Cast Iron..
- Thread starter leon-b
- Start date
I shouldn't think it will make any difference, new or used. New ones are usually pre-seasonened, but a used one may add that certain something to the taste. Have a look in TK Max, I bought an 8" and 16" £20 for the two.
New or old I would still season them to make sure they're done properly.
With an old one that's been seasoned I'd burn off the old seasoning and start again.
With an old one that's been seasoned I'd burn off the old seasoning and start again.
You'll pay dearly if you buy a Lodge DO but you do get good quality casting with them.
The ones from Ronnie Sunshine are good quality and usually get recommended on here on the forum as a lot of folks use them.
I have been more than happy with my Ronnie Sunshine DO over the last few years and last year decided to buy one of the Petromax frying pans and so far this has proved to be pretty good too.
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I did oil mine and then stick it in the oven but would probably have been OK without.
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I got myself one of these from Ronnie Sunshines. It's a dutch oven, frying pan, griddle, lid rest and pot/lid lifter, all in a transport box. I'm quite pleased with it. I've used the frying pan and griddle more than the dutch oven...so far. You can use the griddle either way up according to need: one side is ribbed, the other flat. I even use the frying pan in the kitchen at home.
If I remember rightly the instructions that came with mine said that they have a protective coating on them which needs to be scrubbed off.
This then compromises what seasoning they have so they then need to be re-seasoned
I'm going to go against the grain here and advise on getting a used one. But only because the best brands haven't been made for decades (Wagner and/or Griswold) Mind you'll pay dearly for one of those.
There is a good deal of difference in the casting and quality of the metal. I've lots of traveler friends, who over the years invested in castiron cooking sets. These travel constantly in pan boxes or live outside under their vehicles when parked up, if not out by the fire frequently. Knocks and bangs can't be avoided. Most of the cheaper Chinese imports have chips around the top lip. Some from placing the lid back on when the pans are hot. Don't know if it's a shock thing. I've bought old castiron cooking pots & pans from bygone years and recently been upgrading some of my modern Dutch ovens for secondhand Lodge. Yes I will pay more money, but they are a different tool altogether.
As already mentioned above, take a look in TK Maxx. They often have some nice cast iron pans of various sizes and are very well priced. The main thing you need to look for is casting quality and check that the metal is a nice even thickness throughout.
Then when you get it home, even if it says pre-seasoned, just season it anyway. Bacon is always a good thing to cook on it as it seasons the pan and you get to eat some bacon! You'll know it's well seasoned when you can fry an egg without it sticking! Cast iron pans are amazing if used correctly, the more you use them the better they get! How many more times can I fit the word 'season' in this paragraph!
I can also vouch for the ronnie sunshines dutch ovens. I have three of them (different sizes!) and they're all very good.
Then when you get it home, even if it says pre-seasoned, just season it anyway. Bacon is always a good thing to cook on it as it seasons the pan and you get to eat some bacon! You'll know it's well seasoned when you can fry an egg without it sticking! Cast iron pans are amazing if used correctly, the more you use them the better they get! How many more times can I fit the word 'season' in this paragraph!
I can also vouch for the ronnie sunshines dutch ovens. I have three of them (different sizes!) and they're all very good.
I bought a set of here at the start of last year;
http://www.ebay.co.uk/itm/Set-of-3-...854719?hash=item5d64212e7f:g:WXcAAOSwu4BV2KZP
They're good for the money and when seasoned i doubt would be much different to cook with than the more expensive stuff. For camping etc.. I take a good carbon steel pan to save the weight on cast iron. I like the de buyer brand for them, nice and thick to spread the heat.
Tonyuk
http://www.ebay.co.uk/itm/Set-of-3-...854719?hash=item5d64212e7f:g:WXcAAOSwu4BV2KZP
They're good for the money and when seasoned i doubt would be much different to cook with than the more expensive stuff. For camping etc.. I take a good carbon steel pan to save the weight on cast iron. I like the de buyer brand for them, nice and thick to spread the heat.
Tonyuk
Older pans (pre 1950ish) are apparently smoother as they were finnished of better. New ones have a slightly pitted look. This can be resolved with a fla disc in the grinder!
Charity shops usually have a few Le Crueset ones on offer. Car boot sales is another place. If they are really old and all gummed up it's easy to restore to 'factory settings' in a self cleaning oven. I've tried wire brush on drill and never moved the stuff but the self cleaning oven cremates the carbon and is 'brand new' ready for seasoning once done. hope that helps.
Charity shops usually have a few Le Crueset ones on offer. Car boot sales is another place. If they are really old and all gummed up it's easy to restore to 'factory settings' in a self cleaning oven. I've tried wire brush on drill and never moved the stuff but the self cleaning oven cremates the carbon and is 'brand new' ready for seasoning once done. hope that helps.
In my experience, that pitted look (the orange peel finish) actually helps to create a sort of non-stick effect. completely smoothing the surface is a mistake.
Netherton foundry have some nice looking pans, and some with a removable handle.
http://www.netherton-foundry.co.uk/iron-frying-pans/glamping
Spun not cast though.
http://www.netherton-foundry.co.uk/iron-frying-pans/glamping
Spun not cast though.
