Cast iron

[Decodence]

We are big fans of cast iron in this house. Inherited a skillet from my mom and have picked up various others over the years. The cast iron skillet and my garlic press are my most essential kitchen tools. My brother and I have a long running debate about how best to “season” a cast iron skillet. He insists that a skillet should never touch soap. I, on the other hand, wash mine with soap suds, rinse, dry the skillet on the stove, and then very lightly oil it with olive oil. What is your view/technique?

I wash mine with soap all the time. The seasoning is polymerized meaning soap isn't going to touch it. I dry on the stove and apply a coating of veggie oil while still hot (and the pores are open). Pretty much all mine is newer lodge which I took abrasives to to get a glass like finish on the iron before I seasoned them. They work perfectly.

 

[3fingers]

My brother and I have a long running debate about how best to “season” a cast iron skillet. He insists that a skillet should never touch soap. I, on the other hand, wash mine with soap suds, rinse, dry the skillet on the stove, and then very lightly oil it with olive oil. What is your view/technique?

I don't use dish soap on them, just hot water, but as you can see from other replies, some folks do use soap. If it works for you go ahead. I am not a member of the cast iron correct police, though they surely do exist.
Here's one now. >

 

[Feraud]

I, on the other hand, wash mine with soap suds, rinse, dry the skillet on the stove, and then very lightly oil it with olive oil. What is your view/technique?

The wife and I have used cast iron pans since we married 25 years ago and this is our cleaning and seasoning technique. We've never experienced any ill effects to the pans or meals.

 

[jkingrph]

Here are a couple of pieces I've picked up and cleaned so they look pretty good.

Sad Irons, also called flat irons, make interesting bookends when standing up:

View attachment 102178

I've been able to buy rusty heating grates really inexpensively and wire brush and spray seal them for some lamp tables I've been making for a gallery in Nashville. These two I saved as wall art over my desk. I really like the detail and the patina.:

View attachment 102179

I have a couple of "irons" my wife and I picked up in Turkey when I was stationed there about 45 years ago. THey probably stand about 5" tall exclusive of the handle, have a hinged top, and a grate inside where you place burning charcoal to have a hot iron.

 

[Bugguy]

I have a couple of "irons" my wife and I picked up in Turkey when I was stationed there about 45 years ago. THey probably stand about 5" tall exclusive of the handle, have a hinged top, and a grate inside where you place burning charcoal to have a hot iron.

Those are little further along in the evolutionary tree... the sad irons are pretty basic and I bought one, decided it was a good bookend, and bought another. I've seen the type you have and the next development was a metal sphere with water that sat on top an created steam. It was all charcoal or coal fired like yours. If I was collecting, I'd consider something like yours for pure interest.

 

[3fingers]

I bought this at an auction a while back for $1.00 and finally got around to cleaning it up. It was a solid mass of rust so nobody wanted it. A trip through the electrolysis tank and a couple seasning passes in the oven has made it our favorite daily use skillet.
It is a Wagner.

 

[BobHufford]

[ I bought this at an auction a while back for $1.00 and finally got around to cleaning it up. It was a solid mass of rust so nobody wanted it. A trip through the electrolysis tank and a couple seasning passes in the oven has made it our favorite daily use skillet.
It is a Wagner.

Nice save!

 

[1mach1]

View attachment 113397 I bought this at an auction a while back for $1.00 and finally got around to cleaning it up. It was a solid mass of rust so nobody wanted it. A trip through the electrolysis tank and a couple seasning passes in the oven has made it our favorite daily use skillet.
It is a Wagner.

Good work! I like the fact that it is square.

 

[Tiki Tom]

I am not a member of the cast iron correct police, though they surely do exist.
Here's one now. >

That cracked me up. Thanks!

 

[Stanley Doble]

I recently bought a small Lodge frying pan at a thrift store. I cleaned it up with a wire wheel and the inside seems to have a rough cast surface. In the past I have ground and sanded iron cookware as smooth as I could get it. Now I am wondering if the surface is supposed to be a bit rough? Should I sand it smooth or let it alone? I know how to season iron cookware, I have some that I have been using for 40 years.

 

[3fingers]

I recently bought a small Lodge frying pan at a thrift store. I cleaned it up with a wire wheel and the inside seems to have a rough cast surface. In the past I have ground and sanded iron cookware as smooth as I could get it. Now I am wondering if the surface is supposed to be a bit rough? Should I sand it smooth or let it alone? I know how to season iron cookware, I have some that I have been using for 40 years.

Modern Lodge iron is not finished in the same way the old pans were. I'd guess it comes down to cost. They use their factory seasoning coating to make the pan ready to use out of the box. I wouldn't grind on it. Scrub it in hot water and dish soap with a stainless pad until it is as clean as you can get it and season it well. It may take a while longer than usual to get it to be non stick, but it should eventually get smoothed out. Use a bit extra of pam spray or shortening or lard to help in the beginning. Good Luck.

 

[Stanley Doble]

Been reading about a new method of seasoning using flaxseed oil that seems to be the hot tip. If I can find some I will try it.

 

[jkingrph]

I have a newer 10 1/2" skillet by a company called stargazer. They claim it's lighter, although you couldn't prove that by me. I don't know what process they use, but the interior is ground absolutely smooth, so nothing sticks. They offer seasoned and unseasoned, $88 and 80 respectively.

http://www.stargazercastiron.com/

On the collecting side I have an old Birmingham stove and range sportsmans grille with fish cooker. The fire grate has a crack on one side, so was looking to see if I could get a replacement and found they are no longer in business. I looked on ebay and found one with the fish cooker but no cooking grate and the asking was $500, doubt that it will sell for that, but I did discover their products have become collector items, so I cleaned it up, burned all the old cooking accumulation off, and applied some bbq black paint. I then found an almost identical model from Lodge and picked up one. I think I bought the Birmingham model back in 1970 , took it to Turkey for a couple of years and have used it a lot in all the years in between. The Lodge model has a couple of insignificant differences but seems to be just as well made.

 

[3fingers]

Interesting. I had not heard of Stargazer. I think I will stay with my old pans, but if people prefer new, it looks like a good option.

 

[jkingrph]

Interesting. I had not heard of Stargazer. I think I will stay with my old pans, but if people prefer new, it looks like a good option.

I did not particularly care for new, just wanted smooth. Most of the new stuff out there is rather rough. I did take one large Lodge skillet and smooth the bottom considerably with an orbital sander. At the rate it was going it would have taken hours to knock all those little casting knobs off to the level of smoothness on the Stargazer skillet. The handle on the Stargazer is much more comfortable than other skillets I have used .

 

[1mach1]

My Mom gave me her 10 and 12 inch Lodge cast iron skillets a few years ago when she installed an induction range top in the house. They were wedding gifts from February 15, 1964. I grew up eating from these pans. I use them all the time. Thanks Mom! 10 inch is pictured. Used it tonight.

 

[Bugguy]

If anyone is driving US I-24 North of Chattanooga, Tennessee, the Lodge factory has a really nice factory outlet store in South Pittsburg, TN. Good hours and decent prices. We make the trip once or twice a year.

220 East 3rd Street, South Pittsburg, TN 37380

 

[jkingrph]

Modern Lodge iron is not finished in the same way the old pans were. I'd guess it comes down to cost. They use their factory seasoning coating to make the pan ready to use out of the box. I wouldn't grind on it. Scrub it in hot water and dish soap with a stainless pad until it is as clean as you can get it and season it well. It may take a while longer than usual to get it to be non stick, but it should eventually get smoothed out. Use a bit extra of pam spray or shortening or lard to help in the beginning. Good Luck.

I took a Lodge that was rather rough and went at it with an orbital sander. Those little nubs of cast iron sticking up ate sanding disks like nothing. I probably went through 12-15, starting with coarser,80 grit and ending up with something very fine. I then washed and reseasoned and it is much better. I did not make it absolutely smooth, but it is much better.

 

[Ernest P Shackleton]

Skeppshult from Sweden.

Anyone have any experience? They appear to have a smoother finish than the far less expensive Lodge etc. I was also looking at their very high priced pepper mill (which doesn't get the best reviews for actual function) and their little spice holder/grinder cup. Anyway...I'm just sort of curious if anyone here happens to own anything from Skeppshult and what they might think of their purchase. Thanks.

1) I know they're overpriced when new. 2) It's cast iron. How can you screw up cast iron? Who knows. It's 2018. They can screw anything up these days.

 

[vitanola]

I am a user of cast iron, not a collector. I have several pieces (6 or 8) that are my regularly used cookware. I buy what I like, usually in somewhat rough condition, and restore it myself. I like the idea of using something that has served so well for so many decades.
My most recent and probably final piece is this Griswold #12 from sometime before 1929. I waited years for this pan to come along. I paid more for it by far than any of my others, but still a small fraction of eBay prices.
View attachment 96099 View attachment 96100
I find some people have a strange relationship with cast iron. Many own some and don't know what to do with it. I have offended some people by refusing to buy/take their pans, even after explaining that I am not a collector and don't want to start. I have offered to restore the pans for some at no charge so they might be able to use and enjoy them. I have had few takers. Some are emotionally attached to grandma's pan, but are intimidated by it at the same time.
Who else cooks with pans far older than they are?

We use some old cast iron, a great deal of cast aluminum, some early Mirro, and principally a set of French tinned copper which dates to the '80s or perhaps the '90s at the latest. The sautè and saucepan are the most useful. These 130 year old pans work equally well over wood or coal, gas, and on the electric hot plate.

They are a bit of trouble to keep shining, but they look so nice when cleaned that the effort seems worth the while.