Current Events > Got my final pan (cast iron frying pan)

(+) Yeah! (+)

Cost me $57 (original price is $95)
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yas
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Cast iron pan should be one piece, because its cast in a mold.
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Have you used it yet? I want to get one, but I hear cleanup/prep can be a pain with cast iron.
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NightMarishPie posted...

Have you used it yet? I want to get one, but I hear cleanup/prep can be a pain with cast iron.

It's already seasoned. And all for cleaning it's rinse it in hot water, then oil it up a bit. Not used it yet.

KiwiTerraRizing posted...

Cast iron pan should be one piece, because its cast in a mold.

The pan part is still cast iron. The handle is make like that so heat won't spread too much to it.
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Yeah but with that handle can you still pop it in the oven?
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now buy a sexy apron
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CapnMuffin posted...

Yeah but with that handle can you still pop it in the oven?

Of course. All my pans I bought can be put in the oven, even the nonstick ones.
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NightMarishPie posted...

Have you used it yet? I want to get one, but I hear cleanup/prep can be a pain with cast iron.

It's not. It's different, but it's not more difficult. In fact, I find it easier than other pans.

Get one of these: https://www.amazon.com/Amagabeli-Stainless-Chainmail-Scrubber-Pre-Seasoned/dp/B01A51S9Y2

It rarely takes me more than a minute or so to get everything off the pan.

Once the pan cools down, I:

1) put in a little bit of water and use the chainmail scrubber to get the gunk out
2) wipe it dry
3) heat it up on low/med heat
4) using a paper towel, apply a thin coating of oil (i use flaxseed), then wait a few seconds and wipe off the excess
5) turn the heat up to high and let it go just until it starts to smoke and then shut it off

Cast iron pains can last the rest of your life, and they're cheaper. Lodge makes really good and inexpensive ones.

Every other pan I've ever owned eventually loses its nonstick qualities. Cast iron doesn't. And you can always improve it by adding more seasoning (i.e. essentially baking the pan with a coat of oil). And if for some reason you don't maintain the seasoning like you should, you can always easily redo it by stripping off the old seasoning with the oven's self cleaning cycle and then seasoning it around 5 times.
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bumpo
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mang
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bump for cast iron
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I would like a pan like that nice job
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MorbidFaithless posted...

I would like a pan like that nice job

Yeh. It's a light cast iron as well, benefits is much quicker heating, and not needing as much heat. Cons are that it's more sensitive to get concave and stuff if you mishandle it like using cold water on a too hot pan.
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What are you going to cook in the pan? And will you post pics?
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DifferentialEquation posted...

What are you going to cook in the pan? And will you post pics?

Meats, pancakes (swedish versions which is crepes for you), fondant potatoes etc.
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DifferentialEquation posted...

And if for some reason you don't maintain the seasoning like you should, you can always easily redo it by stripping off the old seasoning with the oven's self cleaning cycle and then seasoning it around 5 times.

Take it to a machine shop, and get it sandblasted down to the base metal.