I'm done with POS cookware, it's time for Cast Iron

[Vdubchaos]

Past 15 years or so we went thru SO much cookware, I'm tired of it and my wallet hates me for buying new crap every 6 months to a year.We do a LOT of cooking at home and we do use wooden spoons on teflon etc and never use it on Medium or higher heat.

Over the years we bought anything from POS Ikea pans to top of the line makers.....didn't matter. It didn't withstand the test of time. I'm a keeper and like to keep my things for as long as possible, and it's hard to buy things that last long this day and age.

SO I decided to replace all of our crap with Cast Iron. We already have a 10" Cast Iron skillet that has been passed on from my wife's grandmother (her grandmother gave it to her to it's most likely pre Civil War).

I got this last month (love it btw).
http://www.amazon.com/Lodge-Logic-LP...8102966&sr=1-4

I just ordered 12" Skillet as well.

And in the near future (when our dutch oven is done, which will be soon as it's already showing wear) I'm getting a cast Iron one (not Enameled one though). Straight up Cast Iron please.

I know people complain about cleaning and seasoning, but I find it super easy. Let it cook off > brush under hot water > dry and light coat of Veggie oil.

I'm hoping to one day pass this stuff up to my grandsons.....

 

[lxskllr]

I've used iron pans exclusively for over 25 years. What are you doing to your regular pans to wear them out? Regardless of the merits of steel, I wouldn't expect them to wear out in anything less than decades.

 

[brainhulk]

i /heart my cast iron. The steaks i've been making are effing awesome

i copied the recipe someone posted here. thanks atot

 

[HomerJS]

Past 15 years or so we went thru SO much cookware, I'm tired of it and my wallet hates me for buying new crap every 6 months to a year.We do a LOT of cooking at home and we do use wooden spoons on teflon etc and never use it on Medium or higher heat.

Over the years we bought anything from POS Ikea pans to top of the line makers.....didn't matter. It didn't withstand the test of time. I'm a keeper and like to keep my things for as long as possible, and it's hard to buy things that last long this day and age.

SO I decided to replace all of our crap with Cast Iron. We already have a 10" Cast Iron skillet that has been passed on from my wife's grandmother (her grandmother gave it to her to it's most likely pre Civil War).

I got this last month (love it btw).
http://www.amazon.com/Lodge-Logic-LP...8102966&sr=1-4

I just ordered 12" Skillet as well.

And in the near future (when our dutch oven is done, which will be soon as it's already showing wear) I'm getting a cast Iron one (not Enameled one though). Straight up Cast Iron please.

I know people complain about cleaning and seasoning, but I find it super easy. Let it cook off > brush under hot water > dry and light coat of Veggie oil.

I'm hoping to one day pass this stuff up to my grandsons.....

Just curious had you ever owned Calphalon? Talking about the lifetime guarentee stuff. I've had a set for over 10 years and still good.

 

[sourceninja]

I'm on one set of cheap SS pans for the last 7 years. We wore out or non-stick in 3-4 years, but I've never made a scratch on my Stainless Steel.

 

[Vdubchaos]

Just curious had you ever owned Calphalon? Talking about the lifetime guarentee stuff. I've had a set for over 10 years and still good.

Yes we have. Actually our Dutch oven right now is Calphalon and the center is wearing out slowly. Figured we will need one in few months.

Warranty is sketchy as you have to pay for return etc. I might use it.

i will most likly just go to Cast Iron anyways, it's so cheap it will probably cost me less to buy that than to send out Calphalon for return/replacement (which I might do anyways).

 

[Vdubchaos]

What are you doing to your regular pans to wear them out?

I'm talking about non cast iron stuff.

They just wear out over time (teflon/non stick coating). The longest lasting one might have made it 1.5 years at most.

 

[lxskllr]

I'm talking about non cast iron stuff.

They just wear out over time (teflon/non stick coating). The longest lasting one might have made it 1.5 years at most.

Oh, yea. Non stick stuff is garbage. The approach I take with almost everything is older is better. Improvements seldom are. Things get more convenient, and take less work, but they're seldom better at performing their task than older technologies were. Computers are exempt from that

 

[glenn1]

Sounds like your cooking sucks, not the cookware. I've had a set of Cuisinart Classic s/s pans for a dozen years and my Mom has pans that are 50+ years old and both sets are in fine shape. Maybe you're a bit too OCD about your pans.

 

[Vdubchaos]

Oh, yea. Non stick stuff is garbage. The approach I take with almost everything is older is better. Improvements seldom are. Things get more convenient, and take less work, but they're seldom better at performing their task than older technologies were. Computers are exempt from that

Yep

I also like to keep my stuff forever (or as long as it makes sense to keep).

WAY too many products are "temporary" this day and age, in the name of CHEAPNESS.

What's worse, is that even "expensive" stuff is cheaply made so "you get what you pay for" is not ALWAYS valid.

And to think that Cast Iron is DIRT CHEAP yet probably the best cookware one can possibly get.

 

[Vdubchaos]

Sounds like your cooking sucks, not the cookware. I've had a set of Cuisinart Classic s/s pans for a dozen years and my Mom has pans that are 50+ years old and both sets are in fine shape. Maybe you're a bit too OCD about your pans.

We don't have issues with Stainless steal pans.....although we hardly ever use them to be honest.

Mostly talking about nonstick coating etc.

 

[mizzou]

:hmm:

I've been needing to get a new set, was always wanting to go more "rustic" and get cast iron.

Any issues though with cockroaches wanting to feed on "Seasoned" cookware?

 

[NetWareHead]

I love cast iron as well but I wouldn't go as far as to use it exclusively. Acidic foods, like containing tomatoes or citrus should not be cooked. I have a set of stainless steel pans that I use for those purposes. In my kitchen, 99.5% of my food is cooked on cast iron, followed by stainless steel. I also have a set of teflon non stick for the very rare moments the other pans would be in appropriate.

 

[glenn1]

We don't have issues with Stainless steal pans.....although we hardly ever use them to be honest.

Mostly talking about nonstick coating etc.

Okay, gotcha - I'm with you then. Like you I've never really found a non-stick solution that was durable. To me, non-stick gets used for cooking eggs and almost nothing else. I've never found a Teflon pan that lasted for long and I'm not fond of little black PTFE flakes that it adds to your food before long. I and absolutely hated the anodized stuff my wife was so keen on buying, thought it was one of the worst purchases ever.

Don't know if I'll go the cast iron route though, cooking with a 25 pound pan doesn't sound too fun to me.

 

[Vdubchaos]

I love cast iron as well but I wouldn't go as far as to use it exclusively. Acidic foods, like containing tomatoes or citrus should not be cooked. I have a set of stainless steel pans that I use for those purposes. In my kitchen, 99.5% of my food is cooked on cast iron, followed by stainless steel. I also have a set of teflon non stick for the very rare moments the other pans would be in appropriate.

Yep, they say to give it a year or 2 for Cast Iron before cooking anything acidic.

We can easily use Stainless steel for that stuff anyways. Obviously these will remain (mostly sauce pan and for boiling pasta etc)

 

[CraigRT]

I hate my Kitchen Aid non stick coated ones. Got them as a gift and was happy with them at first, but the coating comes off even with the slightest scuff from a utensil. I'm never buying this type on my own accord that's for sure. Will use them til it doesnt make sense to anymore, but they're essentially ruined as it is. (3-4 years old)

I have one really nice Lagostina stainless pot and I tend to use it more than anything else.

My even bigger issue is my shitty range. I really want to replace it.

 

[Vdubchaos]

Don't know if I'll go the cast iron route though, cooking with a 25 pound pan doesn't sound too fun to me.

12" Skillet is about 12 pounds or so, not too bad.

I don't mind the weight, actually like it. But that is a downside for my wife....she will get used to it though.

This is THE LAST frying pan I'm buying.....

 

[lxskllr]

:hmm:

I've been needing to get a new set, was always wanting to go more "rustic" and get cast iron.

Any issues though with cockroaches wanting to feed on "Seasoned" cookware?

I don't have roaches, but I leave my primary pan sitting on the stove, and it usually has oil in it. If I've cooked animal products, I'll clean it after a couple days of disuse. Otherwise, I use it as-is. I don't get bugs in it aside from the occasional pantry moth that finds itself stuck in the oil.

 

[Vdubchaos]

I hate my Kitchen Aid non stick coated ones. Got them as a gift and was happy with them at first, but the coating comes off even with the slightest scuff from a utensil. I'm never buying this type on my own accord that's for sure. Will use them til it doesnt make sense to anymore, but they're essentially ruined as it is. (3-4 years old)

I've had those too.

Kitchen Aid Mixer is by far the best appliance I've ever purchased. But Mixer is as far as I will go with that brand....

Ours is over 10 years old and still is like new.

 

[jaedaliu]

I'm talking about non cast iron stuff.

They just wear out over time (teflon/non stick coating). The longest lasting one might have made it 1.5 years at most.

yeah, they're cheap.

Though, you can get anodized stuff that's tough as hell. But, not really non-stick.

I'm currently using a couple T-Fal Spot pans for my eggs n'stuff. Those f'ing rock.

 

[Oyeve]

While I love my cast iron pots and pans I can certainly see why many dont use it. They are heavy. Hell, my favorite fryer weights 9lbs. But I love it. I only use Calphalon , cusinart and my cast iron stuff. The only non-stick pan I use is an 8" skillet and its only for eggs and pancakes. My Calphalon dutch oven in nonstick steel but it is not coated badly. I make many stews and curries in it on medium and high and it has been a champ.

 

[Vdubchaos]

yeah, they're cheap.

Though, you can get anodized stuff that's tough as hell. But, not really non-stick.

I'm currently using a couple T-Fal Spot pans for my eggs n'stuff. Those f'ing rock.

Those can't fuck with my griddle!

: D

 

[TheFamilyMan]

Anyone have experience with those green, ceramic-coated (at least I think it's ceramic coating) pans? Reviews seem positive but I'm always weary of the "seeding" many of these companies can do with online sites...

 

[lxskllr]

Anyone have experience with those green, ceramic-coated (at least I think it's ceramic coating) pans? Reviews seem positive but I'm always weary of the "seeding" many of these companies can do with online sites...

Any kind of glazing can chip. Dunno about the performance.

 

[glenn1]

Anyone have experience with those green, ceramic-coated (at least I think it's ceramic coating) pans? Reviews seem positive but I'm always weary of the "seeding" many of these companies can do with online sites...

We got the Aeturnum pans and they're no better than stainless IMHO, much less teflon. Even with cooking spray they're hardly "non-stick." Absolutely no reason I'd reach for ceramic over any other pan. The outside paint also discolored on the first use.