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Thread: Cast Iron anyone?

  1. #16
    Moderator Team LizStreithorst's Avatar
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    Default Re: Cast Iron anyone?

    I've been in love with this one from the get-go. Even my larger carbon steel wok, made for large families, was too heavy for me. It is already well seasoned, but I seasoned it myself in the oven when it first arrived. Nothing has ever gotten stuck to it and it holds its seasoning well. I love that it has a lid. The removable wooden handle is handy when it has to go in the oven. They even throw in a set of cheap, but sometimes handy, wok tools.

    I'll look around and see if I can find what kind of skillet I bought.
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  2. #17
    Moderator Team LizStreithorst's Avatar
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    Default Re: Cast Iron anyone?

    This is my pan. As you can see by the way the handle is attached it is well made. It serves a good purpose for me, but if I still had a healthy spine, I'd be using cast iron. The wok, on the other hand, is something everyone should have.
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  3. #18
    Administrator brewmaster15's Avatar
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    Default Re: Cast Iron anyone?

    Was a nice night here so cooked some steaks on the fire. Wanted to make fire baked potatoes but not use aluminum foil..its a pain.. its messy and foil isn't cheap. Decided to use the cast iron dutch oven crockpot.. a little crisco.. a stick of butter and onion. Cover and toss it on the fire. Rotate potatoes once and done. Tasted exactly like fire baked.

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  4. #19
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    Default Re: Cast Iron anyone?

    Potatoes, butter, and onion, how could it not be good?

  5. #20
    Registered Member dagray's Avatar
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    Default Re: Cast Iron anyone?

    Quote Originally Posted by jwcarlson View Post
    I'm interested about the carbon steel as well. I use mostly cast iron, but man it's heavy. Especially my cast iron wok!
    Carbon steel are a fraction of the weight, heat evenly, and are non-stick if you season them.... season like cast iron, treat them like cast iron.

    They are great for cooking on a stovetop or over an open fire.

    I have a 12 and a 15 inch Lodge carbon steel fry pans. Also due to the way they are made they are easier to use for eggs and pancakes as there are no corners from the wall of the pan to the cooking surface.
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  6. #21
    Administrator brewmaster15's Avatar
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    Default Re: Cast Iron anyone?

    I guess I have a problem with them heating even. I have used stainless camping and its terrible. Im going to have to give the carbon steel a shot though... seems like a bunch of you swear by them.Thats good enough for me.
    Al
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  7. #22
    Moderator Team AquaticNerd's Avatar
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    Default Re: Cast Iron anyone?

    I've also got a couple of lodge carbon steel skillets and they're great. I had a little bit of sticker shock when it came to purchasing them (they were $50-ish each when I got them a few years ago) because I habitually bought the cheapest set I could get my hands on. In hindsight, it was well worth the money.

    The only issue I have with them is that my wife likes to use them when she cooks (I do most of the cooking in the house) and then loves to throw them in the dishwasher. I've never had a good experience with cast iron or carbon steel in dishwashers and always hand wash them. I've had to rescue the pans more than once after they were left in the dishwasher with lots of moisture.

  8. #23
    Administrator brewmaster15's Avatar
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    Default Re: Cast Iron anyone?

    How are eggs on carbon steel?
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  9. #24
    Moderator Team LizStreithorst's Avatar
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    Default Re: Cast Iron anyone?

    excellent. They do not stick.
    Mama Bear

  10. #25
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    Default Re: Cast Iron anyone?

    Agreed - if you've seasoned the pan well, preheat the pan, and add in a small amount of fat right before frying (I use a little bit of pan spray), I have no issues with eggs sticking. Somehow, my wife is able to get eggs to stick, so I keep a non-stick pan around for her to use when she fries eggs.

  11. #26
    Homesteader jwcarlson's Avatar
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    Default Re: Cast Iron anyone?

    I think I might snag a carbon steel one when I next see one. I've never seen one, though, so that might be an issue.

  12. #27
    Moderator Team LizStreithorst's Avatar
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    Default Re: Cast Iron anyone?

    Amazon, Jacob.

    I think the trick to having things not stick to carbon steel is to preheat the pan to the point of smoking before you add the oil or butter, then add the food you want to cook.
    Mama Bear

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