How to care for your cast iron cookware

[cpaharley2008]

Copied from Pinterest......

[rbryan4]

I do everything except heat it in step 7 before applying the vegetable oil. Don't find that necessary. It's the death penalty for anyone caught using soap on my skillets.

[Steve Clark]

Originally Posted by rbryan4

I do everything except heat it in step 7 before applying the vegetable oil. Don't find that necessary. It's the death penalty for anyone caught using soap on my skillets.

My penalty, is worse than death, No More of my delicious skillet preparations!

[grump]

Try using pure bees wax instead of oil. You don't have to use high heat, just warm it up and apply the bees wax. Rub it in with a soft cloth, good to go.

[Old Fulica]

We have owned our cast iron for 48 years and it was about 20 years old when we got it. We just wipe it when finished too. About 10 years ago we left it in the trailer for a few months and it developed a little rust. That was the only time we ever re-oiled it. Needless to say, it has quite a patina on it.

[StarvingHyena]

I'm another cast iron user .... many years ... and have a stove top dutch oven from my Grandfather..... I'm now converting to black steel pans. Treat same and cooks like cast iron but is smooth inside like old time cast iron. I like them better (sorry for the blasphemy).

That may change if I ever get around to taking my die grinder to the inside of my Lodge cookware.

Bees wax? That is interesting. Think I'll try it. Bet that will be better for keeping it rust free during storage.

Tom

[cpaharley2008]

I spray mine with WD-40 to keep the rust off......

[Bobbie54]

Bees wax might be good for not going rancid if not used for a long time.

I've never heard of black steel pots. Will look into it.

[cpaharley2008]

I bought one of these https://www.amazon.com/Lodge-CRS10-S...=steel+skillet
with the longer handle it seems less hot and works just like cast iron but weighs about 50% less. I clean it like the cast iron....

[StarvingHyena]

Originally Posted by Bobbie54

Bees wax might be good for not going rancid if not used for a long time.

I've never heard of black steel pots. Will look into it.

Hi Bobbie,
Sorry for the confusion .... I was talking about black steel frying pans. Jim has a picture of what I have. I haven't seen black steel pots either. Wish they did make black steel pots. I have an 8" and a 10" fry pan ... same in cast iron and I find myself reaching for the steel pans when I'm cooking. Luckily, my cast iron lids fit on the black steel pans. I haven't seen black steel lids.

When I have left food in either form, I clean the same: boil water in the pan for a couple minutes, dump out and replace with coldish water and scrub with a sponge/scrubie combo. Residue comes right out - 'non stick' like cast iron. The black steel has a smoother surface though.

Tom

[Bobbie54]

Are they just as heavy?

[Brian B-P]

Originally Posted by Bobbie54

Are they just as heavy?

No - steel pans are typically thinner than cast iron, and so they are not as heavy. On the other hand, carbon steel pans are typically thicker than stainless steel pans. Steel and cast iron are the same density, so thickness corresponds to mass.

[cpaharley2008]

They are not as heavy, maybe 50% lighter. Lodge, the cast iron manufacturer, makes a nice steel model in link above

[StarvingHyena]

Originally Posted by Bobbie54

Are they just as heavy?

Hi Bobbie,

My 10" Lodge cast iron weighs: 5lbs - 2.3 oz.
My 10" Black steel weighs: 3lbs - 13.5 oz.

The Lodge cast iron is 1lb - 4.8oz heavier.

The Lodge has a handle length of 5" and a bale opposite allowing one to pick up the pan with both hands.

The Black steel pan has a handle length of just under 9". When you pick up, the longer handle extends to my wrist giving me better hand support and one handed pick up.

Lifting them both (empty), I do not notice the slight difference in weight but have struggled a bit when the Lodge is full where I need to set down my spoon in order to use the front bail. With the black steel's longer handle and having increased leverage ( wrist and grip), I can pick it up easier when full.

Tom

[Bobbie54]

Thanks. Maybe I'll try one of those instead of buying a cast iron skillet.

[StarvingHyena]

Bobbie .... I have found some real gems in cast iron pans at places like GoodWill. Not everyday .... but if you keep checking something shows up. Even pretty rusty pieces can be brought back.

I ordered my black steel pans from Amazon.

Good Luck,
Tom

[Bobbie54]

Rarely found around here. Dad left a few pots when he passed away but since he used his to melt lead for fishing weights, I figured I'd pass on those! I have two camp ovens but have been thinking about a frying pan or grill.

[craiginpetaluma]

I'm a regular user of Cast Iron and carbon steel pans. I had the pleasure of using cast iron pans that were over 50 years old and used almost everyday of their life in a firehouse. These pans were Sooooo Smooth, and completely non-stick. I could pour in 1/4 inch of beaten eggs, cook, tilt pan start one corner and watch it roll out. With all those years of service, and what I saw these pans were mostly abused in there cleaning, soap used often, but never put in dishwashers.

I tried to duplicate this by Grinding/sanding but never achieved the same results as the Firehouse pans.

I look at Second hand stores, garage sales , etc. When you see/touch a smooth pan It can be obvious.

I have a few carbon steel pans, some are very thin, some thick, about 2/3 weight of similar sized cast Iron. I prefer the thicker ones, Matfer brand is my choice.

The trick to getting carbon steel non-stickish is in the seasoning.

I had good results when: slightly heat pan, rub very, very, very this coat of oil ( high smoke point) , place in 500 degree oven, after 2 hours turn off oven keep closed cool to ( 100-200)
Repeat at least 6-10 times. Ya It's alot, but you see it turn darker each time.

I wanted to replace all my cast iron in the trailer with thin carbon steel to reduce weight, But my cast iron and thicker carbon steel are still there as they are much better. I'm still working on the thin carbon steel.

[gbaglo]

Have the skillet bottom side up when you season in the oven, or oil will pool in areas. Have some foil or something on the rack to collect any oil that drips off the pan.