A cast iron skillet should be durable and easy to maneuver—you're dealing with a ripping hot pan after all. All of my top picks were on the lighter side, which made lifting cornbread out of the oven less of a workout. Helper handles and pour spouts were optional features that, while helpful, weren't essential.
The texture of cast iron pans is also something to consider: Some are finished very smooth, while others are rougher. Smooth-finished cast iron is less likely to stick in the first place, but the seasoning layer is harder to create and maintain. Rougher surfaces are easy to season over time.
The price of the skillets we tested ranged from $18 to $350.
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight.
The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Some cast-iron skillets, including those made by Lodge, come pre-seasoned. You'll notice they have a smooth, non-greasy, softly lacquered surface. Those that don't come pre-seasonsed have a matte gray finish—until you season them, at which point they become shiny and closer to black in color.
In practical terms carbon steel pans tend to be lighter than equivalent cast iron sizes, with very similar cooking properties. The thinner carbon steel will generally heat faster than a cast iron pan, while the thicker cast iron pan once up to temperature will generally maintain a consistent heat for longer.
A well-seasoned cast-iron skillet will have a dark, rich finish with a semi-glossy shine — it will not appear dull, dry or rusty or have any stained patches on the surface. Pans with well-seasoned surfaces also make cooking smooth and simple, ensuring your food does not stick or pick up rusty particles.
Several potential problems arise when your cast iron pan begins to crack. Heat will make the metal expand and contract, growing even the tiniest of fractures. This can become hazardous, especially if the pan is hot or is full of hot food. Cracks also harbor bacteria because they're more difficult to clean.
Quality cast iron should have an even surface without any pits, bumps, or irregularities. This uniformity ensures even cooking and heat distribution. High-end cast iron is often cast in sand molds, which contributes to the cookware's even surface and heat distribution capabilities.
Griswold pans, like many other vintage cast iron brands, were made with quality craftsmanship. After casting, they went through an additional step called polish-grinding, resulting in a silky-smooth surface. This not only allows for easier seasoning but also ensures an even cooking experience.
Don't let that scare you off—a cast iron skillet can last a lifetime (or longer!) and is easy to maintain if you remember a few simple cleaning tips. If you ever mess it up, don't worry: The great thing about cast iron is that it's easy to restore.
I think the original spider was a pan with a rounded bottom that sat on three legs so the cook could perch it comfortably on the hearth above the bed of coals or embers. It didn't really look like an eight-legged spider but may have reminded colonial cooks of a peculiarly truncated arachnid. And the name stuck.
The term “pig iron” dates back to the time when hot metal was cast into ingots before being charged to the steel plant. The moulds were laid out in sand beds such that they could be fed from a common runner. The group of moulds resembled a litter of sucking pigs, the ingots being called “pigs” and the runner the “sow.”