I have 2 10 1/4" ones and sometimes they are not quite big enough. Amazon has a 12" one with 2 helper handles but no real long handle for $20. But my smooth elective burner is only around 10". I guess that would heat fairly evenly with stirring, like fried potatoes. I don't know about pork chops or chicken. Anyway, $20 seems like a good price. If anyone is looking, they also have the Lodge 10 1/2" at $15.

I'd get the bigger one. You actually want room around the food so steam can escape out the side too, like a 10" steak in a 10.5" pan will steam the sides. In a 12" pan, the steam escapes.

I have either a 14" or 15" pan for a 12" burner. Does great on steaks and chops, or "stir" fry. Just checked, 14"

FYI, for seasoning, grape seed oil is excellent. Organic from Trader Joes is a great price too FWIW. I store it in the fridge so it doesn't go bad, as I don't use it that often to re-season. The youngest kid doesn't "get" cast iron cooking, so the seasoning gets screwed up sometimes.

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The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)



Edited 2 time(s). Last edit at 08/08/2020 12:51PM by Racer X.

That's a lot of utility for $20 and I'm way more likely to regret not buying it than buying it.

Dang right. You can pass on one of your smaller ones to someone.

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The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)

a 12" Ozark Trail Cast Iron Skillet is $9.88 at Walmart (15" is $16.88)

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“No persons are more frequently wrong, than those who will not admit they are wrong.”
-- François de La Rochefoucauld

Growing older is mandatory. Growing up is optional.

Lodge & Ozark are both good. Another is Victoria, made in Colombia and sold at
bezosville. They occasionally have it on sale @ a good discount!

Back in May, I got the 10X10 Square Grill Pan on sale for half-price ($15).
It's made of thicker iron than any of my Lodge pans and has a smoother finish.

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39°36'17"N 75°44'43"W

The search engine that doesn't track you.

That reminds me. We so rarely use our Lodge that it has rust showing. What's the best way to clean it off? I'll assume it's not a lost cause.

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wurm
That reminds me. We so rarely use our Lodge that it has rust showing. What's the best way to clean it off? I'll assume it's not a lost cause.

It's never a lost cause unless it cracks. Then scrub it with something enough to remove the rust and then reseason it and start over.

I've become a big fan of carbon steel pans instead of cast iron. They're lighter, heat up more quickly and evenly, although they do cost a little bit more than cast iron. I think the only real advantage of cast iron, is that it retains a lot of heat which makes it great for searing a steak, or baking cornbread etc. However, for general purpose use, I much prefer carbon steel now. Check out the Matfer brand.

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freeradical
I've become a big fan of carbon steel pans instead of cast iron. They're lighter, heat up more quickly and evenly, although they do cost a little bit more than cast iron. I think the only real advantage of cast iron, is that it retains a lot of heat which makes it great for searing a steak, or baking cornbread etc. However, for general purpose use, I much prefer carbon steel now. Check out the Matfer brand.

My mom has an antique carbon steel crepe pan. Best dinner plate sized pancakes ever. Super slick, barely any oil needed.

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The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)

Quote
Dennis S

Quote
wurm
That reminds me. We so rarely use our Lodge that it has rust showing. What's the best way to clean it off? I'll assume it's not a lost cause.

It's never a lost cause unless it cracks. Then scrub it with something enough to remove the rust and then reseason it and start over.

I lost a cast iron griddle. Found in the back yard a couple of months later (I don't want to know how it got there). Rust spots all over it. Got some steel wool and water. Scrubbed off. scrubbed off. scrubbed off.
Rinsed.
Took an SOS pad to finish and smooth it.
Rinsed.
Seasoned.
Rinsed.
Seasoned.
Like new.

Put it over the hot spot on my bbq, seared some steaks and burgers.

Srubbed and seasoned.
Like new.

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San Antonio, TX (in the old city)


"All that is required for evil to prevail is for good men to do nothing." - Edmund Burke
“Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." - Eli Weisel

"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt (1918)

"I don’t want to see religious bigotry in any form. It would disturb me if there was a wedding between the religious fundamentalists and the political right. The hard right has no interest in religion except to manipulate it." - Billy Graham 1981

"Politics and governing demand compromise. But these Christians believe they are acting in the name of God, so they can't and won't compromise" - Barry Goldwater

I bought a used Dutch oven with a skillet lid that was really rusted. I soaked them in water and vinegar and boiled water on the insides. After some scrubbing with steel wool and a few rounds of crisco, they're both great.

Okay, time to break out the steel wool. Thanks.

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Dennis S

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wurm
That reminds me. We so rarely use our Lodge that it has rust showing. What's the best way to clean it off? I'll assume it's not a lost cause.

It's never a lost cause unless it cracks. Then scrub it with something enough to remove the rust and then reseason it and start over.

It just so happens I've been researching this topic lately: [www.youtube.com]

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It is what it is.

definitely the 12".
we clean ours with salt and a damp paper towel.
or a little boiled water and baking soda paste and scrub with a old scrungy.

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!#$@@$#!

If there are spelling issues, please pardon, Owen the cat is sitting on my keyboard.

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wurm
Okay, time to break out the steel wool. Thanks.

There are lots of youtubes and a forum on Reddit. But, it's really simple and basic and almost foolproof. People have their favorite oil, but any will work OK.

Cast iron is the BEST for making latkes (potato pancakes), because of the high thermal mass.

....thanks a.....latke.....

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I reject your reality and substitute my own!

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anonymouse1
Cast iron is the BEST for making latkes (potato pancakes), because of the high thermal mass.

If you can't get the potatoes crispy outside, and creamy inside, stick to instant mashed potatoes and quit screwing around!

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The police have no duty to respond. See Castle Rock v. Gonzales, 545 U.S. 748 (2005) or Warren v. District of Columbia[1] (444 A.2d. 1, D.C. Ct. of Ap. 1981)

Reason # 37264 why anything less than a gas stovetop sucks: uneven heat causes seasoning problems and resulting cooking weirdness.

[youtu.be]

I hate, hate, hate my smooth top stove. It looks like a carbon steel pan is not in my immediate future.

......most prefer 12"........or more.....

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I reject your reality and substitute my own!

anything less than a gas stovetop suck

That's funny cuz I put cast iron on my cheap induction cooktop, set the control to
400 and it gets to 400 quickly and holds that temp.
No problem charring sous vide cooked proteins, cooking eggs, or even grilled cheese.

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39°36'17"N 75°44'43"W

The search engine that doesn't track you.

CI in general doesn’t like rapid temp change. Glad yours is still fine. And from the video I posted, you can see how anything that isn’t gas probably won’t heat evenly, which specifically causes problems with seasoning.