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Thread: I need a new pan or two. Recommendations?

  1. #1
    Join Date
    Dec 2010
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    681

    I need a new pan or two. Recommendations?

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    i was looking to get a cast iron pan but i cant find one that is unseasoned. Also was looking into a carbon steel pan. but those are close to $100 dollars.

    i dont mind paying that if they do good work.

  2. #2
    Join Date
    May 2010
    Location
    NE USA
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    most department stores carry cast iron, Lodge is the brand I've found. I like things that go from the stove top to the oven, so I like cast iron and All Clad. I bought my All Clad one piece at a time because it is spendy.
    Female, 52 y.o. 195 lbs 2/15, 148 lbs 02/16. Goal wt < 140 lbs.
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  3. #3
    Join Date
    Dec 2010
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    Quote Originally Posted by BaconForTheWin View Post
    most department stores carry cast iron, Lodge is the brand I've found. I like things that go from the stove top to the oven, so I like cast iron and All Clad. I bought my All Clad one piece at a time because it is spendy.
    Lodge cast iron is seasoned with soy oil

  4. #4
    Join Date
    Jul 2012
    Location
    Calgary Alberta
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    1,616
    Well, I love my enameled cast iron Le Creuset frying pan... but I admit it was pricey.
    Out of context quote for the day:

    Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

  5. #5
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    NE USA
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    Quote Originally Posted by Jamie Madrox View Post
    Lodge cast iron is seasoned with soy oil
    and we season it with vegetable oil. It's not enough for me to lose sleep over.
    Female, 52 y.o. 195 lbs 2/15, 148 lbs 02/16. Goal wt < 140 lbs.
    Journal link: http://www.marksdailyapple.com/forum/thread115661.html
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  6. #6
    Join Date
    Jul 2012
    Location
    Dayton, OH, but "home" is Carolinas/Georgia
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    If the soy oil concerns you, take it home, scrub it down, run it through the dishwasher. You'll need to re-season it, then you can use whatever you desire.

    When shopping, pay attention to how smooth the pan surface is. Especially with the Lodge I've bought, it is worth your trouble to inspect all the available pieces to pick out the one with the smoothest surface. It will make a difference in how "non-stick" your pan will be. Or hunt the garage sales for a Griswold pan, which are no longer made. They were made using a different process and are much smoother.
    The Buck stops here. I am responsible for my past and my future. So for today: I choose to be happy. I will seek wisdom. I will be a servant to others. I will greet this day with a forgiving spirit.

  7. #7
    Join Date
    Jan 2014
    Posts
    549
    For seasoning, you want an oil high in PUFAs. They react forming a crosslinked polymer coating. I use flaxseed oil on mine. While you heat it up it will smell like varnish - because it is essentially varnish.

    I have a Wagner I bought when I went to college in the 1980's, and a few Griswolds I got at flea markets more recently. I like the older ones because they have a smooth surface, not the pebble surface of the current Lodge pans.

  8. #8
    Join Date
    May 2013
    Location
    middle earth
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    22
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    Lodge has a Carbon steel for cheap. Also see Americas test kitchen reviews of carbon steel pans. They are great better than cast iron except for heat retention.

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