In article >,
"mike" > wrote:

> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality?
>
> thanks,
>
> mike

That is very much a matter of opinion. :-)

Many people are perfectly happy with "Lodge" brand cast iron which is
inexpensive. I personally don't like it because I find the finish to be
too rough.

I like my Griswolds. The interior is very smooth and takes a nice
seasoning quickly. They are antiques tho' so I've paid up to $50.00 plus
for a 10" and 12".

That's ok tho', they last several generations. <G>

Cast iron cookware is almost a "cult" subject......
You either worship it, or you hate it.

I grew up with it and I can't imagine cooking with anything else!
My stock and pasta pots tho' are stainless steel, but I do have some
larger cast iron pots for braising etc.

There is a page on the RFC website with links to FAQ's on cast iron:

http://www.recfoodcooking.org/

and more specifically:

http://www.recfoodcooking.org/tips/castiron.html

'course that's just for seasoning it. ;-)
You can do some googling on brands:

http://tinyurl.com/jl8tc

I recommend it. Others do not...
Antiques are awesome.

Griswolds are widely available on ebay. A tip on ebay bidding, sit on
auctions that end early in the morning on a weekday, and bid snipe
during the last 60 seconds if you have the time. You can get lower bid
prices that way.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson