Over the last 20 plus years I have gone through many many non stick fry pans. The only ones that had lasted were the ones I bought from my friends commercial restaurant supply company.
This last month I finally took the plunge and bought several Lodge cast iron fry pans. They were not that expensive compared to some of the non stick pans I have bought in the past.
I have cooked everything from eggs,pancakes,chicken,pork roast and a lot of other foods with no sticking problem.
So far I am very happy.

We switched over to a gas range two years ago and cook on cast iron almost exclusively now. Really like it.

I've got one I use weekly for breakfast casseroles. My wife and I will either eat them or she will take it for lunch. The never using soap creeps me out a little but at this point this one is pretty well seasoned and shit tastes delicious coming out of it

quote:

Originally posted by cruiser68:
I've got one I use weekly for breakfast casseroles. My wife and I will either eat them or she will take it for lunch. The never using soap creeps me out a little but at this point this one is pretty well seasoned and shit tastes delicious coming out of it

Yea cleaning is a little different. I use a little water and a scrub brush. No soap and a little oil when I am done.

All we cook with is cast iron

Me & Old Blister/MySweetBride bought a couple different sized cast iron skillets for home & camping life over 40 years ago. We don't use any other style.

The Dutch Ovens were added about 30 years ago. They don't get as much use now as when we were more active outdoorsy.

Favorite here is a well-seasoned Lodge Signature skillet. Somewhat unconventional in that they have stainless handles. They're also discontinued.

Would love a Griswold or other vintage pan but have never come across any locally and online prices are plain nutz!

I have a couple 10-12 year old Lodge frying pans, a griddle or two and a dutch oven.

I also have a few Griswold frying pans that 3-4 generations old and they are my go to when cooking with cast iron.

I inherited some that are easily 60-80 years old. Such a difference in the pans compared to the lodges I have. They are smooth as glass with a very good seasoning. A light film of coconut oil each time I wash them, when they are still warm from the hot water - perfect.

One thing I learned early on with my lodge Dutch oven is not to cook acidic food in them. When I cooked chili it took the seasoning right off and that thing rusted like a bitch - while it was cooking! A whole pot of inedible chili. Not to mention all the work to get it back to a usable piece.

I've been tempted to try and tack a sander or grinder to my lodges to put an old time smooth finish on them.

I cook on a cast iron skillet I bought 2 years ago, and I still haven't achieved non-stick nirvana. In fact, it's not even close! I'm jealous of you guys who can cook anything without it sticking.

I love our cast iron. Easy to use, easy to clean, simple to season, and healthier, in my opinion.

When coatings on non-stick pans wear off, where do they go other than into the food?

quote:

Originally posted by 4x5:
I cook on a cast iron skillet I bought 2 years ago, and I still haven't achieved non-stick nirvana. In fact, it's not even close! I'm jealous of you guys who can cook anything without it sticking.

The lodge pans I bought come pre seasoned. I still use just a very little oil in my pan before I start to cook. They say to do this in the beginning. So far so good.

I could watch this guy's video over and over.....

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Originally posted by erj_pilot:
I could watch this guy's video over and over.....

[FLASH_VIDEO]<iframe frameborder="0" height="315" src="https://www.youtube.com/embed/j6Tz3HnnCFs" width="560"></iframe>[/FLASH_VIDEO]

Great video thanks.

My Griswold is over a century old and gets used at least once a day. I also have a collection of assorted enameled cast iron (dutch oven is great for baking crusty bread in!), and while h helping my mom move recently she gave me her mother's dutch oven. It's of undetermined antiquity and I remember many batches of chili and other goodness coming forth from that humble vessel.

Cast iron pans are almost indestructible. When I was in professional school, a roommate put my cast iron pan on a burner with the gas set on high. Then he forgot about it, went out and came back 8 hours later. When he returned the pan was red hot and the house did not catch on fire.

I still use that pan often, I notice no damage.

Bought my wife a Matfer Bourgeat for Christmas, its black steel, lighter than cast iron and heats up quicker. I love this thing!

We are trying to get away from any of the coated pans, we also use our old cast irons a lot as well.

Just last evening I fried up 7 chicken legs in a Griswold #10 cast iron pan.

Tomorrow being Sunday is the day I usually make waffles from scratch which are cooked in a #8 Griswold stove top waffle maker.

Me. I bake with it, I cook with it.

Not much on cast iron skillets, right now. But I have two Lodge cast iron loaf pans that are great for bread baking!