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Old 10-29-2012, 07:18 PM   #91
DustyPockets
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I know we are talking about cast iron but just happened to be in Rural King (Farm supply store) and stumbled upon this.
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Old 10-29-2012, 08:07 PM   #92
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Originally Posted by DustyPockets View Post


I know we are talking about cast iron but just happened to be in Rural King (Farm supply store) and stumbled upon this.
I'd probably try one of those out.

I've been wondering if any plain steel pans were currently made considering that at one end we have cast iron, and at the other is stainless steel. This is interesting, and I wonder if its qualities are the same as cast iron?
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Old 10-29-2012, 09:22 PM   #93
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If we're comparing one form of iron to another (carbon content being the only real difference here) then I would think that the mass is the driving factor. The specific heat of CI/steel should be close enough, that given the same thickness and mass between flame and food, the desirable quality of even heating should be very similar.

I reserve the right to be completely wrong. Buy one and let us know.
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Old 10-30-2012, 06:19 AM   #94
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Maybe I missed it, but I didn't see an argument in this entire thread.
I'll bet the user name could provide some clarification...
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Old 10-30-2012, 06:20 AM   #95
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Originally Posted by Mambo Dave View Post
This is interesting, and I wonder if its qualities are the same as cast iron?
I think the porosity of cast iron holds seasoning better.
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Old 10-30-2012, 06:40 AM   #96
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I'll bet the user name could provide some clarification...
LOL
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Old 10-30-2012, 06:42 AM   #97
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^ I would say and yes, and that steel pan will yield greater hot spots at the flame. I often cook on a similar steel wok and while it is good for rapid cooking it does not cook with the same properties as cast iron.
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Old 10-30-2012, 07:19 AM   #98
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^ I would say and yes, and that steel pan will yield greater hot spots at the flame. I often cook on a similar steel wok and while it is good for rapid cooking it does not cook with the same properties as cast iron.
Thanks, that makes sense - maybe I'll steer away from the steel lodge then. Though... if the steel was made as thick as the coast iron pans, I wonder if hot spots would be that much less of an issue? The mass and the time it takes to heat it must give CI some of its properties vs. what seems to be thinner steel pans.
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Old 10-30-2012, 09:04 AM   #99
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Originally Posted by DustyPockets View Post


I know we are talking about cast iron but just happened to be in Rural King (Farm supply store) and stumbled upon this.
This would behave just like my wok (also high carbon steel). It is quick to get up to heat but has NO thermal mass. It is relatively light and does take a season after a while. I would think it would make a pretty good campfire frypan without the CI weight.
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Old 10-30-2012, 10:51 AM   #100
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Originally Posted by DustyPockets View Post


I know we are talking about cast iron but just happened to be in Rural King (Farm supply store) and stumbled upon this.
I'd prefer a de Buyer for a mineral steel pan.
They're 99% pure iron and behave and season much like cast-iron.
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Old 10-30-2012, 11:01 AM   #101
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They start out looking like this:




Then season to this:
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Old 10-30-2012, 11:24 AM   #102
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Anywho, tell me about them?

The right most medium one says
"8
SK
Made
In
USA
H1"
Your's is a Lodge 10 1/2" skillet, from the 80's I'd guess. Mine is a D1, and I think I bought it in the late 70's. It has the ground interior, unlike the new Lodge skillets.

SK is part of their numbering system. It just means skillet. DO means Dutch Oven, CO means Camp Oven, etc. The Lodge logo was added around 1987. The fire ring was changed to a groove around 1993.

I really like cooking with CI. I use the bare CI mostly for frying. I've recently starting using an enameled CI Dutch oven for braising and stews, mainly because recipes using tomatoes or broth tend to strip the seasoning from the cast iron.

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Old 10-30-2012, 04:07 PM   #103
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I sure like the patina of the de buyer...I have been ordered by my brother and fishing partner to get one of the Lodge steel pans for our trout fishing trips.

I hope we like it, he has a bit of an over- seasoning problem with cast. When he gets it first going I have to open all the windows and eventually get a chair to pull the batteries from the smoke detector.

But I never bitch, he does the cooking and it taste good after the smoke finally clears.
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Old 10-30-2012, 05:58 PM   #104
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Originally Posted by Xeraux View Post
They start out looking like this:




Then season to this:
Those look like nice pans! If I didn't have a pretty good set of CI, I would look into some.
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Old 10-30-2012, 07:10 PM   #105
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^^^ Them steel pans.I must have cooked 100s if not 1000s of fluffy omelettes using them. That's where they are really good..Medium temperatures in the 400-450 range.Perfect on the wood stove. Blob of butter and then watch the temp...eggs in there, then the French twists. I'd teach ya but not here.

Used to have 4-5 of them pans in front of me in the morning, gotta be quick moving them around the commercial electric flat tops.I still have one at home.....very nicely seasonned and just the right shade of blue, as in gun blue.

Hum...quit that job in the middle of breakfast, tossed a few omelettes in the garbage can and walked off the cruise ship.

I still cook omelettes professionally....of sorts! A couple in the morning....enough!
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