Mine was like $13 bucks at Walmart.
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I have 8" and 12" cast skillets. Love those things. I don't use them every day, but they are irreplaceable. I also have a 6 quart cast iron dutch oven. It's an enameled one, and it is amazing for soups and stews. I use the hell outta that thing...... especially in the fall and winter.
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same here. to overwhelming any time else for me, except when that taste is cut a bit by a rich/juicy steak.
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:-)
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Still can't beat a good horseradish sauce, though.
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thats just so not right. worse is in dishwasher
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If you really want to know whats what in CI..http://www.wag-society.org/
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Used mine to cook a couple of filets last night. Delicious as always.
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Your not using it enough if your vegetable oil is getting rancid. I've never had an issue using Vegetable or Canola oil as my after dry wipe down.
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It's made from monkey cum, you know.


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Or swing them at your head.
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I have some cast iron skillets my Dad gave me when my grandmother passed away. Love cooking on them, but they could probably stand to be stripped and re-seasoned. May have to get some flaxseed oil! Thanks Firemeboy for posting that.
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I use them, but not very often as I am lazy and like to throw shit in the dishwasher. But they are pretty bomb. I mainly use them camping...
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Not scary at all. Once you have a good seasoned layer it is pure simplicity.
I use Olive Oil and nothing else to keep it oily.
Only warm water and a wood scraper to get the tough stuff out.
Lodge is the way I go.

The bonus of Cast Iron is cooking in them is FAT FREE!
A little known fact is Cast Iron absorbs all the bad fats from Bacon and Sausage....thats what Dad told me and I am stickin to it:-)
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Yeah, once again I feel pretty stupid. We have had the same big old cast iron skillet for 40+ years and only use it for frying chicken. We knew nothing about the seasoning or proper cleaning until this thread.
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