Cast iron pans

This one is made by Lagostina....it is supposed to be preseasoned but the inside is as rough as 80 grit sandpaper. No way can you get an egg to slide around, much less flip. I could see cooking stew but not pancakes....

While I always liked cast pans, I think the new Teflon/steel/aluminum pans cook just as evenly. I like cooked egg sandwiches, and found that a 8" Teflon pan lets me do a pan flip without issue. I've never noticed much of a difference between cast pans and the others, even though my wife is adamant that they are superior.

I've cleaned a few my brother picked up at sales with a wire wheel and cookie type sander discs on an air die grinder before re-seasoning in the oven with oil and he was happy with them. Took the warp out of the bottom of one in a press as well that he cooks with every day.

Best made co. out of new york restores old cast iron. It's pricy just like their other products but it will last a lifetime. I have some of their enamel plated and bowls. Beautiful stuff.

Best steak you'll ever eat is done in a cast iron skillet. pre-heat oven to 400 preheat frying pan and ad just a few drops of oil,

take your seasoned 2" steak and seer each side for 2 minutes put pan in oven for 8 mins for rare 10 for med. remove and cover with foil for 5 minutes.

Start hitting the Goodwill, thrift stores, I scored my last two for less $20.00 a piece. Little bit of steel wool and sand to clean them, reseasoned and poof ready to go.

I used to do this as well, and then pour some red wine (sweet) in and scape the bottom...instant reduction sause.

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Originally Posted by BIG MAC

Best steak you'll ever eat is done in a cast iron skillet. pre-heat oven to 400 preheat frying pan and ad just a few drops of oil,

take your seasoned 2" steak and seer each side for 2 minutes put pan in oven for 8 mins for rare 10 for med. remove and cover with foil for 5 minutes.

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HAHAHAHa so true....

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Originally Posted by GoldenLakePete

If Mikepal hasn't shot all his up he might give you one.

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Funny Part about that recipe , it came out of a fishing magazine 20+ years ago ""In-Fisherman"" they had a recipe every month.

great way to cook a steak when its -30 out and not going to stand by the BBQ. :) :)

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Originally Posted by patvetzal

My parents always used to use cast iron pans, keeping them seasoned as required. When I got married my wife switched to steel and aluminium.
Now cast iron seems to be coming back but what has happened to the good old smooth cast surfaces. We bought a pan at the local big box store last week and to inside has a very rough surface, much the same as 80 grit sandpaper. No way would a fried egg slide around in it, even with a thin oil coating....
Is the old cast iron still available? I would love to buy a pan just to show the kids how they SHOULD work.....:rolleyes:

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Pat
Try Lebaron. I bought a big cast iron pan for the hunt camp and we use it over an open fire when we fish. If you season the pan properly and don't wash it - they just need to be wiped and then use a paper towel to rub in a thin coat of oil.
I have two smaller ones I use regularly at home.
One of the family favorites is broccoli frittata. I make it in the pan on the stove then put the whole thing right in the oven and 15 minutes later it is good to go.