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Cast Iron Shopping

Adalaide

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Adalaide Mentor
Adalaide
Posted

I know this isn't always the time of year people think of shopping for themselves, but my birthday is around the corner and it is time to be thinking about what I want. I would really like some new cast iron cookware. Now, when I say new what I mean is new to me. I'm into quality cast iron, and I have always seasoned my own. When I went gluten free I did get a "good" Lodge skillet and strip and season it appropriately but one skillet is hardly sufficient for my needs. My preference is Griswold but I'm paranoid due to how porous iron is. Searches online bring up so many varied opinions that I thought coming here would be best.

Does anyone use Griswold cast iron cookware they have stripped and redone themselves without any issues? I have in the past done the self-cleaning oven thing but for peace of mind am more than wiling to go the sand blasting route if anyone has used that with greater success or thinks it is safer.

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shadowicewolf Proficient
shadowicewolf
Posted

I like the ones with enamal coating. I believe they are cast iron because they are heavier then all heck.

What i'm talking about is something akin to this:

Open Original Shared Link

mushroom Proficient
mushroom
Posted

I like the ones with enamal coating. I believe they are cast iron because they are heavier then all heck.

What i'm talking about is something akin to this:

Open Original Shared Link

Ah yes. I am expecting one of those under the Christmas tree.....

To replace the one hubs ruined with steel wool and scouring powder and a strong elbow :rolleyes:

:lol:

:lol:

Adalaide Mentor
Adalaide
Posted
  • Author

Ah yes. I am expecting one of those under the Christmas tree.....

To replace the one hubs ruined with steel wool and scouring powder and a strong elbow :rolleyes:

:lol:

:lol:

:blink: I... there aren't even words for that.

I'm not necessarily anti-enamel, but specifically what I prefer is the old, quality cast iron I grew up using. I also like the non-stick-ness of a good cast iron pan and there is frankly nothing in the world like a good Griswold. The two would be used entirely differently, at least by me. An enamel one would be nice to make my taco meat in since I'm stuck using stainless steel. Really though, my heart's desire is a nice "new" antique.

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