Yeti releases $400 cast iron skillet

[nm.otter]

Cast iron is a better retainer of heat than carbon steel. It's easy to to manufacture in moderate thicknesses. Manufacturing consistent, durable thin-profile pieces is nontrivial.

Carbon steel is a better conductor of heat than cast iron. Pans are stamped or hydroformed from commodity steel sheet.

 

[nm.otter]

What’s the advantage you get for the extra $$$?

What extra $$?

 

[Jason Snyder]

What extra $$?

I was looking at the Debruyers referenced above, which are over 2x the cost of a Lodge skillet.

So, is there advantage of steel over cast iron?

 

[Jpsmith1]

How the hell do I get the seasoning to stay and turn glossy black like the old Wagners I see all over the internet? Does it just take 50 years of use to build that up?

I missed this question earlier and didn't see it until it was quoted in isolation.

Why do you care about a glossy, black finish? Are you selling this piece? Displaying it for some reason? Or are you trying to use it?

I would be willing to bet that most "glossy black" internet pictures have a tiny coat of oil on them to get that shine. I can do it in about 5 minutes. A few drops of vegetable oil, a couple minutes of rubbing and buffing and a dusty old piece off of my for sale shelf looks like a museum piece.

To tweak many people's advice to me as a hunter, get off the internet and cook. Most of my "user" iron would be embarrassing compared to internet pictures. The seasoning is blotchy, uneven and worn but you couldn't tell from the food that comes out of them.

 

[Jpsmith1]

It takes time to properly season a iron skillet start haunting antique stores and get you a old griswold the other hing is never wash it with any kind of dish liquid or use harsh scrubbing pads, after use fill it about half way with clean water and bring to a slow simmer then wipe it out with either paper towels or a soft cloth. That smooth finish your after came from years of use

Can we dispense with this old myth?

Soap does not harm a good coat of seasoning.

If it were that easy, I wouldn't have hundreds of dollars invested in equipment to strip seasoning off of them. I'd just use soap and a scrubbie

 

[Jpsmith1]

I was looking at the Debruyers referenced above, which are over 2x the cost of a Lodge skillet.

So, is there advantage of steel over cast iron?

This comes up often. I have an old cowboy skillet on the "for sale" shelf.

Maybe I need to try it out a little bit and see.

 

[Lawnboi]

What’s the advantage you get for the extra $$$?

I wouldn’t say they are extra money. From premium finished cast iron they are cheaper, even lodge once you grind them down your not losing much.

Much like cast iron carbon steel is a lifetime investment. As long as your wife keeps them out of the dishwasher.

Cast iron advantages: retains heat better, thicker usually.

Carbon steel advantages:
-Smoother finish from the factory
-Less porous, much easier to season and retain a real non stick finish
-Faster heat conduction works better for me for most cooking instances.
-Washing isn’t a huge deal, I can re season mine to the point I can make stick free eggs in a couple minutes.

I used to use cast iron a decent amount, they still have their place, I just prefer a thicker carbon steel pan to one 90% of the time. Less maintenance, near the same cooking experience.

I’d your willing to try one I’d reccomend their omelet pan, I use mine for all kinds of stuff. Debuyer, especially this one, makes a thicker carbon steel pan, makes for more of an in between a classic carbon steel and a cast iron.

MINERAL B PRO Carbon Steel Omelette Pan | de Buyer USA

Our MINERAL B PRO Carbon Steel Omelette Pan is perfect for your kitchen. Elevate your cooking experience with high-quality French-made cookware.

www.debuyer-usa.com

They normally run deals, if your patient you should be able to get 15% plus off. You can also buy their cheaper pans, but id spend the money on the pro because the handles can handle being in the oven; just makes the pan more versatile.

 

[Harvey_NW]

I would be willing to bet that most "glossy black" internet pictures have a tiny coat of oil on them to get that shine. I can do it in about 5 minutes. A few drops of vegetable oil, a couple minutes of rubbing and buffing and a dusty old piece off of my for sale shelf looks like a museum piece.

This confirms my suspicions, just wanted to hear it from an experienced cast iron user with an unbiased opinion. Thanks!

 

[nm.otter]

We have carbon steel pans from de Buyer, Lodge, Vollrath, and Misen-- along with a 40-year-old carbon steel wok from Atlas Spinning Works (RIP). They're nearly impossible to kill and are treated the same as cast iron. There's almost nothing that hot water and mechanical means (up to and including Scotch-Brite) will not take care of. If we really screw up, lye will quickly take them down to bare metal just like it does for cast iron.

 

[buffybr]

My favorite skillet for over 40 years, and I bet that I didn't pay over $10 for it.