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Cookware Cast Iron Skillet or ceramic?

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  • Cookware Cast Iron Skillet or ceramic?

    Looking to but some cookware and was just wondering any recommendations?

    Also what's the difference between Cast Iron Skillet and a Pre-Seasoned Cast Iron Skillet?

    Just had a quick look at amazon most Cast Iron Skillets range from $10 $25 while the Pre-Seasoned Cast Iron Skillet are $75 plus.

    any advice would be appreciated thanks

  • #2
    You can easily season your own cast iron skillet. Basically, you put oil in a skillet and stick it in the oven for a half hour or so at 350 F; after you cook with it, clean it with a cloth and oil rather than a dishwasher. Every few months, oil it and throw it in a hot oven again.

    Here's Martha Stewart's guide to dealing with cast iron: Cast Iron Pans - Martha Stewart Home & Garden (she's been to prison, and is a BAMF) You can find far more guides with a simple google search, but seasoning your own pan is easy.

    You can season your own cast iron. Even if you buy it pre seasoned, you'll have to re-season it within a year. I'd to with the less expensive option.
    Last edited by Cathartes; 06-14-2013, 01:22 AM.

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    • #3
      If you are going to use oil to season it, use flaxseed oil.

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      • #4
        Originally posted by Paleo0731 View Post
        If you are going to use oil to season it, use flaxseed oil.
        Flaxseed oil? I've always done mine with either extra-virgin olive oil or lard, although I've heard that bacon fat is good for seasoning,too. What's the bonus of flaxseed oil over, say, lard? All I know about the fat/oil for seasoning is that using something with a low smoke point ( like canola oil) will eff up your pan.

        I have read that lard is best for seasoning ( maybe because of the smoke point). So I'm interested in the science/smoke point/omega3 of the seasoning oils.

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        • #5
          Originally posted by Cathartes View Post
          You can easily season your own cast iron skillet. Basically, you put oil in a skillet and stick it in the oven for a half hour or so at 350 F; after you cook with it, clean it with a cloth and oil rather than a dishwasher. Every few months, oil it and throw it in a hot oven again.

          Here's Martha Stewart's guide to dealing with cast iron: Cast Iron Pans - Martha Stewart Home & Garden (she's been to prison, and is a BAMF) You can find far more guides with a simple google search, but seasoning your own pan is easy.

          You can season your own cast iron. Even if you buy it pre seasoned, you'll have to re-season it within a year. I'd to with the less expensive option.
          From Martha Stewart

          To keep a seasoned cast-iron pan in good condition, simply wipe it with a paper towel and a little oil after each use to clean it. If there are stuck-on food particles, use hot water and a brush or nylon scouring pad to clean them away (never use soap). If necessary, pour some water into the pan, and boil it on top of the stove for a few minutes to eliminate stubborn food pieces. Dry and reseason the pan between washings.
          This seems a lot of messing around? I'm single male and am not into cooking and washing hate it, to be honest, is this necessary each time, or maybe is there a different cooking tool option ceramic?

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          • #6
            Originally posted by sting View Post
            From Martha Stewart



            This seems a lot of messing around? I'm single male and am not into cooking and washing hate it, to be honest, is this necessary each time, or maybe is there a different cooking tool option ceramic?
            Yeah, I'm a single female and my technique is, wipe it with a towel and oil. If there are stuck on food particles, rub it harder. If that doesn't get rid of them, who cares, they're the size of a pinhead and extra protein. ( they've been cooked;they contain no germs; they are sterile)

            I haven't used ceramic cast iron, but I can say that you're attentive to potential food contamination but not OCD, regular cast iron is fine. Maybe food cooked in ceramic tastes better, but hey, I wouldn't know.

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            • #7
              I know nothing about ceramic, can you cook a stir fry or a steak with ceramic cookware or is it for other?

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              • #8
                I've never seasoned a CI pan. But I have read the most prefer flaxseed oil over lard and other oils. I prefer carbon steel pans personally.

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                • #9
                  You can get Lodge cast iron at Walmart and Target. They weren't very expensive, around $16-$20. You can also use salt to help clean them.

                  However, I just got Nordic Ware restaurant pans (NSF). These are made in USA and work great. I know cast iron is healthier, but I just don't care for it.

                  Sustainable Business Practices at Nordic Ware - Nordic Ware
                  My journal: http://www.marksdailyapple.com/forum/thread82833.html

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                  • #10
                    I love my cast-iron, but my second flat-top stove can't take it on the stove top. I am miffed, because I did not see it coming! I am so happy with the 2-oven stove, but the flat top proved to be too wimpy.

                    I will be looking for enameled ones eventually. For now, I live dangerously and still use the non-stick ware.
                    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                    When I let go of what I am, I become what I might be.

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                    • #11
                      Originally posted by sting View Post

                      Just had a quick look at amazon most Cast Iron Skillets range from $10 $25 while the Pre-Seasoned Cast Iron Skillet are $75 plus.
                      Where the heck are you finding $75 pre seasoned cast iron skillets? Those things run about $25 tops, even if you buy them at overpriced shops like Williams Sonoma or Sur La Table. I think almost everybody makes their cast iron skillets "pre-seasoned" know-a-days. It is hard to find them sold the other way.
                      My Recipes are at: www.southbeachprimal.com

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                      • #12
                        Originally posted by SouthBeachPrimal View Post
                        Where the heck are you finding $75 pre seasoned cast iron skillets? Those things run about $25 tops, even if you buy them at overpriced shops like Williams Sonoma or Sur La Table. I think almost everybody makes their cast iron skillets "pre-seasoned" know-a-days. It is hard to find them sold the other way.
                        Amazon

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                        • #13
                          Originally posted by sting View Post
                          Amazon
                          Amazon.com: Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet: Kitchen & Dining

                          less than $20.

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                          • #14
                            I'm a cast iron skillet user, and wouldn't use anything else - some tips: any oil/fat will season your pan, and don't be afraid to be generous with fats when you're cooking. Over time your pan will continually season. Salt is the enemy of cast iron - bacon will stick, contrary to what you might come across on the 'nets.

                            I clean my pan with paper towel; if bits are stuck, I add a sprinkle of coarse salt and a bit of (olive) oil, wipe away with paper towel and voila - gleaming coated pan ready for next time.

                            My preference is smooth pans; I bought a Lodge pre-seasoned pan which has a textured/stippled finish and HATE it. Of course, that's my very personal preference, hence my advice to anyone looking to purchase their first one. I spent extra to buy my son a brand-name chef's cast iron skillet, and he's very pleased.

                            Apparently (where's the proof?) cast iron imparts iron into foods as they cook - fact or myth - a minor source of iron?
                            "Unfortunately, humans rely less on instincts and more on culture to determine what they eat" - Marcia Pelchat

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                            • #15
                              Very minor, I'd think.

                              I use a lodge one. Seasoning isn't great. Otherwise it's not a bad pan I think.

                              What's the end goal of the seasoning, anyways? People keep saying it'll become non-stick, but I've seen people use copious butter in even old pans.

                              I clean it by pouring cold tapwater onto the pan between the temps where fat goes solid and it splatters violently. I heat it up to a simmer, then pour it off. Usually unsticks everything.

                              M.

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