Quote Originally Posted by pop View Post
I hear frequently to use a good cast iron pan. What makes a good pan and can anyone recommend a brand? Thanks, Pop
Wagner is my favorite,lodge are fine also.I cook in cast iron every morning,and have for many years.The secret to cast iron is buy a good brand,wash it well when you get it home,season it with lard for better results,but crisco will work well also.once you season it( Google for seasoning tips ) it may take several uses to really get it in good shape......NEVER ,NEVER WASH THE SKILLET WITH SOAP AND WATER. I know that sounds bad,but a well seasoned skillet will only need to be wiped clean with some paper towels between uses.
Do this while the skillet is warm,once wiped clean,re apply a nice coating of lard or crisco while it is warm.We store ours in the oven when not in use.If you do need to wash your skillet,add some water to it,and bring it to a simmer,pour off water and wipe skillet clean,add lard or crisco,and you are good to go.
I fry eggs with bacon or sausage every morning,my skillets will slip an egg out as well as any Teflon.One last tip,don't turn up the heat as much as normal pans when cooking,cast builds the heat,and holds it longer,allowing you to cook at a lower setting.I apologize for the lengthy write up,cast is my absolute favorite way to cook,hopefully this will help if you go that route.