It's not cast iron

[JohnVee]

Still enjoying my pan. Just normal, regular use, no extra seasoning steps. Well, maybe I've cooked bacon a few more times than normal... I've still been hesitant to do anything really sticky in it but that fear is subsiding. There's a maple syrup, honey and juice reduction sauce that's calling my name.

--john

 

[Cruiserdrew]

Still enjoying my pan. Just normal, regular use, no extra seasoning steps. Well, maybe I've cooked bacon a few more times than normal... I've still been hesitant to do anything really sticky in it but that fear is subsiding. There's a maple syrup, honey and juice reduction sauce that's calling my name.

--john

That sauce may be a bit more than it can handle. My wife made a really nice tomato sauce from garden tomatoes and it did remove some of the seasoning, at least the pan was a little lighter in color. I quickly reseasoned and it's been fine since.

The stove top seasoning methods are significantly easier than the traditional oven or grill methods.

There is a rumor that the store called "Tuesday Morning" sometimes carries the De Buyer Mineral B pans at 1/2 price. I've checked twice and no luck.

Anyone pan fry or pan + Oven a steak in one of these steel pans yet? I've always used cast iron for that, but I want to use the Lodge pan. If it's good, I could see a couple of cast pieces headed to Goodwill. We seem to have accumulated a pantry full of cast skillets and griddles and it's time to thin the herd, I think.

 

[Butt Ugly Chuck]

Anyone pan fry or pan + Oven a steak in one of these steel pans yet? I've always used cast iron for that, but I want to use the Lodge pan. If it's good, I could see a couple of cast pieces headed to Goodwill. We seem to have accumulated a pantry full of cast skillets and griddles and it's time to thin the herd, I think.

I think the thermal mass of cast iron would give it the edge for steak. You'd get an initial sizzle out of the steel then have to wait for the surface to warm back up. Haven't tried it personally though, so I could be wrong.

I'd be interested in some of your cookware if you're 'cast'ing it off

 

[Cruiserdrew]

Just back from Alaska an I took a new 12" Lodge steel skillet to cook our fish in. I seasoned the pan once with peanut oil before leaving.

As many of you know, fish sticks more than any other protein and the Lodge handled it in stride. No sticking, easy rinse clean-perfect. I left the pan up in AK in our stash for next year as it significantly improved our cook experience.

We cooked fresh salmon fillets every night for 10 days, plus a lunch of cut throat fillets, a lunch of salmon tacos and a breakfast of salmon heuvos rancheros. (Thanks to Spressomon for that idea-it was awesome).

 

[spressomon]

mmmmm...

 

[Cruiserdrew]

Along these same lines, I am considering a "King Chef" steel griddle. Anyone use one? This size would fit perfectly on a camp stove.

http://www.amazon.com/Chef-King-Gauge-Steel-Griddle/dp/B001BQVBBO/?tag=ihco-20

Quoting myself, this King Chef Griddle is the bomb. It's really heavy duty, 0.125 steel. Seasoned easily, worked great with no sticking. Just like carbon steel should. Here is a pic I stole from Steve on the DV camp out.

Anyway, I know this thread is about the most excellent lodge pans, but this is another camp stove alternative that works better than it should. In DV, we cooked on this several times, including salmon cakes, bacon and eggs, and then huevos rancheros.

Since this is carbon steel, and not as heavy as cast iron, yet every bit as versatile, for group cooking, this may be the way. I've even been using it at home on the stove. There is nothing better for sourdough pancakes.

 

[rusty_tlc]

I like that, but you know I'm a griddle fan.

When I was helping Spresso clean out his garage I snagged a couple of pieces of plate steel. I plan to enlist Chicago's plasma cutter and welding skills to help me make a "flat top" for my three burner Coleman stove.


BTW I did a nice ham and Swiss omelet in my lodge for breakfast, still haven't done anything other than the factory seasoning. It just gets better with every use.

 

[60Man]

Okay, I need to come in on the salt and oil thing. As it said in the article out of cooks illustrated, you must heat the oil and the salt and then scrub it in. This has two effects. It will season the pan with the flavor of salt, good. It will also help to create a temporary non - stick service for you pan. What really happens is the salt will fill in some of the very small scratches in the surface of the iron or stainless steel. This will also work if you have a copper pan. ( if you have the means I highly suggest you pick one up ) It will work with any high quality steel, iron, or copper. It will not work with Wal-Mart steel, aluminum (anodized or not) or nasty old Teflon. I have done this for years and it is a fact, it works, and some of my cast iron are almost 100 years old. I love my cast iron and with proper care they will last another 100 years. The most important thing when cooking at the camp is the company. So eat well everyone.

 

[Cruiserdrew]

New Steel - From France!

So I've been cooking on my Lodge steel pans for 7 months now and have been 100% happy. Both the 10in an 12in are perfect. Nothing sticks, they clean easily. I've taken very good care of them (wasn't sure about that part). They've been to Utah, Alaska, Death Valley. Great pans.

But I've been wanting to try the De Buyer Mineral B pans from France but the $75 price of the 12.6 inch skillet seemed kind of steep when the lodge was 1/2 that price. I've been watching the set of 3 (12.6in, 10.2in and 8in) from Amazon and the day after Christmas it went from $149 to $99-with free shipping. So it was time to buy.

These are some seriously hefty pans. Really beautiful. The two larger ones I've done one stove top seasoning round and the little one is as delivered. They are about 50% heavier than the Lodge versions, both because they are thicker and also because the sides are about 1/2 inch higher.

Here is a direct comparison of the 12 inch size, Lodge in front, De Buyer in the rear:

On the seasoning, I'm doing an experiment. The large one is seasoned with peanut oil. the medium one with grapeseed oil, and the small one with canola. For those of you excited about Flax seed oil, that has basically been debunked on the Wagner/Griswold Society pages. It looks good but flakes off.

Here is the small pan in progress. Notice the Spresso salt. I use the salt every time and feel it does a nice job keeping the seasoned surface smooth and not sticky.

edit: I should mention I use the salt/oil at anytime I'm not 100% happy with the surface of cast iron or the Lodge steel pan. It seems to repair the surface with out having to strip it completely. I aim for a very thin seasoned surface and tend to scrape off the thicker areas. On the big griddle, I even sanded one area that got kind of burned on the camp stove and itdid a nice job smoothing it, the it reseasoned without drama.

Here is De Buyer's take on seasoning-probably the same ones since 1830:

I cooked bacon and eggs after one seasoning session-not yet as slick as the Lodge, but no major sticking. It may be my imagination, and I don't have much experience with it, but the Grapeseed oil releases very well.

 

[spressomon]

^ good 411 Andy! Can't tell you how many close calls I've had with De Buyer skillet in hand at Sur La Table when on sale...and ultimately resisted

Nice pans for sure! Good find on the Amazon dealio!

 

[e9999]

whoah! potato seasoning...? first time I read about that one...

One could make fries and do both steps at the same time...

 

[Cruiserdrew]

whoah! potato seasoning...? first time I read about that one...

Yep, the French are strange. Anyway, the potato peel thing only serves to remove the anti-rust coating. I removed it with a brillo instead. Then seasoned with oil and salt per the Spresso method.

Cooked on all three tonight. I want them well seasoned fast.

The de Buyer pans are really nice, world class pans, but Lodge does a better job with the seasoning before it's sold.

The de Buyer pans are so thick, that they weigh nearly the same as their cast iron equivalents, and cook very much like them. The handle angle is well thought out, and superior to the Lodge, and way better than the usual cast iron handle.

 

[spressomon]

you mean the cast iron stub

 

[rusty_tlc]

I'll have to post a picture of the cast iron pot I've been using for pop corn, the handle is long with a large loop that necks down between the end and the pan. I can grab it and shake pop corn with my bare hand. No markings on the pan it was in a pile of stuff my Mom was putting in the garage sale. (I need to clean her out on cast iron she can't lift them anymore.)

 

[rusty_tlc]

Sent via the ether from my candy bar running ginger bread

 

[AlaskanWheeler]

I've been using a lodge steel pan for a few months as well, they're great for lighter dishes. Easy to clean, I'll be phasing out my teflon cook wear in favor of steel and cast.

 

[Cruiserdrew]

View attachment 849037

Sent via the ether from my candy bar running ginger bread

But Dan, this is the "It's not cast iron thread" just sayin'

 

[rusty_tlc]

But Dan, this is the "It's not cast iron thread" just sayin'

 

[Spike Strip]

How the Hell did I miss this thread?? Drew, I've got pan envy ...

 

[spressomon]

Atlas Metal Spinning pans

I have a steel saute pan and a couple different woks from Atlas Metal Spinning Co. I can't find much information about them other than they were (actually still are...but apparently not making pans any more) a San Francisco Bay area fabricator of these pans and hold/held patents on same.

Anyway...they're much lighter weight than the De Buyer pans but they hold their seasoning incredibly well. Their trademarked wood handles thread on/off for more compact storage and open up viable alternatives for metal handles...although I've had no real issues with burning when used over household/camp stoves.

I've had this pan some 30-years and was a birthday present from my sister back in the day. I especially like the gentle curved radius transition from bottom to the lip of the pan...makes omelets and shake/stir frying a snap.