Castiron Cookwear

runningboar said:
A little trick that I do is sand the inside of the pan before seasoning.
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Yes, good point!

People have commented on how pourus the current cast iron is from Lodge. I really don't know how you can make that determination with the naked eye. If you went into the store with a microscope, scale and micrometer, then I would believe that. I don't think you can determine iron porosity with the naked eye.

What I do think people are referring to is the texture left behind from the casting. I am sure through the service life of the casting they start out rougher, and smooth with age, until they are removed from service. So the same pan, from the same manufacturer could have a different texture produced at different points in time.

As you pointed out, sanding is a great way to get the finish smoothing that you desire. I find I like the very smoothed finish before seasoning myself too. Although, I do have pan with more texture that I use daily and don't have any issues with that one either. I have been using that one for years.
 
I don't know about Lodge brand, but definitely yes on Griswold or Wagner. I've seen, but not tried, the nickel plated stuff...I would think that's very good, but yes definitely pricey. There's a lot of cheap stuff made in Asia, might not be bad but just look at it.

Curing or seasoning cast iron is not hard to do, and I wouldn't pay extra for it. Easy way, smear the inside with some olive oil, put it on a campfire, when it starts to smoke take it off. Clean it with really hot water only, no soap.

I never clean our cast iron with soapy water, our hotwater comes out scalding hot. That takes off all the crud, what is left is a fine layer of grease that is the seasoning for the iron. That might sound icky for Martha Stewart, but cast-iron cooking is a manly art :D

Edit: I hope no one's thinking of humping this stuff for outdoor camping.
 
briangandrews said:
MACA dutch ovens are still made in the US.
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I am highly suspicious of my own comment now :D

I visited MACA website, and they indicated that their foundry and plant was located in Utah. I then did some more digging and found a press release that said they had moved this operation and equipment to India. I have not yet verified that through additional sources.

If I find confirmation, I will post the sources. Until then, I wouldn't trust either set of information.
 
I recently bought a large 12" x 16" oval DO from MACA to cook turkeys in. It is stamped India on the bottom, so yes they are made in India. It was a challenge to season due to the large size - used my large grill in which it barely fit. I have several Lodge DOs and one from Cabelas which has a nice feature of a notch to put a thermometer into so you can monitor cooking temperature occasionally - very helpful for the novice in particular.
 
Sad story about MACA made in India ! Cast iron has "pits" which are pockets because of the graphite in the cast iron . There is also the texture from grinding.Neither one should be a problem.
 
I was just on Lodge's website and saw that they have started offering an enameled version. I don't know if this applies to their whole line or not, but the webpage indicates that it (the enameled product) is made in China. I looked over the website for an assertion that their casst iron was still American-made, but couldn't find anything.

-- FLIX
 
Your are right, the enamel stuff says it is coming out of China.

On a seperate page (http://www.lodgemfg.com/introLogic.asp?menu=logic) it says that the entire Lodge Logic (pre-seasoned) comes out of TN. When the lodge logic series first started coming out, I did not see any price difference between that and the non-seasoned stuff. Therefore, I prefer it. I have, however, noticed quite the increase in cast iron prices the last few years.

I personally do not like the enameled stuff very much. Nearly ever place I have seen it, almost every single piece on the shelf has a chip out of the enamel somewhere. It would not last around my place :)

Also, when buying, look on the box. It should DEFINITELY say made in USA.
 
I have about 3 varieties or brands. I really like the slick surfaced ones that came from my Grandmother. They are not marked on the bottom other than to say they are made in USA but they sure make cooking and cleaning a lot easier with the smooth surface. My Wagner is a nice pan but the smooth ones take it by a mile IMHO. Garage sale/estate sale may be the answer if you are in no hurry.
 
I don't have a lot to add.
I use Lodge, and think it's great stuff. I only bought one of the preseasoned Lodge Logic pans (a cornbread pan), and I don't think the seasoning held up well at all. Not that it matters, that pan pretty much makes bacon and nothing else so it's been progressively seasoned beyond reason.

The rest of what I have I bought as raw iron. Did the smoothing out with emory paper before seasoning. The texture on some was rough, on other pieces it was smooth.

I like to season with lard. IMO animal fat does a better job seasoning than does vegetable oils, at least initially. I also do a complete seasoning cycle (cover in lard, heat, hold, cool) three times before ever using it.

To clean I usually just wipe it out and rub on some peanut oil, or more lard. If there's big pieces, I'll use a plastic brush with or without boiling water. I'll then heat it ont he stove on med-low heat until dry, and oil it with a hunk of lard and let it cool.

Since starting with CI, I rarely cook with anything else anymore.
 
Most of my stuff is pre war Griswold. It is pretty much superior to anything around and can be had reasonable if you look around.

Supposedly all the 'good' iron got used up during the war and nothing was the same afterwards. Still good, but not good as.

'Common' pre war Griswold can be had for about the same as Lodge. Of course unusual shapes, sizes, and the like can get pricey.

I'm looking to get a 8qt DO and for sure it will be a Lodge since that is a relatively rare size for Griswold, but a 5qt, their most common size can be had for the same or less than Lodge. I have one of those and use it quite a bit.

I would be wary of anything not cast in the USA. PERIOD!

Rob
 
I have a wagner fry pan i'd be willing to let go.........for a Busse Battle Mistress and a Dog Father....muhahahahahaha :D
 
I have some older Cast Iron cookware. My favorite is a Dutch oven. Mine are marked Puritan on the bottom.
 
Leanwolf said:
Lodge of Pittsburg, Tennessee.

Wagner and Griswold are out of business. Unless you find one of those for sale by someone who does NOT know what he/she has, they'll cost you a bundle of $$$.

I've been "cookin' Dutch" for more than 50 years, and have six Dutch ovens. Four are Lodge, one is Century (another USA cast iron company now out of business), and one that is over 150 years old (unknown mfg.), passed down through my family.

The more you use them, the better they get. I think that the 12" preseasoned DEEP (8 quart) Lodge D.O. is the best all around D.O. out there. If I were limited to only one, that'd be the one for me. :thumbup:

JMHO.

L.W.
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What amount do you consider a "bundle" when you refer to the Wagner & Griswold line? Just curious, because I recently picked up a small frying pan (6" I think) from each company for $4 each. Both in very nice shape. And honestly, I don't even use them. I liked them because I could see how well made they were & thought someday I might try cast iron. After reading this thread, I think that day has arrived. I've seen the Lodge line in Gander Mt., so I'll have to go look at those again. American made is the only cast iron I'll consider. Of course, now I'll have to keep my eyes open for Wagner & Griswold at flea markets. Any good reference books for using cast iron you would recommend?
 
Just 'google' cast iron pans or something similar .Lots of info and recipies.
 
My favorite skillet is a 10" Griswold / Erie, Pa. (On December 7, 1957, the plant in Erie, PA closed its doors), so it is an earlier one and still in perfect shape (though younger than me).

Well, since I taught my wife to NOT cook acid foods in it, NOT fill it with water and let it sit, NOT use soap to clean it, NOT to preheat it on the stove until smoke rolls!

Most of my cast iron has been purchased at yard sales and reconditioned. It is easier for me to recondition the old stuff that to sand the tooling ridges and flash out of the newer Lodge stuff.

Wifey has brought home a couple marked "China" and they go into the shed for such chores as melting lead and aluminum. I refuse to cook with them or allow anyone else in my house to do so.

I understand that Wagner has started up again, but haven't had much luck in locating their foundry.
 
Codger_64 said:
....NOT to preheat it on the stove until smoke rolls!
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I've been cooking with cast iron exclusively for awhile now and didn't know this, been letting it heat till the smoke rolls. Its good to know that I should do otherwise; I bet its why a section of one of my pans has lost its seasoning. I wanted to sand that one down anyway though, its pretty rough.
 
Oil, both vegetable and animal, will burn. All that is left is carbon. Carbon provides a poor non-stick surface, IMHO. I am certainly not an expert on cast iron cookery. I did learn it from a lady on our Delta cotton farm who learned it from her mother who was a slave during the War Of Northern Aggression. I almost wish I could go back in time and relearn from her with an adult mind, instead of that of a child. I am sure there was much she could teach me that at that time I had not the patience or interest to learn from either Viola or her husband Weole. :o
 
Codger_64 said:
Oil, both vegetable and animal, will burn. All that is left is carbon. Carbon provides a poor non-stick surface, IMHO.
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Yeah, thats exactly what I'm seeing on one pan and it makes good sense. I learn something new everyday. I love the internet, even when I should be doing more productive things, unfortunately! :eek:
 
Codger_64 said:
My favorite skillet is a 10" Griswold / Erie, Pa. (On December 7, 1957, the plant in Erie, PA closed its doors), so it is an earlier one and still in perfect shape (though younger than me).

Well, since I taught my wife to NOT cook acid foods in it, NOT fill it with water and let it sit, NOT use soap to clean it, NOT to preheat it on the stove until smoke rolls!

Most of my cast iron has been purchased at yard sales and reconditioned. It is easier for me to recondition the old stuff that to sand the tooling ridges and flash out of the newer Lodge stuff.

Wifey has brought home a couple marked "China" and they go into the shed for such chores as melting lead and aluminum. I refuse to cook with them or allow anyone else in my house to do so.

I understand that Wagner has started up again, but haven't had much luck in locating their foundry.
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That's nice to know when the doors closed in Erie. Didn't realize this one I have is that old. The previous owner obviously took very good care of it. Is there any way to date these? On the bottom, there's a 3 on top of the Griswold emblem. Underneath Erie, PA,. USA is 709 with a capital A under that. Number 3 is also on the handle near the rim.
The Wagner I have says Wagner's & 1891 under that. It also has seasoning instructions under that. Then there's letter C & 6 1/2 inch skillet under the C. Last line is Made in USA. This one was also well taken care of. Neither one is too practical at this size, but still nice none-the-less. Any idea on age of either one?
 
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