Second-hand is better IMO

Post #328,986 by drook 7/1/10 10:02:43 PM Reply	Second-hand is better IMO The Lodge pre-seasoned is, to put it gently, junk. My old pans have a smooth, machined finish for the cooking surface, while the outer surfaces have the rough sand-cast finish. I don't care how well seasoned it is -- and Lodge's seems pretty perfunctory -- the cast surface is just not as smooth. Enameled cast iron, on the other hand (you were probably looking at Le Creuset) isn't non-stick at all, and doesn't claim to be. But it's durable and cleans up well. At second-hand stores, there's usually someone who knows what cast iron is worth. And it only takes one person to teach all the others and set the prices accordingly. Your best deals are likely to come from garage sales and estate sales, where someone who doesn't cook is unloading the dear-departed's stuff. -- Drew
Post #328,989 by Andrew Grygus 7/2/10 2:24:58 AM Reply	Lodge cast iron. I have a fair number of cast iron pieces, two of which are Lodge and several are older pans with a machined inner surface. Of course I consider the Lodge 90G round griddle essential for a number of ethnic cuisines, particularly Indian, Thai and Mexican, but it is almost always used dry and rarely with just a wiped on coating of oil. My most used skillet is the Lodge CS2 10 inch chef's pan (sloped sides rounded into the bottom rather than steep with a sharp corner). This seems to have been replaced with a CS3 10 inch chef's pan which looks identical. I find that with some use the bottom becomes quite smooth due to the seasoning crust that develops. Of course my pans get smoother over time because when the seasoning seems to be getting a little thick I sandpaper them with a 200 grit abrasive cloth until I see a good scattering of bare metal. I learned long ago that, particularly with the machined finish pans, if the crust gets a bit thick it starts flaking off into the food, which is not a good idea.
Post #328,990 by static 7/2/10 6:01:20 AM Reply	Saw this on Ebay. http://cgi.ebay.com....ame=STRK:MEWAX:IT I know I shouldn't have, but I was curious. This looks new. And the price looks to good to be true. :-/ What do you guys think? Wade. Q:Is it proper to eat cheeseburgers with your fingers? A:No, the fingers should be eaten separately.
Post #328,991 by Another Scott 7/2/10 6:56:13 AM Reply	It's a little small, I think. 7.5" flat bottom inside, if I'm converting correctly this early in the morning. I've got at least 2 cast iron skillets around here, but haven't bought one recently. They're all at least 30 years old and have machined inside surfaces. The one that was used most was a #10 (10.5" outside diameter, about 8.5 inch flat bottom). It's good for cooking 3-4 chicken breasts, lots of fried eggs, etc. The one you found might be good for omelets and so forth as the sides seem to be sloped more. I have also located a #5 which would be good for small items (e.g. eggs for one). Cast iron pans should be inexpensive. http://shop.ebay.com...=p3286.m270.l1313 Especially being so close to China, you shouldn't have any trouble finding a decent one for little money. :-) There's no advantage I can think of in buying new over a decently cared for used one - they all look the same after they've been used a few times. Good luck! Cheers, Scott.
Post #329,000 by folkert 7/2/10 9:27:13 AM Reply	26cm == 10" 2.54cm per inch
Post #329,002 by Another Scott 7/2/10 9:33:48 AM Reply	Yeahbut... It's the bottom that matters in most cases. "PAN BASE (internal) : 19cm diameter" = 7.5" It's not quite a (US) standard #10. May be a fine pan, I dunno. :-) Cheers, Scott.
Post #328,994 by boxley 7/2/10 8:16:37 AM Reply	used cast iron is best, do they have flea markets in Oz? perhaps they might call the bazaars. Haunt those for cheap used cast iron
Post #329,020 by static 7/2/10 6:49:18 PM Reply	They're a bit rare in my suburban belt. I'm sure I could find something, though. Wade. Q:Is it proper to eat cheeseburgers with your fingers? A:No, the fingers should be eaten separately.

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