In the past decade or so there has been a boom in new companies creating “vintage-style” cast iron, or cast-iron pans designed and manufactured in a way to replicate the appearance and feel of antique cast iron made by companies like Griswold, Wagner, and even older Lodge pans. You might recognize names like Field Company, Smithey, and Butter Pat Industries among other companies selling cast-iron pans that cost 10 times what the standard Lodge or Victoria do.
Proponents of the rougher-style cast iron say that in addition to being vastly more affordable, they are easier to season , and impart a better sear to the meat. These pans also tend to be heavier, and take a longer time to get to an appropriate cooking temperature, but maintain the heat for longer. The one drawback of a finished surface is that the pan goes through a bit of a cosmetic awkward phase as you develop the seasoning. For the first couple of months, expect your pan to look a little mottled and inconsistent in color. It doesn't impact the performance of the pan—like all cast iron, it continues to get better over time. The same process happens to a pan with a rougher surface, it's just harder to see.
There's also something to be said about supporting small-scale domestic manufacturing businesses, but that's a whole other conversation.is an effective way to test the level of nonstick coating on a pan because eggs have a tendency tostick. To evaluate the efficacy of any pre-seasoning on the skillet straight out of the box, we first fried eggs in a thin layer of oil.
Can I use one on my glass top stove?
Spot on about the Le Creuset one. Hard to clean. And it’s got such thick enamel coating on the inside that you can’t reseason it like you can with traditional cast iron.
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