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Bought 3 iron skillets for $20, come home only to find...

P

Philippine Mango

Diamond Member
I come home, open the package and I discover that one of the sides of the skillet is completely removed off, about a good 1/4 of the length of the skillet was broken off. Now I have to go and return these crap skillets.

Now I ask, should a cast iron skillet break this easily? I was under the impression that they're tough as nails and aren't brittle because they're a soft metal unlike steel, no?
 
Did you get them from JC Penny by any chance? I think I paid that much for 3 from there. They've been working fine.
 
Where'd you get them?

I finally talked my wife into getting some, but there seems to be a quite a spread in prices and I suppose quality.

 
Originally posted by: Philippine Mango
I was under the impression that they're tough as nails and aren't brittle because they're a soft metal unlike steel, no?
Click to expand...

Nope.

First of all, iron is an element while steel is an alloy, made from iron.

Cast iron is much harder and more brittle than steel.
 
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
 
Well.....there is one primary manufacturer of Cast Iron in the US. That's Lodge. If you're going to invest in cast-iron skillets, you would only need one and it will probably run you about $20-25....

Emeril even has a line of cast iron skillets, but they're made in China. The only reason I trust Lodge more than the PRC manufacturers is because I know they've been making these things for years. Cracker Barrell sells Lodge exclusively and I found out just a year or so ago that they're made about 25 miles from here....who knew.

Buy quality cookware....don't ever skimp. (quality can sometimes be low-cost too)
 
I have a couple old Wagners, which were hand me downs. I have no idea exactly how old they are, but my estimate would be 40 years. They cook excellent.
 
I have a Lodge cast iron pan that I bought at Wal-Mart. It's got a really rough texture, and the food seems to stick to it even if I oil it well. It came pre-seasoned, but it still sticks.

Are they supposed to be this rough? My gf said that the set her grandmom had were smooth.
 
Originally posted by: 91TTZ
I have a Lodge cast iron pan that I bought at Wal-Mart. It's got a really rough texture, and the food seems to stick to it even if I oil it well. It came pre-seasoned, but it still sticks.

Are they supposed to be this rough? My gf said that the set her grandmom had were smooth.
Click to expand...
The old ones used to be sanded down after being cast, I think. Nowadays, the finish seems like it just came from the sand mold.

You can sand it down yourself, but if you let the seasoning build up enough, it shouldn't be too bad.
 
Originally posted by: 91TTZ
Originally posted by: Philippine Mango
I was under the impression that they're tough as nails and aren't brittle because they're a soft metal unlike steel, no?
Click to expand...

Nope.

First of all, iron is an element while steel is an alloy, made from iron.

Cast iron is much harder and more brittle than steel.
Click to expand...
Correct, except that steel can be harder than cast iron.
 
Originally posted by: compuwiz1
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
Click to expand...

How necessary is seasoning anyways? Doesn't seasoning take away the benefit of using a cast iron skillet since you don't get the iron from the skillet its self? They say that if I don't season it, it will rust, and that I shouldn't put it in the dishwasher but if you dry it, why would it rust? I like to cook with olive oil, is that not going to work with a cast iron skillet as I heard you should only use stuff like crisco?
 
Originally posted by: 91TTZ
I have a Lodge cast iron pan that I bought at Wal-Mart. It's got a really rough texture, and the food seems to stick to it even if I oil it well. It came pre-seasoned, but it still sticks.

Are they supposed to be this rough? My gf said that the set her grandmom had were smooth.
Click to expand...

yeah even though it comes pre-seasoned you still need ot season it. even then it actually takes a lot of uses to get it really smooth.

wich is why most people say buy used if you want a good one.

i need to get a dutch oven and a griddle
 
Originally posted by: Philippine Mango
Originally posted by: compuwiz1
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
Click to expand...

How necessary is seasoning anyways? Doesn't seasoning take away the benefit of using a cast iron skillet since you don't get the iron from the skillet its self? They say that if I don't season it, it will rust, and that I shouldn't put it in the dishwasher but if you dry it, why would it rust? I like to cook with olive oil, is that not going to work with a cast iron skillet as I heard you should only use stuff like crisco?
Click to expand...
You still get some added iron if you use a seasoned pan, but if you need iron that badly, supplement pills (and even breakfast cereal) are much more reliable.

You think iron and steel only rust when they're wet?

You can cook with any kind of oil you like. However, when seasoning, a lot of people prefer fats like lard or Crisco because it isn't as sticky/tacky if it's not completely burned off.
 
Originally posted by: Howard
Originally posted by: Philippine Mango
Originally posted by: compuwiz1
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
Click to expand...

How necessary is seasoning anyways? Doesn't seasoning take away the benefit of using a cast iron skillet since you don't get the iron from the skillet its self? They say that if I don't season it, it will rust, and that I shouldn't put it in the dishwasher but if you dry it, why would it rust? I like to cook with olive oil, is that not going to work with a cast iron skillet as I heard you should only use stuff like crisco?
Click to expand...
You still get some added iron if you use a seasoned pan, but if you need iron that badly, supplement pills (and even breakfast cereal) are much more reliable.

You think iron and steel only rust when they're wet?

You can cook with any kind of oil you like. However, when seasoning, a lot of people prefer fats like lard or Crisco because it isn't as sticky/tacky if it's not completely burned off.
Click to expand...


Oh, my, I think this thread just turned to discussion about iron deficiency. 😉
 
Originally posted by: compuwiz1
Originally posted by: Howard
Originally posted by: Philippine Mango
Originally posted by: compuwiz1
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
Click to expand...

How necessary is seasoning anyways? Doesn't seasoning take away the benefit of using a cast iron skillet since you don't get the iron from the skillet its self? They say that if I don't season it, it will rust, and that I shouldn't put it in the dishwasher but if you dry it, why would it rust? I like to cook with olive oil, is that not going to work with a cast iron skillet as I heard you should only use stuff like crisco?
Click to expand...
You still get some added iron if you use a seasoned pan, but if you need iron that badly, supplement pills (and even breakfast cereal) are much more reliable.

You think iron and steel only rust when they're wet?

You can cook with any kind of oil you like. However, when seasoning, a lot of people prefer fats like lard or Crisco because it isn't as sticky/tacky if it's not completely burned off.
Click to expand...


Oh, my, I think this thread just turned to discussion about iron deficiency. 😉
Click to expand...

I don't think i'm deficient in iron but I don't see how it couldn't help. Kinda takes away the benefit of using cast iron if you're going to just leave a layer of fat on top so that no metal particles can leave it...
 
Originally posted by: Philippine Mango
Originally posted by: compuwiz1
Originally posted by: Howard
Originally posted by: Philippine Mango
Originally posted by: compuwiz1
If you know how to use cast iron, it's good stuff. It has to be seasoned properly before it works well.
Click to expand...

How necessary is seasoning anyways? Doesn't seasoning take away the benefit of using a cast iron skillet since you don't get the iron from the skillet its self? They say that if I don't season it, it will rust, and that I shouldn't put it in the dishwasher but if you dry it, why would it rust? I like to cook with olive oil, is that not going to work with a cast iron skillet as I heard you should only use stuff like crisco?
Click to expand...
You still get some added iron if you use a seasoned pan, but if you need iron that badly, supplement pills (and even breakfast cereal) are much more reliable.

You think iron and steel only rust when they're wet?

You can cook with any kind of oil you like. However, when seasoning, a lot of people prefer fats like lard or Crisco because it isn't as sticky/tacky if it's not completely burned off.
Click to expand...


Oh, my, I think this thread just turned to discussion about iron deficiency. 😉
Click to expand...

I don't think i'm deficient in iron but I don't see how it couldn't help. Kinda takes away the benefit of using cast iron if you're going to just leave a layer of fat on top so that no metal particles can leave it...
Click to expand...
Do us all a favor and don't use cast iron.
 
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