Star gazer skillet5/6/2023 ![]() But new high-quality cast iron can still provide that excellent nonstick surface that’ll only get better with use as you increase its seasoning over time. ![]() You could search for vintage pans like Griswold and Wagner from antique shops or eBay, though there’s risk you’ll run into cracks or rust. Companies then have to compensate by pre-seasoning their pans to reduce stickiness. Polishing is time-consuming and expensive, so most of today’s manufacturers leave the gritty texture from sand molds. That’s because the cast iron found in your grandmother’s kitchen or antique markets was likely hand-polished to create that coveted smooth surface. ![]() Romanticizing the past often risks snubbing modern innovation, but the generalization that things were better back in the good ol’ days may be true of the cast-iron skillet. Click here to learn more about benefits to membership.Show more Should You Get New or Vintage Cast Iron? This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. If you have business or technical issues, please contact us with this email form. Our talented team of paid moderators will be with you shortly. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. These fees do not add to the price of purchase but they do help keep this site alive. We recommend products based on quality and price, not on fees. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We have a rigorous product testing regimen. We rarely recommend products we haven't tested and we never recommend products that we don't love. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here. We extend this right to anyone, EU resident or not. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). Meathead's promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Our Privacy Promise, Terms of Service, Code of Ethics. And you don't need permission to link to us. But we're easy! We usually grant permission and don't charge a fee. It is a US federal crime to publish or distribute anything on this website without permission. All text, recipes, photos, and computer code are owned by Meathead's and protected by US copyright law unless otherwise noted. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. Meathead's is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. The extra is for the style and the finishing.Ĭopyright © 2005 by Meathead's. If you want cast iron, you don’t have to pay high prices to get quality. ![]() I don’t think that is anything against one of these rather, it highlights what an incredible value an inexpensive cast iron skillet represents. And you can usually find a used one of those by hitting up a few garage sales, it shouldn’t take more than a couple weeks. That being said, for steaks, burgers, chicken, etc, I don’t see any advantage over a Lodge or Wagner. Today I made eggs and used a rubber spatula to slide them out, just like if it were PTFE. Two burgers or steaks will season more side-to-side like this. A single burger or steak will season more in the middle. The lighter parts aren’t unseasoned, they’re just less seasoned. I mostly use this for steaks and burgers, and a couple times for mushrooms & onions, and a couple times for eggs and cheese. I’ve been using this a couple times a week, I still use the regular PTFE skillet for omelets (my most skilleted food) because, sloped sides.
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