Got them for $20, they both cook good. Here's them complete.

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[–] 3 points 1 day ago* (11 children)

Right now I have plain (uncoated) stainless steel skillets and pans... They're lightweight, heat up quickly as they're relatively small/thin. I clean them straight away with water and dish soap.

Does Cast Iron heat up quick? Is it easy to maintain after use?

What are the advantages?

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  • [–] 4 points 1 day ago* (7 children)

    Cast iron is heavy, bulky and heats up, slowly. But I haven't cooked on anything else in a very long time. The main benefits are non-destructableness, non-stickiness when seasoned well, and heat retention (e.g. when you dump a bunch of cold food on it).

    Once they are seasoned properly maintenance is pretty much the same as with steel. They are not delicate flowers. Just don't leave them in the sink or put them in the dishwasher. I rarely use soap on mine, but dish soap is just fine.

    I actually tend to clean mine with oil and a paper towel. Most of the stuff that might stick to it tends to be fat/oil soluble. Dish soap doesn't always get it.

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  • [–] 3 points 1 day ago (3 children)

    You need to start looking for some Griswold. Lightest cast iron I’ve ever owned. Garage sales are your best bet for scoring them at a decent price. Any reseller knows what they’re worth and that ain’t cheap.

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  • [–] 4 points 1 day ago (2 children)

    I'd say the heaviness is one of the reasons to use cast iron for the heat retention. If I wanted lightness then carbon steel is the way to go.

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  • [–] 3 points 1 day ago (1 child)

    Griswolds retain slightly less heat, but also heat up quicker. My 10” weighs 3lb 12oz, the Lodge is 6lb 2oz. That makes a big difference if you use it to sauté. They are a true joy to cook with. If they weren’t a superior product you wouldn’t have to pay over $1,000 for some of their skillets.

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