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Noted: Cast Iron Revival

Jul 29, 2011

by Chappell Ellison

Etsy.com handmade and vintage goods

There’s nothing in the world quite like your grandmother’s quilt with the tattered corner, worn down from all those days you spent on the couch with the flu. Shiny new cars and electronic gadgets are nice, but the most valuable things we own tend to have a patina of time, evidence of a life of love and use. So it might seem strange for cookware to fall into this category, but when it comes to cast iron skillets, the more broken-in they are, the better.

Lodge Cast Iron, one of the only American metal foundries producing cast iron cookware, has figured out how to make brand new cast iron skillets that seem like they’ve been passed down from your grandma. The tricky thing about cast iron skillets is that they must be seasoned with oil before they are used, a process that intimidates many cooks. Lodge realized they could take care of this essential step by seasoning their cookware before shipping it to stores. They found a new audience of would-be chefs, ready to try out out cast iron skillets for the first time. “In a short five years we went from nothing seasoned to everything seasoned,” Kellermann says. “And our slogan, when we introduced it: ‘We should have thought of this a hundred years ago.’”

But is it really that hard to season a skillet, or has Lodge Cast Iron figured out how to appeal to the lazy cook in all of us? A quick search on the Internet reveals several opinions on how to season a skillet — “Use Crisco!” “No, lard!” Either way, the skillet must be coated with an oil or fat and placed upside down, over tin foil, in a hot oven for an hour. So whether or not you buy a pre-seasoned skillet, take comfort knowing that the process isn’t too painful. But is cast iron worth all this trouble? You bet your sweet fanny, it is. From apple pancakes to cornbread, everything that touches cast iron is just as comforting as that worn-in quilt.

More Noted Posts | Plants and Edibles Category | Vintage Cookware

98 comments

  • ExoticCushions

    ExoticCushions said 9 years ago

    Nice to read this. I agree, I love my very own cast iron skillet. It's so much more non stick than my "non stick" ones bought from the supermarket.

  • MegansMenagerie

    MegansMenagerie said 9 years ago

    Ohh...that looks so good!!! I need to try out one of those cast iron skillets :)

  • allybstudio

    allybstudio said 9 years ago

    I love a good cast Iron skillet corn-bread. Can't be beat!

  • RareDesign

    RareDesign said 9 years ago

    We love our cast iron pans and skillets, we have them perfectly seasoned!

  • TipsyTimeMachine

    TipsyTimeMachine said 9 years ago

    My mother cooked most stovetop items in her skillet - from chili, to chop suey, to bacon and eggs.. Grandma gave Mom a skillet when she went off to university, because she couldn't be without this important kitchen staple. I was always under strict orders to carefully wash the skillet by hand and NEVER put it in the dishwasher as that would ruin the seasoning.

  • baconsquarefarm

    baconsquarefarm said 9 years ago

    I use my grandma's cast iron skillet, love it~ gives me great memories of her when I use it. :)

  • Luncheonettevintage

    Luncheonettevintage said 9 years ago

    there is nothing like cast iron. I've got some that trace back generations and somehow they always make the best tasting everything! and there is nothing like cornbread made in a well seasoned old iron fry pan. great feature!

  • myvintagecrush

    myvintagecrush said 9 years ago

    Mmmm things are so muchbetter in a cast iron!

  • meredithbadger

    meredithbadger said 9 years ago

    Apparently it also adds to the iron content of the food you eat!

  • GloryBDesign

    GloryBDesign said 9 years ago

    I have two cast iron skillets that were handed down to me. A small one that's perfect for cornbread for my hubby and me; and a larger one that cooks Sunday breakfast, fried okra and a host of other yummy comfort foods! A good aged and seasoned cast iron skillet is the best!

  • SweetandDandyVintage

    SweetandDandyVintage said 9 years ago

    Oh, this makes me so hungry...I think I have to go eat now. ;-)

  • KarliStrohschein

    KarliStrohschein said 9 years ago

    I love cast iron - whether cooking on the wood stove, a bed of coals in a fire pit, or baking in an oven, there isn't much it can't do. Lodge makes a great assortment of pans and dutch ovens and lids (though I love the ones handed down from my Oma and Babi the most :) Cast iron seasoning needs to kept up with, especially if you are cookin' watery dishes and not just buttery biscuits and fryin' fresh fish you caught yourself in lard.

  • raspberryhead

    raspberryhead said 9 years ago

    i was drawn to this picture..to the warmth and nurturing like my creole grand ma...mama nays(short for bennye) kitchen. my mouth fell open lately by someone saying calling embroiderie and sewing "leasure arts"..wtf? how far have we fallen? like my people befor me i create for survival..doing what i do best as they did. as for the hollywood factor? well lets just say that i prefer big iron skillets with good food in them to hollywood any day!!!!

  • thriftstore

    thriftstore said 9 years ago

    I'm not big on kitchen gadgets but I have 2 cast iron frying pans one from my father-in-law and one from his mother, both well seasoned and easy to cook with and easy to clean. I love vintage cookware and use it daily, but you can cook anything in cast iron, and I would never give mine up.

  • rosebudsvintage

    rosebudsvintage said 9 years ago

    I can't live without my vintage cast iron, small, flat griddle, or large & very heavy, stove top to oven to the table, talk about a one-pot-meal. Everything taste better. Biscuits, corn bread, country fried chicken & gravy or fried fish holds the heat. Yum have to go cook something up now.

  • MootiDesigns

    MootiDesigns said 9 years ago

    There's nothing like cooking in cast iron. Those flavors!!!!

  • NopalitoVintageMore

    NopalitoVintageMore said 9 years ago

    I love my cast iron pan and use it almost every day. Very important to wash it with water only, no dish soap as the soap will dry it out and cause many problems with keeping it sealed.

  • VintageEye

    VintageEye said 9 years ago

    Cast iron skillets aren't just for cooking either.....they also make great door stops! ;)

  • LivingOnVelvet

    LivingOnVelvet said 9 years ago

    I recently inherited my grandma's cast iron skillet. It makes everything taste like a hug from her!

  • KettleConfections

    KettleConfections said 9 years ago

    I've always wanted to cook with cast iron but wasn't sure how to with it's rough surface. Thank you for posting these informative tips! I can't imagine how much better eggs/frittatas would taste when cooked on cast iron.

  • StudioZen

    StudioZen said 9 years ago

    I have a Lodge Cast Iron skillet and I am in love with it. I got a new cast iron skillet when I was first married, tried and tried to 'season' it, but I never could seem to get it right. The Lodge Cast Iron is wonderful! Just remember to never use soap to clean it! Only hot water and then re-oil it again after each use. I store mine in the oven with the lid off. It's a heavy mutha, but cooks everything perfectly. Can't wait to try the apple pancake recipe!

  • RedorGrayArt

    RedorGrayArt said 9 years ago

    I LOVE baking in my cast iron skillet that used to belong to my mother .. I get lazy at times and instead of using muffin tins I use my skillet instead to bake a muffin "cake" ...I figure I can eat a bit more as I am getting an arm workout lifting it!! enjoyed your post

  • ChiotsRun

    ChiotsRun said 9 years ago

    I make everything in my cast iron skillet from blueberry muffin skillet cake to the zucchini ratatouille that I had for lunch today. You really can't cook an egg as well in anything else. I have a few cast iron skillets by my favorite is a vintage Griswold that is probably almost 100 years old now (the one in the photo above). This is one item where taking the time to search for an old version is well worth it. I have found that the best way to season new cast iron is to fry up some bacon in it. Every so often a good scrubbing with a stainless steel curly scrubber does a cast iron skillet some good to get any baked on bits.

  • pillowfactory

    pillowfactory said 9 years ago

    yum.. i need to get me one of those!

  • myneedlehabit

    myneedlehabit said 9 years ago

    AHA! I spy a Blueberry Muffincake...Or at least that's what I call it. Cast iron is great for frittatas, too. I always look for these pans at yard sales. And find them! It amazes me that people give away these trustworthy skillets for supposedly better "new technology". I suppose those people like $800 espresso machines, too.

  • thevelvetheart

    thevelvetheart said 9 years ago

    Neat post. And yes, cast iron is worth it! If you've never tried cornbread from a seasoned cast iron skillet, then you haven't lived!

  • TheScarfTree

    TheScarfTree said 9 years ago

    Very interesting! I would love that recipe shown in the photo! Yum yum!

  • HouseOfMoss

    HouseOfMoss said 9 years ago

    A cast iron skillet will be my next kitchen investment for sure.

  • SeaFindDesigns

    SeaFindDesigns said 9 years ago

    We're buying a new house soon and I was just saying to my hubby.... I wish I had my Grandmother's cast iron pans!!

  • LittleWrenPottery

    LittleWrenPottery said 9 years ago

    Never heard of preseasoned cookware before, I'm sure it'd horrify my mother who has a decades old Christmas cake tin!

  • gilstrapdesigns

    gilstrapdesigns said 9 years ago

    I just love my cast iron skillet I've had it for years and every now and then I re-season it. I've been saying I need to buy more. I would love a really deep one like my mother-in- law had.

  • accentonvintage

    accentonvintage said 9 years ago

    Cast iron pans are the best! Thanks for the info!

  • artworksbycarol

    artworksbycarol said 9 years ago

    I have a cast iron skillet with grill lines in it. It's gives the meat a smokey flavor,especially if I use a lid to keep in the steamy smoke. Cast iron offers up a wonderful flavor. To clean , just and water and boil, everything cooks off!

  • Mclovebuddy

    Mclovebuddy said 9 years ago

    cast iron cooking is amazing.

  • Nana84

    Nana84 said 9 years ago

    Use my cast iron everyday,has always been in our family and dependable. Plus cast iron is something you can pass on to your kids,grand kids and on and on.

  • esther2u2

    esther2u2 said 9 years ago

    Wow I never knew it was that easy. I want know what that is in the skillet at the top. Yummm looks like blueberry bread yummy!

  • irishandmore

    irishandmore said 9 years ago

    A cast iron skillet and a dutch oven. For some foods, there is just no other way!

  • girliepains

    girliepains said 9 years ago

    Love cast iron!

  • MizzleKids

    MizzleKids said 9 years ago

    All those cast iron fans.. can you imagine I've never seen or used one - or even eaten a product that came out a cast iron skillet? And now I feel like missing a lot of those superlovely and really good looking food. aahh; maybe I'll find one - one day.

  • Alaroycreature

    Alaroycreature said 9 years ago

    i want the recipe for that

  • BanglewoodSupplies

    BanglewoodSupplies said 9 years ago

    They always remind me of my grandmother...they are the best for cooking corn bread!

  • chr15ta

    chr15ta said 9 years ago

    I love to cook, but I definitely just learn as I go along. I have heard about seasoning a cast iron skillet, but wouldn't know how to do it. A pre-seasoned skillet would be a great for someone like me! Awesome idea!

  • Iammie

    Iammie said 9 years ago

    Yummm.

  • bezaleljewels

    bezaleljewels said 9 years ago

    I love cast iron! No stick cookware that is healty! I also love it for melting silver over :-)

  • cattuslavandula

    cattuslavandula said 9 years ago

    I learned to cook in cast iron as a girl. And like many others here, I have a few of my grandmother's cast iron treasures. A large skillet, a corn pone pan (with six corn ear shaped depressions), and her favorite...a small skillet she affectionately called 'the husband beater'. Thanks for the article, Chappell.

  • cattuslavandula

    cattuslavandula said 9 years ago

    In our family, we season with bacon drippings. :D Yay Bacon!

  • CATSIKNOW

    CATSIKNOW said 9 years ago

    I use my cast iron everyday - just made vegan veggie tempura soba noodle soup for lunch. Eggplant, yellow squash and collard green from CSA made wonderful crispy tempura! Cooking in cast iron makes everything taste so good in general...

  • CATSIKNOW

    CATSIKNOW said 9 years ago

    I use my cast iron everyday - just made vegan veggie tempura soba noodle soup for late lunch. Eggplant, yellow summer squash and collard green from CSA made wonderful Tempura, and cast iron made them perfectly crispy! I'm gonna bake the blueberry muffin cake for sure....

  • tomokotahara

    tomokotahara said 9 years ago

    My boyfriend's parents have cast iron pan and I like it. I don't have it yet, I wish I could buy one and keep it for my whole life.They look classical and nice too.

  • willowonthewater

    willowonthewater said 9 years ago

    I don't and never will own a "non-stick" pan. There is no need to with well seasoned cast iron. My ten year old fries eggs in them with out sticking. A great tip for all cookware to help with sticking - heat the pan empty than add the oil/butter than your food. We fry eggs in stainless steel this way. Good cookware bought once is worth every penny.

  • TandJsoaps

    TandJsoaps said 9 years ago

    While we have other pots and pans we usually only use our lodge logic cast iron skillet. We love it! They are priced just right too. Totally worth it.

  • DevineCollectible

    DevineCollectible said 9 years ago

    Love anything that is cast iron and will usually buy any that I find for myself and for my family. peace and love karen DevineCollectible

  • ShoeClipsOnly

    ShoeClipsOnly said 9 years ago

    We still have the cast iron from grandmas' days - can't beat the cast iron skillits!

  • bhangtiez

    bhangtiez said 9 years ago

    What an innovative company =) I love cast iron!

  • galstudio

    galstudio said 9 years ago

    I have cast iron griddle and love it nice article!

  • KeelyMarieDesign

    KeelyMarieDesign said 9 years ago

    ooo i have been wanting a cast iron skillet. moving it up on the "wish list"

  • aylinmadden

    aylinmadden said 9 years ago

    Cast iron is the way to go for any kind of cooking...

  • jennyleefowler

    jennyleefowler said 9 years ago

    We've been cooking on grandmother's skillets for almost two decades. At first I was intimidated by the seasoning as well, and then I realized that I didn't care to. With a light soak and a kitchen scraper or scrubber, they also clean up just fine.

  • Vintage50sEyewear

    Vintage50sEyewear said 9 years ago

    I loooove my cast iron skillet!! It was past down from my great grandmother. When I make bread I coat it in thick layer of butter and draw a smiley face in the butter. I then pour my batter in and it makes a cute smiley face on the bread. The kids love it. :)

  • blaseyly

    blaseyly said 9 years ago

    <3 cast iron skillets! I keep grandma's seasoned for her - we store them in her toasty warm oven so they're always ready to go

  • busybodybelle

    busybodybelle said 9 years ago

    Interesting. I inherited all the cast iron "back when" when no one else seemed to concerned about them. I have added pieces through the years and have several old skillets, a cast iron waffle iron and one that is called a "spider". It has legs so that coals can be put beneath the skillet and an inverted lid that will also hold coals on the top. Thus cooking from both directions. You can bet my bippy none of these will ever show up in my shop for sale.

  • graceartandantiques

    graceartandantiques said 9 years ago

    i'll never part with mine, use 'em almost every day.

  • CreativeArtandSoul

    CreativeArtandSoul said 9 years ago

    I cook everything in cast-iron, breads, eggs, soups, vegetables, cakes and pies, etc. My favorite cast-iron egg pan is one that I found buried in the town dump in 1979 and I still use it everyday! I have never ever liked any other cookware...especially non-stick as there are potential health risks with toxic fumes and who know what else.

  • yoliesquer

    yoliesquer said 9 years ago

    My husband and I bought our first cast iron pots and pans at Kmart...we still have them. We have a huge collection of cast iron kitchen ware...and I love to cook with it. My husbands peach cobbler is amazing. The biggest Dutch Oven we have is about 27 inches WIDE..it's the kind that you would see over and open fire with a bunch of cowboys sitting around :)

  • GulfCoastCottagePDF

    GulfCoastCottagePDF said 9 years ago

    I love making upside down (insert any type of fruit here) cakes. My favorite cast iron pan is a flat griddle.

  • CoolTricks

    CoolTricks said 9 years ago

    My parents cooked in cast iron and my husband and I have also done so for our whole time together so far. (30 years) We even have a skillet his great grandma brought across the plains in a covered wagon. I use it every day. When our daughters got married they each received a skillet, a flat pan and a handmade-by-their-dad oak wooden spoon.

  • bajunajewelry

    bajunajewelry said 9 years ago

    Did you know that you actually get a little bit of iron in the food when you cook with an iron skillet? It is also good for you!

  • EbayNoway

    EbayNoway said 9 years ago

    It just surprises me how absolutely clueless a lot of people are - like they just don't go and do things, they only do things - even ho-hum basic things unless there is someone to hold their hands for them and to tell them that it's all right.... All this magical mystical bullshit about cast iron cookware and seasoning them - it's all crap. Seasoning a skillet is nothing more than coating a cast iron pan with an oil and then heating the oil - on the pan until it becomes an oxidised oil - or a soft varnish. The film is as durable as anything if it's used for frying eggs etc., and it's a brilliant NON STICK coating; but with proplonged contact with wetness - like doughs or stewsetc., especially acidic wetness like tomato based foods, the varnish dissolves and we are back to bare metal. This gets to me about all the people fighting about this oil or that fat to do the seaoning with - years ago when cast iron cookware became the affordable life time asset - people had little to no knowledge about iron toxicity and they were hungry - they didn't want to dick around with all this bullshit so they wiped the pan with fat, let it get hot and got on with cooking - none of this magical mystical "Under the light of a full moon with Tibetan Yak fat" bullshit - they were hungry and they wanted to eat, and they used what they had. A varnishing of the iron cookware, meant that it was kept clean and it did not rust and as such it lasted almost forever. While people romance all the nostaligic bullshit of cooking with yesteryears kitchen ware - there is such a thing as excessive iron intake for some people - and it can happen in two ways simple iron overload or in a condition called Hemochromatosis. http://www.irondisorders.org/hemochromatosis Hemochromatosis (HH) is a disease that results from excessive amounts of iron in the body (iron overload). Hereditary (genetic) hemochromatosis (HHC) an inherited disorder of abnormal iron metabolism. Individuals with hereditary hemochromatosis absorb too much dietary iron. Once absorbed, the body does not have an efficient way of excreting iron excesses. Over time, these excesses build to a condition of iron overload, which is toxic to cells. Glands and organs, including the liver, heart, pituitary, thyroid, pancreas, synovium (joints) and bone marrow burdened with excess iron cannot function properly. Symptoms develop and disease progresses. There are several types of genetic hemochromatosis. These include: Type I or Classic (HHC); Type II a, b or Juvenile (JHC); Type III or Transferrin Receptor Mutation; and Type IV or Ferroportin Mutation. So for me - I would not swap my cast iron frypan for anything with anyone - had it since I was 16, and I basically only use it for frying things in. eggs on toast, pancakes and bits of meat etc. But for all my cooking - regular stuff - I use stainless steel cookware. The only time iron pick up in food is good for you is ACTUALLY if you really are iron deficient - which is sort of bullshit as well because iron has to be in a form that the body can absorb, and you need so little of it, and because of the mechanisms involved in iron uptake, it's actually pretty hard to get rid of - the body hangs onto iron for grim death even if you are dying from hemochromatosis. So yes I love using cast iron cookware, it has advantages and disadvantages and the need is for a reality check, not a romantic delusion. It was used because thanks to the industrial revolution, it became cheaper than the old wrought iron cookware - and many people could actually afford the ONE HEIRLOOM POT, For the real world - I use a cast iron frypan for my eggs and small meals etc., but if I were cooking full time with them, I'd be using enameled cast iron pots and pans or using stainless steel. Some people are hemochromatic, some people get into iron overload and some people don't get into it enough to make much difference. There is nothing romantic about it - or the silly "OH I read a girly magazine, and cast iron is fabulous - must go get a set - blah blah blah - just like the ancestors, how amazinfg etc." There are practical considerations and while iron cookware is great, it can also contribute significantly to the iron uptake of the body and this can be - especially if cast iron cookware is used a lot - very toxic. There is no romance involved - just practical reality.

  • freshpikd4u

    freshpikd4u said 9 years ago

    I agree that seasoning a cast iron pan (and keeping it seasoned) is a relatively simple process. As for hemochromatosis, as I understand it, it's a genetic disorder which can be aggravated by any sources of excess dietary iron, including cooking in cast iron pans. I'm iron-deficient and do most of my cooking in cast iron but I can't say that it's really changed anything; my doctor still makes me take supplementary iron. All that aside, IMHO there's nothing like a well-seasoned cast-iron pan for cooking.

  • ShwimmyKids

    ShwimmyKids said 9 years ago

    Apple pancake recipe looks so delicious. I want to go make some right now!

  • gailgirondesign

    gailgirondesign said 9 years ago

    My mom had a few...I will have to purchase one and see the difference.

  • Alaroycreature

    Alaroycreature said 9 years ago

    anyone?? recipe?? lol

  • NannyMadeandfound

    NannyMadeandfound said 9 years ago

    have recently acquired a few cast iron skillets by garage sale-ing. love them. was a bit intimidated by the seasoning aspect as well....have not heard the "upside down over foil" part. great idea. as i say in my profile... "well loved and worn but still oh so useful"...the best!

  • NannyMadeandfound

    NannyMadeandfound said 9 years ago

    have recently acquired a few cast iron skillets by garage sale-ing. love them. was a bit intimidated by the seasoning aspect as well....have not heard the "upside down over foil" part. great idea. as i say in my all know, well loved, worn but still useful, vintage things are the best!

  • tsubasafan

    tsubasafan said 9 years ago

    Pretty much every member of my family use iron skillets for bread. The secret I've always been told is never to wash them, apparently it adds flavor. xD

  • torchyhunter

    torchyhunter said 9 years ago

    Got my husband one for Christmas, and I hate it. It's so heavy I could barely drag it out of Macy's, and when he leaves it on the stove saying this is where it belongs, he knows I think it's too heavy to do anything to. BTW, I don't use it and am not much of a cook.

  • OldMillVintage

    OldMillVintage said 9 years ago

    hey just use the cast iron pan, you won't have to go to the gym :) want a savory pancake ??? With the green cabbage just coming into full swing here downeast... the Cabbage Pancake is our favorite vege of the day !!! Mmmmmmmmmmmm waited a year for these !!!

  • OldMillVintage

    OldMillVintage said 9 years ago

    Hey look at it this way...if you use the pan enough you won't have to go to the gym with all the lifting !!!

  • MarciAnnDesigns

    MarciAnnDesigns said 9 years ago

    I love my cast iron skillet...But I don't use it for everything. I have my regular cookware, too. But what I love the most about cast iron is the way it heats through evenly, unlike every other skillet I've ever owned. Seasoning has never been an issue, the only issue I ever have is that I can't lift it with one hand when it's full of food!

  • LAGypsyHeart

    LAGypsyHeart said 9 years ago

    So glad to see this about cast iron,,I think it is so overlooked,,today folks seem to want the shiny stainless or the porcelain, or glass, or non stick,,,a good seasoned cast iron skillet is priceless,,,,,I am from the south and I use mine daily,,,,,I love to cook along with woodworking and making unique picture frames. Just opened my ETSY shop and FINALLY figured out how to resize pictures,,, LLAGypsyHeart, REMEMBER please ya'll DO NOT wash your cast iron with soap and water,,,just wipe it out, BUT if it gets really dirty wash it and dry completely and then wipe inside and out with vegetable oil, just a very light coat will keep it from rusting. A well taken care of cast iron skillet will last a lifetime! happy cooking!!!!

  • PiecefullyHome

    PiecefullyHome said 9 years ago

    i find it humorous that they sell pre-seasoned skillets. :) it's no trouble at all to season one. i was given some from my mom's collection of skillets and even have one from when my grandparents were first married! if you let it get rusty, don't despair and don't throw it out. you just have to clean the rust off and reseason it. i love my skillets, it's all i've known. my mother, grandmothers... it's what they used. a few years ago, people thought i was antiquated for my age for using cast iron and now i'm super chic. too funny,

  • PaperFlora

    PaperFlora said 9 years ago

    my father owned foundries and we had the best metal pieces in our home. I love my cast iron pans. It's a kitchen workout using those heavy pans but nothing browns a grilled cheese sandwich to perfection!

  • gwackamoley

    gwackamoley said 9 years ago

    I totally agree with you. I didn't learn anything about cast iron until one day I tried 'cleaning' my Moms cast iron pan! She came in the kitchen and started yelling at me because I was scraping off the 'seasoning' of the pan. I think now in horror that I tried to take off those 70 years of loving seasoning to make it look 'pretty'. I now own that pan and it's matching sealing skillet. My favorite thing to use it for is fresh made popcorn on the stove! This was my Great Grandmothers (GG's) pan and is as black as coal. It proudly sits atop my stove waiting for it's next use. I now have it's mate--a cast iron waffle iron up for sale--perfect for a pot bellied stove-waiting for someone to love it like I love my cast iron pans... Thank you or helping me reinforce my ideals of loving old kitchen items.

  • Bookbox

    Bookbox said 9 years ago

    Ahh! Got my first cast iron skillet in a thrift store..its a Wagner, perfect size and it even has a cast iron lid! I Use it for everything and like knowing I'm getting an added iron element in my food. Since then I have found a Griswold and a flat pan with a ridge around the bottom I assume was used on a wood burning stove for pancakes. I now view my modern non-stick pans with disdain as I realize what chemicals may have been cooked into my food all these years.

  • atomicblue

    atomicblue said 9 years ago

    Don't get between me and my #10 Griswold! Seasoning is beyond simple. Just coat with preferred oil, and place in your oven on 200 for about 30 to 45 minutes. Done!

  • Bookbox

    Bookbox said 9 years ago

    Link for cheap skillets... http://www.jcpenney.com/jcp/X6.aspx?GrpTyp=PRD&ItemID=104c122&deptid=70755&SO=0&Ne=949+5+8+1028+586+1030+18&NOffset=2&catid=72115&N=4294953180&Nao=0&PSO=0&CmCatId=70755|72115

  • TheRugWeaver

    TheRugWeaver said 9 years ago

    I've used cast iron for over 40 years - no problem with too much iron. After my aunt passed away, I found an old cast iron pan that had been used for years over a camp fire. The outside was a full half inch thick with cooked on grease and soot, and the inside was solid rust from sitting on the floor in her basement for the last 20 years. I tossed it in my self cleaning oven and set it on the clean cycle. It came out spotless. After a good oiling and a return to the oven set at 200 degrees, it has become my favorite pan.

  • Tuthfary

    Tuthfary said 9 years ago

    Made my country fried steak in mine last night....can't beat cast iron!

  • hawaiibeads

    hawaiibeads said 9 years ago

    I asked my sisters for cast iron skillets for my birthday 2 years ago. I got the Lodge brand, made right here in the USA in Tennessee! I am doing my best to buy USA made brand products. The prices through Amazon were great and free shipping was fabulous on my 3 pieces. I got the grill pan, a 10" sauce pan and the tiny 6" skillet. They get used almost every day. Oh, and I got the scrubber for them too. I pour hot water in them after I am done cooking and that makes clean up a breeze.

  • hawaiibeads

    hawaiibeads said 9 years ago

    Oh! And we just spray a little Pam spray on them after we clean them. Easy Peasy!

  • suzstamps

    suzstamps said 9 years ago

    And don't forget, Lodge cast iron skillets are still made in the USA.

  • AnniesTiques

    AnniesTiques said 9 years ago

    Still using my grammy's 9 in. cast iron skillet, found a 10 in and a 6 in. Grammy always used a griswold. I can still taste the fried corn and hoe cakes she made in it.

  • byjodi

    byjodi said 9 years ago

    Yuuuuummmmmmm

  • cherdak

    cherdak said 9 years ago

    Love cast iron! I use my skillet all the time, especially great for making crepes. My second favorite is cast iron enameled dutch oven.

  • bellabecka2You

    bellabecka2You said 9 years ago

    After having had many different kinds of cookware through the years, my choice of cookware (and I cook and bake a lot) and in which I cook the most in is cast iron (or LeCreuset - more expensive then regular cast iron becaue the outside and inside is enamel - but it is still cast iron). Most people complain that cast iron is too heavy, but Lodge has made pans with double handles to make that task of lifting them a little easier. The nice thing about cast iron is that there is no health threat to them as there are with other brands, especially those teflon coated or have any other coating on them. Lodge makes pans in various sizes and you can find them cheaper at discount stores or places like TJMaxx versus at a department store. They are worth their price wherever you get them for health benefits. I wouldn't cook on anything else that is not cast iron based.

  • catiques

    catiques said 9 years ago

    Because of my memories of both grandmothers and my own mom, I tried and then discarded the idea of cooking my favorites in a cake pan? Please.. cooking my cornbread in my iron skillet, got to cook a few biscuits? well I have to use my large skillet. I enjoyed this blog and now to my kitchen.

  • diymold

    diymold said 9 years ago

    It looks very delicious.

  • MrNail

    M from assortedknots said 6 years ago

    OK why did etsy send me to a 2011 blog? On the other hand as an amatur Iron Chef I did find it interesting. I have several pieces of cast iron cookware and some in the wish list. I had an interesting experience last fall. One of my former scouts called me up. it seems his family had received a cast Iron skillet and he wanted to season it so they could use it. Fortunately for his rather slight Mother the pan was only 6" , so even she will be able to move it. I invited him over on a saturday because my Wok needed a re seasoning. My method is a little different but less smoke in the house than the typical one here. I use my gas grill and do it outside. I also apply multiple coats. Any way after a couple of hours we had five coats inside and a few outside and the bottom of his pan was slick enough to fry eggs. I run the grill a lot hotter than 200. I disagree that the term Seasoning used here has anything to do with flavor. Should you pan get icky or taste funny. (animal fats can get rancid if you let the pans sit too long) the seasoning can be completely removed by leaving the pan in a self cleaning oven during the cleaning cycle, or of course on the outside grill at 600 degrees for an hour or so. At one point of my life I rescued an entire set of Cast iron pans from a garbage can. The new owners obviously had no idea what they had or how to use it. Unfortunately I had to leave them with the apartment as I had no practical way to ship them. As far as buying your own. Lodge is the standard, Wagner is great. Camp chef, no problem. Any thing else make sure the lids fit tight and the casting is even. It is kind of hard to make bad cast iron. Interestingly my first skillet I swiped from mom's pantry when I left for college. My daughter who loves to cook received a pair of lodge from me when she went to college. Like some of you she fins then too heavy. she uses them for some baking. Her roommates soaked the season off one of the pieces. I have to agree that history is one of the reasons to have cast Iron. ]M

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