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Buy Cast Iron Skillet Online

With our seasoned cast iron bakeware collection, it's easy to make homemade baked goods and casseroles that rival your favorite bakery and restaurants. Check out our bakeware items as well as colorful baking accessories!

buy cast iron skillet online

If you find cast iron skillets to be too heavy (and many are), this lighter-weight offering from Lodge is a good option. Weighing in about two pounds less than other models, this skillet is much easier enough to pick up and move around, even when full of food (you know, like cornbread).

Cast iron cookware can be some of the most inexpensive tools you can buy for your kitchen, especially when you consider their long lifetime of 150 years and beyond. You can find new cast iron skillets for as little as $40 per piece which makes them an excellent investment for the future.

Before we go into details, we have to warn you that vintage cast iron is so valuable that there are a lot of fake ones in the market. Take this quiz to find out if your cast iron pan is real or not:

Vintage cast iron was manufactured very differently than its modern counterparts. It was all made by hand. The cast iron/steel was hand-poured into sand molds which gave the maker more control. The result was lighter cookware which was then ground down with stone to make the pan's surface smooth and flat.

The long lifespan of cast iron along with the growing demand for second-hand instead of new makes vintage cast iron a common find in the antique market. The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece. A mint condition, super rare "spider skillet" made in the 1890s by Griswold is worth up to $8,000.

Maybe you are lucky enough to have inherited some cast iron from a relative or you want to shop for antique cast iron but don't know where to start or what you should look for. If your pan was made before 1957, it's considered vintage cast iron. We've created a guide for you to learn how to tell how old a cast iron skillet is, differentiate brands and pan types, and figure out how much each piece is worth.

The best way to quickly narrow down your cast iron cookware's origins is by checking the bottom for the insignia from a manufacturer. Some of the most popular and quality vintage cast iron makers of the last two centuries were as follows:

These companies were founded in the late 1800's and early 1900's by blue-collar Americans throughout middle America (Pennsylvania, Ohio, Wisconsin), providing families with high quality cast iron cookware that lasts.

You must pay attention to the sizes and shapes of logos and properly research the particular one you're dealing with. These logos often changed throughout the years and are a great indicator of the age of the cast iron. For example, there are two Griswold logos - a newer one that is about 2 inches wide, and an older logo which is much larger at 4 inches wide. The new pans with the small logo don't have any real collectible value yet while the old logo pans can fetch a pretty penny.

There is a reason for the stamped numbers that do refer to size, but by much different measurements. Originally, cast iron was made to fit wood stoves that were commonly used for cooking in the 1800s and 1900s. There was an opening at the top that the cast iron pan sat upon, so the number was an indicator of compatibility between the pan and the type of stove it could be used with. These pans were often made by the same company that made the stove, and every company had a slightly different system.

Sometimes an old cast iron skillet may have numbers accompanied by letters as well. They're referred to as "pattern letters". Manufacturers would create a number 3 mold for example. But due to demand, they needed to have more than one mold in use at once.

There are often numbers on the bottom of a piece of cast iron cookware that are clearly not a size number. 704, for example, may be imprinted on the underside of the pan. As cast iron became more popular and manufacturing increased on a national level, manufacturers created pattern numbers that were unique for the particular model, type, size, and pattern produced.

To add some extra fun to the mystery, the manufacturers all had their own versions so the pattern numbers are not identical across the board. If you're confused about a particular number on the bottom of your pan, a quick Google search will help turn up some more detailed information on the specific vintage cast iron model in question.

These pans can be hard to identify with the lack of distinguishing markers. These were made unmarked in the same way that 'no-name' products are made today. Retailers and manufacturers alike didn't want to tarnish and cheapen the name of the store brand cast iron, but wanted to have a pan available at a lower price point.

The best place to score a great deal on cast iron is at a yard sale, where the seller may price low not realizing the full value of the piece that they own. Antique markets can be hit or miss in terms of value. Online sources like eBay and Etsy have the most readily available and wide range of choices but it's still important to research the product well before you purchase. Many vintage vendors will try to get you to overpay for your cast iron.

Every seasoned (no pun intended) home cook knows the value of keeping at least one trusty cast-iron skillet in their cook--and bake--ware arsenal. If you're just starting to cook with them, it will only take a few dishes to discover that this piece of kitchen equipment is unmatched in terms of versatility, durability, and functionality. Their purpose goes way beyond simple cornbread to make delectable appetizers, desserts, main dishes and much more, so here are our top reasons to unlock the limitless potential of this must-have kitchen tool.

You can purchase a good-quality skillet at most local home-goods stores for $15-20. Cast-iron maintains and distributes heat just as well as some of the most expensive cookware, making it an easily attainable, cost-effective way to take take the quality of your dishes from good to great without much added expense.

Cast-iron is some seriously heavy-duty kitchen equipment that will last you forever--given that it's properly cared for. You can even scrape away excess food from its non-stick surface using metal cookware (a usual no-no). The seasoning in cast iron is chemically bonded to the metal so it's extremely resilient. Acidic food, however, is the one thing to steer clear of when cooking with cast-iron, as any unseasoned spots on your skillet can potentially leech metallic flavors into your food.

Cast-iron skillets can be used for sautéing, pan-frying, searing, baking, braising, broiling, roasting, and even more cooking techniques. Pro tip: The more seasoned your cast-iron skillet is, the better flavor it's going to give to whatever you are cooking--from cornbread to chicken. To learn how to season (and re-season) it, keep reading.

Cast iron skillets should never be washed with soap (unless you're about to re-season them). For those lazy-when-it-comes-to-the-dishes home cooks, like myself, this is wonderful, wonderful news. To wash, simply rinse in really hot water while scrubbing with a stiff brush. For stubborn food that's stuck to the pan, boil water in the skillet and let it stand for 10-15 minutes. Then rinse again. Another note: Never allow cast-iron to drip dry--you should always towel-dry it immediately to prevent rusting. After patting it down with a clean towel, you can also place you cast-iron over low heat on the stove to dry it completely.

You'll know it's time to re-season your cast-iron skillet when food begins to stick or the once shiny black pan starts turning a dull color (which means the food may start sticking soon). Here's how to do it:

When I have friends over on the weekends, I love to bake (well, actually under-bake) cookie dough in mini cast-iron skillets, add a scoop of vanilla ice cream and chocolate syrup, and then hand everyone spoons and let them go to town. Seriously, this might just be the most impressive and easy way to jazz up your everyday dessert. For our 30 favorite skillet dessert recipes, click here and check out the video below for 3 Easy Skillet Cookies.

Carbon steel is composed of roughly 99 percent iron to 1 percent carbon, while cast iron normally contains 2 to 3 percent carbon to 97 to 98 percent iron. Why does such a seemingly small difference matter?

  • Cast Iron Skillet

  • 100 Percent cast iron

  • Silicon Handle

  • Even heat distribution

  • Long Lasting sand blasting Technology

  • Storage condition as described in the image below

Rich oral tradition documented from various communities in the usage of traditional cookware like Cast Iron Cookware set and Pure Iron Cookware set in our every day cooking kick-started our journey in search of authentic makers. Our journey culminated in connecting with the artisans of Thenkasi known for their skills in making Pure Iron Cookware & Cast Iron cookware set using high grade iron. They are famous across India with the making of their Sengottai dosa kallu, hand beaten to perfection. Their age old technique of sand casting using sand from the local river has set this artisan cluster apart. We at Zishta bring you the range of hand made pure iron cookware & cast iron cookware like dosa tawa, cast iron tawa, Cast Iron kadai, paddu tawa etc. directly from the authentic source that has withstood the test of time.

Cleaning cast iron is also a bit different, but quite easy. After cooking and cooling, wipe down the surface with a damp rag and let the pan dry completely. If there is any residue, you can use course salt and a scrub brush with soft bristles and that should do the trick.

Is it hot in here or is it just Le Creuset cast iron cookware? Iron Chef Cat Cora named this as the sexiest brand, and for good reason. Their selection of Dutch ovens and cast iron post and pans come in stunning colors with sleek details and hardware. For a full set, check out the 10-piece set that comes in five colors, or shop a la carte on site. 041b061a72


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