Maybe GuitarDude will chime in here. Why does fried food taste better in cast iron? It’s the same food / grease but something must be coming out of the iron? It literally doesn’t matter what it is, it’s better in cast iron. Also I would like to know if it’s better in older cast iron than newer. I had some old cast iron but it was lost when my mom passed, but some was over 100 years old. All I have now is like 20 years old. Let me know y’all thoughts.
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.
All our cast iron skillets are very old... handed down for at least two generations.
True story. We go to Tellico trout fishing each year. We camp along the river. One morning after breakfast we got to missing a member of our group. He's a bit older but we weren't concerned. After a while he came walking back up the river bank with one of my buddies big cast iron pans. Then he says "This thing was so dirty I had to take a rock to scrub all the black off." Inside of that thing was shinny as a new dime. He had no idea. Buddy just slung it a far as he could up the hill. That's been 20 years ago and bet it's still there.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
well ... i'm an expert in restoring vintage cast iron (at this point) -- but if you'll do a search on YouTube, America's Test Kitchen has done a lot of "scientific" research on cast iron, and why it's so good ... i personally deem ATK as more expert on the usage/cooking side of things ...
related to your "new vs old" comment -- there are a lot of "boutique" new cast iron manufacturers that are attempting to make new iron the way they made old iron back in the day -- Stargazer, Field Company, Smithey, Butter Pat, etc... Cowboy Kent Rollins has reviewed A LOT of the new stuff -- including Lodge's new "Blacklock" high end line of CI ... you'll pay a mighty high penny to get one of 'em, tho -- which is why I just hang w/the vintage stuff, and restore it myself ... IMO, a restored vintage Griswold is an incredible utensil in the kitchen (see my pride & joy below) -- but the old Lodge, Wagner, & even Birmingham Stove & Range stuff doesn't slack ass one bit ... i DM'ed Irishguy & i believe we determined that his well seasoned cast iron is vintage Lodge; but based on the pics, i can tell it's VERY well seasoned & i have no doubt cooks fantastically ...
i think heat retention, seasoning, & basically THE USE OF IRON (vs another material) all contribute to fried, baked & high heat seared foods being better on cast iron vs. modern non-stick cookware ... America's Test Kitchen did recently review woks, and the cast iron ones did not perform as well ... all i know is the smell of iron -- doing its thing -- is one of the most comforting smells to me that exists ... it just smells like "home"
Last edited by BamaGuitarDude; 01/07/2004:29 PM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
BTW, if someone really wants to compare & contrast old vs new iron, i still have this Wagner skillet from the 1920's for sale; although it is heavily pitted (b/c it was completely rusted over when i got it), it has been thoroughly restored via electrolysis & seasoned perfectly -- and cooks perfectly, as well ... over time & through use, the pits will fill with seasoning & it'll be smooth as glass ... it's actually smooth to the touch right now, in spite of the pitting ...
Last edited by BamaGuitarDude; 01/08/2010:01 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.
All our cast iron skillets are very old... handed down for at least two generations.
I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.
And don't use cooking sprays like Pam. Use olive oil or butter.
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.
All our cast iron skillets are very old... handed down for at least two generations.
I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.
And don't use cooking sprays like Pam. Use olive oil or butter.
I don't even stock Pam or margarine or any of that crap. Butter, Grapeseed oil, avocado oil and olive oil.
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.
All our cast iron skillets are very old... handed down for at least two generations.
I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.
And don't use cooking sprays like Pam. Use olive oil or butter.
I don't even stock Pam or margarine or any of that crap. Butter, Grapeseed oil, avocado oil and olive oil.
What are the benefits of grapeseed and avocado oil? Smoke point? I typically keep olive and vegetable oil cuzz I've never used the other 2 you mentioned. How do you decide which to use and when? Thanks
All of our skillets look like this on the inside. Smooth.
Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.
The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking. The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.
the 2nd pic/skillet actually has a smooth finish; it's just pitted ... regarding new iron, below is a new Lodge Pro-Logic 12" skillet that i stripped the factory seasoning on, hit it with a stainless steel wire brush (using a drill; i do not grind iron i restore) to remove the pebbling you're referring to, and seasoned back up with Crisco ... i traded it for a vintage Lodge DO my GF had & was not using ... this new Lodge skillet cooks "as it is supposed to" now ...
Last edited by BamaGuitarDude; 01/09/2010:05 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
All of our skillets look like this on the inside. Smooth.
Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.
The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.
I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.
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All of our skillets look like this on the inside. Smooth.
Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.
The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.
I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.
I agree. The slickest iron skillet I have is a hand me down from my great grandmother and chit sticks to it badly. I bought a new, unseasoned 12" Lodge over 20 years ago and it's great to cook with after I got it seasoned right.
What are the benefits of grapeseed and avocado oil? Smoke point? I typically keep olive and vegetable oil cuzz I've never used the other 2 you mentioned. How do you decide which to use and when? Thanks
yup; for seasoning, i always just use Crisco in the blue can, and trust me - it's a stout, tough, and effective seasoning "oil" ... i stripped my GF's cornbread skillet (a 60's Lodge #7) this past summer -- she exclusively used Crisco smeared in it (before adding her batter) for decades -- it took my electrolysis tank 4 days to strip it down! normally, i can strip a pan in a day or so ...
Last edited by BamaGuitarDude; 01/10/2009:58 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
All of our skillets look like this on the inside. Smooth.
Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.
The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.
I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.
I agree. The slickest iron skillet I have is a hand me down from my great grandmother and chit sticks to it badly. I bought a new, unseasoned 12" Lodge over 20 years ago and it's great to cook with after I got it seasoned right.
Wait a minute... So you guys are saying that a pebbly finish is better? I have to disagree, because I have cooked on both and a smooth finish that is properly seasoned is the way to go hands down.
I have nice vintage skillets at both the house and the cabin that all cook great, but if I was forced to buy a new one today, I would probably go with these guys:
We started by taking one of our favorite vintage cast iron pans, a beautiful Wagner from the 1930s, and going to visit some foundries. We were told that there was no way that a modern foundry could pour iron that thin. Not willing to accept that answer, we stumbled on a whitepaper called Thermophysical Properties of Thin Walled Compacted Graphite Iron Castings written by a material science professor in Europe. We emailed him and he agreed to Skype with us. He was eager to help and more than a little amused. With his help, we were able to perform microscopic imaging to compare the graphite structure of vintage pans and make sure they weren’t black magic. Eventually, we visited his lab to learn to make iron castings by hand—the way our favorite pans had been made over a hundred years ago.
Field Co is good stuff; I’d go Stargazer if I didnt have any iron or access to vintage iron
Instead, I just built an e-tank b/c I got bit by the vintage bug & enjoy the hunt for old iron & bringing it back into service ... Here’s a quick video I cut right after building my e-tank: https://youtu.be/23aiCmjUG30
Last edited by BamaGuitarDude; 01/11/2010:57 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Any idea on brand/age of this little thing? It came from my mom but I'm not sure if she bought it or it was handed down, she had a large mix of cast iron some 70's/80's and some from her grandparents. Not sure where this one falls.
On this subject. How do you suggest you season a pan from scratch? I've ready so many articles and tried many things but at this point it just appears to be luck because I can't get it consistent between all my pans.
I'll start using crisco instead of regular veggie oil but what about temp, length of time to bake, how many times to repeat, how often to do it, etc.
On this subject. How do you suggest you season a pan from scratch? I've ready so many articles and tried many things but at this point it just appears to be luck because I can't get it consistent between all my pans. I'll start using crisco instead of regular veggie oil but what about temp, length of time to bake, how many times to repeat, how often to do it, etc.
it's actually very simple ... BUT, when you say "from scratch", to me that means a completely stripped down pan (IOW down to bare iron again with no traces of the previous seasoning on the pan) ... below is a pic of what ALL my iron looks like before i ever start a seasoning cycle on it -- complete, raw, stripped cast iron ... it's battleship grey when you get it to this point ...
once stripped, the process is a simple 3 step process - 1) warm the iron up to 200 deg in your oven; when it hits 200, pull out the pan & wipe on A THIN COAT OF CRISCO & THEN (seems counter-intuitive but trust me) wipe it off with a lint-free dry cloth to wipe the EXCESS Crisco off the pan; put it back in your oven 2) raise the temp to 300 deg & punch 20 minutes on a timer - after 20 minutes, pull the iron out & wipe the excess Crisco w/the lint-free dry cloth & put it back in the oven, 3) raise the temp to 475 deg & set a timer for 1 hr 15 mins & let it bake on the first layer of seasoning; when this timer goes off, turn the oven off & let the iron completely cool down INSIDE THE OVEN (which can take a few hours or so) ...
for my USER iron, i do this 3 step process once & then start cooking on it; for my SALES iron, i'll do this process another time or two b/c well seasoned iron looks good in pictures ... the pan is non-stick after the 1st seasoning cycle, however ...
Last edited by BamaGuitarDude; 01/13/2003:50 PM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
'cause i live so far out & didn't buy a tank & run the lines ... but trust me, i wish like hell i had gas!
Hell... I run the cabin stove off of a 20# propane tank. (2 actually) they cost me $14.92 about every 4 months for enough gas to cook on my gas range and oven.
Check the cabin build thread and I think I have some pics of my set-up. ti was super easy to install and works just like a regular stove hooked to the grid.
'cause i live so far out & didn't buy a tank & run the lines ... but trust me, i wish like hell i had gas!
Hell... I run the cabin stove off of a 20# propane tank. (2 actually) they cost me $14.92 about every 4 months for enough gas to cook on my gas range and oven.
i might have to do this one day - once this electric bites the dust ... my GF back in 2018 had a gas stove, and it was wonderful to cook on! i've got a bottom cabinet that I could shoehorn the tanks into & run the line to the range/oven
Last edited by BamaGuitarDude; 01/13/2004:42 PM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
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