hello,

lately when i look at our non-stick pans/skillets i notice where some of the
finish is scraped and scratched. somehow it must be getting in the food.

thinking of going back to cast iron. the prices are all over the place. i
saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
single 11" cast iron skillet for over $100 at a cooking specialty store.

is cast iron "cast iron," if you know what i'm trying to ask? are there
vaying degrees of quality? anyone here use martha's cast iron stuff?

thanks,

mike

mike wrote:
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some
> of the finish is scraped and scratched. somehow it must be getting in
> the food.
>
> thinking of going back to cast iron. the prices are all over the
> place. i saw a 3 piece skillet set by ol'martha stewart for $16 at
> k-mart and a single 11" cast iron skillet for over $100 at a cooking
> specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are
> there vaying degrees of quality? anyone here use martha's cast iron
> stuff?
>
> thanks,
>
> mike

Forget about putting more pennies in Martha's pocket. She doesn't exactly
need them. Buy cast iron from the best: Lodge. They even sell non-stick,
if that's what you're after.

http://www.lodgemfg.com/

Jill

"jmcquown" > wrote in message
. ..
> mike wrote:
> > hello,
> >
> > lately when i look at our non-stick pans/skillets i notice where some
> > of the finish is scraped and scratched. somehow it must be getting in
> > the food.
> >
> > thinking of going back to cast iron. the prices are all over the
> > place. i saw a 3 piece skillet set by ol'martha stewart for $16 at
> > k-mart and a single 11" cast iron skillet for over $100 at a cooking
> > specialty store.
> >
> > is cast iron "cast iron," if you know what i'm trying to ask? are
> > there vaying degrees of quality? anyone here use martha's cast iron
> > stuff?
> >
> > thanks,
> >
> > mike
>
> Forget about putting more pennies in Martha's pocket. She doesn't exactly
> need them. Buy cast iron from the best: Lodge. They even sell
non-stick,
> if that's what you're after.
>
> http://www.lodgemfg.com/
>
> Jill
>

I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about $9.95
+ tax and I've been pleased with it. It did come pre-seasoned, but I
seasoned it anyway to be on the safe side.

Since I'm quite small it's the only piece of cast iron I currently own
because of the weight of cast iron (wish I had the strength to handle a cast
iron Dutch oven).

I bought it for making a pineapple upside-down cake... YUM!

Chris in Pearland, TX

"Chris Marksberry" wrote >
>
> I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about
> $9.95
> + tax and I've been pleased with it. It did come pre-seasoned, but I
> seasoned it anyway to be on the safe side.
>
> Since I'm quite small it's the only piece of cast iron I currently own
> because of the weight of cast iron (wish I had the strength to handle a
> cast
> iron Dutch oven).
>
> I bought it for making a pineapple upside-down cake... YUM!
>
> Chris in Pearland, TX

I also use mine for making cornbread. Put a dollop of lard or shortening in
the pan first, put the pan in the oven while it's preheating, then pour the
batter into the sizzling fat once the oven is up to temperature. Protect
your hands!!!

Dora

Poor Chris. I know what you mean, they are heavy. I have a bad right
shoulder and it's hard to lift but well worth the pain. I treasure my cast
iron dutch oven. It was my Mama's. I have other pieces that I picked up here
or there.My friends laugh because I'm a chef and they think I should have a
kitchen full of calaphon.

Missmoon
www.yummyfood.net
"limey" > wrote in message
news:%kysg.4305$pB.2756@trnddc06...
>
> "Chris Marksberry" wrote >
>>
>> I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about
>> $9.95
>> + tax and I've been pleased with it. It did come pre-seasoned, but I
>> seasoned it anyway to be on the safe side.
>>
>> Since I'm quite small it's the only piece of cast iron I currently own
>> because of the weight of cast iron (wish I had the strength to handle a
>> cast
>> iron Dutch oven).
>>
>> I bought it for making a pineapple upside-down cake... YUM!
>>
>> Chris in Pearland, TX
>
> I also use mine for making cornbread. Put a dollop of lard or shortening
> in the pan first, put the pan in the oven while it's preheating, then pour
> the batter into the sizzling fat once the oven is up to temperature.
> Protect your hands!!!
>
> Dora

"missmoon" > wrote in news:lJQsg.17450$_c1.13913
@fed1read05:

> My friends laugh because I'm a chef and they think I should have a
> kitchen full of calaphon.

I bet ya a good number of chefs would take a set of Cast Iron over Calphaon
any day lol.

I find that the best place to get a cast iron frying pans are at year
sales...they are cheap, still in excellent condition (as people are going to
non-stick pans) and the are already conditioned. Otherwise remember that
when you do purchase a brand new frying pan to also purchase mineral oil to
condition the pan.


"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
> the finish is scraped and scratched. somehow it must be getting in the
> food.
>
> thinking of going back to cast iron. the prices are all over the place. i
> saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike
>

Carla Gilliss wrote:
> I find that the best place to get a cast iron frying pans are at year
> sales...they are cheap, still in excellent condition (as people are
> going to non-stick pans) and the are already conditioned. Otherwise
> remember that when you do purchase a brand new frying pan to also
> purchase mineral oil to condition the pan.
>
>

Mineral oil to condition the pan?? Now that is the first time I have heard
of that.

--

Joe Cilinceon

Joe Cilinceon wrote:
> Carla Gilliss wrote:
>> I find that the best place to get a cast iron frying pans are at year
>> sales...they are cheap, still in excellent condition (as people are
>> going to non-stick pans) and the are already conditioned. Otherwise
>> remember that when you do purchase a brand new frying pan to also
>> purchase mineral oil to condition the pan.
>>
>>
>
> Mineral oil to condition the pan?? Now that is the first time I have
> heard of that.

Me, too. Lard or other fat... mineral oil? Don't think so!

In article >,
"jmcquown" > wrote:

> Joe Cilinceon wrote:
> > Carla Gilliss wrote:
> >> I find that the best place to get a cast iron frying pans are at year
> >> sales...they are cheap, still in excellent condition (as people are
> >> going to non-stick pans) and the are already conditioned. Otherwise
> >> remember that when you do purchase a brand new frying pan to also
> >> purchase mineral oil to condition the pan.
> >>
> >>
> >
> > Mineral oil to condition the pan?? Now that is the first time I have
> > heard of that.
>
> Me, too. Lard or other fat... mineral oil? Don't think so!

Bacon fat. Yeah!!!!!! :-)

Do try grapeseed just for grins next time you have to re-season.
Last time I stripped a lid, that worked SO much faster and did not
blacken as much.
--
Peace!
Om

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

When I did purchase a brand new cast iron that was what the instructions on
the bottom of the pan stated !...Mineral Oil


"jmcquown" > wrote in message
. ..
> Joe Cilinceon wrote:
>> Carla Gilliss wrote:
>>> I find that the best place to get a cast iron frying pans are at year
>>> sales...they are cheap, still in excellent condition (as people are
>>> going to non-stick pans) and the are already conditioned. Otherwise
>>> remember that when you do purchase a brand new frying pan to also
>>> purchase mineral oil to condition the pan.
>>>
>>>
>>
>> Mineral oil to condition the pan?? Now that is the first time I have
>> heard of that.
>
> Me, too. Lard or other fat... mineral oil? Don't think so!
>
>

In article >,
"Joe Cilinceon" > wrote:

> Carla Gilliss wrote:
> > I find that the best place to get a cast iron frying pans are at year
> > sales...they are cheap, still in excellent condition (as people are
> > going to non-stick pans) and the are already conditioned. Otherwise
> > remember that when you do purchase a brand new frying pan to also
> > purchase mineral oil to condition the pan.
> >
> >
>
> Mineral oil to condition the pan?? Now that is the first time I have heard
> of that.

I've experimented with different oils.
I've personally found that grapeseed oil polymerizes more quickly.
--
Peace!
Om

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

"Carla Gilliss" > wrote in
:

> Otherwise remember that when you do purchase a brand new frying pan to
> also purchase mineral oil to condition the pan.

No, not mineral oil, Vegetable Shortening. That is the recomended fat of
choice to season a CI Pan.

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

"OmManiPadmeOmelet" wrote:
>
>
> 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>
>
And that's true - I have a 10" Wagner, used by my MIL and who may have
inherited it herself. Its interior finish is as smooth as satin and the
bottom is also smooth. It's my pan of choice for cornbread.

I have a Lodge cornbread pan (divided into sections) that I really dislike
and have hardly used, because of the finish. So it goes. (Reminder to me:
work on it more.)

Dora

In article <suysg.4306$pB.2155@trnddc06>, "limey" >
wrote:

> "OmManiPadmeOmelet" wrote:
> >
> >
> > 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>
> >
> And that's true - I have a 10" Wagner, used by my MIL and who may have
> inherited it herself. Its interior finish is as smooth as satin and the
> bottom is also smooth. It's my pan of choice for cornbread.

I've read/heard that Wagner is comparable to Griswold, and a bit less
pricey. :-) Not tried it, yet...

>
> I have a Lodge cornbread pan (divided into sections) that I really dislike
> and have hardly used, because of the finish. So it goes. (Reminder to me:
> work on it more.)

Shop wheel. <lol>
Grind that puppy smooth?

CI is a lifetime investment. It just does not wear out for, what, 200
years or so? <G>

>
> Dora
--
Peace!
Om

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

"OmManiPadmeOmelet" wrote

"limey" > wrote:
>
>> "OmManiPadmeOmelet" wrote:
>> >
>> > 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>
>> >
>> And that's true - I have a 10" Wagner, used by my MIL and who may have
>> inherited it herself. Its interior finish is as smooth as satin and the
>> bottom is also smooth. It's my pan of choice for cornbread.
>
> I've read/heard that Wagner is comparable to Griswold, and a bit less
> pricey. :-) Not tried it, yet...

I've heard that, too, but I haven't priced either make - they're both
considered antique.
>
>> I have a Lodge cornbread pan (divided into sections) that I really
>> dislike
>> and have hardly used, because of the finish. So it goes. (Reminder to
>> me:
>> work on it more.)
>
> Shop wheel. <lol>
> Grind that puppy smooth?
>
> Om

DH has done that but the problem is getting up into the points (i.e., it's a
circular pan divided into sections.) Of course, our house fire and the
subsequent cleaning people didn't exactly help, either, so I'm starting back
to essentially bare metal. I just keep putting it off, since I'm happy with
the Wagner.

Dora

In article <HKysg.4308$pB.4061@trnddc06>, "limey" >
wrote:

> "OmManiPadmeOmelet" wrote
>
> "limey" > wrote:
> >
> >> "OmManiPadmeOmelet" wrote:
> >> >
> >> > 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>
> >> >
> >> And that's true - I have a 10" Wagner, used by my MIL and who may have
> >> inherited it herself. Its interior finish is as smooth as satin and the
> >> bottom is also smooth. It's my pan of choice for cornbread.
> >
> > I've read/heard that Wagner is comparable to Griswold, and a bit less
> > pricey. :-) Not tried it, yet...
>
> I've heard that, too, but I haven't priced either make - they're both
> considered antique.

Both are on ebay if you want to cruise there just for grins.

> >
> >> I have a Lodge cornbread pan (divided into sections) that I really
> >> dislike
> >> and have hardly used, because of the finish. So it goes. (Reminder to
> >> me:
> >> work on it more.)
> >
> > Shop wheel. <lol>
> > Grind that puppy smooth?
> >
> > Om
>
> DH has done that but the problem is getting up into the points (i.e., it's a
> circular pan divided into sections.) Of course, our house fire and the
> subsequent cleaning people didn't exactly help, either, so I'm starting back
> to essentially bare metal. I just keep putting it off, since I'm happy with
> the Wagner.

A dremmel tool can get into the small spaces. :-)

>
> Dora
--
Peace!
Om

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

OmManiPadmeOmelet wrote:
> In article <suysg.4306$pB.2155@trnddc06>, "limey" >
> wrote:
>
>> "OmManiPadmeOmelet" wrote:
>>>
>>>
>>> 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>
>>>
>> And that's true - I have a 10" Wagner, used by my MIL and who may
>> have inherited it herself. Its interior finish is as smooth as
>> satin and the bottom is also smooth. It's my pan of choice for
>> cornbread.
>
> I've read/heard that Wagner is comparable to Griswold, and a bit less
> pricey. :-) Not tried it, yet...
>
>>
>> I have a Lodge cornbread pan (divided into sections) that I really
>> dislike and have hardly used, because of the finish. So it goes.
>> (Reminder to me: work on it more.)
>
> Shop wheel. <lol>
> Grind that puppy smooth?
>
> CI is a lifetime investment. It just does not wear out for, what, 200
> years or so? <G>
>
>>
>> Dora

My newest cast iron pan is about 25 years old, a Lodge 10" grille pan. That
is the only one I have ever bought myself. I have at least 20 assorted
types/brands/sizes/shapes, I have inhereted from my parents and in-laws. I
have pans by all three brands, Lodge, Wagner and Griswolds and all are
pretty smooth inside and out. I would guess the Lodge being rough is
something new since they started making them in China. I did look at some
Lodge awhile back and didn't see the rough finish some speak of.

--

Joe Cilinceon

OmManiPadmeOmelet wrote:

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


Where is Sheldon when we need him? He is vitriolic on the subject of
(hating) cast iron, he'd be accusing us of being "cheap b*st*rds" with
"taste in the A$$ disease"...

--
Best
Greg

"Gregory Morrow" > wrote in
message k.net...
>
> OmManiPadmeOmelet wrote:
>
> > Cast iron cookware is almost a "cult" subject......
> > You either worship it, or you hate it.
>
>
> Where is Sheldon when we need him? He is vitriolic on the subject of
> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds" with
> "taste in the A$$ disease"...
>
> --
> Best
> Greg
>
Hmmm... what does Sheldon approve of when it comes to cookware? I've
noticed when All-Clad is mentioned he refers to it as All-Crap (or something
like that). Also (heaven forbid) if a 1 qt. saucepan is mentioned he says
he doesn't want to eat at your house because you can't expect any food to
served <g>

Chris in Pearland, TX

Chris Marksberry wrote:
> "Gregory Morrow" >
> wrote in message
> k.net...
>>
>> OmManiPadmeOmelet wrote:
>>
>>> Cast iron cookware is almost a "cult" subject......
>>> You either worship it, or you hate it.
>>
>>
>> Where is Sheldon when we need him? He is vitriolic on the subject of
>> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds"
>> with "taste in the A$$ disease"...
>>
>> --
>> Best
>> Greg
>>
> Hmmm... what does Sheldon approve of when it comes to cookware? I've
> noticed when All-Clad is mentioned he refers to it as All-Crap (or
> something like that). Also (heaven forbid) if a 1 qt. saucepan is
> mentioned he says he doesn't want to eat at your house because you
> can't expect any food to served <g>
>
> Chris in Pearland, TX

One of my very first posts here on rfc I mentioned my brother had gotten
some name brand cookware; Sheldon accused me of wanting to steal my
brother's cookware. It was really ridiculous since I've never coveted
anything name brand. Wish I could even remember the name of that non-stick
stuff. (laughing)

I love my cast iron. I also love the grannyware (spatterware) stuff they
sell at Lehman's. It washes clean so simply and easily. The only problem
is it doesn't have lids.

Jill

In article >,
"jmcquown" > wrote:

> Chris Marksberry wrote:
> > "Gregory Morrow" >
> > wrote in message
> > k.net...
> >>
> >> OmManiPadmeOmelet wrote:
> >>
> >>> Cast iron cookware is almost a "cult" subject......
> >>> You either worship it, or you hate it.
> >>
> >>
> >> Where is Sheldon when we need him? He is vitriolic on the subject of
> >> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds"
> >> with "taste in the A$$ disease"...
> >>
> >> --
> >> Best
> >> Greg
> >>
> > Hmmm... what does Sheldon approve of when it comes to cookware? I've
> > noticed when All-Clad is mentioned he refers to it as All-Crap (or
> > something like that). Also (heaven forbid) if a 1 qt. saucepan is
> > mentioned he says he doesn't want to eat at your house because you
> > can't expect any food to served <g>
> >
> > Chris in Pearland, TX
>
> One of my very first posts here on rfc I mentioned my brother had gotten
> some name brand cookware; Sheldon accused me of wanting to steal my
> brother's cookware. It was really ridiculous since I've never coveted
> anything name brand. Wish I could even remember the name of that non-stick
> stuff. (laughing)
>
> I love my cast iron. I also love the grannyware (spatterware) stuff they
> sell at Lehman's. It washes clean so simply and easily. The only problem
> is it doesn't have lids.
>
> Jill

Depending on the pot size, you might be able to find some generic lids
to fit them...

Somehow the lid to my pasta pot got lost (I'm sure it'll turn up one of
these years) so I'm using a round corningware glass lid on top of it
when I do steaming.

Works fine. :-)
--
Peace!
Om

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

Chris wondered:

> Hmmm... what does Sheldon approve of when it comes to cookware? I've
> noticed when All-Clad is mentioned he refers to it as All-Crap (or
> something like that). Also (heaven forbid) if a 1 qt. saucepan is
> mentioned he says he doesn't want to eat at your house because you can't
> expect any food to served <g>

Despite Sheldon's foul-mouthed slander directed at Italians, he uses Piazza
cookware, proudly manufactured in Italy.

Bob

"Bob Terwilliger" > wrote in message
...
> Chris wondered:
>
> > Hmmm... what does Sheldon approve of when it comes to cookware? I've
> > noticed when All-Clad is mentioned he refers to it as All-Crap (or
> > something like that). Also (heaven forbid) if a 1 qt. saucepan is
> > mentioned he says he doesn't want to eat at your house because you can't
> > expect any food to served <g>
>
> Despite Sheldon's foul-mouthed slander directed at Italians, he uses
Piazza
> cookware, proudly manufactured in Italy.
>
> Bob
>
>
Thanks Bob,

So he hates Italians too. Interesting... wonder why he hates so many
things and people. Probably hates Texans also.

Chris in Pearland, TX

In rec.food.cooking, OmManiPadmeOmelet > wrote:

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

I have some very, very nice cast iron pieces. I use then for certain
tasks. I'm glad I have them, since they work so well for these tasks.

But for everyday cooking, I rarely use them.


> 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 you go. Your cast iron works very well in some instances, but not
all. You don't cook your pasta in a giant cast iron cauldron - most
folks use lightweight aluminum or easy-to-clean stainless.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In article >,
wrote:

> In rec.food.cooking, OmManiPadmeOmelet > wrote:
>
> > Cast iron cookware is almost a "cult" subject......
> > You either worship it, or you hate it.
>
> I have some very, very nice cast iron pieces. I use then for certain
> tasks. I'm glad I have them, since they work so well for these tasks.
>
> But for everyday cooking, I rarely use them.

I do the vast majority of my cooking in either the #10 or the #12
Griswold. :-)

>
>
> > 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 you go. Your cast iron works very well in some instances, but not
> all. You don't cook your pasta in a giant cast iron cauldron - most
> folks use lightweight aluminum or easy-to-clean stainless.

True dat, for boiling eggs etc. I have a nice small stainless steel pot,
holds about 1 gallon.

I will _not_ use aluminum.
It's too damned reactive.

For stocks and soups, I mostly use the stainless steel pressure cooker.
For braising and roasting, I have a nice deep CI pot I use on the
stovetop or in the oven.

I have a #14 Griswold for roasting turkeys! That bugger will hold a 20
lb. turkey. :-)
--
Peace!
Om

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

Here is a 13" Griswold fry pan for you Griswold owners to look at. Based on
this price on ebay I may just sell my 5 Griswold pans.

http://cgi.ebay.com/Griswold-13-Cast...QQcmdZViewItem

And the reserve isn't even meet yet.

--

Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

> Here is a 13" Griswold fry pan for you Griswold owners to look at. Based on
> this price on ebay I may just sell my 5 Griswold pans.
>
> http://cgi.ebay.com/Griswold-13-Cast..._W0QQitemZ2200
> 04977576QQihZ012QQcate%20%20goryZ3631QQrdZ1QQcmdZV iewItem
>
> And the reserve isn't even meet yet.
>
> --
>
> Joe Cilinceon

A #13 is a rare pan. :-)
Strictly for collectors...

They usually go in 2" intervals. I have a #10, #12, and a #14.
I've never paid more than $65.00 for a Griswold, and that was for the
#12.
--
Peace!
Om

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

In rec.food.cooking, Joe Cilinceon > wrote:
> Here is a 13" Griswold fry pan for you Griswold owners to look at. Based on
> this price on ebay I may just sell my 5 Griswold pans.

> http://cgi.ebay.com/Griswold-13-Cast...QQcmdZViewItem

> And the reserve isn't even meet yet.


Wow.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, OmManiPadmeOmelet > wrote:

> I do the vast majority of my cooking in either the #10 or the #12
> Griswold. :-)

I'll bet they work very well.


> I will _not_ use aluminum.
> It's too damned reactive.

It depends on what you cook in it. Also, anodized aluminum is not so
reactive. It has all the good qualities of aluminum, but eliminates on of
the bad points.

Do you simmer tomato sauce in your cast iron?

> I have a #14 Griswold for roasting turkeys! That bugger will hold a 20
> lb. turkey. :-)

That sounds truly awesome. Did you inherit that? Got any pics? I'd love
to have something like that!

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In article >,
wrote:

> In rec.food.cooking, OmManiPadmeOmelet > wrote:
>
> > I do the vast majority of my cooking in either the #10 or the #12
> > Griswold. :-)
>
> I'll bet they work very well.

They do indeed...

>
>
> > I will _not_ use aluminum.
> > It's too damned reactive.
>
> It depends on what you cook in it. Also, anodized aluminum is not so
> reactive. It has all the good qualities of aluminum, but eliminates on of
> the bad points.

I'd rather not worry about it. <G>
I like tomato and lemon too much.

>
> Do you simmer tomato sauce in your cast iron?

Sure do!

>
> > I have a #14 Griswold for roasting turkeys! That bugger will hold a 20
> > lb. turkey. :-)
>
> That sounds truly awesome. Did you inherit that?

Got it off ebay actually. :-)
Cheap. The idiot had taken a shop wheel to it. <sigh>
It's plenty re-seasoned now tho', but what he did lowered it's value. I
got the bid for a measly $45.00.

> Got any pics? I'd love
> to have something like that!

Not on hand... I'll save this post and take some for ya as soon as I get
a chance. :-)
--
Peace!
Om

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

"mike" > wrote in
:

> is cast iron "cast iron," if you know what i'm trying to ask? are
> there vaying degrees of quality? anyone here use martha's cast iron
> stuff?

Defintly varying degrees of quality. I forget where i was but they had a 3
pan set, I think it was 12", 10" and 8" and I could lift the whole box with
one hand with out even trying, that was definitly worthless CI.

Wal-Mart has pretty good prices on Lodge pans, I got an Enameled Cast Iron
Dutch oven at Target for about $40.

In article 0>,
Mike H > wrote:

> "mike" > wrote in
> :
>
> > is cast iron "cast iron," if you know what i'm trying to ask? are
> > there vaying degrees of quality? anyone here use martha's cast iron
> > stuff?
>
> Defintly varying degrees of quality. I forget where i was but they had a 3
> pan set, I think it was 12", 10" and 8" and I could lift the whole box with
> one hand with out even trying, that was definitly worthless CI.
>
> Wal-Mart has pretty good prices on Lodge pans, I got an Enameled Cast Iron
> Dutch oven at Target for about $40.

Not so fast... Lighter weight CI does not mean it's worthless!
My Griswolds are quite a bit lighter in weight than Lodge.

It's one of the many things I like about them. :-)
--
Peace!
Om

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

OmManiPadmeOmelet > wrote in news:Omelet-
:

> Not so fast... Lighter weight CI does not mean it's worthless!
> My Griswolds are quite a bit lighter in weight than Lodge.

I highly doubt 3 of them together are about 1/3rd the weight of a 12"
lodge.

And in CI heavier is better as it retains heat better.

In article >,
Mike H > wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> > Not so fast... Lighter weight CI does not mean it's worthless!
> > My Griswolds are quite a bit lighter in weight than Lodge.
>
> I highly doubt 3 of them together are about 1/3rd the weight of a 12"
> lodge.
>
> And in CI heavier is better as it retains heat better.

Up to a point.......
--
Peace!
Om

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

OmManiPadmeOmelet > wrote in news:Omelet-
:

>> I highly doubt 3 of them together are about 1/3rd the weight of a 12"
>> lodge.
>>
>> And in CI heavier is better as it retains heat better.
>
> Up to a point.......

And that point is well above the weight of the ones I was talking about, I
wasn't saying only buy the heaviest CI you can get, just that ultra light
weight CI is not a good thing, because what makes it good is not existant,
it's mass.

holy cow! got quite a few answers very quickly and learned a ton about cast
iron cookery.

i just wish someone could speak to the quality of martha stewart's 3 piece
set.

thanks,

mike


"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
> the finish is scraped and scratched. somehow it must be getting in the
> food.
>
> thinking of going back to cast iron. the prices are all over the place. i
> saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike
>

In article > ,
"mike" > wrote:

> holy cow! got quite a few answers very quickly and learned a ton about cast
> iron cookery.
>
> i just wish someone could speak to the quality of martha stewart's 3 piece
> set.
>
> thanks,
>
> mike

Simple.

Don't bother.
It's probably a rip-off..........

You are paying for the name.
There is a reason nobody commented on it.
There are too many other tried and true brands.

I'd have to see it and handle it in person to make a true judgement, and
cook a few meals in it.
--
Peace!
Om

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

In article > ,
"mike" > wrote:

> holy cow! got quite a few answers very quickly and learned a ton about cast
> iron cookery.

Like I said...
CI practically has a "cult" following...... <lol>

There is a good reason for that tho'.

Cheers! :-)
--
Peace!
Om

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