I have a few questions about cast iron pans. Here goes:
I'm embarrassed to admit that for all my enjoyment of cooking for the last decade, I still don't have a cast iron pan. Not that my All-Clad hasn't been serving me well, but I've noticed that my wife has been making eggs most mornings for a good while now, and she keeps using the same non-stick pan that she just leaves on the range-top and wipes clean.
Well, that's pretty much exactly how one would use a good cast-iron pan. And cast-iron skips the health concerns of non-stick pans to boot. So here are my questions:
1. Are there any significant qualitative differences between an older pan I might find at a flea market versus a new Lodge pan? For example, are the older pans substantially heavier gauge and therefore will perform on certain meals better?
Second, if I was going to get just one pan, which size would you recommend? I'd like something that can comfortably fry 4 eggs -- I'm thinking 12". Any smaller is too small and any larger becomes a bit of a challenge to move around and clean up. Opinion?
Thanks so much!
8 Comments
BTW, while at the store I saw a much smoother surfaced Le Crueset cast iron pan and was almost seduced by it... until I read the label and saw that it had 2 layers of black enamel on the *inside*. Of the pan. I guess they're trying to give it the same properties as their big ol' pots but making it black so you can pretend it's cast iron and not really scrub it clean? Anyone have any experience with these?
Lodge skillets are also very evenly cast. I have never gotten a hot spot in a Lodge pan, but with other no name brands I have. If you find a Wagner or a Griswold pan at a thrift store is will probably be worth restoring! Here in Chase County, Kansas those brands go for higher prices at auction than Lodge pans do new!
12" is ideal, and agree, larger becomes more of a bicep workout and a trick to maneuver in NYC-size sinks. Post of a photo of your cast iron conquest.
Some old pans need a lot of help to get them back in shape. They could be rusty, or painted over, requiring a lot of time and elbow grease on your part. Buyer beware. I don't know that there's any difference in weight between old and new pans.