OT: What are you Watching/Listening/Drinking?
- Thread starter WellPlayed
- Start date
worm
Well-known member
it is like the Bay
never ever buy anything at regular price
Preston
MBow30 alt account
The old, old lodge skillets and any cast iron skillet would be the optimal choice as those are what you're looking for. There were changes on how cast iron was produced in the 1950's giving them a bit rougher of a finish. I doubt you'll find anything silky smooth these days.
zeke
Well-known member
Was reading up on the new Lodge Blacklock series ($80) and the hipsters were complaining that even that one didn't match up to the smoothness of many other brands.
The trick is I'm only gonna invest that much in a pan if I can use it for pretty much everything.
We shop at Kohl's here in the US. The "sales" are insane. You're an idiot to buy anything that isn't at least 40% off. I'm not even sure if they ever sell anything at full price.
Preston
MBow30 alt account
Fuck the hipsters. Anyway, don't expect a baby's ass out of any cast iron skillet. If you really want to spend your Trudeau money and care deeply about smoothness, invest in a copper set.
hockeylover
Well-known member
I just do my steak in a standard pan. Is a cast iron pan miles ahead of that?
I've been hitting a butcher and splurging on excellent steaks through this - figure this is where I'm getting my enjoyment these days.
I've been hitting a butcher and splurging on excellent steaks through this - figure this is where I'm getting my enjoyment these days.
I'm such a n00b... I love my T-Fal.
Preston
MBow30 alt account
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There you go. And thank Trudeau while you're at it. An entirely unnecessary purchase but these fuckers are enjoyable to cook with. Especially if you have a panic attack over smoothness of cast iron metal. Better off going with something smooth by nature.
Preston
MBow30 alt account
You get a far better sear with cast iron. It's the only way I do my steaks these days.
zeke
Well-known member
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There you go. And thank Trudeau while you're at it. An entirely unnecessary purchase but these fuckers are enjoyable to cook with. Especially if you have a panic attack over smoothness of cast iron metal. Better off going with something smooth by nature.
Looks nice but a bit over the top.
I'm just talking about maybe doubling the price of the standard issue cast iron. Into the Lodge Blacklock / Iwachu range.
LeafGm
Well-known member
I made the switch to cast iron for my steaks a little over a year ago, and yeah, I’d say it’s way better.
You can get cast iron pans up to a higher temperature to get a really nice sear on your steak, the heat is more even and they retain heat a lot better than regular steel pans.
And once you’ve got the seasoning down, they’re great no-stick pans too. I use it for pretty much all my meat & eggs.
They’re great for stir-fried veggies too. Once I’m done cooking a steak for example and I take the pan off the heat, I’ll toss my veggies in it and cover the pan. If you’ve already got the pan nice and heated up, it’ll cook up the veggies just fine and impart some flavouring and seasoning left behind by the meat.
Preston
MBow30 alt account
The nice thing about cast iron is that it really shouldn't matter which one you buy. They're all made of the same thing. It's literally a slab of steel. Cook with it enough and you'll get it as smooth as you want. I'd love to be a nerd about this but it really is that simple.
Preston
MBow30 alt account
Yeah don't get that shit. I had to google what the fuck blacklock is and yeah.. Seems like a scam. New "high end" cast iron line from Lodge. Calling something "high end cast iron" is already enough of a scam for me.
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zeke
Well-known member
Only good thing about seems to be the weight and possible the handle. The nerds think the finish is pretty disappointing for a higher end skillet.
Preston
MBow30 alt account
Those are terrible strengths. If the rough surface really bothers you, just grind the fucker down. I did that with my first Lodge and stopped caring with the others since as I said, it gets smoother as you use it.