Editor's Notes & Price Research
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Has earned 4.5 stars overall (out of possible 5) based on 395 customer reviews. - brisar
It's back at the $14.97 price.
Product details from Amazon:
- Sloped sides with tear-drop handle
- Pre-Seasoned and ready-to-use
- Superior heat retention and even cooking
- Use on all cooking surfaces, grills, campfires and oven safe
- Made in the USA
This post (correctly) answers a lot of common questions, including the MYTH that you should not use soap.
The Truth About Cast Iron Pans: 7 Myths That Need to Go Away:
Myth #1: "Cast iron is difficult to maintain."
Myth #2: "Cast iron heats really evenly."
Myth #3: "My well-seasoned cast iron pan is as non-stick as any non-stick pan out there."
Myth #4: "You should NEVER wash your cast iron pan with soap."
Myth #5: "Don't use metal utensils on your cast iron pan!"
Myth #6: "Modern cast iron is just as good as old cast iron. It's all the same material, after all."
Myth #7: "Never cook acidic foods in cast iron."
These are the only rules you need to know to have a successful lifelong relationship with your cast iron.
• Season it when you get it.Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
• Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
• Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
• Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
• Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
**Another way to clean your pan and re-season it to stop it from rusting..
To clean my cast iron grill pan I put some water in it after it has cooled a bit, heat it up to boil, pour out water, layer down a decent amount of salt for scrubbing/cleaning power, I then continue to scrub it quickly with plastic brush to get everything loose that didn't come out from the quick boil, rinse with hot water. - Its good to go.. clean and ready.. oil it before you use it next.. cook as usual..
If you use soap on your pan and don't reseason correctly you will end up with rust spots fairly often. This really shouldn't happen ever. I only wash my pan with soap after I leave food sit in it for too long
_____ THE BEST WAY TO SEASON YOUR CAST IRON_____
Use Flax Seed Oil, which has the highest ALA content of food grade oil. -- The given link is broken --.
Once you get a good base with Flax Seed (4-5 seasonings), you can maintain with cheaper Safflower oil. I don't recommend doing your initial seasoning on the stovetop, since you lose precise heat and the ability to season all around. Use an oven as instructed in the link above. For your maintenance seasonings, the stovetop method works fine.