Teardrops n Tiny Travel Trailers

by **Arne** » Mon Sep 05, 2005 8:26 pm

I took a look at cast iron frying pans in several stores.... the inside bottom is very rough and they look cheap.... I can't imagine getting an egg out of one of them in one piece.

Has anyone else noticed this? And are there light weight cast iron pans out there?... I should have save my mother's..... it was really nice.. but heavy.

by **doug hodder** » Mon Sep 05, 2005 8:34 pm

check out the older pans...maybe an antique store...I got all of grandmas and they have a smoother machined bottom than most of them do now...actually, the entire finish interior and exterior are a lot better than the newer stuff...light weight and cast iron...now that is an oxymoron....Doug

by **sedanman67** » Mon Sep 05, 2005 9:17 pm

This is one of those things that they just don't make like they used to. Old iron is definately the way to go here. A tag sale will get you the best pan for a few dollars or less. Scrub your "new" pan with brillo and coat it with a little veggie oil.

by **ceebe** » Mon Sep 05, 2005 9:56 pm

Another place to get old iron is at a gun show. I also bought a cheap one and spent a few minutes with a heavy pad in a die grinder. smoothed it out a treat.

by **Arne** » Tue Sep 06, 2005 6:05 am

I'll keep my eyes open for tag sales, especially at older homes... but may have to go the die grinder route if this itch continues..... I'm assuming, perhaps incorrectly, that newer cast iron may be of a poorer quality coming from some of the 3rd world countries that it does.

by **dguff** » Tue Sep 06, 2005 9:33 am

I think the best cast iron pans and pots are the older Griswold brand with the Wagner brand being a close second. These pans are surprisingly light for cast iron, smoother than the other pans and easier to season. Once seasoned the are just about as slick and nonstick as teflon. You will pay a few bucks more for some of these old name brands but I think they are worth the cost.

Jerome

by **ALAN GEDDES** » Tue Sep 06, 2005 11:34 am

If it wasn't made in America it will probably be low grade steel and rust like crazy.

by **Arne** » Tue Sep 06, 2005 2:50 pm

Thank you for the brand names... have found some on ebay......

For camping, is 10" the best size for 2 people (one egg at a time)? I have a single burner stove that screws onto a fat throw away propane bottle and don't want to kill it....

by **Shrug53** » Tue Sep 06, 2005 2:52 pm

If you find a good one, whatever you do, do not put it in a dishwasher. I did that to a pan that my wife got from her grandmother, and she was ready to bonk me over the head with it!

by **Ma3tt** » Tue Sep 06, 2005 3:37 pm

Cooking with Iron is nearly as addictive as Teardrops. Trust me! When you have have this many pans, ovens, and 3 waffle irons you know it's terminal!

by **Steve Frederick** » Tue Sep 06, 2005 4:41 pm

Ma3tt wrote:Cooking with Iron is nearly as addictive as Teardrops.

Whoa! That's sick!!

, And I am so easily addicted!! I have a ways to go..I have a 10" d/o, some skillets, and a two-sided griddle..I only know how to do baked beans in the d/o, and I'm expert at fried eggs..How about a cast iron cookery thread??

by **mikeschn** » Tue Sep 06, 2005 5:19 pm

There's lots of room in the recipe section!

Mike...

by **goldcoop** » Tue Sep 06, 2005 6:35 pm

Arne-

Check out Lodge cast iron products! They are made in Tenn. and of good quality; surprizing that Lodge dutch oven I was using at Mystic was purchased at our local WalMart!

Cheers,

Coop

by **ALAN GEDDES** » Tue Sep 06, 2005 6:37 pm

Ma3tt, Bet those help lighten the tongue weight on the tear :lol:

by **Jiminsav** » Mon Sep 12, 2005 8:12 pm

I'll second the Lodge endorsment..I bought a 12 incher from walmart..seasoned it, and it works like a champ.

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