Author Topic: What is your favorite go to piece of cast iron for cooking? (Read 16576 times)

Greg Lappe · « **on:** September 16, 2014, 07:14:38 PM »

Mine is a Lodge Logic 12" skillet that I got from the factory seconds section at the Lodge outlet store (love that section). It has one small surface pit on the cooking area. I took my sander and sanded all the roughness off of the cooking area and it just cooks beautifully.

C. B. Williams · « **Reply #1 on:** September 16, 2014, 07:45:25 PM »

Well, since I only collect Griswold, it is a #8 large logo smooth bottom.

Steve Butler · « **Reply #2 on:** September 16, 2014, 09:02:51 PM »

In the house, Lodge 12" skillet. Everything from steaks, fried okra, cobblers to upsidedown cakes. on the campfire, Lodge 12" deep, does everthing

Juliane Vega · « **Reply #3 on:** September 16, 2014, 09:12:26 PM »

Since I only have the #6 Griswold skillet that is what I use most often. I hope to acquire a #9 in the near future. I need a larger skillet.

Ken Davis · « **Reply #4 on:** September 16, 2014, 11:53:50 PM »

I have two tied for favorite. A Wagner Ware 1060 C with outside HR for large jobs and a Griswold grooved handle 699 for small jobs.

Close second? #5 Red Mountain 1030.

C. Perry Rapier · « **Reply #5 on:** September 17, 2014, 12:16:51 AM »

My go to skillet, and I like that by the way, 'go to skillet' is a number 9 Wagner smooth bottom deep skillet. I also use a number 12 Griswold small logo number as well, but not as often as I do the nine Wagner. I use the nine for everything by the way, except cornbread, I have a special piece for that.

JR Doffin · « **Reply #6 on:** September 17, 2014, 02:32:53 AM »

Favorite and most used is a Griswold #3 small logo skillet that my mother had bought new in 1952. Growing up on the farm in the 60's, each of us kids got 2 fried eggs in the morning before school. The best way is sunny side up, soft in the middle and crispy around the edges. Now 62 years later it works as hard and well and still going as strong as the day it was made. Just wish I could say the same thing about me and I am younger than that pan :o

Steve Butler · « **Reply #7 on:** September 17, 2014, 12:45:24 PM »

C.Perry, it's it neat the way we all seem to have a "special" skillet for cornbread! Sort of puts cornbread up on a pedistal above other foods. I like that.
J.R., I love my eggs that way also, bacon or saugage grease browning the edges, makes my mouth water now.

Roger Muse · « **Reply #8 on:** September 17, 2014, 05:49:55 PM »

I have 4 skillets that live on my stove.

#10 Griswold Small Logo
#8 Griswold Large Logo flat bottom
#4 Griswold Large Logo flat bottom
#3 Griswold Small Logo

The are usually stacked on top of a #8 ERIE handled griddle.

Of those, I would say the #8 Griswold gets the most use as it fits the amount of food that needs cooking most of the time.

Susan Salsburg · « **Reply #9 on:** September 17, 2014, 06:15:24 PM »

#10 2nd series Erie skillet; small oval roaster ( gate marked) & #6(approx.) gate marked skillet. I really like the old thin ones for cooking. Sue

C. Perry Rapier · « **Reply #10 on:** September 17, 2014, 10:19:06 PM »

Greg every time I go to see this thread when somebody has posted I always stop and admire that Lodge skillet you have there in the first post. You sure did a very fine job with that. ;)

Rick Gilley · « **Reply #11 on:** September 18, 2014, 10:00:35 AM »

I have an old #9 Wapak that we use for most everything. I tried bringing in a #6 Diamond Logo for cornbread, but my wife still uses the Wapak for cornbread also.

Claudia Killebrew · « **Reply #12 on:** September 18, 2014, 12:41:45 PM »

I can't really say I have a "go to" skillet. It all depends on what I'm cooking. And even then it mostly depends on how much of what I'm cooking.

Roger Barfield · « **Reply #13 on:** September 18, 2014, 05:04:46 PM »

WAGNER SIDNEY O #11 is the one I use the most.

Mike Turcotte · « **Reply #14 on:** September 18, 2014, 09:40:07 PM »

For most tasks nowadays, I am using my modern Lodge 10SK. I find I actually get less sticking than with most of my old smooth pans. But for fried eggs, my T Eaton Co #5 is my work horse. This thing is smoother than my Griswold pieces and with a small flick of the wrist my eggs are flipped over easy, no turner required and no broken yolks. Of course, this pan only sees eggs, nothing else :)

Trevor Lawrence · « **Reply #15 on:** September 18, 2014, 10:00:33 PM »

Lodge 1-Notch #9
Lodge Axford Broiler

Cheryl Watson · « **Reply #16 on:** September 18, 2014, 11:42:45 PM »

huh... I am supposed to pick only one???

Can no do........ :D

Randy Eckstein · « **Reply #17 on:** September 18, 2014, 11:57:12 PM »

#9 Crescent Ozark complete with the sulphur pitting on the bottom is my most used piece-think I gave a whopping $3 for it.

Greg Lappe · « **Reply #18 on:** September 20, 2014, 05:40:14 PM »

Quote

Greg every time I go to see this thread when somebody has posted I always stop and admire that Lodge skillet you have there in the first post. You sure did a very fine job with that. ;)

Thanks Perry,

I didn't even sand it glass smooth. I just sanded enough to take the slightly pebbly texture's tops off the bumps and just that little bit made a big difference. This picture gives the best example of what the surface looked like reeeeealy close up after sanding. They filled in nicely. Well maybe I sanded a little more than that but you get the Idea.

C. Perry Rapier · « **Reply #19 on:** September 21, 2014, 10:08:05 PM »

Quote

I can't really say I have a "go to" skillet. It all depends on what I'm cooking. And even then it mostly depends on how much of what I'm cooking.

Alright Claudia, listen up girl, this answer is not good enough. We want to know what kind of skillet or skillets you use, of course depending on what you are cooking. Will you tell us now, PLEASE. :-*

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Author Topic: What is your favorite go to piece of cast iron for cooking? (Read 16576 times)