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An alternative to cast iron.

Dave Bennett


Joined: Jun 25, 2011
Posts: 641
Very cool new pans from Lodge. Cast Iron health benefits without the weight.
http://www.lodgemfg.com/Seasoned.asp


"When there is no life in the soil it is just dirt."
"MagicDave"
Matt Smith


Joined: Feb 04, 2012
Posts: 181
Location: Central Ohio, Zone 6A - High water table, heavy clay.
If you're interested in this type of thing, I would also look into high-carbon steel pans by DeBuyer and Paderno. The Paderno's are priced similarly and are heavily reviewed/compared and also available on Amazon. My understanding is that not all carbon steel pans are created equal.
Dave Bennett


Joined: Jun 25, 2011
Posts: 641
Matt Smith wrote:If you're interested in this type of thing, I would also look into high-carbon steel pans by DeBuyer and Paderno. The Paderno's are priced similarly and are heavily reviewed/compared and also available on Amazon. My understanding is that not all carbon steel pans are created equal.

De Buyer are the best. I have a set of them but they are very expensive. It is good to see Lodge making a leas expensive alternative. I spent enough time in high end commercial kitchens to know how great De Buyer pans are but the average home cook more often than not won't pay that much for a "frying pan."

PS: I mentioned De Buyer on Paul's video about using cast iron.
Amedean Messan
pollinator

Joined: Nov 11, 2010
Posts: 871
Location: Burlington, NC, USA - Woodland, Clay - Zone 7
    
  28
@ Matt

After studying material science, I can say that the only difference between cast iron (2.1-4 percent carbon) and an even "higher" carbon-iron material is the difference between ductility and brittleness because of interstitial spaces being filled by carbon atoms. What makes a good cast iron skillet is thickness which allows the skillet to store enough thermal energy for sauteing and searing (not boiling from thin walls), smooth polished cooking surface, and lack of impurity metals. It is possible to have trace amounts of lead or cadmium.

I know that Lodge Cast Iron cookware tests their metal quality, and a bonus they are made in America. Their prices are very reasonable, but my only complaint is that their casting process produces a semi gritty surface that takes a couple years to wear down unless you grind it yourself (recommended). Dont be fooled by expensive gimiky cast iron products, the material works the same way so buy according to your preference.



http://www.youtube.com/watch?v=MgTKTh1UfiU


Those who hammer their swords into plows will plow for those who don't!
Matt Smith


Joined: Feb 04, 2012
Posts: 181
Location: Central Ohio, Zone 6A - High water table, heavy clay.
Just for clarity's sake, in my post above I was referring to high-carbon steel, not higher-carbon iron. I actually was not aware that there is a difference in carbon content within cast iron.

I also dislike the sandy texture on the Lodge pans (the same texture appears on most cheapo modern cast iron pans, and some vintage ones). My old Wagner pans are nice and smooth. I prefer that, and I don't feel like I should have to start off my usage of a newly purchased modern product by grinding it smooth (which would also interfere with their seasoned coating, no doubt).
P Thickens


Joined: Jan 15, 2012
Posts: 177
Location: Bay Area, California (z8)
Matt Smith wrote:Just for clarity's sake, in my post above I was referring to high-carbon steel, not higher-carbon iron. I actually was not aware that there is a difference in carbon content within cast iron.

I also dislike the sandy texture on the Lodge pans (the same texture appears on most cheapo modern cast iron pans, and some vintage ones). My old Wagner pans are nice and smooth. I prefer that, and I don't feel like I should have to start off my usage of a newly purchased modern product by grinding it smooth (which would also interfere with their seasoned coating, no doubt).


Older manufacturers had a two-step forming process: 1) pour the metal into moulds 2) machine down the bumpy metal to a smooth finish. Then they seasoned, packaged, shipped, and so on. Wagner skips the machining process. That makes for a much bumpier surface which I find difficult to care for and certainly not "nonstick"... though cheap.

You get what you pay for, I guess.
 
After burning through the drip stuff and the french press stuff, Paul has the last, ever, coffee maker. Better living through buying less crap.
 
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