03-26-2023, 01:30 PM
If I was gonna recommend only one pan, it'd be the 9 inch Lodge skillet. SO inexpensive, especially for being made in the USA.
The problem with getting China cast iron is that it's usually made from engine blocks and coated with paint...
https://www.scmp.com/news/hong-kong/hong...-cast-iron
Lodge's pre-seasoning is natural, and it's accepted by cast iron snobs for any newer pans they get, but hardcore cast iron collectors tend to prefer antique cast iron.
Anyway, I don't know how long these pans will ultimately last. I think they could last for decades if they're never allowed to get wet and are diligently oiled after use.
One main trick to keeping the pan in good shape is definitely cleaning it while it's still hot. This isn't a problem for me at all because I have always immediately cleaned the dishes before even sitting down to eat.
I just keep hold of the pan with my handle pot holder and use a fairly large lint-free cotton cloth to rub down the pan while it's still hot. That big cloth will protect you from getting burnt by the pan.
You can scrape off any bits with your fingernail through the cloth. Then I shake the crumbs off the cloth and it's usually still clean enough to use that same cloth to apply the oil, rub it in and put the pan back on heat for a bit, whether it's in the oven or on the stovetop.
The problem with getting China cast iron is that it's usually made from engine blocks and coated with paint...
https://www.scmp.com/news/hong-kong/hong...-cast-iron
Lodge's pre-seasoning is natural, and it's accepted by cast iron snobs for any newer pans they get, but hardcore cast iron collectors tend to prefer antique cast iron.
Anyway, I don't know how long these pans will ultimately last. I think they could last for decades if they're never allowed to get wet and are diligently oiled after use.
One main trick to keeping the pan in good shape is definitely cleaning it while it's still hot. This isn't a problem for me at all because I have always immediately cleaned the dishes before even sitting down to eat.
I just keep hold of the pan with my handle pot holder and use a fairly large lint-free cotton cloth to rub down the pan while it's still hot. That big cloth will protect you from getting burnt by the pan.
You can scrape off any bits with your fingernail through the cloth. Then I shake the crumbs off the cloth and it's usually still clean enough to use that same cloth to apply the oil, rub it in and put the pan back on heat for a bit, whether it's in the oven or on the stovetop.
