7 Comments

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  Eric Goodman

  2 years ago

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  Cast Iron isn't for everyone, because you have to keep a season (or layer of heat polymerized cooking oil) on it, or it will rust.  Many, if not most, people do not understand or can't be bothered  to do this and part with them.  They also should last a century or three; a random orbital sander removes even the worst rust and they can be re-seasoned.

  You really can't do better for overall heat capacity, they are perfect for getting a crust on red meat or just general browning and frying.  If you can keep them properly seasoned, they're remarkably non-stick for a lot (but not all) types of food.  

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  Jeffrey Warnock

  2 years ago

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  Here is a good read on the topic...

   "The Truths and Myths About Cast Iron Pans: 7 Myths That Need to Go Away".

  http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
  

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  The Skipper

  2 years ago

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  While I too fully endorse the cast iron pan I also question the potential for warping. I have a wonderful 10" WagnerWare pan and I rarely use it on my ceramic top stove (the kind that looks like a single sheet of glass- black or white) due to the fact that it warps. In spite of the fact that there is, at the beginning of heatup, a 3mm rim around the outside of the bottom that make for and air gap between the pan and the cooktop. Once up to temp the pan warps downward making a point in the center and thus creating a very hot spot. Change this situation to a gas or electric coil over enamel and I have no complaints.
   By contrast the other THICKER pans that I use have no issues.
    All of that aside, good for them and others to be able to sell such items in what is essentially a market of $10 products.
  

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  Juan Cano

  2 years ago

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  While I admire the innovation and drive to bring an improved product to market, I wonder about the cast iron pan as a product. It seems once a week there's a posting on this site about a new cast iron pan. Cast iron pans cannot be this big market at all; go to any thrift shop or flea market and there are dozens of discarded cast iron pans because people just do not use them anymore. They just don't. And you can buy a very decent, proven, Lodge Cast iron for $60; how does a $90 price point for a small pan work? In a market that doesn't seem to need more cast iron pans?

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  Scott Brown

  2 years ago

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  yes but are they wrap resistant?

  
  

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  • 

    Eric Steckling

    Scott Brown

    2 years ago

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    Hi Scott, we found that in typical cooking uses the pans don't get anywhere near hot enough to warp. Iron has a much higher melting point than other metals usually used in cookware (like aluminum) so it is a lot more tolerant to heating/cooling cycles, especially at 500 f and below.
    

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    • 

      Kyle Wolfe

      Eric Steckling

      2 years ago

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      I am not a chef, far from it. I do however use my cast iron skillet at least twice a week or more. They are great for so many applications from the stove to the oven. It is heavy for sure and nothing cooks like it. The people that are ditching theirs are either lazy, don't understand why it is so good/versatile or don't cook much at all. Having a lighter one that works the same makes sense and I like the smoother finish as it looks like it would be easier to clean. Nice approach Eric.

      
      

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