03-15-2023, 07:15 PM
Hey, cooking on anything is awesome.
I'm a fan.
But I've been wanting to check out this whole cast iron thing for years, so it was finally time.
"Just got my great grandma's cast iron skillet for Christmas"
https://www.sectual.com/thread-18357.html
Ever since I got that antique pan for Christmas, it's been on my mind. Even before that, really.
In fact, it was heavy on my mind around the time I received that gift, which was weird cuz I had never said anything about it.
The pan isn't in "bad" shape by any means, only a couple spots of rust... very uneven and flaky seasoning on it, and my concern is that there may be rust hidden under those layers.
Maybe there is, maybe there isn't. Either way, for me to begin using it, I'd have to do some work on it that I ain't ready for yet.
In years down the line, once I'm a SEASONED cast iron user, I may take on that project.
I opted instead to grab a few Lodge pans...
Got an 8 inch and a 9 inch.
The great-grandma pan is over 10 inches and it's heavy.
Just slightly too large for me, I wanted a girly starter sized pan.
The 8 inch is 100% perfect for me, and I think maybe a guy who would eat more food in one meal might go for a 9 inch if he was just cooking for himself.
Grizzled cast iron fellas tend to stick with the 12 inch varieties, both pan and dutch oven. But they're feeding families stuff, I'm just cooking smaller portions.
I might have to utilize the 9 inch pan for bigger cuts of meat though.
I only cooked on the 8 inch today, I have yet to use the other one for the first time.
I can't wait to pre-heat that baby and sear a nice cut of meat in it...
I'm a fan.
But I've been wanting to check out this whole cast iron thing for years, so it was finally time.
"Just got my great grandma's cast iron skillet for Christmas"
https://www.sectual.com/thread-18357.html
Ever since I got that antique pan for Christmas, it's been on my mind. Even before that, really.
In fact, it was heavy on my mind around the time I received that gift, which was weird cuz I had never said anything about it.
The pan isn't in "bad" shape by any means, only a couple spots of rust... very uneven and flaky seasoning on it, and my concern is that there may be rust hidden under those layers.
Maybe there is, maybe there isn't. Either way, for me to begin using it, I'd have to do some work on it that I ain't ready for yet.
In years down the line, once I'm a SEASONED cast iron user, I may take on that project.
I opted instead to grab a few Lodge pans...
Got an 8 inch and a 9 inch.
The great-grandma pan is over 10 inches and it's heavy.
Just slightly too large for me, I wanted a girly starter sized pan.
The 8 inch is 100% perfect for me, and I think maybe a guy who would eat more food in one meal might go for a 9 inch if he was just cooking for himself.
Grizzled cast iron fellas tend to stick with the 12 inch varieties, both pan and dutch oven. But they're feeding families stuff, I'm just cooking smaller portions.
I might have to utilize the 9 inch pan for bigger cuts of meat though.
I only cooked on the 8 inch today, I have yet to use the other one for the first time.
I can't wait to pre-heat that baby and sear a nice cut of meat in it...
