Mine was like $13 bucks at Walmart.

I have 8" and 12" cast skillets. Love those things. I don't use them every day, but they are irreplaceable. I also have a 6 quart cast iron dutch oven. It's an enameled one, and it is amazing for soups and stews. I use the hell outta that thing...... especially in the fall and winter.

same here. to overwhelming any time else for me, except when that taste is cut a bit by a rich/juicy steak.

LMAO

Still can't beat a good horseradish sauce, though.

thats just so not right. worse is in dishwasher

If you really want to know whats what in CI..http://www.wag-society.org/

Used mine to cook a couple of filets last night. Delicious as always.

Your not using it enough if your vegetable oil is getting rancid. I've never had an issue using Vegetable or Canola oil as my after dry wipe down.

It's made from monkey cum, you know.

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Or swing them at your head.

I have some cast iron skillets my Dad gave me when my grandmother passed away. Love cooking on them, but they could probably stand to be stripped and re-seasoned. May have to get some flaxseed oil! Thanks Firemeboy for posting that.

I use them, but not very often as I am lazy and like to throw shit in the dishwasher. But they are pretty bomb. I mainly use them camping...

Not scary at all. Once you have a good seasoned layer it is pure simplicity.
I use Olive Oil and nothing else to keep it oily.
Only warm water and a wood scraper to get the tough stuff out.
Lodge is the way I go.

The bonus of Cast Iron is cooking in them is FAT FREE!
A little known fact is Cast Iron absorbs all the bad fats from Bacon and Sausage....thats what Dad told me and I am stickin to it:thumb:

Yeah, once again I feel pretty stupid. We have had the same big old cast iron skillet for 40+ years and only use it for frying chicken. We knew nothing about the seasoning or proper cleaning until this thread.