Cast iron skillet

by **InTenSity** Mon Apr 08, 2019 10:28 pm

I want to buy one. Someone make a recommendation. I know a good one will last a couple centuries. I know a cheap one needs to be replaced in a few years.

by **WhiteBoyHatcher** Mon Apr 08, 2019 10:30 pm

I'm not really sure the second part is true. If it's cast iron, it's cast iron right? I have a lodge one. This sounds like something you would want MSU addict to weigh in on.

by **steveschneider** Mon Apr 08, 2019 10:33 pm

WhiteBoyHatcher wrote:I'm not really sure the second part is true. If it's cast iron, it's cast iron right? I have a lodge one. This sounds like something you would want MSU addict to weigh in on.

Lodge is great. That’s what we have. I don’t know what could be improved on it with s more high end one. Seems like the main thing for skillets is just the proper up keep.

by **Turtleneck** Mon Apr 08, 2019 10:35 pm

What do you do with such thing? I rarely cook so whenever the topic is cookware, I don’t know WTF you guys are talking about. I thought skillet was a DJ.

by **WhiteBoyHatcher** Mon Apr 08, 2019 10:41 pm

You can do anything with one. Bacon, eggs, pizza in the oven. You can cook a great ribeye in one. The flat surface allows for a great sear.

by **The Pantry** Mon Apr 08, 2019 10:46 pm

Have a few Lodge skillets purchased before they offered them pre-seasoned. They're awesome on a gas top range and equally good cooking outside.

by **WhiteBoyHatcher** Mon Apr 08, 2019 10:49 pm

Here you go turtledick. Meat murder.

Cast iron skillet 47127254032_51e2d1e39e_z

Cast iron skillet 46455568474_0e55e6b846_z

by **SeeRockCity** Mon Apr 08, 2019 10:51 pm

As human beings, we can over-complicate just about anything. I'm sure there are French designer cast iron cookware companies that can justify any price tag, however, the Lodge shit you can buy at Kroger is completely adequate.

It's all about seasoning the pan once you get it home. If you expect it to be like some long lost secret that has been overlooked by the masses and your expectations are that it will work better than the space age ceramic does on the infomercial you watched last night, you're going to be disappointed.

That said, once you get it seasoned and working properly, it is the best options for a LOT of cooking chores. We use cast iron for 90% of our skillet work.

by **Turtleneck** Mon Apr 08, 2019 11:07 pm

WhiteBoyHatcher wrote:Here you go turtledick. Meat murder.

You're not very nice. Also it's Skrillex not skillet. My apologies to Mr. Skrillex.

by **Watch Out Pylon!** Tue Apr 09, 2019 9:05 am

InTenSity wrote:I want to buy one. Someone make a recommendation. I know a good one will last a couple centuries. I know a cheap one needs to be replaced in a few years.

I don't know where you heard this but it is incorrect. As long as you take care of your skillet it will last for freaking ever. I bought a cheap unseasoned skillet from Meijer 15 years ago. I seasoned it with vegetable oil and then cooked a ton of bacon in it for the longest time. I'm still using it to this day and it's in pristine condition.

You just can't use it to cook acidic food. Anything with tomatoes is a big no-no. It'll burn through the seasoning and all that coating will flake off, then you'll have to re-season it. For maintenance I scrub the pan down with a paper towel and coarse sea salt. Then I rinse it with hot water and dry it off. After that I coat the interior with a dab of oil and that's it. Do NOT use soap. Soap will ruin your seasoning as well.

by **Robert J Sakimano** Tue Apr 09, 2019 9:49 am

don't overthink it.. you're considering a cast iron skillet, not heart valve replacement.

I'd say you could get a good one in the $25 range.. as others have mentioned, the key is upkeep. Make sure to keep it seasoned.. it's okay to use water on it, but not dish liquid. If you use water, be sure to dry it thoroughly afterwards, as rust can form - then you're back to scrubbing it again and re-seasoning it.

I probably use ours 5-6 times a week cooking various things. To me, a cast iron skillet is one of the top 2 or 3 'must haves' for any kitchen.

by **steveschneider** Tue Apr 09, 2019 10:10 am

Robert J Sakimano wrote:don't overthink it.. you're considering a cast iron skillet, not heart valve replacement.

I'd say you could get a good one in the $25 range.. as others have mentioned, the key is upkeep. Make sure to keep it seasoned.. it's okay to use water on it, but not dish liquid. If you use water, be sure to dry it thoroughly afterwards, as rust can form - then you're back to scrubbing it again and re-seasoning it.

I probably use ours 5-6 times a week cooking various things. To me, a cast iron skillet is one of the top 2 or 3 'must haves' for any kitchen.

Yep, there’s a few YouTube vids out there that thought me everything I need to know to care for my skillet. Intensity, I’d just go to a local hardware store and pick up a Lodge skillet.

by **SeeRockCity** Tue Apr 09, 2019 10:22 am

Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

Cast iron skillet 1401550746

by **GirbaudJeans** Tue Apr 09, 2019 10:27 am

by **Watch Out Pylon!** Tue Apr 09, 2019 10:29 am

SeeRockCity wrote:Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

That chick could rip your dick off. Shocked

by **Robert J Sakimano** Tue Apr 09, 2019 10:31 am

SeeRockCity wrote:Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

by **SeeRockCity** Tue Apr 09, 2019 10:36 am

Listen to this guy. Seriously. This is the method I use and it works 100% of the time.

by **Watch Out Pylon!** Tue Apr 09, 2019 10:40 am

Robert J Sakimano wrote:
SeeRockCity wrote:Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

Perfect.

by **Jake from State Farm** Tue Apr 09, 2019 12:51 pm

SeeRockCity wrote:Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

Man hands, man face. Moobs?

by **Robert J Sakimano** Tue Apr 09, 2019 12:53 pm

Jake from State Farm wrote:
SeeRockCity wrote:Here's a video on how to flex properly when cleaning and seasoning your new cast iron skillet.

Man hands, man face. Moobs?

my advice would be for him to put a shirt on before he starts frying bacon.

by **The Pantry** Tue Apr 09, 2019 9:39 pm

SeeRockCity wrote:Listen to this guy. Seriously. This is the method I use and it works 100% of the time.

He is correct about heating the pan after washing to completely dry it out.

Both he and the bruiser chick are incorrect on what to use to season CI. No vegetable or olive oil. Animal fat is what you want to use. Lard or beef tallow, or even duck fat if you can find it.

by **SeeRockCity** Tue Apr 09, 2019 10:32 pm

The Pantry wrote:
SeeRockCity wrote:Listen to this guy. Seriously. This is the method I use and it works 100% of the time.

He is correct about heating the pan after washing to completely dry it out.

Both he and the bruiser chick are incorrect on what to use to season CI. No vegetable or olive oil. Animal fat is what you want to use. Lard or beef tallow, or even duck fat if you can find it.

Chemistry of Seasoning Cast Iron Cooking

"When oils or fats are heated in a pan, multiple degradation reactions occur, including: autoxidation, thermal oxidation, polymerization, cyclization and fission.[See wikipedia references below].

The development of a seasoned cast iron pan is actually a two part process: polymerization and carbonization. The first part involves developing a thin layer of polymerized oil on the cast iron.This is done by applying a very thin coat of unsaturated oil (e.g., canola, flaxseed or grapeseed oil) to the cast iron surface and heating it in an oven until it dries. Unsaturated fats work better since they have less hydrogen's and therefore have less non-carbon components. Once the polymerization process is complete the layer of oil cannot be easily removed. To complete the seasoning, which involves laying down of a carbon matrix on to the cast iron surface, heat must be applied slightly above above the smoke point of the oil. If you do not heat above the smoke point only the polymerized oil coat will be present instead of having an added rich black carbon matrix. "

I believe you want unsaturated fats for better polymerization which would mean vegetable oils and not animal-based fats. But There are obviously 1000 different opinions out there.

by **I.B. Fine** Tue Apr 09, 2019 10:46 pm

SeeRockCity wrote:
Chemistry of Seasoning Cast Iron Cooking

"When oils or fats are heated in a pan, multiple degradation reactions occur, including: autoxidation, thermal oxidation, polymerization, cyclization and fission.[See wikipedia references below].

The development of a seasoned cast iron pan is actually a two part process: polymerization and carbonization. The first part involves developing a thin layer of polymerized oil on the cast iron.This is done by applying a very thin coat of unsaturated oil (e.g., canola, flaxseed or grapeseed oil) to the cast iron surface and heating it in an oven until it dries. Unsaturated fats work better since they have less hydrogen's and therefore have less non-carbon components. Once the polymerization process is complete the layer of oil cannot be easily removed. To complete the seasoning, which involves laying down of a carbon matrix on to the cast iron surface, heat must be applied slightly above above the smoke point of the oil. If you do not heat above the smoke point only the polymerized oil coat will be present instead of having an added rich black carbon matrix. "

I believe you want unsaturated fats for better polymerization which would mean vegetable oils and not animal-based fats. But There are obviously 1000 different opinions out there.

Only 2 opinions,
There's the right opinion, and then there's Pantry's.

by **Robert J Sakimano** Sun Apr 14, 2019 6:05 pm

The cast iron skillet is currently in the oven.. heating up to 550 degrees. Put a good rub on two New York strips earlier.

Sippin' a High Life with tunes on.

by **Turtleneck** Sun Apr 14, 2019 6:27 pm

Robert J Sakimano wrote:The cast iron skillet is currently in the oven.. heating up to 550 degrees. Put a good rub on two New York strips earlier.

Sippin' a High Life with tunes on.

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?

by **Robert J Sakimano** Sun Apr 14, 2019 7:49 pm

Turtleneck wrote:
Robert J Sakimano wrote:The cast iron skillet is currently in the oven.. heating up to 550 degrees. Put a good rub on two New York strips earlier.

Sippin' a High Life with tunes on.

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?

Cannibal Corpse - figured it was fitting.

by **The Pantry** Sun Apr 14, 2019 7:50 pm

Turtleneck wrote:
Robert J Sakimano wrote:The cast iron skillet is currently in the oven.. heating up to 550 degrees. Put a good rub on two New York strips earlier.

Sippin' a High Life with tunes on.

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?

Remember to only use fermented soy products. That tofu you've been eating will eventually give you Alzheimer's, if you don't already have it.

by **Turtleneck** Sun Apr 14, 2019 7:53 pm

Robert J Sakimano wrote:
Turtleneck wrote:

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?
Cannibal Corpse - figured it was fitting.

by **Watch Out Pylon!** Mon Apr 15, 2019 8:46 am

Robert J Sakimano wrote:
Turtleneck wrote:

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?
Cannibal Corpse - figured it was fitting.

by **SeeRockCity** Mon Apr 15, 2019 9:35 pm

Watch Out Pylon! wrote:
Robert J Sakimano wrote:
Turtleneck wrote:

Sounds very up north, Bob. Are listening to Ted Nugent with your murder and beer?
Cannibal Corpse - figured it was fitting.

Fuck it. Tried to post death metal rooster but I failed. Please forgive me.

by **Robert J Sakimano** Tue Apr 16, 2019 7:53 am

SeeRockCity wrote:
Watch Out Pylon! wrote:

Fuck it. Tried to post death metal rooster but I failed. Please forgive me.

it's the thought about death metal rooster than counts. Cast iron skillet 3493939353

by **SeeRockCity** Tue Apr 16, 2019 12:55 pm

Robert J Sakimano wrote:
SeeRockCity wrote:
Watch Out Pylon! wrote:

Fuck it. Tried to post death metal rooster but I failed. Please forgive me.
it's the thought about death metal rooster than counts.

Thanks Bob, you always know what to say to a guy.

by **Robert J Sakimano** Tue Apr 16, 2019 12:59 pm

SeeRockCity wrote:
Robert J Sakimano wrote: it's the thought about death metal rooster than counts.

Thanks Bob, you always know what to say to a guy.

by **Watch Out Pylon!** Fri Apr 19, 2019 3:26 pm

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