Cast Iron Skillets. You dig them?

[Fritz88]

Originally Posted by Fire Me Boy!

**** YEAH!!!!

Any brand in particular? Any tips on making burgers on them?

Do I go for the cast iron griddles or just regular ones?

[Fire Me Boy!]

Originally Posted by Fritz88

Any brand in particular? Any tips on making burgers on them?

Do I go for the cast iron griddles or just regular ones?

Not really. Le Creuset are the top of the line, but I've never seen or heard anyone who owns 'em say they were worth the extra money you spend. Most of my cast iron is Lodge.

Personally, I'd skip the griddle and go with a 10- or 12-inch skillet. Everything tastes better in cast iron, and you'll limit what you can do with just a griddle.

[DJ's left nut]

Originally Posted by Fire Me Boy!

Not really. Le Creuset are the top of the line, but I've never seen or heard anyone who owns 'em say they were worth the extra money you spend. Most of my cast iron is Lodge.

Personally, I'd skip the griddle and go with a 10- or 12-inch skillet. Everything tastes better in cast iron, and you'll limit what you can do with just a griddle.

I have a Le Crueset set that my wife won in a baking contest. It's pretty nice, but nowhere near worth the money they ask for them.

I use my Cabellas Dutch Oven more than I use any of her stuff and it works great. Otherwise I just use my cheapie Lodge skillet and have never had a complaint.

Spending a bunch of money on Cast Iron cookware is dumb - it's strength is in its simplicity. That's like spending $100 on a flathead screwdriver because it has ivory inlays in the handle or something.

[DJ's left nut]

Originally Posted by DJ's left nut

I have a Le Crueset set that my wife won in a baking contest. It's pretty nice, but nowhere near worth the money they ask for them.

I use my Cabellas Dutch Oven more than I use any of her stuff and it works great. Otherwise I just use my cheapie Lodge skillet and have never had a complaint.

Spending a bunch of money on Cast Iron cookware is dumb - it's strength is in its simplicity. That's like spending $100 on a flathead screwdriver because it has ivory inlays in the handle or something.

I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/



Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?

[Graystoke]

Originally Posted by DJ's left nut

I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/



Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?

Wow, very nice.
I don't know how it would differ then a properly seasoned/cared for Lodge though

[Hoover]

Originally Posted by DJ's left nut

I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/



Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?

I have the same pan at home and love it!

[crispystl]

I bought a cast iron grill weight for steaks a couple of months ago and I get that and the cast iron grates on my gas grill blue-hot and sear that shit off like a mofo. It makes EXCELLENT steaks.

[TRR]

Originally Posted by DJ's left nut

I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/



Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?

I have four different Smithey’s and absolutely love them. You won’t regret the purchase. Took a little vacation to Charleston several months ago and popped into their facility. Truly a work of art…great people!

[Fritz88]

Originally Posted by Fire Me Boy!

Not really. Le Creuset are the top of the line, but I've never seen or heard anyone who owns 'em say they were worth the extra money you spend. Most of my cast iron is Lodge.

Personally, I'd skip the griddle and go with a 10- or 12-inch skillet. Everything tastes better in cast iron, and you'll limit what you can do with just a griddle.

Sounds good. Do I get preseasoned or season it myself?

Can't wait to get my hands on one.

[Fire Me Boy!]

Originally Posted by Fritz88

Sounds good. Do I get preseasoned or season it myself?

Can't wait to get my hands on one.

They're almost always pre-seasoned these days, but you'll be better off if you give a little attention before you cook on it. If you try the method above, report back.

As for cleaning, someone else mentioned just use hot water. DO NOT USE SOAP, and ALWAYS DRY IT IMMEDIATELY. These things will rust fast. If you've got some stuck on bits and need some scrubbing power, salt and a paper towel work wonders. Don't use an abrasive scrubbing sponge because it can wreck the seasoning. If you need to strip the seasoning for any reason, pop it in the oven and put it on self-clean.

[Fritz88]

Originally Posted by Fire Me Boy!

Not really. Le Creuset are the top of the line, but I've never seen or heard anyone who owns 'em say they were worth the extra money you spend. Most of my cast iron is Lodge.

Personally, I'd skip the griddle and go with a 10- or 12-inch skillet. Everything tastes better in cast iron, and you'll limit what you can do with just a griddle.

So I have the option of grabbing a 10 inch Staub cast iron skillet , griddled or order online a 10 inch Lodge, not griddled .

What do you recommend? I will end up paying the same price for either one, considering shipping costs.

I mainly plan on using it on burgers, searing steaks and grilling Fish. Will I regret my decision if I go with Staub?

Here it is

[Fire Me Boy!]

Originally Posted by Fritz88

So I have the option of grabbing a 10 inch Staub cast iron skillet , griddled or order online a 10 inch Lodge, not girdled.

What do you recommend? I will end up paying the same price for either one, considering shipping costs.

I mainly plan using it on burgers, searing steaks and grilling Fish. Will I regret my decision if I go with Staub?

Here it is

I don't care for cast iron grill pans. I find them terribly difficult to clean and season really well, and you can't do everything you want in them. And if I want to grill, I'll use the grill.

I'd go with a standard 10- or 12-inch cast iron skillet, like what tooge pictured above. That's your standard go-to pan and will do a kick ass job with burgers.

You'll like the enameled exterior, though.

[tooge]

Originally Posted by Fire Me Boy!

I don't care for cast iron grill pans. I find them terribly difficult to clean and season really well, and you can't do everything you want in them. And if I want to grill, I'll use the grill.

I'd go with a standard 10- or 12-inch cast iron skillet, like what tooge pictured above. That's your standard go-to pan and will do a kick ass job with burgers.

You'll like the enameled exterior, though.

yep. don't get griddled. You'll spend alot of time cleaning inbetween the ridges, and it doesn't do anything a straigth 12 inch pan won't do. If you are after grill marks, then use the grill to sear and finish in the oven in your cast iron pan.

[Fritz88]

Originally Posted by tooge

yep. don't get griddled. You'll spend alot of time cleaning inbetween the ridges, and it doesn't do anything a straigth 12 inch pan won't do. If you are after grill marks, then use the grill to sear and finish in the oven in your cast iron pan.

I agree. I'll go with a regular Cast Iron Skillet then

[sedated]

Originally Posted by Fritz88

So I have the option of grabbing a 10 inch Staub cast iron skillet , griddled or order online a 10 inch Lodge, not girdled.

What do you recommend? I will end up paying the same price for either one, considering shipping costs.

I'd go non-griddled. You are going to want as much surface area of the meat to be seared, and the griddle will only give you the grill marks.