Nukedog wrote:I'll probably get a Dutch oven eventually. I'm just minimal as fuck right now. No reason for me to be fucking with cast iron. Fairly sure any pioneeer would have killed somebody for a stainless skillet that weighs half as much and literally lasts forever without maintaining.
Many pioneers didn't use cast iron, for 2 reasons. One price, steel pans were cheaper, Second weight. Pioneers traveling by horse, mule or pack train limited weight. Pans like this.
Nukedog wrote:I'll probably get a Dutch oven eventually. I'm just minimal as fuck right now. No reason for me to be fucking with cast iron. Fairly sure any pioneeer would have killed somebody for a stainless skillet that weighs half as much and literally lasts forever without maintaining.
Many pioneers didn't use cast iron, for 2 reasons. One price, steel pans were cheaper, Second weight. Pioneers traveling by horse, mule or pack train limited weight. Pans like this.
How in the hell would steel be cheaper than iron, in the 18th century? That doesn’t even make sense.
Nukedog wrote:I'll probably get a Dutch oven eventually. I'm just minimal as fuck right now. No reason for me to be fucking with cast iron. Fairly sure any pioneeer would have killed somebody for a stainless skillet that weighs half as much and literally lasts forever without maintaining.
Many pioneers didn't use cast iron, for 2 reasons. One price, steel pans were cheaper, Second weight. Pioneers traveling by horse, mule or pack train limited weight. Pans like this.
How in the hell would steel be cheaper than iron, in the 18th century? That doesn’t even make sense.
Not sure, they may have been mostly tin. I've been around several old mine camps, just rotted logs in the hills. It's not uncommon to see those old pan rusted or rotten. I found a page on them, I'll move this to the cooking thread.
Hastur wrote:Cast iron rules. Great results and easy cleaning. I use enamel for casseroles with red whine like boeuf bourguignon or coq au vin. The whine reacts with the iron, giving the dish a greyish color. For those I use my enameled le creuset.
You don't need to use a cast iron pan for decades to temper it. It's easy to do with oil in the oven. Plenty of instructions to find online.
I have three of them. I have two 8-qt and one 10-qt.
I have a standard cast iron 5-qt and I have two 12” pans, on 10” pan. One 6” pan and a tortilla pan. As well as a griddle and pannini press and my antique 16” pan all made out of cast iron.
And I have posted how to take care of cast iron, how to season it, and how to properly strip and re-season it too.
GrumpyCatFace wrote:
I don’t think you could even get cast iron from Walmart. Ours came from the flea market and family members.
Re: Stainless Steel: unless you paid $100/pan, it ain’t stainless steel.
You can get cast iron anywhere. Preseasoned cast iron made in America? Not anywhere.
FAQ
Are Lodge products made in the USA?
All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards (why?). Our accessories come from multiple sources, some of which are American, and some overseas.
Enameled cast iron from them is made in China, but it's not like you have a porous surface made from fat and oil to worry about. Just clean it. But the shittiest kind of cast iron you love is made right here in America.
Did I not say that their enameled stuff is from china? I thought I did. Bummed me out when I got my first piece.
The enamel on my first one is really worn down. Gonna be dealing with rust before long.
GrumpyCatFace wrote:Dumb slut partied too hard and woke up in a weird house. Ran out the door, weeping for her failed life choices, concerned townsfolk notes her appearance and alerted the fuzz.
GrumpyCatFace wrote:Dumb slut partied too hard and woke up in a weird house. Ran out the door, weeping for her failed life choices, concerned townsfolk notes her appearance and alerted the fuzz.
Can't believe that the last 10 pages have been dedicated to pan talk. Trump must be having a quiet week.
The answer to which is best cast iron or stainless is BOTH. Cast iron for frying pans heavy duty stainless for saucepans. Enameled cast pans are great until you drop them and chip the enamel off.
