Added bonus of the forum

JMCXL · October 2017

i never used Cast Iton Pan until joining the forum. I currently have an assortment of about 6 different ones. My go to is a 10” that I use everyday, it is so simple to clean (hot water and a paper towel) no matter what I use it for. Hoping to get a 17” and 12” for Christmas and then I will be all set. Thanks for the heads up on CI , my new best friend...

northGAcock · October 2017

If you treat it right...it will take care of you forever! Enjoy.

DaveRichardson · October 2017

I've got my grandmother's cast iron skillets that she used as a military cook in the 40's. Then she married granddad and moved onto a farm and cooked bacon and sausage (homemade) daily in them for another 40+ years. These things will be feeding my great-grandchildren!

Focker · October 2017

Cooktop, oven, grill, campfire, CI is versatile and cheap. I'm glad you see its virtues both in, and out of, the kitchen.

Another versatile tool is an enamel CI dutch oven. Found my first one at a Cabela's bargain cave for cheap, Lodge 6 qt, $29.99.

Lodge makes good egg quality ones in most colors for $50. Mine is two-tone brown, the smoke stains blend in nicely.

It's hard to tell any difference in performance vs the LeCreuset ones I use. I highly recommend the bargain Lodge.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08/ref=sr_1_1?ie=UTF8&qid=1508215067&sr=8-1&keywords=lodge+dutch+oven+blue

YukonRon · October 2017

@JMCXL

We have certainly enjoyed ours through the years, in fact, we have one that never leaves the stove top.

I have to smile, from time to time, reading about the new found discovery of these amazing, yet versatile, cooking devices.

Growing up in the shadows of Appalachia, in spartan and humble childhood, it was all you had. Gourmet grilled cheese sandwiches were a treat, unequalled in many a poor child's diet.

Cast Iron was the very first thing I learned to cook with. As a walking, bottomless pit, country boy, I was such a pest always wanting a grilled cheese sandwich. That is how I started cooking.

In our home, we have 2 Dutch ovens, a griddle, and several different sized pans.
Just like the MM, we take them with us whenever we go camping.

I am hoping you will enjoy them, as we have, and no truer words were ever said, than those by Robin @northGAcock: "If you treat it right...it will take care of you forever! Enjoy."

He is one of my most favorite and wise old hippies of my life, and a good man, too.

northGAcock · October 2017

YukonRon said:

@JMCXL

We have certainly enjoyed ours through the years, in fact, we have one that never leaves the stove top.

I have to smile, from time to time, reading about the new found discovery of these amazing, yet versatile, cooking devices.

Growing up in the shadows of Appalachia, in spartan and humble childhood, it was all you had. Gourmet grilled cheese sandwiches were a treat, unequalled in many a poor child's diet.

Cast Iron was the very first thing I learned to cook with. As a walking, bottomless pit, country boy, I was such a pest always wanting a grilled cheese sandwich. That is how I started cooking.

In our home, we have 2 Dutch ovens, a griddle, and several different sized pans.
Just like the MM, we take them with us whenever we go camping.

I am hoping you will enjoy them, as we have, and no truer words were ever said, than those by Robin @northGAcock: "If you treat it right...it will take care of you forever! Enjoy."

He is one of my most favorite and wise old hippies of my life, and a good man, too.

Dude.....you need to stop with the Slushie drinking before going to work. JKOC....your words are most kind. You my friend.....are the bomb.

WeberWho · October 2017

Focker said:

Cooktop, oven, grill, campfire, CI is versatile and cheap. I'm glad you see its virtues both in, and out of, the kitchen.

Another versatile tool is an enamel CI dutch oven. Found my first one at a Cabela's bargain cave for cheap, Lodge 6 qt, $29.99.

Lodge makes good egg quality ones in most colors for $50. Mine is two-tone brown, the smoke stains blend in nicely.

It's hard to tell any difference in performance vs the LeCreuset ones I use. I highly recommend the bargain Lodge.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08/ref=sr_1_1?ie=UTF8&qid=1508215067&sr=8-1&keywords=lodge+dutch+oven+blue

@Focker Do you find the 6qt to be big enough or wish you had gone bigger? I'm looking for one myself. Thanks

jlsm · October 2017

My, God. A 17-inch skillet? I would be hard pressed to lift it with one hand, though you might be considerably stronger.

Focker · October 2017

WeberWho said:

Focker said:

Cooktop, oven, grill, campfire, CI is versatile and cheap. I'm glad you see its virtues both in, and out of, the kitchen.

Another versatile tool is an enamel CI dutch oven. Found my first one at a Cabela's bargain cave for cheap, Lodge 6 qt, $29.99.

Lodge makes good egg quality ones in most colors for $50. Mine is two-tone brown, the smoke stains blend in nicely.

It's hard to tell any difference in performance vs the LeCreuset ones I use. I highly recommend the bargain Lodge.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08/ref=sr_1_1?ie=UTF8&qid=1508215067&sr=8-1&keywords=lodge+dutch+oven+blue

@Focker Do you find the 6qt to be big enough or wish you had gone bigger? I'm looking for one myself. Thanks

The 6 is just right. Mine range anywhere from 3, 5, 6, and 8 qts.
I have a #12 Lodge 8 qt, but use the 6s 90% of the time.
Yeah, you can go bigger, but you can feed many pieholes with a 6. I do a 3-4lb chuck pepper stout beef in the 6 just fine too.

I'm not sure Lodge even makes an 8 qt in enamel? Le Creuset does, but you're talkin' 4 bills for a DO. My mom's red 6 qt Le Creuset is my most coveted DO. It is delegated to cooktop/oven duty for sentimental reasons, as that is where she used it growing up, and that is where it seems to shine.
Although pricey, LC is a worthy investment IMO. They are the best....a French Griswold.

Image: https://us.v-cdn.net/5017260/uploads/editor/cw/7tosg9h20qi3.jpg

For your first DO V, and egg/kitchen use, go with enamel, 6 or 8 qt.

If you want to Cowboy/Scout cook with live fire, get the reg iron with legs, #12 8 qt.

Focker · October 2017

jlsm said:

My, God. A 17-inch skillet? I would be hard pressed to lift it with one hand, though you might be considerably stronger.

Valid point. They are beasts, empty. Was dead set on filling the Griswold skillet void with a #14 skillet. At the time, they were around $200. Found a couple 15" Lodge CS paella pans on clearance for $30 each, to fill those #12,13,14 voids. Two large D loop handles, much, much, lighter, tapered walls are more user friendly. Ended up being a good decision all around.

WeberWho · October 2017

Focker said:

WeberWho said:

Focker said:

Cooktop, oven, grill, campfire, CI is versatile and cheap. I'm glad you see its virtues both in, and out of, the kitchen.

Another versatile tool is an enamel CI dutch oven. Found my first one at a Cabela's bargain cave for cheap, Lodge 6 qt, $29.99.

Lodge makes good egg quality ones in most colors for $50. Mine is two-tone brown, the smoke stains blend in nicely.

It's hard to tell any difference in performance vs the LeCreuset ones I use. I highly recommend the bargain Lodge.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08/ref=sr_1_1?ie=UTF8&qid=1508215067&sr=8-1&keywords=lodge+dutch+oven+blue

@Focker Do you find the 6qt to be big enough or wish you had gone bigger? I'm looking for one myself. Thanks

The 6 is just right. Mine range anywhere from 3, 5, 6, and 8 qts.
I have a #12 Lodge 8 qt, but use the 6s 90% of the time.
Yeah, you can go bigger, but you can feed many pieholes with a 6. I do a 3-4lb chuck pepper stout beef in the 6 just fine too.

I'm not sure Lodge even makes an 8 qt in enamel? Le Creuset does, but you're talkin' 4 bills for a DO. My mom's red 6 qt Le Creuset is my most coveted DO. It is delegated to cooktop/oven duty for sentimental reasons, as that is where she used it growing up, and that is where it seems to shine.
Although pricey, LC is a worthy investment IMO. They are the best....a French Griswold.

For your first DO V, and egg/kitchen use, go with enamel, 6 or 8 qt.

If you want to Cowboy/Scout cook with live fire, get the reg iron with legs, #12 8 qt.

Thanks @Focker for the explication. I think I'll go with the 6qt. Chili season is near and would like to upgrade my $8 walmart stockpot. I've also been day dreaming of Mollys lasagna. A dutchoven would help push the process along.

kv1963 · October 2017

The Lodge foundry is rite across the street from my business know the owners very well I work on their vehicles all the time good people and a good product their outlet store sells Big Green Egg that is where I purchased mine their outlet is full of their products if any of you are ever in the area it would be worth while to stop and check it out

bluebird66 · October 2017

I have many skillets and dutch ovens in my collection.

DaveRichardson · October 2017

jlsm said:

My, God. A 17-inch skillet? I would be hard pressed to lift it with one hand, though you might be considerably stronger.

Its currently on the farm in KY, but grandma had a 20 or 24 inch skillet. D-ring type handles. Weighs a freakin ton, but I love that thing. Its on the list of things to get from the barn the next time I am up there!

DaveRichardson · October 2017

And goto YouTube and look up Jeff Rodgers. He is THE cast iron guru and another good ole GA resident. He's got some great tips for care and maintenance, seasoning, and cooks in cast iron. Jeff is a great guy and I am proud to call him a friend!

fishlessman · October 2017

i have the 17, its too big for even the wok burner on my stove top. its better outside on a bigburner like for turkey frying etc. its not great on a stove top, the heat is too centered to the middle of the pan.

JMCXL · October 2017

jlsm said:

My, God. A 17-inch skillet? I would be hard pressed to lift it with one hand, though you might be considerably stronger.

it has 2 handles, to be used on my XL

JMCXL · October 2017

fishlessman said:

i have the 17, its too big for even the wok burner on my stove top. its better outside on a bigburner like for turkey frying etc. its not great on a stove top, the heat is too centered to the middle of the pan.

thanks for the feedback, I have not seen it in person only on Amazon. might rethink it...

Kayak · October 2017

Just saw an episode of America's Test Kitchen, and they were singing the praises of high carbon steel pans. Same care, lighter weight, similar performance. I may have to look into that option...

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