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Cast Iron Skillet

KenSmith108
KenSmith108 Posts: 1,967 Member
edited November 2024 in Social Groups
Today we walked 45 minutes at the flea market looking for an 8" iron skillet.
Is it just because we what one that they have fallen off the face of the earth?
After we got home I had to nap, pondering the dilemna. B)

Replies

  • kirkor
    kirkor Posts: 2,530 Member
    Ya, lots of 6" and 12" ones!
  • Lizzym911
    Lizzym911 Posts: 301 Member
    edited July 2015
    Try Walmart I got one there a couple years ago also saw some at Marshalls a few days ago.
  • sweetteadrinker2
    sweetteadrinker2 Posts: 1,026 Member
    Costco!
  • britzen
    britzen Posts: 143 Member
    Most sporting good, cabelas and the like have just about every size.
  • kirkor
    kirkor Posts: 2,530 Member
    If the OP is looking at flea markets, they are probably looking for an old school one, which are generally thought of as better than the modern offerings. Like Griswold and Wagner.
  • batlott
    batlott Posts: 61 Member
    check e bay
  • KenSmith108
    KenSmith108 Posts: 1,967 Member
    kirkor wrote: »
    If the OP is looking at flea markets, they are probably looking for an old school one, which are generally thought of as better than the modern offerings. Like Griswold and Wagner.

    I see someone figured the method to my madness. Walking for 45 minutes 2 months ago was impossible.
    Who'd a thunk LCHF could be so life changing. I figure if we're going to do fat, cast iron does it best. :)
  • Kitnthecat
    Kitnthecat Posts: 2,088 Member
    Cast iron is the best!
  • Foamroller
    Foamroller Posts: 1,041 Member
    edited July 2015
    Depending on what you want it for. I really, really love the german Woll Titanium series with detachable handles. I brown chicken thighs in the big sautépan first. Take out the meat, make a classic tomato sauce with some additional vegs like onions, and capers. Preheat the oven. Submerge the thighs halfway down into the sauce (for crispy skin on top). Bake in oven until ready.

    They're quite pricey, but very easy to use and clean. The only thing they don't like is when forgetting you have oil on high heat on the stove...

    http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias=aps&field-keywords=woll+saucepan
  • ChoiceNotChance
    ChoiceNotChance Posts: 646 Member
    Yeah, those old ones are the best. I inherited my husband's grandmother's set. 5 different sizes. I figure them to be from the 30s or 40s. Shiny, black and slick. I hope you find one. They are awesome.
  • KenSmith108
    KenSmith108 Posts: 1,967 Member
    dldoddy wrote: »
    Yeah, those old ones are the best. I inherited my husband's grandmother's set. 5 different sizes. I figure them to be from the 30s or 40s. Shiny, black and slick. I hope you find one. They are awesome.

    If we go with a new 8" the first thing my wife wants me to do is take it to the shop and make it as smooth as a baby's bottom. Then we can season it in the oven afterwards. My mom had a deep skillet but I don't know what happened to it.

  • kirkor
    kirkor Posts: 2,530 Member
    KenSmith108 wrote: »
    take it to the shop and make it as smooth as a baby's bottom.

    Any tips on this? I've got a newer Lodge that is rougher than I'd like.
    Can you just attack it with a grinder like this? https://www.youtube.com/watch?v=IJQX5Bt5oec
  • KenSmith108
    KenSmith108 Posts: 1,967 Member
    That's the idea but a little extreme. I have finer polishing stuff at work.
  • sweetteadrinker2
    sweetteadrinker2 Posts: 1,026 Member
    kirkor wrote: »
    KenSmith108 wrote: »
    take it to the shop and make it as smooth as a baby's bottom.

    Any tips on this? I've got a newer Lodge that is rougher than I'd like.
    Can you just attack it with a grinder like this? https://www.youtube.com/watch?v=IJQX5Bt5oec

    Grandma always used rough steel wool and bacon fat for lubrication. I love her old skillets, all the way from Czechoslovakia as a wedding gift, they're from the 1890s supposedly.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    edited July 2015
    I got mine from a tag sale! If you clean and reseason, they're like new.
  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    If you have any "home and farm store" that's where I've found the best stuff - best variety and old school in nature, as well as the new stuff with the ceramic outer coatings to make it "pretty." The local store we have is called Atwoods. And they have everything from single egg pan sizes to quadruple size dutch ovens with everything between. If you are local to the US, I believe you can order online, too.
  • Sunny_Bunny_
    Sunny_Bunny_ Posts: 7,140 Member
    I'm standing in Bass Pro staring at whole bunch of sizes of skillets including 8" for $13.99
  • KenSmith108
    KenSmith108 Posts: 1,967 Member
    Grab one and pass it through the phone, I'd never tell. ;) My wife's looking for a Bass Pro right now,
    Thanks
  • Sunny_Bunny_
    Sunny_Bunny_ Posts: 7,140 Member
    KenSmith108 wrote: »
    Grab one and pass it through the phone, I'd never tell. ;) My wife's looking for a Bass Pro right now,
    Thanks

    I hope you find one! They even had the stuff you can use to season it quickly in case you're interested in that.
  • DarlingNikki2011
    DarlingNikki2011 Posts: 287 Member
    I've been thinking of one of these too. I'm new to my area, so idk where to buy. Maybe I'll try rge online suggestion.
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