A couple years ago, I started using cast iron pans.
I've never looked back...
We were looking for an alternative to the modern, teflon coated toxic pans of today.
We got a set of stainless steel pans, and they are nice. Not the best for frying, but nice.
Also ended up getting a couple sets of ceramic coated pans. Those are very nice, great for frying, but man, that ceramic is just NOT durable! It wears out way too fast!
Enter Cast Iron
Did you know you can make a ginormous PIE in a cast iron skillet!? Now you do!
I got myself a large Lodge skillet from Walmart for Christmas a couple years ago. This was my first pan, (besides a small, 7in Lodge that my mom had given me as a gift many years ago, and I never used it because: it was small, and I wasn't sure how to properly use or season it... if you read this Mom, I'm sorry! I use it now! )
There was a LOT of trial and error with this poor pan...
I used and abused it. It has a slight wobble now due to me turning on the burner and forgetting about it! (Got way too hot and warped the metal a little! Oops!)
I learned how to season it. I learned how to properly cook in it. You can't just crank the burner up and start cooking. You have to give it time to heat up. Properly used and seasoned, these pans will last a lifetime. Several lifetimes...
Well, in my cast iron journey, I read about how older pans are lighter and better. Easier to use.
I started researching, and ended up buying some older Lodge pans, 3 notch pans from the 1950's. I enjoyed these pans. They were cool. They honestly weren't much lighter than my new Lodges, but they were smoother and easier to season.
They kept me happy for a while.
These sausages were from our home raised hogs! Even more delicious than they looked... maybe a post for another day.
BUT
I still wanted a lighter pan. In my research, I read about something called gate-marked pans, which were apparently much lighter and nicer to use.
Gate-marking is an old process which was used in the 1800's. It shows up as a raised line across the bottom of the pan, and is from where they poured the iron into the mold. These pans are so old, it is very difficult, if not impossible, to tell who the manufacturer was.
WHAT?!
Made in the 1800's?! AWESOME!! I love, love, love, old stuff! Finding pans like these must be hard, right?
Well, it depends where you look.
I have yet to find one 'in the wild', so to speak. From a thrift store, estate sale, whatever....
BUT you can find them easily in some cast iron auction groups on facebook!
I would LOVE to say my pans were handed down to me, but I admittedly purchased all the ones I have so far. I scouted for good deals, and have so far collected two griddles, two skillets, two sad iron heaters, (which make fabulous pancake makers!), and a gem pan.
I love these pans!!
They are indeed lighter than the new pans, by far, and smooth too!
Not to mention, how cool is it to use a pan that is over a hundred years old?!
You better believe I am using these pans, and they are my absolute fave.
I still have my new pans. The Lodge is a huge pan and it is useful for our large family. I have yet to find a large gate-marked skillet for a reasonable price. The three-notch Lodges get used from time to time, but my main users all have gate marks. I have more pans than I need... But my plan is to give the excess to my kids when they grow up. They are growing up learning to use cast iron, and I hope they will continue into adulthood.
If you've never tried cast iron, maybe you should!
These pans will last forever! And if you mess up the surface, guess what?! You can just strip them down and reseason and you are good as new!
Thanks for reading, Steemians! Hopefully you enjoyed, and maybe learned a thing or two!
♥
Oh! me too on the iron skillets, We have quite a collection. 1800's Tell me more!
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Haha isnt cast iron the best?!
I love that these are so old... The gate mark on the bottom is a sign of an old casting technique that ended in the late 1800's, at latest 1905. So if you see that mark on the bottom, you can bet it is old!
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I only have one antique pan but I love it! It's an old griswold and it's the first one I grab when I cook. Definitely lighter and smoother than the new ones. I'm hoping to eventually get all antique then use the modern lodge only for cooking outside over wood!
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Very cool! I have yet to try the old name brand pans, griswold, wagner, etc. They are always expensive!
Maybe someday!
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they are.... I think I paid $50 for mine but it's amazing
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They sound pretty fantastic! I may have to break down and buy one eventually just to give it a try!
I dearly love my ancient pans though, I dont know if any pans could beat those, haha!
I've always been a little envious of people who have had pans handed down to them through generations, how great would that be? But hey, I can start that tradition myself, and hand them down to my kids. It's gotta start somewhere. :D
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me too all the time. My family doesn't hand anything down but slowly I am building things for our future kids.
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I have many cast iron skillets and a dutch oven... I LOVE them!
The best investment I have ever made was to purchase mine.
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Best pans ever!! :D
And virtually indestructible....
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Nothing compares to a well seasoned and cared for cast iron! I cook on them exclusively. I should start hunting the thrift shops for old ones that need some TLC
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Yep, you could probably make some $$ that way too.
I cant seem to find them around here, at least, not for good prices. Maybe Im looking in the wrong places, I dont know.
The only non-cast iron pans I use are the saucepans and pots, and that is only because I dont have those in cast iron... Maybe someday!
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Any idea if cast iron will work on induction ovens? Are the pans magnetic?
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I've never owned an induction stove, but a quick search is telling me that cast iron is just fine. They are definitely magnetic. (I thought so, but I went and stuck a magnet to one, just to make sure!)
I have a glass top stove, (as you can probably tell). Many people are afraid to try cast iron on glass top stoves, but they work great.
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Cool will have to check one out. I thought they were as well since they are iron but was not 100% sure
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I love cast iron pots and pans but they are truly very heavy for me to lift since I also have tendinitis in both wrists. I would love to get the gate-marked pans!
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Some of them are truly heavy, you're right!
The gate marked oldies are fantastic. If you look on ebay, or facebook, you can find them for sale there.
Some people have great luck finding them at goodwill and thrift shops, but Im not one of those lucky ones... Haha.
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Thank you..I am a thrift stores shopper, but never come across any cast iron yet! Will keep looking on FB and eBay!
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Good luck!
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We have been switching over to stainless steel pans here. They aren’t as bad as I thought they would be. I’m still getting used to the heaviness of them. I didn’t know cast iron pans were so versatile. A pie?! Oh, and what does it mean to season them?
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Yes! A pie! (This was a big pie too!)
Seasoning a cast iron pan is basically the process of heating some type of fat on the pan, (lard, crisco, oil, etc), and heating it until the fat polymerizes, which creates a seal to prevent rust as well as a nice, nonstick surface to cook on. With a new pan, you'll need to do several layers before the pan is good to use, but once it is properly seasoned, it is a joy to cook on and SO easy to clean!
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My favoriteist thing about cast iron is how easy clean up is! When properly seasoned, there’s never any soaking or scrubbing! Just wipe it out and put it away. :)
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Yesssssssssss! I can't believe I did not mention this!
No scrubbing, no soaking and washing, just WIPE IT OUT.
That's it! :D
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