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Cast iron cookware
#11
Oh man! You can see the smoothness on this. Lighter also? I'm buying one!


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monkeyfoot
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#12
Yes, I'd venture half the weight of a typical cast iron pan. You won't be disappointed, I think I stared at mine for ten minutes when I first opened it!
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#13
Evidence of non-sticky. Been using this for about a year. Easily every day and usually twice. The little red buttons push and let you take the handles off. But only when the pan is cool!! Comes with a tempered glass lid and silicon seals. Awesome pan, pot.

The clean pan, water rinsed moments ago of bacon and eggs
   
Chicken teriyaki simmering down to sticky
   
Bacon wrapped Pork tenderloin.
   
Philly cheese striploin
   
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#14
I ordered one. Can't wait to try it. Hopefully last pan I'll ever buy. I also went scouting online to read about the pan and company.


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monkeyfoot
[-] The following 1 user says Thank You to Cammalu for this post:
  • Everyroadleadshome (10-11-2017)
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#15
Just used one of our 5 cast iron cooking pieces last night to make and egg scramble. Cast iron is great because it lasts forever, it distributes heat evenly, which is important over a camp stove, and it is stick free. You will love cooking with it Ms. Cammie. There IS a learning curve, however, you being the kitchen goddess that you are i am sure you will do well. Bon Apetite
[-] The following 2 users say Thank You to bLEEp for this post:
  • Cammalu (10-11-2017), Ballenxj (10-11-2017)
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#16
I have a Small Wagnerware cast iron skillet that dates somewhere from 1929 to 1958 that is my primary cooking surface. It measures about 6 inches diameter and is perfect size for one person meals. I have an aluminum Lid from my primary water boiler that fits it perfectly too. This is from some backpackers mountain wear cooking kit which came with a lightweight aluminum handle for grasping the pots. i use this to pick up the skillett when too hot for my hands.

I clean ithe skillet with salt and a paper towell. If I do not clean it when still warm and let things sit too long then there can be issues requiring water and a scrubbie, or perhaps a chisel.

Unfortunately water and a scrubbie remove the seasoning and non stick properties.

I buy the natural peanut butter which usually has a few tablespoons of peanut oil on top. I save this and use it to reseason the pan. Get it smoking hot, swirl the oil around and scrub with a napkin held with needle nose pliers, let it cool down slowly. Perhaps twice.

Usually the next egg cracked into it slides around as if hovering and I try to not let other meals crustify inside it, but laziness abounds and the inevitable is exactly that.
[-] The following 1 user says Thank You to sternwake for this post:
  • Cammalu (10-11-2017)
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#17
I used cast iron growing up but didn't appreciate it. Seemed it always stuck but we probably all (5 girls) scrubbed the hell out of it. I just remember heavy and bulky. In a RV it seems even bulkier. I bought the one that's a bit lighter and I'm looking forward to playing with it.


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monkeyfoot
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#18
(10-11-2017, 09:54 AM)sternwake Wrote: I have a Small Wagnerware cast iron skillet that dates somewhere from 1929 to 1958 that is my primary cooking surface.  It measures about 6 inches diameter and is perfect size for one person meals.  I have an aluminum  Lid from my primary water boiler that fits it perfectly too.  This is from some backpackers mountain wear cooking kit which came with a lightweight aluminum handle for grasping the pots. i use this to pick up the skillett when too hot for my hands.

I clean ithe skillet with salt and a paper towell.  If I do not clean it when still warm and let things sit too long then there can be issues requiring water and a scrubbie, or perhaps a chisel.

Unfortunately water and a scrubbie remove the seasoning and non stick properties.

I buy the natural peanut butter which usually has a few tablespoons of peanut oil on top.  I save this and use it to reseason the pan.  Get it smoking hot, swirl the oil around  and scrub with a napkin held with needle nose pliers, let it cool down slowly. Perhaps twice.

Usually the next egg cracked into it slides around as if hovering and I try to not let other meals crustify inside it, but laziness abounds and the inevitable is exactly that.

THIS!!!
Big Grin
I also have a small 6", as well as a large 14"??? a small sauce pan, a two sided griddle for the coleman stove that is cast iron and a medium skillet that is rarely used but i could not leave it for 3 dollars at the thrift store.
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#19
(10-11-2017, 04:45 AM)Everyroadleadshome Wrote: It's almost ridiculously expensive but the field skillet is as nice as a cast iron pan can be.  But not out of line with other high quality pans.  Two Brothers started a company to make cast iron pans like they used to be, smoother and lighter than what's on the market today, reminiscent of the older stuff. I use mine almost everyday,  it has an extremely smooth interior, unlike the pebble finish interior of modern pans. It's also deceivingly light.  I sent one to both my brothers, couldn't believe how nice a pan it was and needed someone else to see it too.  

But if you don't want to spend the money on one of these and most don't, I'd shop around until you can find a vintage Wagner pan, they are lighter and smoother than most, I see them on Ebay quite often in the $30 range

https://fieldcompany.com/

Have not heard of the Field Company cast iron pans before now, but used your link to check them out. Do they only make the one size field skillet?
The Wagner ones sound good too, but that Field.........
I currently have a Lodge skillet.
 The Captain and Crew Finally got their stuff together. 
 Now if they can only remember where they put it.   Rolleyes
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#20
I think I'm going to buy the Field skillet also. I have a Le Creuset that was going to come with me, but the Field has nice high sides that will be convenient.
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