View Full Version : Cast iron skillets

09-16-2017, 12:40 AM
In the past few years, Ive grown to love and rely on my skillet, but have come across several recipes in the past month wanting a 9" skillet, and mine is probably a 12". (Pineapple upside down cake, and tomorrow is a mexican cornbread recipe.)

Do other people have multiple cast iron skillets?

Do other people just do the math to see the multiplication factor for the ingredients is? V(9")= pi x (4.5)^2 x 1.25 (height in pan) compared to V(12")?

If I do need to buy another one, is there a kind I should buy to increase my culinary diversity? (Current one is a Lodge.)

09-16-2017, 08:06 AM
I'm guilty of having multiple cast-iron pots, as I also love them. I think you could probably do the math to get the height you want. But personally, I'd get a 9" pan--we use ours ALL THE TIME. (That size makes excellent pineapple upside-down cake.)

We buy Wagner's 1891 brand. I'm assuming they're still out there, but we've had ours for about 25 years.

09-16-2017, 10:44 AM
Im keeping an eye on this thread. Hoping to see more recipes. I have 4 different cast iron pieces.

09-16-2017, 04:09 PM
I have multiple cast iron skillets. I use all of them. They are (uncoated) Lodge pieces - love them. I have one enamel coated cast iron skillet and I don't care for it.

I also have a few (fancy pants) Staub enamel coated pieces (dutch oven, gratins) and I do like them coated for the purposes they serve. I used to have a enamel coated Lodge dutch oven, and the price is right, but you get what you pay for, and the enamel was chipping by about year 5.

I want all the cast iron :)

09-16-2017, 05:05 PM
We have multiple (uncoated Lodge ones) and use them all the time. I think if you keep coming across recipes it will get the use. The Lodge ones are such a good price (in the USA, not here in NZ, glad we bought ours when we lived in the USA).

I also want all the cast iron. We have two of their large rectangular griddles that we use in the oven for various things, including pizza, but I would really like the 14 inch cast iron baking pan so we can have round pizza not rectangular. They are $65 US on the Lodge USA site but in NZ they cost about $160 US each ($220 NZ). At that mark up, I will wait till next time we come over and visit to buy one or two.

09-16-2017, 06:57 PM
Has anyone gotten the enameled fancy ones like Le Creuset?

Looking at Amazon, it seems Lodge is making dishwasher safe ones?!

Ive gotten over my creeped-out by zombie yeast, but now a pre-seasoned cast iron skillet seems creepy.

@NZmama - shipping overseas... so expensive, and these things are heavy! $150+ is what the le creusets cost here... and thats how much you have to pay for simple cast iron. :(

09-17-2017, 12:17 AM
Yep, love my LeCreusets. My favorite big round one has been working for me for 12 years.

09-17-2017, 10:32 AM
We have both the uncoated Lodge frying pan and the enamel-coated pot, similar to the LeCreusets. (We have a different brands.) We use both all the time. The pots are great for soups and stews.

We have probably had both for 15-20 years.

I would not use the preseasoned or put them in the dishwasher. They all are done by hand.

09-17-2017, 07:38 PM
I have Staub (which is similar to Le Creuset) and really love them. Not to encourage you, but if you drink tea a cast iron tea pot is wonderful - keeps your tea warm forever.

09-17-2017, 09:48 PM
I have Staub (which is similar to Le Creuset) and really love them. Not to encourage you, but if you drink tea a cast iron tea pot is wonderful - keeps your tea warm forever.

Wow, I never thought about that. We drink lots of tea and make our coffee with a french press, so we are always wanting hot water. I will need to check them out.

09-17-2017, 10:42 PM
Not to encourage you, but if you drink tea a cast iron tea pot is wonderful - keeps your tea warm forever.

Oooh, that sounds good! I just make my tea using an electric kettle to heat the water but after I have brewed it, I usually end up reheating it multiple times (in the microwave :eek:) before I drink it.

09-17-2017, 10:45 PM
@NZmama - shipping overseas... so expensive, and these things are heavy! $150+ is what the le creusets cost here... and thats how much you have to pay for simple cast iron. :(

Yes the joys of living on a relatively isolated small island! I think pretty much just double all your USA prices to get ours. I just looked at Le Creuset prices in NZ and they ranged from $300 to $800 ish (NZ) per piece.

I imagine the enamel ones are easier to take care of?

09-17-2017, 10:59 PM
The enamel ones you hwve to hand wash as well... and didnt we have this discussion a year ago about not being confident about the chemicals the chinese use to enamel with?
Its the same line of thought to me as not wanting the "pre-seasoned" one as well... just give me the damn metal, no extra shiit added, please!
(Pisses me off just like heavy cream in the stores now all has gum added to it.... and oh the crap added to coconut milk anymore, ya damn anti-dairy freaks ruining everything!)

When we have poetry teas, or Im uncloggimg a drain, I break out the electric kettle. It heats up 1.5 liters (I think) in about three minutes.

There is also a Le Creuset outlet store nearby where I live - if I go that route (and theyre not enamelled in China), I may consider getting one. But the Lodges are 20-$30, and other than reactive foods, Im not sure theyre worth the difference in price. I have a stainless steel skillet and dutch oven that cover my regular cooking needs.
It was just the whole 9" thing...
Im going to check out the other brands, see where theyre made.

09-18-2017, 12:28 AM
I am definitely in the less is better camp and prefer the uncoated Lodge stuff.

09-18-2017, 12:35 AM
From a quick look on Google Scholar about metal leaching from cookware. It can occur, but should be at levels that don't pose a significant risk to health. Colored enamels are the issue (colored pigments contain metals), and they should not be on the food-contacting surface (i.e. the inside). Stainless steel cookware also leaches metals into foods.

09-18-2017, 09:39 AM
You still have to use your kettle to boil water for the cast iron tea pots, at least for the Japanese style one I use. I'm sure someone makes a stove top one.

09-18-2017, 09:58 AM
Ive seen those cute japanese tea pots! So adorable!

What leaches from stainless steel?
I was hunting around for info on my Caphalon SS 3 ply ones, all I could find was this:

No. Our current stainless steel is comprised of varying alloys which are widely used in food/human contact products. They have been chose based on their resistance to corrosion as well as appearance to ensure a durable ans long lasting product. The allowance for nickel is between 8% and 10 %. Calphalon does extensive testing to ensure all materials meet our strict quality and performance standards. We no longer designate cookware as being 10/10 due to the variance in production runs and the need to make adjustments for induction cooking. see less
By Calphalon Consumer Services MANUFACTURER on November 12, 2015

09-18-2017, 10:13 PM
Nickel, chromium, and iron apparently. Mainly nickel and others in smaller amounts. From cookware and utensils. Particularly when heated, and under acidic conditions. Not sure if it is in amounts that would actually have an effect.

09-18-2017, 11:06 PM
lol lol lol.. Do people have multiple cast iron skillets.. I have THREE on the stove all the time.. and about .. 4 in the cabinet!!

I love them.

09-23-2017, 05:12 AM
If you can find them, I would get a 9" Griswold pan. I found one at a yard sale once. They are the originals, super heavy, and will last forever. Always season yourself. Um, I would NEVER put a cast iron pan in a dishwasher...