How many cast iron cookware folks here?

[53' Stude]

I have a old griswold Dutch oven and good health skillet I use daily. And a griswold 14” circular griddle. How many of you use cast iron cookware? @GON I know you have some by your cooking photos

 

[GSCJR]

My wife makes an egg for herself every morning. Yesterday she used the larger Lodge for sliced potatoes with dinner. It went from the gas burner, straight into the oven. We only use Lodge U.S.A.

 

[Taildragger]

I use a well seasoned Lodge to make cornbread.

 

[Shel_B]

I have 50yo Lodge 10-inch and 12-inch skillets, 3 newer 6-inch skillets, and a newer 8-inch skillet.

I don't use them too often, but there are certain dishes for which cast iron is definitely the preferred cookware.

 

[53' Stude]

I use a well seasoned Lodge to make cornbread.

My mouth is watering worse than GON’s and AutoMechanics right now

 

[Shel_B]

I use a well seasoned Lodge to make cornbread.

Nice looking cornbread.

 

[Passport1]

I also have two. One of them is old enough that the original owner probably bought it from Joe Lodge himself. Might have seared some buffalo steaks in it for the crew building the transcontinental railroad.

 

[SC Maintenance]

I am fairly new to cast iron.

I have a 6 inch and 10.25 inch lodge frying pans - which I have sanded down smooth and seasoned.

For Christmas I was given a lodge 10.25 inch deep skillet with a lid I am in the process of seasoning.

We used to have a 12 inch skillet, but we gave it away because it was just too big and heavy to be convenient.

 

[MParr]

I have several. Various size skillets, a deep skillet, 2 Dutch ovens.

 

[ctechbob]

Several skillets ranging from as small as a 4" to a full sized skillet. Pretty much use them whenever I need a skillet. Only time I don't use them is in the camper. I bought a set of non-stick stuff for that.

 

[B1974]

I like them, my wife hates them. She thinks they're too hard to clean.

 

[JGmazda]

I like them, my wife hates them. She thinks they're too hard to clean.

My wife LOVES them. We don't use soap and we have the smoothest "seasoning" over the years.. All that's needed is a plastic scraper or sponge. If we get food stuck, we just add some water while the skillet is hot and let it soak... 99% just flows off the surface with just warm water and a little elbow grease. Well worth the effort.

 

[Rand]

I like mine
Among other uses I fry thin pork chops on the grill ... fry as in a couple oz of oil at 400-450f keeps it seasoned nice.
about 2-3min and they are done. Juicy with a little crispy bark on em.
stainless scrubber a little hot water and 30s and its good as new then a light oiling.

 

[nickaluch]

Fried pork chops in a cast iron only way to go. My wife won't use it can't get past you don't wash it with soap.

 

[AndyB]

Semi-collector and almost exclusive user here. Have an electrolysis tank set up and restore a fair amount of cast iron cookware.
Good stuff!

 

[VolvoZ]

We love our Lodge 10 and 12 cast iron pans, and Dutch oven. If only they were a bit lighter…The pans are used for probably 98% of cooking duty. The large pan is favored for assembling Jerk Seasoned Chicken on a bed of rice and beans, to be slid into the oven for cooking. End result is rice cooked in all those chicken drippings with crispy edges.

 

[JGmazda]

Fried pork chops in a cast iron only way to go. My wife won't use it can't get past you don't wash it with soap.

Yup... Cast Iron is great for Chops/Steaks etc. Not using soap (dish soap) preserves the seasoning. There's really zero food left when washing. It's pretty much and indoctrination by the soap industry to keep selling "soap". Don't get be wrong... we still use it... just not on Cast Iron.

 

[mrsilv04]

I have a cast iron skillet from each of my grandmothers. I use them a lot.

 

[GON]

I have cooked with cast iron for years, but have only started to learn how to truly use cast iron cookware.

One thing I recently learned, is that cast iron cookware is poor at heating evenly. To overcome this, placing cast iron cookware in the oven at XXX degrees for 30 minutes, prior to use- reduces "hot spots" in cast iron; the hot spots can result in uneven cooking of food when using cast iron.

 

[Zaedock]

I do most of the cooking and ditched the last scratched Teflon pan about 20 years ago and have been using cast skillets and stainless pots since.

I have only ever used hot wah-da to wash them.