Need cast iron info

[Maverickpro201]

If you were going to buy a cast iron griddle and a Dutch oven new. what is a good one, that will not break the bank?

Also. if they are already cured. Are they really?

What would be your next step for treating them?

I have read that Flax oil is the best and put them in the oven for 1 hour at 350*. What would be your thoughts and knowledge?

I need to know from a expert. And I know some of you are very good at this. 

Thanks

[Terrierman]

The one thing you need to be sure of is the surface is not the unfinished rough castiing leftovers.  Search until you find what you are looking for with smooth cooking surfaces.  New that meets that standard is high priced.  I honestly believe you'd be better off finding used, which still won't be what I would call cheap.  But worth it.

Billethead is the real expert so hear from him first.

[Maverickpro201]

How is the new Lodge Cast Iron? I do not want cheap but reasonable.

[tjm]

I would buy one that is about 75-100 years old. My mother's skillets weigh less than the ones I bought 50 years ago and the ones my wife buys now for gifts to grandkids weigh twice as much, this means it takes more heat and much longer to get smoking hot. 

Having used cast cook wear  since about 1958 and having experimented with various "curing"/"seasoning" regimens, I'd say most any method of seasoning can work, but just cooking in them works about as well. I prefer real lard for seasoning .  I tell my kids not to ever use detergent when washing the skillets up. Scouring in cold water will leave the cooked in "seasoning" in place. To clean the built up off the outside of the skillets after years of use  the old timers in my family simply put the pan into the a bed of red hot coals for a few hours and let the coals with the skillet embedded cool slowly. Stuff looked like fresh cast.

Take  a look at https://campfiresandcastiron.com/american-made-cast-iron-cookware-brands-made-in-the-usa/

 One thing most modern skillets don't have that all the ones I grew up with did have is lids. I think the only thing cooked without a lid was fried eggs and white gravy. A heavy snug fitting lid kinda turns a "fry pan" into a "pressure cooker".

[BilletHead]

8 minutes ago, Maverickpro201 said:

How is the new Lodge Cast Iron? I do not want cheap but reasonable.

             We only do vintage for cooking ourselves. I restore and season them. Nothing really wrong with lodge as they come. Just heavy compared to vintage and rough texture but if you take care of them and use and clean properly you are good to go.  

   If you go vintage and restore yourself Do not throw in a fire as stated above. You do take a chance of damaging an heirloom. There are much easyer ways to take the crud off. Just because grandpa or grandma did it does not mean it should be done. Ask @grizwilson we have discussed this to length. Les put your two cents in if you will on this. Let me look at what I have. I might have a smooth lodge. I am beginning to go through stuff and liquidate when I bought every piece I could to restore.  I know am collecting certain marked ones to build sets. I do not have a dutch oven available at this time. The last one I restored has been spoken for. @Maverickpro201 you are from Collins, correct? I am not that far away.  If you are over West towards Eldorado Springs or Nevada actually South of Dedrick I can show you some neat vintage stuff like really, really old restored and ready to use. 

[tjm]

The old folks never considered tools or pans as heirlooms, and of course you are right in that the risk of damage is there in the way they used them. Key being that they used them rather than restore and preserve them. 

[BilletHead]

25 minutes ago, tjm said:

The old folks never considered tools or pans as heirlooms, and of course you are right in that the risk of damage is there in the way they used them. Key being that they used them rather than restore and preserve them. 

             I restore and use. Stuff from the latter part of 1800. Nothing I restore for myself does not get used. 

[tjm]

Someone has (or did the last time I was there) has pretty big  display of refurbished cast in the Antiqueishmall - Antique Flea Market in Neosho, I didn't examine any of it closely, as we have that we will ever need.

[BilletHead]

1 hour ago, tjm said:

Someone has (or did the last time I was there) has pretty big  display of refurbished cast in the Antiqueishmall - Antique Flea Market in Neosho, I didn't examine any of it closely, as we have that we will ever need.

           Yes, we have seen it.  The lady lives down south of Neosho a ways. Have been to her house when I was looking for a specific deep base for my hearts and star waffle iron. She has cast iron pieces in several places for sale. See her and her husband at many auctions. Check those prices sometime. She is very, very high but does a great job restoring. 

[Terrierman]

My stuff is not all that old or fancy, but it everything is smooth and cooks like a dream.  I've said it before and here it is again.  I'm a heathen.  Dirty cooked in cast iron is soaked with hot water, dawn, scrubbed clean, dried hot and then lightly oiled.  Go ahead and hate me but it's my way and it works fine.  Try it if you don't believe me.  It's the smooth surface that's the deal IMHO.