[quote author="momopi" date=1249352169]
Thank you for the recommendation on the Lodge skillet. I went to Chef's Toys in Costa Mesa and picked up a 10" for $22, plus a little pot holder mitt for $1.32 and Lodge cast iron scrubber brush for $5.25. Much cheaper than the stainless steel stuff!
I like the fact that it has a "short' handle. For a 10" pan, the whole thing will fit in my sink nicely for a scrubbing. I may return and get the 8" later.
p.s. something else I learned today from Lodge's web site: you could re-season the pots and pans yourself in the oven!
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Woohoo! You got a cast iron pan. Congratulations! You are on your way now. :cheese:
I made a mistake. The chef's skillet is 10", not 8". The main reason I like it is because it's the only full-cast Lodge skillet with sloped sides so food slides out easy and when you're using a whisk, it's also much easier to use with this pan. This is my main pan that I use constantly. When I'm done, I just rinse it with hot water, use a stiff brush, then fire it up on the stove top to let the water evaporate, and finally I rub a little vegetable oil on it then let it cool down. It is ready to go. Remember -- do not use soap!
Oh, yes, you are right- you can absolutely re-season these yourself. In fact, they weren't always sold pre-seasoned. Cast iron skillets used to be sold without anything done to them. (Some companies in old times began a tinning process where tin was applied to the exterior to prevent iron from leaching into the food but I don't believe Lodge was one of those companies.) In the old days, people would rub their skillet down with rendered lard or a shortening that could withstand higher temps, then put the skillet upside down in the oven at a high temp for a period of time (with a tray beneath to catch the grease.) Previously, it would take years to get the pan seasoned well. A well-seasoned skillet would be passed down to future generations. If you go to antique shops, you can often find cast iron skillets among the collection. If you're ever thinking of buying an antique one, check for rust. If moisture is left to sit on the pan, it can cause this. But because the pans are so durable, I have heard of people actually using a power sander to grind off rust, re-season, and you're good to go. The other thing to be careful of it cold water. Never fill a hot cast iron skillet with cold water. When you're adding water to the pan, do so a little at a time if the water is cold. If not, you risk thermal shock which could potentially crack the pan. I've never had it happen but it could. Also, needless to say, don't put it in the dishwasher.
They recommend your first few uses be to cook fatty foods in your new skillet. Try bacon, sausage, or something greasy the first time around... not a pancake right away.
Pardon the drivel. I'm as obsessed with cast iron cookware as I am with housing. LOL
Here is my collection so far:
<img src="https://secure.lodgemfg.com/storefront/storeimages/{406E5E8D-F68F-4AC5-A2E2-EF309E242B90}_LCS3.jpg" alt="" />
10" Chef's Skillet
This is the one I never put away. It is my main do-all pan. There are three things I like about this skillet: the sloped sides, the side pour spouts, and the helper-handle. I also like its size because it has more room than an 8" but not as heavy as the 12". It is easy to lift even without using the helper handle so it is no problem taking it out from a hot oven with one hand.
<img src="https://secure.lodgemfg.com/storefront/storeimages/{BD01E8B8-2CD5-40C7-B29A-A8FE2A32178D}_L8SK3-L14SK3" alt="" />
12" skillet
I use this when cooking larger quantities. Because of its size, it is heavy. The helper-handle is great.
<img src="https://secure.lodgemfg.com/storefront/storeimages/{8F5B559C-C655-44DA-A1BC-13A1CA072EA1}_L8SGP3.jpg" alt="" />
10-1/2" Square Grill Pan
I use this primarily for steaks but do chicken and fish as well. It sears grill marks which looks great. I sometimes use this for fresh asparagus too since it allows you to drizzle with olive oil without them bathing in it.
<img src="https://secure.lodgemfg.com/storefront/storeimages/{24EDDCDF-0969-42B6-9A0D-C550018E44BC}_L527C3.jpg" alt="" />
Cornstick Pan, 9 sticks
These come in 5, 7, or 9 sticks. They make the cornbread into cute sticks, and because this is cast iron - they come out crunchy on the outside and soft on the inside. I do not recommend getting anything smaller than the 9, else you will spending all day in the kitchen refilling it with your batter. Even the 9-stick doesn't hold much. I like their cactus pan too and you can find other fun bakeware <a href="http://www.lodgemfg.com/Logic-bakeware.asp">here</a>. Although, these days, for baking - I prefer stoneware. It has many of the same qualities as cast iron.
One day I'd love to get a dutch oven. You can use them in your oven or take them camping, surround them with hot coals, and cook an entire meal. They also sell tripods for these. It is like chuck-wagon cooking. Interestingly, besides the regular retail avenues you'd expect to see cookware sold - they are also often carried at hardware stores such as Ace.
With cast iron, you never have to worry about scorching, peeling, warping or otherwise hurting the pan and you don't have to worry about what you kind of non-stick chems you're putting into your body. They also make great household weapons. One smack to the head would easily take a man down. ;-) Try that with a Teflon pan.
