Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 1 year ago

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jeade_en@lemmy.world

Newb Questions (lemmy.world)

submitted 1 year ago by dohpaz42@lemmy.world to c/castiron@lemmy.world

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Hello, I am looking to get myself a cast iron skillet, and I have a couple of questions I'm not finding immediate answers for:

Does it matter what brand of skillet I get? Is there one brand better than another, especially for beginners?
What size should I get? My main interest in CI is to make my own pizzas, but I'll probably expand out from there.
Should I get a set with multiple sizes?

Thanks! Also, am I missing asking anything else? I don't know what I don't know. :)

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[–] Ejh3k@lemmy.world 5 points 1 year ago

I do 99% of my cooking in a 12" lodge. It's cheap, good quality, and ready to rock right off the rack.

Just be sure to wash it with soap, scrape all the bits of food off, and heat it dry and run some oil on it. I keep a rag near and every so often I sprinkle some oil in the pan, doesn't matter the kind really, and I wipe it around the hot pan. It lives on the stove.

Seriously, just get a 12" lodge. I've done plenty of pizzas in it too.