Contents show]

Resources Edit

An extensive and detailed guide to selecting, buying, seasoning, using, cleaning and caring for cast iron cookware

Buying Edit

All cast iron skillets are the same, don't waste your money on a more expensive brand or antique items. Iron is iron, unless you're lining a bomb shelter. If anyone tells you that one brand of iron is better than another, that person is a dummy/



Lodge is a good value brand you can get from Walmart. You will have to reseason it though.





richsoil.com recommends Griswold:

My impression is that general consensus to get the best cast iron skillet is to buy a Griswold cast iron skillet from ebay (try for a number 10 cast iron skillet for about $35 plus shipping). The other techniques are just too much work or add too much frustration.





In general, used cast iron cookware seems to be just as good as new. [add links to reddit discussions if any]

Seasoning Edit

[the hows and whys]

Care and Handling Edit

The easiest way to keep a clean cast iron skillet is to make pan sauces in it after cooking protein. The process of deglazing removes the sticky bits.

When the cooking is done - scrub the pan with hot water and remove all food from the pan. Dry the pan, and then take a small drop of cooking oil and wipe the cooking area with a paper towel and oil. This prevents rust.

Do not use soap on a cast iron skillet. If you can't scrub off bits - boil water in the skillet to blast off really tough food particles.