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Old 03-15-2021, 10:39am   #41
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Took a pic of all my cast iron cookware.
That squarish grill pan is a MOFO to clean. I hate it. I have had to scour and re-season about 4 times because of crispy crust getting between the fins. No mater the treatment, I still get sticking on the fins. I love what it does to a steak, but not what the steak does to it.
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Old 03-15-2021, 10:46am   #42
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I have several Lodge fry pans that I smoothed with a grinding wheel, but my go-to is an old Wagner that’s smooth as glass and like Teflon. No need to scrub after use. I’ve seasoned all with several light coats of Flaxseed oil and into a 400° oven and let cool without opening the door.
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Old 03-15-2021, 10:57am   #43
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That squarish grill pan is a MOFO to clean. WIFE hate it. WIFE had to scour and re-season about 4 times because of crispy crust getting between the fins. No mater the treatment, I still get sticking on the fins. I love what it does to a steak, but not what the steak does to it.
Fixeded.
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Old 03-15-2021, 11:40am   #44
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Wire brushes...had to sand blast a big one because they mixed tile grout in it.
Thanks. One of mine was put away with basically no season on it, and now it is rusty in a few areas. I was thinking of trying some emery paper on the rusty spots (it doesn't look like your "before" pictures), if that doesn't work, I have basically the same wire brushes.
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Old 03-15-2021, 12:29pm   #45
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Everything you ever needed to know and then some. It’s ok to wash in hot soapy water.

https://www.seriouseats.com/2010/06/...iron-pans.html
I use my cast iron pan to Blacken steaks and chicken, and also for fried potatoes. That's about all though. Also I only use olive oil in it.
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Old 03-15-2021, 12:30pm   #46
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Have the Pioneer Woman 12" cast iron pan, not really broke in, cook up a few steaks every now and then. Does work well, sear, bake, eat.
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Old 03-15-2021, 12:33pm   #47
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Chevy makes a good hot pan.......
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Old 03-15-2021, 12:34pm   #48
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Chevy makes a good hot pan.......
So does Harley.
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Old 03-15-2021, 12:40pm   #49
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Maybe I’ll get some Le Creuset, though.

I may have a problem.
Your credit card will have the problem. You'll pay dearly for Le Creuset. It's good quality though. I don't have any enameled cast iron but if I did I'd probably buy Lodge. The only trade off seems to be the price. Almost all of my cookware is All-Clad, although I do have a few Cuisinart pieces that I like.

I bought a pre-seasoned cast iron pan from Emeril's cookware. Really just started using it a few months ago and I do like the results. You can get a great crust on some food. NY Steak and pork chops come out great. I just rinse and put it up.
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Old 03-15-2021, 1:54pm   #50
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Fixeded.
You know something I don't know?
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Old 03-15-2021, 4:58pm   #51
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I use my cast iron pan to Blacken steaks and chicken, and also for fried potatoes. That's about all though. Also I only use olive oil in it.
Cast iron is my go to. Clad stainless skillet or Teflon when called for but cast iron for most everything. They are great for searing/charring steaks in skillet or griddle on a...gas grill.

Blackening is a Jamaican spice mix.
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Old 03-15-2021, 5:53pm   #52
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Griswold........
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Old 03-15-2021, 6:09pm   #53
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I can barely boil water and toast is an accomplishment for me in the kitchen. But I wanted to contribute to this thread as it's popular.
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Old 03-15-2021, 6:22pm   #54
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I can barely boil water and toast is an accomplishment for me in the kitchen. But I wanted to contribute this thread as it's popular.
Is there room to fit Kardashian onto ThomasTheGiraffe?
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Old 03-15-2021, 6:25pm   #55
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I can barely boil water and toast is an accomplishment for me in the kitchen. But I wanted to contribute this thread as it's popular.
We thank you for your participation!
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Old 03-15-2021, 6:40pm   #56
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I dunno, I flunked HS screwal chem......so wife cooks and WE live.....

we ate over a dozen shrimp this evening.....OINK!!!!!
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Old 03-15-2021, 7:08pm   #57
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I use my cast iron pan to Blacken steaks and chicken, and also for fried potatoes. That's about all though. Also I only use olive oil in it.
Our hand-me-down pans came from my wife's Father. He used peanut oil to season them, so by decree, I can only use peanut oil to season all of our cast iron. I don't really have a problem with it, but when I was younger, we ALWAYS used bacon grease. YMMV.
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Old 03-15-2021, 8:39pm   #58
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Our hand-me-down pans came from my wife's Father. He used peanut oil to season them, so by decree, I can only use peanut oil to season all of our cast iron. I don't really have a problem with it, but when I was younger, we ALWAYS used bacon grease. YMMV.
I remember bacon grease in a green bean can in the fridge. Have no idea why I can't do that now as an adult. Damn, we've lost our way
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Old 03-15-2021, 8:39pm   #59
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Old 03-15-2021, 8:41pm   #60
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Or a night out of indoor dining!
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