Equipment Review: The Best Traditional & Enameled Cast-Iron Skillets / Pans & Our Testing Winners
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- Опубліковано 28 вер 2024
- Our Cookbook! Cook It in Cast Iron: bit.ly/3wquh4i
Buy our winning traditional cast-iron skillet: bit.ly/3URYNh5
Buy our winning enameled cast-iron skillet: bit.ly/4dwveZp
Buy our "best buy" enameled cast-iron skillet: bit.ly/4dxrGWX
Full equipment review and results chart: cooks.io/19UIWF6
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep makes some cooks balk. Could enameled cast-iron pans, which need no special care, top the classic?
We tested 10 12-inch cast-iron skillets (4 traditional cast iron, 5 enameled cast iron) to find the best one:
Lodge Classic Cast Iron Skillet, 12"
Calphalon 12-in. Pre-Seasoned Cast Iron Skillet
Camp Chef 12" Seasoned Cast Iron Skillet
T-fal Pre-Seasoned Cast Iron Skillet, 12"
Le Creuset Signature 11 3/4" Iron Handle Skillet
Mario Batali by Dansk 12" Open Sauté Pan
Lodge Enamel Coated Cast Iron Skillet, 11"
Rachael Ray Cast Iron 12-inch Open Skillet with Helper Handle
Staub Cast Iron 12" Fry Pan
Tramontina Gourmet Enameled Cast Iron 12 in Skillet with Lid
Don't miss our video on how to season and clean a cast-iron pan: • Video
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I grew up in the south and every adult woman I knew growing up--mother, grandmother, a series of sitters and caretakers--scrubbed the daylights out of our cast iron skillet every day, then put it on the stove to dry thoroughly. They would have been horrified at the thought of not washing it with soap after every use. Never heard that until I grew up and started watching cooking shows 😄
Well, MY maternal grandmother (Born in the Kingdom of Bohemia in 1900 and came to America in 1912) scrubbed the heck out of her cast iron skillet, but she only used water...or rarely water and salt...and NEVER used soap. (Sadly, when my mother got older she forgot what she and grandma used to know, and started putting hers in the dishwasher. They all rusted. I was able to save one Dutch oven by stripping it and re-seasoning it, but the skillets were dead on arrival.)
@@seikibrian8641 Back then there was lye in soap, so she was correct for the time. It would have affected the seasoning (lye is used to strip cast iron back to bare metal). Lye is still used for saponification, but there's no lye left in the finished product in modern soaps. For me what works best is just an ordinary dish soap/washing up liquid, and a coconut fiber scrub brush. You can get special "cast iron soap", but I'm pretty sure that's an absolute scam. Just look for a cheaper castile soap if you want a plant based soap and you'll be using the same thing. I've used Dr. Bronner's Castile Soap, and it worked well, but it's still much more expensive than dish soap.
I know I've said this before: this host is really good at presenting and explanations. I love her style and skill! Bravo!
i know im 4 years late but i was just thinking the same thing :D
She could review any product and it would be a good review
I often dvr the show and always skip her segments. I cant stand her
@@bw2082 how dare you!
I don't know why but I've never been able to get a cast iron pan properly seasoned, despite great efforts. I'm not sure how other people do it - and I've looked at many videos. I finally went with a Staub enameled cast iron braiser/skillet, and so far I'm happy,
Taking care of my cast iron cookware is half the fun. People that drive standard stick shift automobiles do it because it's just fun not because it takes a lot more work than an automatic.
I look forward to stripping my pans down to the metal and starting over after a year or two.
That is exactly the analogy that I always use! And really, I find it a lot easier to do a quick hot-water-rinse/dry-on-stove/rub-with-oiled-cloth than the dreaded ‘soak, then scrub like crazy’ often necessary with enameled or stainless steel cookware. Switching to cast iron and carbon steel has made cooking fun again!
There really isn't much to maintaining a regular lodge cast iron pan. If you goof you just wash it up and start over, you can't destroy them! I have a 9" lodge that is over 100years old. I don't know it's history but the bottom of the pan looks like it may have been in a fire. Anyway I have it seasoned up and it's the best pan I own. I bought it second hand (or likely more hands than two) for $10. People find them buried in the ground at sites of old homes that have fallen down, they are rusted but can be restored fairly easily and used again for another 100+ years.
I have 5 cast iron pans all except one are well over 100 years old they have been in my family the entire time. And the one that youngest is about 75 yo. And has also always been in my family. Lucky me nobody else in the family wanted them so their all mine. :)
thank you for providing this detailed test result without charging for us to see it.
Love my Lodge! Even started machining the surfaces to a smooth finish.
unecessary.
i used to as well until i learned how to properly season the pans
A 3M paint and rust remover sanding disk that fits on the end of your drill bit. Wear gloves and do outside. In less than 10 minutes, your lodge will have a very smooth finish. You will need to re-season. It is well worth the effort. Mine are now Teflon-like.
I use my angle grinder with flap disks, and it gets things nice and smooth. There are still scratches, to be sure, but the improvement is well worth the 20 min of work. Plus, maintaining the seasoning is super easy. Love cast iron, nothing else in my kitchen comes close to even heating and durability. My cornbread starts sliding out as soon as I start tilting the pan.
You love it so much you are fixing it? Try Finex made in American and better built.
As far as the price on 12" Lodge cast iron, if you know where to look, it'd cost about $20 to $30. Of course, it also depends on where you live.
lttseng1 what’s surprising is how much the price has gone up over the years... My first 12 inch Lodge, 20 years ago was about 12$ at walmart. But still cheap today, like you pointed out.
It was fun to look at Lodge sold in Japan.. they were pretty pricey there, with bold letters next to them saying, “made in USA”
And in Australia they're even more expensive...smh
you should try this test after sanding down the lodge and recoating. Worlds apart in difference cooking on a well seasoned sanded smooth Lodge versus out of the package
I just picked up this 12" Lodge skillet brand new for $15. What a steal!
Kinda makes me wonder where they picked their Lodge 12" up for $33. You can get it at Walmart or Target for $15 to $20 at most.
Probably Williams Sonoma. Everything in there is more expensive
I got mine for free-I stole it from Walmart!!!
Scary Larry hahaha, five finger discount?
I paid $20 for mine...which is still a FANTASTIC price!!!
If you want cheap lodge pans check your local Marshalls or TJMaxx. 12 in. skillet for only $15
that's right ....that's where I got mine for 15 bucks WooHooo
I got mine from tjmaxx. Lodge 8",12" pan and 3.5qt deep pan and some le creuset.
I have a 12" traditional cast iron skillet, and I love using it. It is the most versatile piece of cookware I use. I can't bring myself to buy an enameled skillet right now. I don't usually use soap, but I have on occasion for some dishes. I just re-season it with lard afterwards.
Thank you! That’s exactly what I did after the onion incident! I didn’t have a steel wool scrubber, I just used the silicone rough side, Then I dried and rubbed the skillet with avocado oil, put it in a 500 degree oven for one hour. It’s perfect now😜
What is the other option if I don't have oven to season it
Can you guys redo this with newer cast iron brands (Field, Butter Pat, Smithey, Finex...)?
good recommendation--I'd like to see that too
Yeah that would make it a whole different contest and I don't think Lodge would fare well.
Just buy a Field. Trust me.
@@CreachterZ I actually have a first series Erie skillet from Griswold (early 1880s). I just really like watching reviews. Hahaha. But I've only heard good things about Field.
I cook in my traditional cast iron pan everyday and don't know what I would do without it. :)
Count me among the converted ... after trying all sorts of pans, I can confirm that NOTHING beats a good Ol' traditional cast iron pan.
These things are built like tanks and nothing will stick if you take care of them properly.
I NEVER EVER use any soap to clean them ... just a good brush with hot water will do the trick ... then dry it with paper towels and finally apply some cooking oil to the surface for storage ... you will then be ready to go the next day.
And they're cheap to buy!
Rainbow Gardens it depends where you get them from. The ones I can buy from crackle barrel is more expensive than if if I were going to buy anywhere else.
and nothing beats the flavor or sear you can get on food! I have my mom's. I will be passing it down. :)
I grew up around cast iron Dutch oven and my grandmother has a cast iron skillet that she uses all the time. I decided to get a cast iron skillet from ALDI and try it out. The $19 Crofton (ALDI brand) 12in traditional skillet is amazing. I use it daily. I pan seared ribeye steaks in my skillet just the other day and I have no need to put a steak on a grill ever again.
You must have strong wrists and forearms.
Love love love the sweat and sears ATK spent testing the wide choice of options for your viewers. Thanks
I like that they actually use them in the video.
I use my small cast iron about once a week. I want a larger skillet but it’s taken 15 years to get a perfect season. I don’t think I have that much time! I’m going to splurge on a Le Creuset sauté pan.
Also, fwiw, I'm not a careful or delicate person when it comes to the tools, handling, or cleaning of my enameled cast iron. The edge where the lid meets the body of the Dutch oven does have minor chips, but it's seriously nearly indestructible. Tis glorious.
I've looked at soo many new cast iron pans, and nothing comes close to the one handed down to me from my mom. All the new ones have this horrible bumpy cooking surface. It would take 10 years of constant cooking to smooth out the bottom of those pans before it was good for anything.
You want a great cast iron pan? Go to any antique store. I've seen some incredible pans that have silky smooth insides that have already proven their worth.
Re-season and enjoy.
I bought a LODGE 3 1/2 qt enameled cast iron. The enamel wore off in less than a year. I only used wooden spoons and cleaned it with a sponge! A $55 piece of junk. I'm staying with my old reliable CI.
If you season you cast iron properly with flax seed oil, you can scrub them with anything not metal. The flax seed polymerizes and become very smooth, hard, and non-stick. But it will come off if scratched with metal.
I made an audible gasp when they dropped the hot pan in the ice water 😂😂😂
I did the same!
That was so hurtful to me. Always let cast iron cool naturally.
@MAGACOP yeah hot cast iron can woarp or crack if it gets shocked with cold water. Because of its expansion rate when hot.
Do the enamel pans need to be cool prior to soaking?
SAME! 😟
i'm from morocco and i have 4 lodge skillets
the best i have ever
I just bought my 1st one a few weeks ago, so I am still in the "learning" phase!
I love the cast iron pan my great-grandmother grandmother and mother and I all use them. FYI if your pan is extremely hot even though it's cast iron and you hit it with cold water I have had them crack perfectly down the middle smooth Fall Apart crack.. I love watching your videos I'm waiting to get me a carbon steel pan
Love my Lodge 12". Just picked one up for my daughter at Walmart for 22 bucks.
I’d be interested to see other materials like ceramic pots/pans, some kind of rock material ones, and I’ve seen one with an olive oil infusion! Have you tried copper pans? There’s copper on the outside, all copper, or stainless steel with copper rings layered. I’m also wondering if you’ve tested Staub cookware. 😀
i own 2 cast irons a le crueset and lodge love them.
The quality of these videos is outstanding. Shame about cast iron as a cooking medium ! Video presentation is very clear, logical and perfect in length. The equipment tests are thorough, logical and miss nothing. The video result and buying advice is second to none - I'd rate this video 12 out of 10.
Thank you so much for this holiday or special occasion recipe, I love to try it when I have a family gathering. 👏👏👏🙏🙏🙏😉
Thanks for this, it seems to agree with my long-held opinions on the subject.
I would never buy an enameled cast iron pan. Just as with non-stick, you are buying something you will eventually need to replace, whereas the traditional cast iron pans can last virtually forever with proper care. And that care is not hard at all to learn to do, nor is it a time-consuming task.
I agree. Enameled cast iron makes sense for dutch ovens, where the temperatures are lower. But if you're willing to season, go with tradition.
you realize this is "america's" test kitchen right? from the land of "buy a new cell phone every six months, or you're some kind of dinosaur" ?
These ATK equipment reviews are great. I'd love to see a cast iron shootout with some of the new players in the market: Stargazer, Finex, Solidteknics, etc.
+pgreenx -- ATK doesn't test any products made by their sponsors. Everything they test is bought off the shelf at regular stores by anonymous shoppers. They do limit their tests to widely-available, well-known brands for the most part, though; maybe they'll do a test including the "new players" at some point down the road. (And now that Christopher Kimball is gone, who knows what direction they'll take.)
I saw first time your matrial is good kitchen health hauman life
+SeikiBrian my brain said weapon is not good for my life I love universally people
nisar shaikh -- This is a cooking channel. Take your anti-gun trolling to another channel.
Yes, new Lodge works great, but if you can identify and find the old unmarked Lodge "notched" pans, they are a real treat! They can be found under $20 and there is probably someone near you by now who can restore and season it like new for you for a little more. There are also many other great brands from long ago that are as good or better to be found.
Also consider getting a pre-1940s Griswold or Wagner on ebay. Those old skillets are far smoother and lighter than contemporary pans. And they price on the low side of upper end skillets.
We season our pans every time we use them. On the stove. We have a gas stove. Had a cast iron skillet crack bad when I was in my very earlie 30s many, many moons ago. Did not not much about cast iron back then. I was not a very experienced cook. No one told me how to care for cast iron as to how to season it or such. But I've learned a lot over the years. What I did then never again. Learn from mistakes.
Can you repeat the test to include Stargazer's skillets?
They offer a military discount too. I plan to buy both sizes!
I just bought a 10" lodge cast iron skillet. It says it's been pre seasone and ready to use, but when I tried to sautee some onions, there were metal pits coming out of the pan! Is that normal? The onions looked like it's been sprinkled with a ton of black pepper! I had to throw it away, and not use the skillet for now till I get an answer. I do not want to ingest those carbon pits!
Not sure: I bought a 10" Logde too, but I didn't really trust the "pre-seasoned" claims, so I scrubbed it vigorously with soap and a metal brush, and re-seasoned it myself. Works great.
Thank you very much! I did what you said. It's now perfect!
@@pristinv500 glad to hear that!
I also noticed, that when I first unpacked it, I couldn't use paper towels to wipe or oil it, as it would snag on the metal and leave little bits of paper behind.
But after re-seasoning it a few times and several usages this problem went away.
I was deciding between a Staub (which I've previously had terrible experience with. the metal actually chipped away with the food it stuck to!) and a La Creuset, I'm so glad I went with the latter!
This might be the comment that convinces me to return the Staub and go with La Creuset
Soapy water will not remove the polymerized seasoning.
Correct sir. But an air chisel will. Class dismissed.
243wayne1 lol
Keith, the soap myth seems like an urban legend some folks can't get over. I use soap every time I wash mine. I don't think I've even oiled it for storage in the past 10y.
ludettep yeah and this is supposed to be one of the more scientific food related channels lmao
@@gorkajames6475 i guess some old wives tales are to hard to break. i still blow into my nintendo cartridges before i grab a q tip and alcohol.
Nothing beats a griswold or Wagner or BSR from the 50s or earlier
Depends, for baking a modern Lodge sure will beat out a Griswold or Wagner because of it's sturdier construction and better heat retention.
I don't understand how lodge the inferior product survived and the others went under. And Griswold the best went first. Was it because of price. Was Griswold more expensive.
No, unfortunately Griswold divested and Lodge incorporated. The sucess of the products outgrew the family-owned business model, for both companies. Both businesses experienced financial difficulties, but Lodge modernized its processes to retain market share, while Griswold sold out. Nothing wrong with either approach....
FourDollaRacing maybe one was taxed to death
According to Wikipedia, the Griswold laborers tried to organize/unionize, and the family decided to sell. Maybe not historically accurate....but, Lodge uses a similar business model and modern equipment to meet new customer demand.
I have major problems with my enameled cast iron skillet. I decided to get one as the craze was on and the price was unbelieveable at $15. Unfortunately, there's nothing specific with regard to the care and maintenance of enameled cast iron, so what I'm left with is an enameled skillet that sticks to EVERYTHING despite seasoning, oiling, washing, various temperatures, even considering taking the enamel out with a heavy steel scourer.
If anyone reads this, please let me know how to take care of this thing.
I spend more care and attention to my Le Cruset deep cast iron skillets than anything else. I use organic shortening or coconut oil to season my cast iron pans and they won't leave that sticky residue. Making grandma pizza in my cast iron skillet tonight!
that stickyness is from improper seasoning not the oil used
The soap is only an issue if it’s a lye. Soaking it in soapy water is another issue but that’s more to do with water, I believe.
BS… you can use modern dish soap on raw cast-iron without any problems. We’re not using old lye soaps in the kitchen anymore.
You can use soap!!!!!!
There's been a resurgence in Cast Iron with newer companies coming out with milled Cast Iron for an improved surface finish. This may merit another look into this topic.
I'm team traditional pans and griddles but enamelled Dutch ovens and baking dishes
Still I think that going for the traditional ones is best and yeah to be a great cook it takes love and some effort. In the cooking and the cleaning.
Thank you for the video. Great advice between they different types of pans.
This video is very helpful. I've been wondering about switching to enameled cast iron since I like my Dutch ovens. I guess I'll stick with my Lodge skillets that I love.
I have, and use, both. The Lodge skillet was inherited from my mother, and the Le Creuset I scrimped and saved for...and then bought at an outlet store during a 35%-off sale.
These days the best cast iron brabds are:
Finex
Solidteknics
&
Lodge
The rest, like Le Creuset, Staub, etc are all enameled.
+CitySteading OK, I just looked at the Finex "brabd."
For $150 for a single 10 inch pan, I can find about 15
used Lodge, and Wagner or Griswold pans.
Or 8 NEW Lodge pans.
Why Finex?
steve
I've always held ATK's reviews and product opinions with high regard but this is one where I would disagree. The Lodge skillet is ok but because of their mass production the finish is rough so their pre-seasoning will stick. There are much better cast iron options out there now that have smooth, machined finishes like the old fashioned cast iron produced by old manufacturers that have long since disappeared such as Griswald, Wagner or Vollrath. For smooth finished, high quality cast iron pans look at Stargazer or Field skillets. These two companies are making brand new skillets that are machines smooth. They are not as cheap as Lodge but like ATK says, they'll last forever. Otherwise, get your sander out and prepare to sand your Lodge if you're interested in a smooth finish.
Do you have a review on filtered water pitchers? If not, will you please review some? I'm so tired of dried yellow residue in my glasses and ice cube trays. I'm not sure which one to choose. Thanks for any help..
Tonya Gordon Berkey water filters are great
I always scrub my cast iron with soap, because I think it's disgusting not to use soap, however, after washing, I always rub the pan with a bit of oil dabbed on a paper towel. Results? Practically non-stick cast iron.
i scrub mine with some salt and a paper towel rinse hot water let dry oil done
Tonight I'm going to cook a $113. 45 day dry aged 2# bone in ribeye in a 12" 100+ year old cast iron skillet starting on the stove top and finishing in the oven. The seasoning on the cast iron is the richest, deepest black and it performs flawlessly.
No wooden handle ones? Aren't the cast iron handles getting super hot when cooking?
Great video! Went straight into the real information!
The fact that soap will remove your seasoning was true back before the 1980s or 1970s because back then soap had lye in it and lye is what removes your seasoning, but today's soap doesn't have lye so you can use soap with traditional cast iron, I always use soap with cast iron and my pan is really nonstick
Enameled on the outside just makes very little sense to me in terms of pros and cons
I LOVE THIS HOST.
Dont see stargazer. You also need to pre season your pans even if they are seasoned at the factory.
no.
Would have been nice if they tested some of the newer/smoother US made skillets like Stargazer and Field but Lodge is still the incredible value.
Thanks for this valuable information!
Will an oval dutch oven perform well on the stovetop? I’m concerned about even heating. Thank you
Very insightful and helped me make my decision. Lodge it is!
Now I'm wondering if I should trade in my Staub for Le Creuset.
It’s recommended every home chef have at least one cast iron pan.
No at least 2, a small 6 or 8" and a bigger 10 or 12", and this is optional but a griddle that you can put on the stove
No... soap will not remove the seasoning.
Zenodotus Of Athens soap does remove seasoning on cast iron. I've used soap when I absolutely had too. It's rare but have. All you need to do is re season the pan. Most of time all I use is steel wool and dry it with paper towel and season it again to be safe.
Soap *can* remove the seasoning. Depending on what oil/fat was used to season, the method for seasoning, and the type of soap....
Just use your common sense. If you do not need soap, just wipe out with hot water. If you need soap, have at it and be mindful.
Use salt and water if it is very dirty.
I know cast iron is great, but I really like using equipment that I can wash with hot water and soap. Can you please suggest the best Skillet that is washable, for less than $50 please?
Well season pans are the best cost less and last 100 years. I have tried all the coated pans end up back at cast iron.
Well, from this top misses the best label considering the price/quality report criteria: Lava !
Hey! I have alot of videos in your playlist and other cooking playlists, and thank you! How do these videos get added?
Compared to a Griswold or Wagner cast iron pan, Lodge is crap. It is heavier and the cooking surface is much, much rougher. You can find them easily on eBay.
Underrated video. 🙌🏽
I inherited 2 beautifully seasoned cast iron pans from my Papa. Its over 60 years old. If there is ever a fire in my house…I’m grabbing these 2 treasures…and my 2 cats of course. Everything else can burn.
That's a big kitchen.
The ice bath is extreme. I know they drop hot pans in the soaking sink. But the pan isnt straight from the oven and the water is hot.
I’m a lazy cook and don’t want to have to keep seasoning a cast iron skillet which is why I have cast enamel pans. Easy clean up too.
Still wondering the chemical formulation of that enameling is exactly the same of traditional glass?
I’m just wondering what she is comparing? Griswold vs Le Crueset? Lodge vs ABC new fangled enameled, just $50?
You didn't say which pan rated the best??? What about Staub??????
Right at the end of the video, we showed the best enameled and best traditional pans, by themselves, with captions showing their full names. Staub was rated Recommended with Reservations.
I had to check the date when they recommended the Mario Bitalli pan - they're collectors items now and he is financially destroyed.
He has more more than he will likely ever spend.
incredible review . kudos
Very informational, thank you
I once had Le Creuset enamel cast iron pans. After trying them for many different uses, I finally found one for which they worked well: as the dogs' water bowl. Holds a lot, too heavy for the dogs to tip over.
You should do more research on the use of soap.
I contend the no-soap adage was generated during the pioneer days when lye soap was the commonly used soap.
Lye is the active ingredient we use from oven cleaner to restore cast iron cookware.
Stands to reason, lye soap was not advised. Mommy's passed these lessons on to their daughters with out the reasons why. Now we have unfounded advice coming from credible sources like ATK. Disappointing.
Hm, perhaps I'd better remember to not use homemade soap (still made with lye) with my seasoned cookware!
Can you boil water in either of these skillets and put into it a bamboo steamer?
Staub is the Rolls Royce of cast iron pans. I love mine.
I use 85-90-year-old Wagner cast iron pans, they are the Duesenberg of cast iron.
hello i really need help! i tried paper towel. cotton towel, brush and microfiber made for cast iron but... always get fiber stick to the surface... what can i do? i bought a 200$ lagostina kit and its horrible to season
Nothing sears and browns meat better than a cast iron pan that's been brought up to proper temperature first. It will give you the best crust on a steak that you can get.
We have alway washed our lodge with soap. No problems.
Is it safe for deep frying??
But you never mentioned the metal reaction with food. I make lots of tomato sauces and I'm scared to try it in cast iron. But, I want to believe if it's been seasoned well then it shouldn't react, but I'll never know now
Lisa Adler don’t do it! I’ve used my lodge for years, built up a fantastic seasoned base. I made a wine reduction after cooking a steak just to see for myself, it dissolved all of my earned season and brought it back down to bare cast iron. I’m still trying to build it back to what it was
jack p thank you
You need enameled for that. They can be found for decent prices used
Hi ...kindly review SAFLON TITANIUM COOKWARE SETS PLEASE..
Thk U so much for sharing.
You need to re-do this comparison with a Finex pan.
You had me at corn bread.
It's strange that enameled won out in french/dutch ovens, but non enameled won in skillets.
Great information thank you : )
You should NEVER wash your cast-iron pan with soap.
The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil; therefore, soap will damage your seasoning.
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast-iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its nonstick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.
For others who want to know where Street Dogs got his info: www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
Also, I'd like to see a comparison with cast iron skillets and carbon steel. The latter is much lighter and is also easy to season. I personally am waiting for the Baking Steel to finally release the griddle version.
I sooo agree! :)
Thank you!
5280 Street Dogs My 12" traditional cast iron skillet has been washed after every use with soap and water since the day I bought it (new) 40 years ago. As soon as it's washed it's put back on the burner under medium heat to dry (about 60 seconds), then cooled and stored for the next time. I've never re-seasoned my pan, seems unnecessary, as that takes place when you next use it. There's nothing complicated about cast iron.
5280 Street Dogs I wash my cast iron skillets with soap ALL the time - AND let them soak!!! When they are washed I dry them on the stove burner (gas stove) and when they are hot turn off the burner, pour a little oil and wipe with a paper towel over the entire inside (even the handle). They are ancient and still are the most used pans in the house. I even use the large one to make Skillet London Broil which is seared for 5 minutes a side and only uses salt in the pan, no oil (it is marinated in garlic power and soy sauce). The pan is terribly messy; I just boil water with a little dish soap in it for a few minutes, then scrub with a steel wool pad. Then finish by drying on the burner, again adding oil at the end and wiping with a paper towel. Still great!!!