Want to get a cast iron pan

[Kekoa]

I am really wanting to try out a cast iron pan in my kitchen so I am looking for suggestions on what to consider getting.

I use 12 in. pans more than any other size, but I'm sure if I should start smaller to see if I like it first, I've never used cast iron before. I don't know what to look for when it comes to cast iron, but I found some pans at a local antique shop for around 35$ a piece. No idea if they are any good but I plan on taking some pictures next time I go.

As for something new though, I don't need anything fancy, but I do appreciate quality and long term value, so it doesn't need to be dirt cheap either. Not sure who uses cast iron but would appreciate any pointers on proper use and care as well as suggestions for what to get.

Oh, and while I'm talking cast iron, I could use suggestions for a Dutch Oven too if anyone has any. My Mom is interested in getting one of those, but neither of us know what to look for.

[XexoX]

Get this one. You won't be disappointed.

West Japan Tools Carbon Steel Skillet 30cm

[ronnie_suburban]

Given what you've laid out here, if it were me, I'd buy a Lodge and fuggedaboutit. Inexpensive, reliable af and insanely durable.

If you've seen any of his pics on the 'What did you cook today?' thread, when it comes to cast iron, billk1002 is your guy. I'm guessing he'll have more experienced information to share, especially when it comes to seasoning, care and maintenance.

[stevem627]

I think you will most likely find the cast iron piece at an antique store for the 35 is a great pan if it doesn’t have cracks and is clean.

Post pics or just check YouTube for info on used cast iron pans.

[komarov]

I'm gonna second Lodge. It's cast iron, no need to overthink it.

[aporigine]

Get this one. You won't be disappointed.

West Japan Tools Carbon Steel Skillet 30cm

I have one, and I love it. I also have a big Wagner cast skillet that I eBayed. The Wagner is twice the weight, and for some things it edges out my WJT pan that cost me four times as much.

[TheLegalRazor]

Lodge. Their website contains a lot of useful information. I suggest starting with an 8" or 10" skillet to learn with and get used to the weight. A 12" Lodge skillet weighs 7.89 pounds. My wife has difficulty with the weight of larger cast iron cookware.

[Qapla']

I am really wanting to try out a cast iron pan in my kitchen so I am looking for suggestions on what to consider getting.

Bare cast iron, or enameled cast iron?

[XexoX]

Estate sales are also a great place to find cast iron pans. But watch the prices. Some people place an emotional value to the things in the sale, and some people who set up and run the sales can be way over priced.

[Kerneldrop]

I cook a chicken breast on a bare 12” Lodge every day for lunch and have made countless Cajun dishes and breads in a lodge bare Dutch oven. I don’t have enamel. I can take onions to a deeper caramelization in a cast iron.

I’ve cooked on a $260 Smithey and other older smooth cast iron I’ve restored. They are nearly as smooth as stainless…but I’ve noticed zero differences between them and my $30 Lodge. I restored garage sale and antique store cast iron with a sand blaster and propane jet burner. I see folks on Facebook using grinders on newer cast iron to smooth them out but it’s not needed.

Get a chain mill scrubber with it. That’s the easiest way to clean them.

Try the Lodge carbon steel If you don’t want to lug around heavy cast iron. I keep my 12” in the oven so it’s not a big deal for me.

It’s hard to say how big of a Dutch oven y’all need. They get small quickly. I have various sizes and typically only use a 7 quart.

Check out how nice these are…I don’t own one but they are nice to look at: https://smithey.com/

[mauichef]

Lodge is the simple and cheapest choice. We love our pair. If you are looking for a carbon steel the WJT is a beauty but way more expensive. I find myself using the Lodges when I want a very hot pan for heavy searing. My carbon steel pans, WJT, Mineral B etc. are for more normal use. My brother and sister bought us a 14” cast iron comal which I use more than any pan nowadays. It’s a perfect alternative for a griddle and is so versatile.

[ex1580]

I love cooking on cast iron! My first skillet was a #12 Emeril branded skillet that someone gifted me and it was great! I cooked many meals in that skillet but there was a little imperfection on the surface that led me to keep shopping eventually after I learned how to use it.

I've had lodge, they are fine. I would sand down the cooking surface a bit and reseason it if we are talking about the regular line. After that it will be as good as any expensive cast iron skillet out there. I haven't used the Blacklock line.

I have Smithey skillets now and while I do agree that it's expensive it is also an absolute joy to use. I bought them because they are designed to be a modern version of a vintage skillet (old design, modern manufacturing). The food comes out the same I suppose but I use these almost daily and they make me happy. It did take a bit to build up the seasoning but sautéing mushrooms helped.

As others have said, get the chain mail scrubber. Don't forget some good heavy duty pot holders too! A nice metal fish spatula helps scrape it down.

As for the Dutch Oven I recommend enameled cast iron so you don't have to worry about seasoning or odd flavors if you want to cook something that will sit in it for hours. Le Creuset is the way. They often have sales though if you shop around. And outlets.

Remember that patience is your friend! Use more patience, not more heat (medium is high). Start with a hot pan then add a "cold" (room temp) fat and coat the whole cooking surface and sticking shouldn't be an issue. Good luck!

[Kerneldrop]

Staub is another premium dutch oven brand.

At work we cook steaks on a Smithey inside a Ooni ~900 degree pizza oven.
It's not a professional kitchen...the office just has an outdoor kitchen and we're boujee

[Jeff B]

Lodge baby, love my Lodge. As far as seasoning, just use it and use it a lot.

[billk1002]

I cook in cast iron almost daily, this is my favorite 12 pan, it extra heavy duty and a touch wider across the bottom.
https://www.amazon.com/gp/product/B001A ... ILUV&psc=1

You absolutely cannot go wrong with a Lodge, I own the 6", 10" and 15" skillets, they rock.

[Bob Z]

Lodge is the simple and cheapest choice. We love our pair. If you are looking for a carbon steel the WJT is a beauty but way more expensive. I find myself using the Lodges when I want a very hot pan for heavy searing. My carbon steel pans, WJT, Mineral B etc. are for more normal use. My brother and sister bought us a 14” cast iron comal which I use more than any pan nowadays. It’s a perfect alternative for a griddle and is so versatile.

i second Maui's advice. My lodge does the heavy lifting with steaks and fajitas and even pan pizza, while my Mauviel cooks breakfast, toasted cheese and the like. I too have a comal which is kinda fun to use (and you can use it as a pizza steel!)

I cook in cast iron almost daily, this is my favorite 12 pan, it extra heavy duty and a touch wider across the bottom.

https://www.amazon.com/gp/product/B001A ... ILUV&psc=1

[Bob Z]

Lodge is the simple and cheapest choice. We love our pair. If you are looking for a carbon steel the WJT is a beauty but way more expensive. I find myself using the Lodges when I want a very hot pan for heavy searing. My carbon steel pans, WJT, Mineral B etc. are for more normal use. My brother and sister bought us a 14” cast iron comal which I use more than any pan nowadays. It’s a perfect alternative for a griddle and is so versatile.

i second Maui's advice. My lodge does the heavy lifting with steaks and fajitas and even pan pizza, while my Mauviel cooks breakfast, toasted cheese and the like. I too have a comal which is kinda fun to use (and you can use it as a pizza steel!)

I cook in cast iron almost daily, this is my favorite 12 pan, it extra heavy duty and a touch wider across the bottom.

This looks like a good solid cost effective choice.
https://www.amazon.com/gp/product/B001A ... ILUV&psc=1

[XexoX]

Just saw a Lodge #8 at Goowill for $24.99. A newer one.

[Kerneldrop]

Here's my 12" Lodge beater $25 at Walmart that gets used every day Monday thru Thursday:

[Kekoa]

Thanks for all the input, very helpful! Sounds like I'll be going for a Lodge to start, I believe I've seen them before, and if they perform well, the price point sounds wonderful. It sounds like smoothing them out isn't necessary, but if it can be done easily enough I might make a project of it just for fun.