Cast iron skillets

pinkie_pie

ariba10 wrote: »

If you buy the uncoated cast Iron one, One you have seasoned it (No big deal). It is bomb proof.

Yes that's the sort I mean, but the price varies so much I'm wondering what the difference is?

pinkie_pie

http://www.amazon.co.uk/Lodge-Round-Skillet-Handle-Inch/dp/B00008GKDG/ref=pd_cp_kh_2 is another example.... £15 dearer, granted it's preseasoned.

spike7451

rachbc wrote: »

spike it needs re-seasoning - basically coating in oil and heating up - either on the hob or in the oven - do this 2 or 3 times and you're away.

Kevie192 wrote: »

Spike,

First you will need to give it a thorough clean to get rid of any rust. Washing up liquid and a scouring pad should do it.

Then you need to season it in a hot oven for 2 hours... Instructions here

Beware though, seasoning it in the oven creates a lot of smoke by it is worth it!!!

HTH

Kevin

Thanks for the advice,it's been sitting in the cupboard for years & I've also got a Wok that needs doing as well...

Gothicfairy

I would go for Lodge if at all possible as they seem to be the best..I have a skillet from them that is over 30 years old and is totally non stick now. I did buy a cheaper one and even after seasoning it several times it still stuck and the finish was rougher on the cast so things did not come off as cleanly.
The one thing to remember is not to "hard" wash them, you need to be careful when washing with soapy liquid and I always coat mine in a little fat if I am not going to be using it for a day or so.

Oh and if you want to season it without the house filling with smoke use a BBQ and put hot coals into the skillet as well as around it.

meanmarie

have had 2 of these cheap cast iron 'skillets' for years....one well over 20 and wouldn't use anything else, use them in oven and on hob, only trouble was when OH decided to wash one in DW...had to reseason!

Marie

pinkie_pie

I've read up on cleaning them, how do you all clean them then? Literally just a wipe with kitchen roll, or do you wash gently with washing up liquid if very dirty?

[Deleted User]

I have a lodge dutch oven and two lodge skillets or frying pans, one with griddle lines. The dutch oven lid fits both my skillets. Seasoning can be problematic if using the wrong quality oil and the compounds given off are nasty and they can leave a sticky coating. Pure lard works brilliantly. They are very heavy and the handles get hot but they are wonderful for cooking and the dutch oven also makes a superb bread baker. I hand wash them straight after using and just scrub with a brush, no detergent at all. I then coat with a little lard and its ready for next time

pinkie_pie

kittie did you buy them as a set or seperately? I was hoping to find a lid for the skillet, but I'm assuming it's by chance if you buy them seperately

[Deleted User]

snowedunderitall wrote: »

kittie did you buy them as a set or seperately? I was hoping to find a lid for the skillet, but I'm assuming it's by chance if you buy them seperately

I bought them all separately fom
http://www.headcook.co.uk/pans/lodge-cast-iron.html

I tried to pick them all the same diameter and it worked

You`ll quite likely get them much cheaper on ebay etc as people often don`t have patience re looking after them

[Deleted User]

I used to have one years ago but now sadly can't use them as my right arm can't hold anything heavier than a cup of tea.I do have an olf fashioned 'girdle' in the cupboard that I used to make my soda scone rounds on and that was great for them.I may dig it out and see if I can use it as I really loved 'proper soda scones ' like my late mum used to make .Day-old and toasted, dripping with butter and honey they are heaven on a plate :)