else gets into products from China you may want to see if any brand is still made here and buy that one.
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A good suggestion! Frankly I would put a lot more faith in an old skillet that I found in a thrift store or the dusty shelves of a rural 5 & dime than in ANYTHING made in China.
Several brands of French made non-enamel cast iron skillets used to be widely available in the US, I see them at garage sales frequently. Unless the thing has been left out in snow/salt for years and the rust has destroyed the integrity of the pan these are often your best value. Though not as heavy as the most bullet proof pans, they generally have handles that are a bit nicer and perform perfectly well with modern gas cooktops.
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Omigod! Cast iron was being made in China before there was a United States. It would be difficult to adulterate and there would be no incentive to add lead, a more expensive metal.
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My Lodge has never let me down
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Is there a typical size Lodge skillet that everyone agrees is the best size if you are only going to buy one?
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Know what? If there is any way possible, I would go ahead and buy two- one smaller and one larger. Cast iron skillets are kind of like cats-it is just about as easy to care for two as it is for one, they nest well with each other, and no matter what your needs you will always have the right one handy...
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I have a 9" Lodge skillet and I love it for making crabcakes. If you're shopping for this brand, you might try outdoor gear distributors. They tend to be less expensive there than at kitchen stores. Here's a link to Lodge online:
http://www.lodgemfg.com/
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I just lucked out and picked up a Lodge 12" skillet on clearance for $4.25 at Meijer's- I probably should have bought 2 at that price. They got rid of them because they wanted to bring in a cheap (quality wise) Mexican brand of cast iron in instead.
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I love my 12 inch
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A lot of baking recipes that take the cast iron from cooktop to stove (tarte tatin, cornbread, upside down cakes) call for a 10", in case you're thinking of using it that way.
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Thanks everyone for the feedback!
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I have a 12" Lodge. It doesn't have a place in a cabinet because I just leave it on the cooktop since it seems to get used everyday at least once for something. It's big enough to be used more or less as a griddle for pancakes but I will use it for one pork chop or a single fried egg. I decided to get the larger one rather than the 10" because I can use it this way - sort of all purpose - don't need two.
I also use it as a roasting pan for a chicken, reasonable sized beef or pork roast. It's the perfect size for 2 decent sized steaks or 1/2 pound of bacon.
I got the preseasoned one and cooked a few pounds of bacon in the first weeks that I had it. It was slick as black satin in no time at all.
I think that Lodge is the only brand still made in the US. Some of the Chinese manufactured cast iron is made from lower quality iron and can have "hot spots" from flaws in the metal from what I have heard. Strictly hearsay.
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I was looking at Lodge enameled cast iron today in the store. For years I have 'known' that Lodge was still made in the USA. And it used to be that Lodge was also very proud of this..... Imagine my dismay when I looked at the package and realized that this is made in CHINA! Do the lead test kits work on porcelain enamel?
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According to the Lodge web site
https://secure.lodgemfg.com/storefron...
"Each Lodge Enamel piece is individually hand crafted in China and coated with several layers of strong, chip-resistant, enamel, imported from France."
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IMHO the best cast iron skillets ever made were manufactured by Griswold. They went out of business in the late 1950's. Their interior surface is much smoother than present day cast iron skillets. You can buy used Griswold skillets, griddles, etc on Ebay. I bought a 6", 8" and 10" skillet along with a 9" round griddle with a handle.
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I think the smooth inner surface comes from machining after casting. Normally cast iron is produced using sand molds. The pans I bought in the 70s and 80s have the smooth interior. I'm a little surprise that current Lodge ones don't have a machined interior. Once a good coating develops, it shouldn't matter whether the original surface was smooth or pebbly. It is even possible that the pebbly surface develops a good nonstick coating faster.
paulj
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This information from Louisisana Chef John Folse may be of interest.
www.jfolse.com
Seasoning and care of a black cast iron pot
Seasoning, the process whereby the pores in cast iron absorb oil and create a natural non-stick finish, is not complicated and shouldn’t discourage first-time cast iron users.
Directions: Seasoning a New Cast Iron Pot
1. In order to start the process, wash, rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. I recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes.
2. Put two tablespoons of liquid vegetable oil in the utensil. Do not use saturated fat, such as butter or bacon fat, because this fat will become rancid during storage. Use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids.
3. Preheat the oven to 500 degrees F for 30 minutes. Line a large baking pan or cookie sheet with aluminum foil and turn the utensils upside down, including the lid, to prevent the oil building up on the inside of the pan.
4. Bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours.
5. Remove from oven and wipe with a paper towel. This completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet.
In addition to seasoning, the general care of cast iron is also important. By following these easy steps, you can ensure your cast iron pieces will be around to serve you for a long time to come.
Directions: General Care of a Cast Iron Pot
1. Always wash with a mild detergent, rinse and dry thoroughly. I recommend placing a thoroughly rinsed utensil over heat or flame, 2-3 minutes, to remove any moisture from the porous metal. Never scour or use a dishwasher. (You may use a plastic bun to remove stubborn food particles).
2. Cook food with little water content the first few times. Avoid cooking acidic foods such as tomatoes, unless combined with other food. Uncover hot food as you remove from the heat, because steam may remove the protective coating.
3. Rust, a metallic taste or discolored foods are signs of improper or inadequate seasoning. If this occurs, wash thoroughly and re-season.
4. Since cast iron heats evenly, it is not necessary to use extremely high cooking temperatures. Best results are obtained with medium to medium-to-high temperature settings. Do not overheat or leave empty utensil on the burner. Never place the utensil on an already heated burner; rather, allow the utensil to heat as the burner does.
5. Always store cast iron utensils with tops or lids off so moisture won’t collect inside. Store in a warm, dry place. A paper towel placed inside the utensil will absorb any moisture and prevent rust.
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