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  1. #1
    GOC Co-Founder jwirecom109's Avatar
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    Looking for quality Cast Iron

    Looking for quality Cast Iron, so any input would be great.

    I'm sick of telfon, or other treated garbage lasting 6 months and buying more.

    So whats everyone using?


    Welcome to GOC, Site for honest, hardworking Canadians, that own firearms.

  2. #2
    Senior Member Sinbad's Avatar
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    I like the Wagners cast iron pans.

  3. #3
    Moderator kennymo's Avatar
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    We have a couple of ‘The Rock’ frying pans. Fairly impressed so far, doesn’t seem to scratch, anti stick properties are good, cleans easily. They’ve only been in use a few months, so time will tell on durability....

    I was gifted a full set of Cabela’s cast pots and pans. They’re decent, don’t seem quite as nice as a few of the pans my parents have (one dates back to early 1920’s, Dad’s family’s first purchase on Canadian soil) but better than Teflon for sure. I don’t use them often because the wife is an abuser of cast iron.....
    Cleverly disguised as a responsible adult.

  4. The Following User Liked This Post By kennymo

    lone-wolf (08-18-2019)

  5. #4
    Senior Member RangeBob's Avatar
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    Years ago Bass Pro Shop had a rack of nothing but Lodge cast iron.

    15" skillet
    https://www.basspro.com/shop/en/lodg...-assist-handle

    10" skillet
    https://www.basspro.com/shop/en/redh...-assist-handle

    6" and 8" skillet
    https://www.basspro.com/shop/en/lodge-cast-iron-skillet

    They had some smaller, and larger, and other things also in cast iron other than skillets. I bought a bunch of them.

    They are fine. Solid. Don't warp.
    Leave them in the sink with water and they rust -- proof they're iron.
    Obviously you have to hand wash, then dry (I use the stove to dry them), then a bit of oil on the inside for next use.


    Possibly due to all the teflon, finding steel sponge pads to clean them is just about impossible. My theory is the old steel pads ripped the surface off the teflon coated pans, so the new cleaning pads are softer than the teflon and other non-stick coatings.
    Closest I could find were these :
    https://www.amazon.ca/dp/B017KYOE0K
    Last edited by RangeBob; 08-18-2019 at 06:22 PM.

  6. #5
    Senior Member RangeBob's Avatar
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    Quote Originally Posted by kennymo View Post
    We have a couple of ‘The Rock’ frying pans.
    A few months back, june 2019, I think ...

    I bought one of these in cast iron.
    The Rock Cast Iron Frying Pan, 20 cm.
    https://www.canadiantire.ca/en/pdp/t...-1423907p.html
    but the handle is so heavy it doesn't sit flat on my electric stove. So the bottom of the pan is hot near the handle, and cold everywhere else. It would be fine with a natural gas stove.
    In short, this one was garbage to me. Maybe the larger ones would be better, but I wanted something around 20 cm.

    So I bought one of these
    Heritage The Rock Frying Pan, 8-in
    https://www.canadiantire.ca/en/pdp/h...-1428815p.html
    Similar, but thicker and made of aluminum. Dishwasher safe.
    This one the handle is lighter than the pan, so it sits flat on my electric stove, and the FLIR shows it heats evenly (less in the middle where the electric element isn't).
    I like this one for scrambled eggs.

    At the time, each of them were on sale. $30 and $19 respectively, regular $134 and $84 respectively.
    I don't use them very often.

  7. #6
    RobertMcC
    Guest
    Quote Originally Posted by kennymo View Post
    We have a couple of ‘The Rock’ frying pans. Fairly impressed so far, doesn’t seem to scratch, anti stick properties are good, cleans easily. They’ve only been in use a few months, so time will tell on durability....

    I was gifted a full set of Cabela’s cast pots and pans. They’re decent, don’t seem quite as nice as a few of the pans my parents have (one dates back to early 1920’s, Dad’s family’s first purchase on Canadian soil) but better than Teflon for sure. I don’t use them often because the wife is an abuser of cast iron.....
    Ive been using the "The Rock" cook ware for over a year. Some are starting to lose it non stick. Just need to make sure add some oil.

  8. #7
    Senior Member linung's Avatar
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    The Rock is good.
    They're more solid then the other non stick crap. They're found in your favorite crappy tire.
    I've got two. Had them a number of years. They're both burnt and the coating is falling out and it's slightly warped.
    Memeber of CSSA, OFAH



    More Shooting! Less Posting!

  9. #8
    Señor Member Dewey Cox's Avatar
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    I've been told to take an orbital sander to new cast iron before I season it and start using it.
    What are people's thoughts on that?
    I keep meaning to use my cast iron, but I'm too lazy. I just keep going for the teflon. I hear the teflon is supposed to give you brain damage and memory loss, but I'm too lazy, and just go for the teflon. Even though it is supposed to give you brain damage and memory loss.
    Why does the rest of the country get first dibbs on half my income?

  10. #9
    Super Moderator Rory McCanuck's Avatar
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    I only have cast iron frying pans and a dutch oven and stainless pots.
    If you can find 60 year old Wagner stuff, jump on it, otherwise just buy Lodge and be done with it.
    The new Lodge stuff is actually really good, even though the surface of the bottoms are rougher, they seem to actually be more non-stick than my Wagner, and I can see my reflection in it if I've just wiped it.

    The key to any cast iron is to season it well and season it often.
    Buying new cast iron is a wonderful excuse to cook bacon, and who doesn't like that?

    Here's a vid on seasoning.
    http://www.lodgemfg.com/use-and-care...sh-your-finish
    I prefer doing it a little differently though.
    Clean, warm up on low on element to dry.
    When it's too hot to put your hand on, add your seasoning, and coat absolutely everything.
    Set back on the burner for a minute or two, and wipe off all the seasoning.
    Now throw it in the oven at 450° for 20 minutes or so.
    Pull out and wipe off the excess seasoning.
    Put it back in for another half hour or so.
    You want it to smoke a little bit.
    Ta dah, your pan is now seasoned.

    You can do it more than once if you want.
    Bacon is perfect for a maiden cruise.

    Here's a good Facebook page to learn lots from.
    I am not responsible for your weight gain or cholesterol levels after viewing the page however.
    Those southerners cook some stuff that is obviously designed to kill you, but it looks good enough you really don't care.
    https://www.facebook.com/groups/castironskillet/
    Don't blame me, I didn't vote for that clown. Oct 20, '15

  11. #10
    Senior Member Scotlas's Avatar
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    There can be some good info here:

    reddit.com/r/castiron




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