What are /r/castiron's favorite Products & Services?

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Thats a good idea that came out awesome. As far as drawer hardware for this one you need to find a baby skillet and use it as the pull..... just found this Lodge LMS3 Miniature Skillet, 3.5", Black https://www.amazon.com/dp/B000LXA9YI/ref=cm_sw_r_cp_apa_i_4cqmDb1Z3E966

yeah... have you looked into a price for one of those high end laser systems?

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there's one for saleon amazon for $53k... free shipping... weighs 375 lbs... and requires 220v single phase outlet.

IMO the best scrambled eggs are made in a small saucepan, and it's easier if it's non-stick (I use this one).

I learned from watching Gordon Ramsay videos, like this one. The method of adding the eggs to the pan while cold alongside cold butter and stirring, alternating on and off of heat, makes the most amazingly soft and rich eggs I've ever eaten. I'll never go back

I like the Cloth ones better. They don't heat up nearly as much as the silicon ones when left on the pan, at least on an electric stove.

Try copper scrubbers and if your pan is really hot you can lay a regular sponge in between your hand and the scrubby to protect your hand.

https://www.amazon.com/Chore-Boy-Copper-Scouring-Pad-2ct/dp/B006K3XS5A/ref=pd_lpo_vtph_201_bs_t_1?_encoding=UTF8&psc=1&refRID=JFJ28DZAEBNM2Z6YMMHC

Most stores carry them as well. I picked up a two pack at Winco for $2.13.

Some folks have recommended a stainless steel slotted fish turner. I haven’t used one yet, but plan to add it to our utensil arsenal soon.

I may have packed that one a wee bit too full. ��

Just a store-bought crust, but fresh berries and Joy of Cooking ingredients.

There is an iron fish you can get on amazon that you can throw into the pot while you are cooking stews, sauces etc that adds additional iron to your foods and doesn’t change the taste.

https://www.amazon.ca/Lucky-Iron-Fish-cooking-Standard/dp/B01LX5S5FP/ref=mp_s_a_1_1_sspa?keywords=iron+fish&qid=1563135746&s=gateway&sr=8-1-spons&psc=1&smid=A24GX4JT8SAG0Q

That must have been a fun find!

Fortunately, we can all get lucky, but I know it's more fun to stumble on cast iron in a store unexpectedly. (I found this link only because your post set me to googling ...)

Couldn't sleep so I just made coffee and stayed up making doughnuts in my lodge combo cooker. https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_i_-SD5Cb27754S0

Used this recipe

https://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html

If you have a backyard, just get one of these and take your wok outside. BTUs for days!

Try to give it another coat or so of seasoning before going.

When I go camping I use a chainmail scrubber with water to clean the skillet. Then put it back on the heat source to dry it off. Lightly coat with oil once it's dry.

I bring a very small thing of vegetable oil. I rebottle it to some other small container. Either a very small water bottle, like 8 oz. Or Some other similar container.

Edit: I recommend bringing leather welding gloves instead of your typical oven mitts.

Yes. Practice over the sink with a pan full of dried beans: https://www.bonappetit.com/test-kitchen/how-to/article/how-to-pan-flip

This article says not to bother with cast iron, buy my favorite omelet pan is a Denby cast iron. https://www.amazon.sg/Denby-Cast-Iron-Omelette-8-Inch/dp/B005G30BT6

Looks like the current model on the standard (not signature line): https://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFO0

Probably not any older than 2000. I think they changed designs around 2000-2002, with the predecessor having a more square looking helper handle with black enamel on top of it. Good pan. I have one like it in Cobalt.

I'd also recommend that OP should consider buying this.

> I just don’t see the point in risking a steel sliver in the eye

Yeah, really too bad they don't make some sort of protective eye wear to prevent such mishaps.

Oh man found it on amazon mickey mouse silicone oven mitt

My wife bought one of these silicone sponges a few weeks ago.

I don't find the soft sponge side to be all that great for cleaning dishes, but the scrubber side, specifically the black plastic ridges, are excellent for scraping burnt food off of cast-iron. I lay the skillet on the bottom of the sink, fill it with hot water and a few drops of dish soap, and go to town.

Because it's silicone and plastic, you can scrub very hard without worrying about damaging the seasoning of the skillet. Also works well on enameled pieces.

I would hope that those same people would decommission the pans after they don't need them anymore. You could try using a lead test kit if you're worried about a particular piece..

A couple of choice quotes from your link:

>One old way of cleaning cast iron cook ware is to add water while it is really hot and the cheap stuff won't take the temp change, cracks right off.

And so would the good stuff

>It makes sense. They really can't be designed to operate at 800+ degrees, since no one ever cooks at those temps. Plus cast metals are less impact resistant than forged.

Self cleaning oven gets to 900+ degrees without harming cast iron.

Thirty bucks. There are more expensive ones out there with adjustable grates, but I like the simplicity (and the price) of this one. If I think it’s warranted, I can do fancy later.

Here’s the Amazon page: https://www.amazon.com/gp/product/B0007ZGUL6/ref=od_aui_detailpages00?ie=UTF8&psc=1

Maybe. I suggest grabbing a non contact thermometer like this one... https://www.amazon.com/dp/B00DMI632G/ref=cm_sw_r_cp_apa_i_lxJeDbBAWC3ET

You'll quickly realize how hot your pan really is regardless of stove settings. With my stove, my pans just keep getting hotter and hotter, so I'm constantly lowering the setting to maintain an even temp. These thermometers really up your game and at $19, it's a pretty affordable way to do it.

If you really want to go down the rabbit hole...

Flour Water Salt Yeast by Ken Forkish

Just got one similar. Amazon. 79.99 it was from what I remember 72" high, 18 wide and 36 long. Each shelf can hold 600 pounds. Highly recommend to display your cast iron. https://www.amazon.com/dp/B00B7E8Y9M/ref=cm_sw_r_other_apa_XQLuAbGT3MCQZ

We ordered this from Wayfair for $119. Then found out that amazon has the exact same one for $60 😳 Amazon Basics Baker’s Rack

I have this one and it works beautifully.

Don’t count on the reversibility though. It’s impossible to keep both sides seasoned at the same time. I just use the flat side 99% of the time.

The Hero's Feast official DND cookbook

There's a whole bunch of video game, tv show, and movie based cook books. I personally recommend the Elder Scrolls one

Not exactly the same but you can find similar on Amazon for very cheap. I have this one:

Antique Reproduction Iron Mermaid Bottle Opener Rust https://www.amazon.com/dp/B002F5EG6C/ref=cm_sw_r_cp_api_hXmizbBD6JTVP

Hmm, I wonder if they don't make this one anymore. The closest I found to ours is this one but ours is a little bigger (4 1/2 quarts).

I was sent this one a long time ago but didn't end up working with Staub so I don't remember the details. It's excellent for pies and crisps because the low sides allow for good browning.

I'd have a worry in the back of my head about someone using it to melt down lead.

I'd probably use something like this to give me peace of mind.
https://www.amazon.com/3M-717834209102DUPE-LeadCheck-Swabs-8-Pack/dp/B008BK15PU/

Metal for everything, have been doing this for a decade. I scrape my pans down like a flat top after cooking bacon, burgers, etc. Metal turner helps significantly with clean up.

https://www.amazon.com/HIC-Harold-Co-60106-Dexter-Russell/dp/B002CJNBTO

The 'pancake' size is the best all-purpose one IMO. I use it on everything from my huge pan to my small "single egg" pans.

That seems really pricey for that particular skillet.

Amazon has a similar one for about half of that: https://amazon.com/Lodge-L8SK3ASHH41B-Silicone-Pre-Seasoned-10-25-inch/dp/B00WTSCXIS/

But yes, that would be great for a first pan. Most people recommend an old-style #8 (10.25-10.5 inches) or #10 (12 inches approx) as their first pan and I do as well. They're still my two most used sizes.

Having bare iron and enameled iron in your arsenal basically makes you a cooking superhero. Amazon has a green 6 quart Lodge dutch oven for less than $40 right now. Link

For the skillet, if you like the one you have there's no need to upgrade, won't net you much. You can add a pan of a different shape or size if you'd like. Griddles are great for making pancakes or breakfast sandwiches, smaller skillets are great for smaller serving desserts or sauces. If you want to buy another pan, I'd look at a different size or shape than the one you like ready. For the spatula, I bought a cheap fish spatula on Amazon last year and I love it. I only hand wash it to protect the wooden handle, but it's great on cast iron. Link Here

I have it too. It’s awesome. Sears steak super well when you crank it too

Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black 9100MC/BT-M20B https://www.amazon.com/dp/B00GMCAM2G/ref=cm_sw_r_cp_api_glc_fabc_zNt9Fb0XE6A2M

On my stove, I start preheating on 2 for about 5 minutes, and work my way up to about 6 for about 5 minutes before I start searing steaks.

I like to use an infrared thermometer to understand how each skillet responds to various burner settings. 500-550 F is great for steak searing.

Can always buy a test kit and see what it comes up with. For here is what I found on Amazon, comes with 8 tests. Probably not a bad idea to have around if you are into buying vintage cast iron. 3M LeadCheck Swabs, 8-Pack https://www.amazon.com/dp/B008BK15PU/ref=cm_sw_r_cp_apa_q7FWBbMX65CXD

Circular griddle. Not only does it make life easier when flipping fried eggs and pancakes, but it also gives you the aiblity to make the best neapolitan pizza by heating it on the stove, laying your stretched dough on it, buildign your pizza as the dough cooks on the bottom, and then transferring it as close to the broiler as possible. Pizza made that way is so fucking good.

P.S. Make sure to add some sugar to your pizza dough it make it brown better

Here you can see the difference in sidewall curvature between a standard Lodge skillet (left) and the Chef Collection (center).

The Imgur album has the step-by-step details, but water is a great solvent. It does most of the heavy lifting. Lodge's scraper makes short work of anything left, and a good plastic scrub brush gets the last little bits.

https://www.amazon.com/dp/B001VZAKGM/ref=cm_sw_r_cp_apa_glt_fabc_56T763QX9524S70D8WSM 7 bucks on amazon. I love mine for smashing burgers and general cast iron cookery. I also have a hell's handle, slightly more expensive

They sell deodorant stick type containers on Amazon. Pour your mix in, then dispense straight for the container. I use crisbee stick in this type of tube and it’s super convenient

1 Oz(30ml) Twist-up Deodorant Containers,5 Pcs Clear Empty Deodorant Bottles Lip Balm Tubes Fot DIY Travel https://smile.amazon.com/dp/B07VVCLNZS/ref=cm_sw_r_cp_api_glt_fabc_D6G7SQEG8DD3HAMW011N

Or,

Empty Cardboard Deodorant Containers - Push-up style, top-fill, reusable and biodegradable 3.0 oz (6-Pack) https://smile.amazon.com/dp/B082ZRF67T/ref=cm_sw_r_cp_api_glt_fabc_Y90485SDPV0B6DPCM7HR

The total amount of soy that would leach into every dish would be negligible. You're starting with only the thinnest layer of soy over the entire skillet, maybe a teaspoon in total. And then it is heated past the smoke point to polymerize - so it's more like a plastic layer than an oil. At that point it's an entirely different chemical structure too.

But if you must cook sans-soy just get a $20 lodge skillet and strip it with oven cleaner. Here's a solid video tutorial. The lye strips the pan down to bare iron, there is absolutely no soy left.

If this proves to be too much work for you then I don't know what to tell you. You're requesting a very specific, niche item and you can expect to pay a premium for it.

I did a quick Amazon search and found this pan for $30 with prime. It is apparently unseasoned.

Yeah so this is just the cheapest griddle there was on Amazon UK, eggs stuck so hard when it was new but a few months in and they're sliding around on there. I made pancakes (drop scones) earlier today as it's pancake day. I tried to do three at a time but the middle one ended up a bit pale as it's a cool spot between the two burners. Still, I'll take two at a time over doing them one by one in the frying pan.

The griddle has a ridged grill on the other side which is great for meat and veggies. Very impressed for the money.

Edit: It's listed on Amazon here - Kitchen Craft Deluxe Cast Iron Griddle, 45 cm - Black but the one I received was actually a brand called Buckingham. I don't care, iron is iron is iron.

That kit is less than $15 on Amazon. The seasoning spray seems like something I would not use. I like the polycarbon scrapers and the handle cover. The brush is probably fine, but I like their brush with the handle.

It is a Cornbread pan. You pour the batter in the corn cob shaped cupsKrusty Korn Kob pan and the pop out looking like an ear of corn.

Those are sometimes called BBQ skillets or grill pans. The design looks like Chinese origin to me, but finding which foundry ... that may be difficult. Since it's not one of the larger Chinese brands, knowing the quality, and to your question, the safety of what it is made of, is also hard to guess at.

Similar cookware is all over Alibaba, you may be able to find a pretty close match, but extended information on the sources there is pretty lacking.

Some similar ones there though:

http://www.alibaba.com/product-detail/cast-iron-pan-wooden-handle_721830638.html?spm=a2700.7724838.0.0.bf8eB2

http://www.alibaba.com/product-detail/round-cast-iron-grill-pan-with_60205296275.html?spm=a2700.7724838.0.0.0RtOfW

Cooked this in my #8 Griswold LBL smooth bottom skillet. The recipe was from the Joy of Cooking cookbook.

Ingredients

• Pillsbury pie crust
• 4 C fresh berries
• 1 C sugar
• 1/4 C flour
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 2 tsp quick-cooking tapioca
• 2 Tbsp butter

Instructions

1. Mix the sugar, flour, cinnamon, and tapioca
2. Rinse and drain the berries
3. Sprinkle the lemon juice over the berries
4. Sprinkle the sugar mixture over the berries, stir gently until well blended, and let stand for 15 minutes
5. Preheat oven to 450° F
6. I used a #8 skillet and had to roll the crusts slightly larger to get enough to roll the edges
7. Place bottom crust in skillet, press bottom and sides to mold it to the pan, and poke the bottom with a fork until the crust is dotted with fork holes
8. Spoon the fruit filling into the pie shell
9. Dot the fruit with little bits of butter
10. Cover the pie with the top shell
11. Roll the top shell edges over the bottom shell edges
12. Press the rolled edges with the flat handle of a knife to seal the crust
13. Cut a smiley face into the top shell and poke some holes with the fork for venting
14. Bake the pie at 450° for 10 minutes, reduce the heat to 350°, and bake for 35-40 more minutes or until the crust is golden brown
15. You may want to cover the outer crust half-way through the cooking to avoid overcooking it

You thought right. That's a beauty! How much did you pay for it? Post a photo of the back when you get a chance too.

Here's my go to recpie for skillet cornbread. It works great with corn sticks too, but you should still preheat the pan, brush some butter into each of the wells before you pour in the batter, and shorten the cook time.

Dry Ingredients:

• 1 C all purpose flour
• 1 C corn meal
• 2 Tbsp sugar (or to taste)
• 4 tsp baking powder
• 1 tsp salt

Wet Ingredients:

• 1 C milk
• 1/4 C oil
• 1 egg, slightly beaten
• 1 can corn (drained) - optional
• 1 can diced mild chilis - optional

For the pan:

• 1 Tbsp butter

Pre-heat the oven and #8 cast iron skillet to 425° F. Combine and mix the dry ingredients, then add the wet ingredients and mix until smooth. Do not over mix. Carefully take the hot skillet out of the oven, add butter and swirl around until melted and the bottom and lower sides of the pan are covered. Pour the cornbread mixture into the skillet and place back in the oven for 20 minutes. Test with a tooth pick or fork in the center after 20 minutes, and continue cooking for a couple minutes if the toothpick does not come out clean. Golden brown on top is nice too.

Wow that really sucks. It sounds like you hit on the most likely culprit: the cooktop gets too hot or heats the pan too fast. If it is still flaking off just on medium low heat that means the damage was probably already done on an earlier attempt to cook…all the seasoning was weakened and is coming off over time. I’d suggest using an IR thermometer to understand the temperature range and timing of your new cooktop. You know you don’t want the temp much over 500 F max, and the temp should climb slowly to get there. If the Temps look normal then there might be another culprit. I’d use a Cainmail scrubber to knock off any seasoning that’s willing to come off with a good scrub and then reseason with flax oil. The flax oil is controversial because some claim it flakes over time but I had pans that were flaking around the edges chronically and flax oil solved it for me. I’m certain you can make this work with just a little experimentation. Good luck!

I made these last night in my Lodge! I also recently bought the Lodge Cast Iron Grill Press for this specifically and it worked great.

https://www.amazon.com/Lodge-Rectangular-Press-Cool-Grip-Handle/dp/B00063RXNI

I'd probably take some 00 steel wool to the rust, clean well, and add a couple layers of new seasoning over the whole pan.

I'd look at the burner setting you're using for your cast iron so you don't keep burning off your seasoning. You should be able to get a great sear on your steak with a 550F skillet. I get there with my dial just above medium, but I do let the skillet preheat for about 10 minutes. If you don't already have one, an infrared thermometer is great for understanding what temperature each burner setting gets you.

Not a recipe but advice. Buy one of these chainmail scrubbers. I went from rarely using my cast iron to almost exclusively using my cast iron and buying several more pans. It is so much easier to clean the pans with a chainmail scrubber than anything else.

Something like this: https://www.amazon.com/Amagabeli-Stainless-Chainmail-Scrubber-Pre-Seasoned/dp/B01A51S9Y2/ref=sr_1_7?dchild=1&keywords=Stainless+Steel+Chainmail+Scrubber&qid=1607314209&sr=8-7

I recently bought this set on Amazon: https://www.amazon.com/gp/product/B008BK15PU/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

I don't know if anyone has a better suggestion. It's expensive, but I figured it was important enough to do right.

Get a grill brick, go to town on it.

https://www.amazon.com/1-X-Grill-Cleaning-Brick/dp/B003VYSNY2

I worked many many long years at a mom and pop burger joint. We cleaned the biggggg grills nightly with one of those. With the grill at normal cooking temp, drizzle some oil out of a fryer on it, then start scrubbing in a back and forth motion (don't go side to side or in a circular motion).

Be prepared to smell like hellfire and brimstone. Those bricks STINK. It's hot, it's messy and it's not if, but when, you accidentally get burned... but it will take it down to the bare metal while seasoning it at the same time (Remember that oil you need to drizzle on it?). From time to time you will want to stop, use a well wrung out damp kitchen towel to wipe it down (Fold it over, be careful if using bare hands, also a spatula will work) and examine your work. You'll also need to wipe it down really really well with a clean damp towel or you'll have crunchy bits in your food when next you cook on it. When done, and you've wiped it down, go over it one more time with oil and a clean cotton towel.

IMO it’s much too heavy to be moving the wok around while it has food in it - also it has a flat bottom on the outside to sit securely on the burner. We got a metal spatula (specifically for use with a wok - this one on Amazon ) and that has been perfect for stir frying and handling the food - there’s plenty of room to push stuff around even when it’s quite full.

Might be different for the kind of cooking you do, but we typically use our wok with med-high to high heat and it gets too hot to use the built-in handles.

10/10 would recommend this wok though.

I'm guessing that you could probably use a lower setting on your burner and pre-heat longer. You probably don't need to go above low to medium for most cooking, and with a longer pre-heat time, your pan will still get to the right temp even with a lower flame. If you really want to dial in on your heat settings, you could get an infra-red thermometer. You can also help protect the seasoning on the bottom of your pan with a heat diffuser. This would also theoretically distribute the heat more evenly across your cooking surface, though I've not really seen that play out in real life as much as I would like.

Yes but 74.70 Singapore dollars is still $55.34 USD

That tag is for the 10.5 inch square grill pan

Lodge 10.5 square grill pan

It's $18.90 on Amazon

Not as cool as Op's... but Camp Chef makes one for 15 bucks, if you're looking to get in a little less than 65 bucks.

So I have both the No. 10 and No 12. And I ❤ em. And they cook great. Thank you for making such great products!

I would pick up the No 8, but I'm closing on a home in the next few weeks. Why did you have to release them now? haha jk. Going to have to pick it up after the closing..

What do you think is going to be the next product on the horizon? Thoughts on a deep fryer or a griddle (or as my dad calls em. a comal)?

It boggles my mind how there is only Lodge, and these two startups that are making cast iron skillets in the U.S.

Both of the former got their boost on Kickstarter. Borough, and Finex

You're right.

http://www.sears.ca/product/lg-63-cu-ft-electric-range-with-infrared-grill-stainless-steel/2220353000?gclid=CM7-hqCIrs0CFYsCaQodYKIIcA&extid=ca_1search_2en_3gogl_4productfeeds&s_kwcid=AL!4202!3!{creative}!{matchtype}!{placement}!{network}!...

And also

http://hubpages.com/food/Ifrared-Conduction-Cookers

It uses infrared induction, as opposed to the conduction used in coil element stoves. I never knew that it was infrared; that's pretty neat. The more you know..

I agree. Knowing the exact temperature for a given pan on a given burner is ideal. I use an infrared thermometer like this one.

Preheating in the oven is great to get a uniform pan temperature initially, but once you take it out of the oven and put it on a burner, the temperature will go higher or lower depending on the burner setting. Preheating longer and dialing i the pan temperature with a thermometer is the way to go.

My advice. Don't worry what it looks like. It will be patchy and uneven. Just keep cooking with it. Don't be scared of soap. Just keep cooking fatty and oily stuff with it. Season it once, and just keep using it and it will get better and better.

Get a fish slice like this: https://www.amazon.co.uk/gp/product/B01E3Q9CW8/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

You can use it to move things around in the pan so they don't stick in one place and you can use it to cut veg, etc into smaller pieces. Honestly, this is one of my favourite things in the kitchen.

Enjoy!

Does your grandmother know the history of this pan and what happened to it? If so, you should be fine to restore it. If not, you could get a lead test kit and know for sure. In my opinion, it is not very likely that someone used a #14 Griswold skillet to melt lead. Restored and undamaged, that's a $400+ pan.

I like a fish turner style like this one. https://www.amazon.com/dp/B00DT1XDY2/ref=cm_sw_r_apan_glt_fabc_F0BW738X1KSB6NARG5TY

You don't want sharp square corners or you could scratch the seasoning seasoning where the pan curves up for the sides

FWIW, I'm new to cast iron but I've decided on this Mercer 8"x3" as my first turner. I'm choosing it because Mercer turners have ranked highly in reviews from America's Test Kitchen, so I'm excited to see how this goes and find out what I think of food cooked this way!

If you've ever played the game Set, you'd recognize this as the set with no similar items. A hard set to spot for sure.

I get confused about the CHF 87 skillet sizes. Some seem to be 8s and some seem to be 7s. That one looks kinda 8ish to me.

https://www.amazon.com/Lodge-Seasoned-Skillet-Bundle-inches/dp/B071FPMSYJ/ref=sr_1_5?dchild=1&keywords=lodge+skillet&qid=1625002241&sr=8-5

That link gives you a nice handy visual sizing in a few sizes.

For my wife and I, 8" skillet is usually our go-to.

If you are looking for something lighter, you can go with vintage pans, boutique pans (butterpat, etc) or Lodge Blacklock.

Edit: One additional thing. Modern pans are measured in inches or centimeters. Traditional pans are given a number like #8. These numbers matched a similarly sized hole in the foundry's line of cast iron stoves. However, there was no standardization, so one foundry's #8 will be a different size than another foundry's #8 when measuring. The differences tend to be relatively small, but I just wanted to warn you on that if you are thinking vintage pans.

I hope that helps.

The Lodge combo cooker Dutch ovens are a great choice. Economical and versatile. This is the one I bought :

https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_glt_fabc_PKZZQA2YPVCAPQVQ1EQH?_encoding=UTF8&psc=1

Cook it In Cast Iron is a great cookbook which goes into the seasoning process pretty well.

Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country) https://www.amazon.com/dp/1940352487/ref=cm_sw_r_cp_api_glt_fabc_SNXYFEG0TZW4J18V1VSZ

All Clad utensils are typically one piece of stainless steel but even their fish spatula appears to be two pieces riveted together.

Any chance the burners you use for the two pans are different? For instance, I've got a "high speed" burner on one side of my stove, but not on the other. I would think burners of different diameters would also produce different results. One way you can try to eliminate potential burner temp differences is with an infrared thermometer. Let the pans preheat at the desired burner settings, and then check the temperature of each pan at various spots on the cooking surfaces.

I would think that the cast iron pan should produce the better sear if the initial temperatures were the same, because the mass of the cast iron pan would keep the temp from dropping as much as the thinner pan.

These are the best compact metal spatulas for heavy scraping:

https://www.amazon.com/OXO-59891-SteeL-Lasagna-Turner/dp/B00004OCMX

The gauge of steel is about 2x greater than a regular kitchen metal spatula - on par with outdoor barbecue gear.

You might want to get an infrared thermometer so you can see what temp your pan is. I usually shoot for 550° F or a little higher for searing meat. I agree with others that a high smoke point oil like avocado oil is great for searing (no fire, less smoke). I would also recommend starting with a dry pan and just lightly wipe the steaks down with oil before they go in the pan.

You might also want to check out the reverse sear method for cooking steaks.

Stainless steel CHORE BOY scrubbers are great for getting through some of the heavier rust as well as thicker gunky buildup. Electrolysis would take much of the work out of it, and it is well worth setting up an e-tank if you're thinking about restoring more iron in the future.

https://www.amazon.com/Stainless-Cookie-Spatulas-Slotted-Spatula/dp/B00CJG33D4/ref=psdc_760380_t3_B000MQLT8Y

I bought one like this. The corners were sharp, so I filed them down. Worked great. Inexpensive too.

New Star Foodservice 36299 Wood Handle Heavy Duty Hamburger Turner/Spatula with Cutting Edge, 11.5" https://www.amazon.com/dp/B009LN48X2/ref=cm_sw_r_cp_apip_95wpRLc6imCLK

This is what I use and it looks basically the same

The blue Scotch Brite pads are much softer than steel wool, and are finer than the green pads. I use these blue "non-scratch" scrub sponges and have never had a problem with damaged seasoning.

But when I'm cooking something that might stick, I usually deglaze with some hot water before I scrub anything. Mainly because it's easier and I'm lazy more than concern over the seasoning, though.

I used a little olive oil, fajita seasoning, smoked paprika and onion powder. The fajita seasoning is by a company out of Texas called Fiesta. Fiesta Fajita Seasoning here

A grilling gloves is like night and day compared to a pot holder glove. With my grilling glove I can easily reach in and pull out a 375 degree pan and not have any issues at all. And the added silicone grips are great when you have a hot pan with a lot of food in it.

These are the ones I'm using they say that are rated for over 1,000F but I really don't feel like testing that out.

Look at a few Le Creuset pieces. If she cooks large meals I highly recommend the 6.75 wide round. It’s a deep chicken fryer basically.

If you don’t want to spend that much and want something smaller, I’ve enjoyed this piece as a try it out. It’s heavier than vintage cast iron, but it’s holding up well compared to my staub and LC pieces. And it won’t break the bank. Their skillets are nice as well. My grandmother prefers it to her 1930 Wagner. 🙄😳

Tramontina 80131/050DS Enameled Cast Iron Covered Braiser, 4-Quart, Gradated Red https://www.amazon.com/dp/B009HBJI38/ref=cm_sw_r_cp_api_glc_fabc_3wr.FbYYA97NV

You're basically ready to start seasoning. I'd go at the rust around the handles with a stainless steel wire "toothbrush" like these, though you can just buy a single brish at your local hardware store. The ones with the smaller brush poking out the top are nicer for getting into smaller areas.

Bought the pans separately, but the are all lodge. I bought the pan holder on amazon for $28. It works great and is the second one I’ve owned. Works great and I would recommend! Link: https://www.amazon.com/dp/B07HFKD77Z/ref=cm_sw_r_cp_api_glc_i_lj86FbDY38Z4T?_encoding=UTF8&psc=1

That could be bits of seasoning coming off, but it could also be that you don't have a good seasoning base on your pan, or it could still be cooked on food that is still coming off even after you've cleaned for a while. Can you post a photo of your pan's cooking surface?

The never use soap suggestion was true many years ago when soap contained lye, which would eat away at cast iron seasoning. Todays soap is fine for cleaning cast iron. I don't typically use soap because I don't need to, but I do use it if I've cooked something particularly greasy that won't come off with hot water. Chili comes to mind...

Lots of people use chainmail scrubbers and swear by them. It is doubtful that a chainmail scrubber is removing your seasoning. That said, I use a Lodge pan scraper and Lodge scrub brush to clean food off my pans.

I got mine off of amazon, but I recently found it for half the price here. I haven't used that site, but with those prices I might have to get a few more.

As far as prices go, if you get less than 3, amazon is best. More than 3, KaTom is best. If you get 3, they are nearly the same (within $0.50). That is all based on my shipping estimate.

I've been looking for an inexpensive dutch oven for while, going back and forth on enamel vs not and rather than spend more than I can afford, I went this route. It has good rating, with the exception of those not knowledgeable in proper care. I figure the enamel is for those concerned with the acid issue which I believe is an over reaction. I'm receiving this today and looking forward to giving this a run. I'll season before use. 7 qt Utopia Kitchen Dutch Oven, Amazon: $28

Honestly, I live in the south and can get pretty good cornbread mix at the store, so I usually just make Martha White cornbread because it’s straightforward (I’m not much of a baker). It looks like you can buy it on amazon too.

https://www.amazon.com/Martha-Country-Buttermilk-Cornbread-6-Ounce/dp/B003VSQ9YO

Edit: it’s way cheaper from other sources, I just saw those amazon prices and they’re way too high.

Personally I think the best you'll find on Amazon is from french company Matfer Bourgeat. Their stuff is welded rather than riveted so it's a little easier to clean. Also made in France, De Buyer and Mauviel are often recommended; you won't be going wrong with any of those three brands. Some of their lines have coated handles which makes them easier to handle, but also unable to be used under a broiler/grill.. I'd rather just use one of my million handle covers and have a more flexible pan.

Off Amazon you can find carbon steel that is pressed entirely from one piece in South America from Darto, but the price goes up a bit as well. Still, none of these pans are exorbitant, and if your cast iron pans are part "hobby" part cooking tool, then you'd enjoy the carbon steel as well.

Well, why not another Lodge? You can also look at

Victoria (https://www.amazon.com/dp/B01726HDY0/) Amazon Basics (https://www.amazon.com/AmazonBasics-Pre-Seasoned-Cast-Iron-Skillet/dp/B073Q8P6CK)

Or there's plenty of affordable chinese models to chose from.

Do a search on Amazon for "cast iron aebleskiver pan" -- They have a bunch of different brands with ratings and reviews.

The Lodge is highly rated. The top rated one seems to be this: https://www.amazon.com/Aebleskiver-Danish-Stuffed-Pancake-Upstreet/dp/B076824Q3G?crid=2MJH3IYVC9E2H&keywords=cast+iron+aebleskiver+pan&qid=1540655976&rnid=2528832011&s=Home+%26+Kitchen&sprefix=cast+iron+aebelskiver+pan%2Caps%2C...

The other commenters are absolutely right! However, consider this... I've used both the glass and CI lids for my skillets and I actually prefer the glass lid over the CI. The steam from whatever you're cooking has to be dried, but because there's not a flat surface that comes in contact with an electric stove top you have to toss it in the oven to dry it - which for me meant an additional half hour/hour of preheating/drying. I would assume if you have a gas stove top this might not be a problem? Just something to think about. Here's the tempered glass lid and here's the CI lid on Amazon - both would fit your skillet. The 10.25" is also a pretty common size and you could probably find something cheaper online or at a thrift store if you're looking to save a few bucks.

I found this guy on amazon. Looks like a good deal and a lot of good reviews. The lodge 6 qt was about $10 more and this one is. 7.5 qt. I’m glad you’re replacing your old one. I took mine back to calphalon and showed them my burns and they exchanged it without a question.

AmazonBasics Enameled Cast Iron Dutch Oven - 7.5-Quart, Blue https://www.amazon.com/dp/B073Q9QH5Z/ref=cm_sw_r_cp_api_i_h3ZtCbWJ8FF3Z

This set gets 4 stars over 170+ reviews. 85% of the reviews are 4-5 stars, the bad reviews range from pans rusting after first use (likely user error) to one review showing pics of a BROKEN pan. I’m simply curious if anybody here has any experience with this brand. I’m going to try them out regardless.

amazon link to product

Amazon Aus currently have free international shipping for prime members, https://www.amazon.com.au/Lodge-L8SK3-Skillet-Helper-Handle/dp/B00006JSUA/ref=sr_1_1?keywords=lodge&qid=1561676062&s=gateway&sr=8-1

Yeah, I do most of my cleaning with my Dexter spatula, scraping it like you would a flat-top grill in a commercial kitchen.

Lots of gunk on there, so if this is the only pan you want to restore, I'd use the yellow camp Easy-Off method described in the FAQ. Might take a couple applications with scrubbing in-between.

K, well, couple more tips based on where you live (congrats on the house btw!)

Only water an hour before sunrise or 30min after sunset. If you do it during the day when it’s above 75, you lose tons of it to evaporation, and if it starts to pool, you can actually burn the grass with the reflections. Easiest way to do that is just with a simple, cheap, egg-timer faucet add-on. If it’s over 90, you probably need to water every 3 or 4 days instead of once per week.

If it ever starts to looks thin or stressed, just give it a rake and overseed it. Three weeks later, it’ll basically be fixed.

Good luck!

Oh! Also - don’t trim it short. Think shag. It catches more sun that way and doesn’t get stressed as easily. Gives you more margin for error if you forget to water it for a few days.

I find that about 550 F is right for getting a nice crispy sear on my smash burgers. I press down on my spatula with my thumb or fingers and get a very thin burger without getting burned, so you might try lowering the heat. Here's the spatula I use too.

https://www.amazon.com/Fish-Spatula-Stainless-Thickness-Dumpling/dp/B07GHB18MX/ref=mp_s_a_1_1_sspa?dchild=1&keywords=fish+spatula&qid=1601406921&sprefix=fish+spa&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSVlRTlVXO...

This is your answer. This thing is STRONG. You can press very very hard and it won’t bend. It’s like they designed it to pick up an 80lb fish filet lol. I don’t even use the chainmail anymore honestly.

Just saw Amazon has a picture where it’s bent by a human hand. They must have hired Superman to take that pic or it’s photoshopped lol.

I pour off my grease and scrub it out with the ringer. Then a tiny bit of oil or bacon grease scrubbed in with an old T-shirt. Anything cottony works. You may be using too much oil if you’re concerned about the excess. I basically rub the oil in until I’m rubbing it out if that makes sense. No mess.