Cast iron is heavy, bulky and heats up, slowly. But I haven’t cooked on anything else in a very long time. The main benefits are non-destructableness, non-stickiness when seasoned well, and heat retention (e.g. when you dump a bunch of cold food on it).
Once they are seasoned properly maintenance is pretty much the same as with steel. They are not delicate flowers. Just don’t leave them in the sink or put them in the dishwasher. I rarely use soap on mine, but dish soap is just fine.
I actually tend to clean mine with oil and a paper towel. Most of the stuff that might stick to it tends to be fat/oil soluble. Dish soap doesn’t always get it.
You need to start looking for some Griswold. Lightest cast iron I’ve ever owned. Garage sales are your best bet for scoring them at a decent price. Any reseller knows what they’re worth and that ain’t cheap.
Griswolds retain slightly less heat, but also heat up quicker. My 10” weighs 3lb 12oz, the Lodge is 6lb 2oz. That makes a big difference if you use it to sauté. They are a true joy to cook with. If they weren’t a superior product you wouldn’t have to pay over $1,000 for some of their skillets.
I remember the weight, I tried to pick one up when cooking with a friend. Way too heavy for my liking. As for being non-stick - with most pots and pans that’s a functional on heating before putting ingredients in.
Sometimes I worry about carbonization being carcinogenic (it is, but researchers say it’s okay occasionally). I wonder how much of the “seasoning” contributes to that equation.
I think I’ll stick with Stainless steel… Mostly because there’s less neck strain involved, and I like to cool my pans immediately after use. Ssssshhhhhzzzz into the water they go.
Seasoning isn’t carbonization. If that’s what’s in your pan you’re doing it wrong. (Not ‘you’, whomever) And in my experience, carbonization is what ruins the non stick.
Seasoning is polymerized oils.
As for weight, my main go to pan is 8.5 inches and plenty light enough for me. I also have a 12 inch pan that is a beast.
I have been cleaning my scorching hot cast iron pans under a running faucet for ten years. With a lodge brush. Big cloud of steam. I think that’s the fastest way to clean them. Then just a quick wipe with some oil.
I don’t know about the scientific backing, but if it’s black/brown and caused by heat - there’s gonna be a bunch of carbons involved. There’s no real way around that. Especially if it’s browning the food… So yeah… Carbon.
I mean we’re carbon base… Doesn’t necessarily mean it’s good for us.
Cast iron is heavy, bulky and heats up, slowly. But I haven’t cooked on anything else in a very long time. The main benefits are non-destructableness, non-stickiness when seasoned well, and heat retention (e.g. when you dump a bunch of cold food on it).
Once they are seasoned properly maintenance is pretty much the same as with steel. They are not delicate flowers. Just don’t leave them in the sink or put them in the dishwasher. I rarely use soap on mine, but dish soap is just fine.
I actually tend to clean mine with oil and a paper towel. Most of the stuff that might stick to it tends to be fat/oil soluble. Dish soap doesn’t always get it.
You need to start looking for some Griswold. Lightest cast iron I’ve ever owned. Garage sales are your best bet for scoring them at a decent price. Any reseller knows what they’re worth and that ain’t cheap.
I’d say the heaviness is one of the reasons to use cast iron for the heat retention. If I wanted lightness then carbon steel is the way to go.
Griswolds retain slightly less heat, but also heat up quicker. My 10” weighs 3lb 12oz, the Lodge is 6lb 2oz. That makes a big difference if you use it to sauté. They are a true joy to cook with. If they weren’t a superior product you wouldn’t have to pay over $1,000 for some of their skillets.
Don’t pay a grand for cast iron it just makes you look like a sucker.
Thanks.
I remember the weight, I tried to pick one up when cooking with a friend. Way too heavy for my liking. As for being non-stick - with most pots and pans that’s a functional on heating before putting ingredients in.
Sometimes I worry about carbonization being carcinogenic (it is, but researchers say it’s okay occasionally). I wonder how much of the “seasoning” contributes to that equation.
I think I’ll stick with Stainless steel… Mostly because there’s less neck strain involved, and I like to cool my pans immediately after use. Ssssshhhhhzzzz into the water they go.
Seasoning isn’t carbonization. If that’s what’s in your pan you’re doing it wrong. (Not ‘you’, whomever) And in my experience, carbonization is what ruins the non stick.
Seasoning is polymerized oils.
As for weight, my main go to pan is 8.5 inches and plenty light enough for me. I also have a 12 inch pan that is a beast.
I have been cleaning my scorching hot cast iron pans under a running faucet for ten years. With a lodge brush. Big cloud of steam. I think that’s the fastest way to clean them. Then just a quick wipe with some oil.
I don’t know about the scientific backing, but if it’s black/brown and caused by heat - there’s gonna be a bunch of carbons involved. There’s no real way around that. Especially if it’s browning the food… So yeah… Carbon.
I mean we’re carbon base… Doesn’t necessarily mean it’s good for us.