Do I need a Cast Iron Skillet?

Focker

If you ask just about any full blown foodie, cook, chef, etc to list their most coveted culinary tools, a CI skillet would be in the top of that list.  

Cheap and versatile, just look at the pics.  

12" is the ideal size for the large.  Bigger is not always better....at least that is what I say. lol     



CI will make you
  

THEBuckeye

Nike

Just do it

dldawes1

I used my 20" CI on my XL for Paella...worked great.

northGAcock

northGAcock said:

I think you should want one......get one, regardless of needing one. JMTCW

This is why you need one....

nth78

What size CI skillet fits inside a spider for searing?

DoofusOfTheDay

northGAcock said:

northGAcock said:

I think you should want one......get one, regardless of needing one. JMTCW

This is why you need one....

whoa, what is that?!  

DoofusOfTheDay

Mickey said:

Got to have it for steaks.

How do you do your steaks Mickey?  And yes am pulling the trigger later on at LEAST 1 cast iron pan.  That 16" pan with some foil on top will make a good drip pan I am thinking also.  Plan to cut off one of the handles with a metal cutoff blade in a hand held grinder.

northGAcock

DoofusOfTheDay said:

northGAcock said:

northGAcock said:

I think you should want one......get one, regardless of needing one. JMTCW

This is why you need one....

whoa, what is that?!  

That is an eggplant parm.....on the grill. The attraction of the smoke takes it up a notch from a regular oven bake.

henapple

@doofus... The Lodge pizza pan fits perfect and makes a great griddle. 

DoubleEgger

I bought a couple of these the other day. Oval shape fits the egg nicely. Easily stackable as well.

jaydub58

Where did you find them @DoubleEgger? 

DoofusOfTheDay

blasting said:

Hi @DoofusOfTheDay.  Cast iron is terrific.  I've develped a pretty decent collection upwards of 30 pieces, but truth be told you could probably do most everything with this piece, and maybe a 12" skillet.  I've also pretty much stopped using all the ribbed pieces - they are a pain to clean for what that's worth.

I'd suggest picking up a Ringer for cleaning - makes things super quick.

Ringer?  What is that and what does it do?  I took some time and seasoned my large cast iron skillet with flax oil, and just use soap and water to clean and make sure it's dry.  So am I doing it wrong?

YukonRon

Got 4 different sizes. I recommend it highly.

DoofusOfTheDay

Sweet, got the 16" skillet from Cabelas and it just fits inside my LBGE with the PS not in place.  I thought I'd have to cut off one of the handles, but don't need to.  Now what to cook to break it in...So many good suggestions of what to use the CI for...

DoubleEgger

jaydub58 said:

Where did you find them @DoubleEgger? 

It's a Lodge handless serving griddle. Google it and you'll have a bunch of options. I have a smaller one and a larger one. They are cheap too 

SmokeyPitt

One of my favorites is a nice breakfast scramble.  Cook some bacon or sausage (or both), remove and add some diced potatoes and cook until they are tender, add some beaten eggs and cook them, top it all with cheese. 

blasting

DoofusOfTheDay said:

blasting said:

Hi @DoofusOfTheDay.  Cast iron is terrific.  I've develped a pretty decent collection upwards of 30 pieces, but truth be told you could probably do most everything with this piece, and maybe a 12" skillet.  I've also pretty much stopped using all the ribbed pieces - they are a pain to clean for what that's worth.

I'd suggest picking up a Ringer for cleaning - makes things super quick.

Ringer?  What is that and what does it do?  I took some time and seasoned my large cast iron skillet with flax oil, and just use soap and water to clean and make sure it's dry.  So am I doing it wrong?

@DoofusOfTheDay

A Ringer is the chain meal.  Even with good seasoning, some things stick.  At the end of a spatch cook you'll have more stuck on than water will fix.  FYI - I never use soap on my CI - most recommend against using soap so the seasoning doesn't get damaged.  

When I'm done with a a CI piece, I rinse it under hot water and use a plastic scraper remove the bulk of the crusty junk.  Then I do a once over with the ringer.  The ringer doesn't remove seasoning and ensures you got all the crud off.  Then I dry it well and wipe a layer of oil on for storage.

I have no affiliation with the ringer, but I can't recommend it strongly enough, even if you only have one skillet.

nolaegghead

The ringer looks like a nice tool for scrubbing pots.  I'll have to pick one up!

Soap.  I use it on seasoned steel and cast iron.  Helps to get all the oil off which can give you rancid or fishy flavors on your next cook (if you cooked fish last).  The soap will remove all the oil, but will not remove the seasoning, which is polymerized. Regardless of what you do, soap or not, add fresh oil in a light coating after washing.  I always throw the CI on a burner and cook off the water, then hit it with a little oil and a paper towel, then store.

Using metal spoons and such, and metal scrapers to clean off the gunk is beneficial - it smooths the surface and makes it a little more non-stick. 

HoustonEgger

blasting said:

DoofusOfTheDay said:

blasting said:

Hi @DoofusOfTheDay.  Cast iron is terrific.  I've develped a pretty decent collection upwards of 30 pieces, but truth be told you could probably do most everything with this piece, and maybe a 12" skillet.  I've also pretty much stopped using all the ribbed pieces - they are a pain to clean for what that's worth.

I'd suggest picking up a Ringer for cleaning - makes things super quick.

Ringer?  What is that and what does it do?  I took some time and seasoned my large cast iron skillet with flax oil, and just use soap and water to clean and make sure it's dry.  So am I doing it wrong?

@DoofusOfTheDay

A Ringer is the chain meal.  Even with good seasoning, some things stick.  At the end of a spatch cook you'll have more stuck on than water will fix.  FYI - I never use soap on my CI - most recommend against using soap so the seasoning doesn't get damaged.  

When I'm done with a a CI piece, I rinse it under hot water and use a plastic scraper remove the bulk of the crusty junk.  Then I do a once over with the ringer.  The ringer doesn't remove seasoning and ensures you got all the crud off.  Then I dry it well and wipe a layer of oil on for storage.

I have no affiliation with the ringer, but I can't recommend it strongly enough, even if you only have one skillet.

I have the ringer as well - and it's the only thing besides water that I use to clean my cast iron. Gets all the gunk and leaves the seasoning. I think you can get them for less then $15 on Amazon as well. Look for cast iron chain mail and you should find it.

DoofusOfTheDay

HoustonEgger said:

blasting said:

DoofusOfTheDay said:

blasting said:

Hi @DoofusOfTheDay.  Cast iron is terrific.  I've develped a pretty decent collection upwards of 30 pieces, but truth be told you could probably do most everything with this piece, and maybe a 12" skillet.  I've also pretty much stopped using all the ribbed pieces - they are a pain to clean for what that's worth.

I'd suggest picking up a Ringer for cleaning - makes things super quick.

Ringer?  What is that and what does it do?  I took some time and seasoned my large cast iron skillet with flax oil, and just use soap and water to clean and make sure it's dry.  So am I doing it wrong?

@DoofusOfTheDay

A Ringer is the chain meal.  Even with good seasoning, some things stick.  At the end of a spatch cook you'll have more stuck on than water will fix.  FYI - I never use soap on my CI - most recommend against using soap so the seasoning doesn't get damaged.  

When I'm done with a a CI piece, I rinse it under hot water and use a plastic scraper remove the bulk of the crusty junk.  Then I do a once over with the ringer.  The ringer doesn't remove seasoning and ensures you got all the crud off.  Then I dry it well and wipe a layer of oil on for storage.

I have no affiliation with the ringer, but I can't recommend it strongly enough, even if you only have one skillet.

I have the ringer as well - and it's the only thing besides water that I use to clean my cast iron. Gets all the gunk and leaves the seasoning. I think you can get them for less then $15 on Amazon as well. Look for cast iron chain mail and you should find it.

yeah seeing lots of options on Amazon.  See a few circular scrunchie ones that look good.

BYS1981

I'm pretty stingy on new egg toys, but I think I want a cast iron skillet.

Acn

BYS1981 said:

I'm pretty stingy on new egg toys, but I think I want a cast iron skillet.

It's so much more than just an egg toy.  You can use it anywhere.

BYS1981

Acn said:

BYS1981 said:

I'm pretty stingy on new egg toys, but I think I want a cast iron skillet.

It's so much more than just an egg toy.  You can use it anywhere.

That's exactly why I  want it, it isn't limited to the egg or range. 

HofstraJet

BYS1981 said:

I'm pretty stingy on new egg toys, but I think I want a cast iron skillet.

Check Walmart. They have some basic Lodge pieces for good prices.

http://www.walmart.com/search/?query=lodge cast iron&cat_id=0&facet=retailer:Walmart.com&sort=price_low

I just got this 12" skillet which fits on the large for $20.

northGAcock

If you are a camper (which i use to be), there is nothing like the smell of bacon in the morning being cooked out side on the CI skillet. Can't you just smell it?

DoofusOfTheDay

Bought the Cabelas 16" skillet, and have to say, not the smoothest surface on the inside.  Took my orbital sander to it, and MUCH smoother now.  And now going through a seasoning process, last time did like 5 or 6 seasonings with flax oil and cooking in the oven.  Came out great.  Only issue is the family asking what's up with all the stinky cooking going on.

SmokeyPitt

You could season it in the egg.  Just egg something for dinner then put it in while the egg shuts down.

DoofusOfTheDay

SmokeyPitt said:

You could season it in the egg.  Just egg simething for dinner then put it in while the egg shuts down.

Yeah might do one of the seasonings tonight, as we might do pizza on the egg.  Plans subject to change based on what all the gals I live with decide later.

DoubleEgger

I couldn't imagine not owning CI. It's a staple for my style of cooking. 

nth78

What size cast iron skillet fits in a large spider with legs up for searing