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05 30th, 2010| 
Cast iron cookware still sells well to the modern chef and home cook. We check out the reasons why people like or dislike using a cast iron saucepan.
Duration : 1 min 55 sec
May
30
Apr
29
We tour the lodge cast iron foundery in South Pittsburgh, TN
Duration : 0:8:48
Apr
8
Also, I here they need to be "seasoned." What is the best way to season new cast iron cookware? I first need to know what kind to purchase if that even matters. Thanks!
If you are talking skillets and basically anything other than dutch ovens, "Cast iron is cast iron" couldn’t be less accurate, with dutch ovens I’ll agree with the answer regarding lodge enamel and le creuset. But with skillets and everything else there is a big reason griswold and wagner cast iron items sell for a big premium on ebay vs what you’d pay for a new lodge. I’m not saying lodge is bad, I own their 12" skillet and like it, but comparing it to my griswold would be a very one sided match up (lodge losing), the quality of the original casting on the lodge is much worse (way more porous) which makes it harder to season. A new lodge pan will often look grainy, old griswold and wagner ware pans are smooth to the touch before they are seasoned. Something else that you should know is that coating your new pan in bacon fat, peanut oil, lard, crisco etc and merely baking in a 250 degree oven for an hour (as directed), letting cool and then wiping clean is NOT going to season your pan. It is a good start but trust me you are a LONG way away from being fully seasoned. Use your new pan to cook bacon as often as possible, save the grease for seasoning and do so as often as possible, try and mix in peanut oil or other high smoke point oils with the seasoning as well, too much bacon fat could lead to rancid build up (but not an issue if you pay attention).
If you’re willing to go vintage you won’t beat griswold but you’ll pay nearly 5x the price as the same sized lodge, wagner goes a bit cheaper and is still very good. If you only want new than I’d also go with Lodge, pretty sure they’re the only ones still making cast iron in the U.S.
Apr
8
Cast-iron cookware that has a buildup of rust can be removed with an onion, which creates a chemical reaction that will allow the rust to fall right off. Avoid buying expensive cleaning products for cleaning rust off of cookware with help from a professional house cleaner in this free video on housekeeping tips.
Expert: Rachel Yatuzis
Contact: www.greenkleeninc.com
Bio: Rachel Yatuzis is a professional house cleaner in Nashville, Tenn., specializing in using everyday household items for cleaning purposes.
Filmmaker: Tim Brown
Duration : 0:1:54
May
22
That’s a good question! I did a lot of research before deciding to break down and spend the money on a Le Crueset vs one of the cheaper knock offs. Best I can tell -1) They are made in France and there is some cost to having those heavy suckers shipped to the US. 2) They’re really well made. Many people who owned them told me they are still in great shape 15 and 20 years later. On the other hand, the knock off’s seem to chip easily and expose the cast iron. The only cheaper brand I found that seemed to be of high qulity was Lodge.
Also, if you decide on a Le Crueset, check the outlet malls or places like TJ Maxx and Tuesday Morning (that’s where I got mine and I didn’t pay full price. I’m very happy with it!
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May
17
Wagner was once made in Sidney, Ohio.
I read where the foundry went bankrupt.
I still have some of their cast iron and use it frequently. I think it is/was some of the best made.
I doubt if you will find any "true" Wagner cookware anymore…..I am always looking….
Lodge brand would be your next best brand…Made In the USA……be on the lookout for cheap made IN CHINA junk…..its everywhere…….Go Lodge….they have a website too.
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