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Listening Point - General Discussion

cast iron skillet ?

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shock

08/17/2012 02:07PM

i,ve been thinking about purchasing a cast iron skillet for my next bw trip.whats your opinion on weight vs benefits. everyone seems to agree it heats more evenly. and would you purchase a true vintage pan which can go for descent $ or a more mordern maker?

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fitgers1

08/17/2012 02:19PM

I have several but do not take any in. I use them at home, car camping and at the deer hunting cabin.
If I did have to start from scratch, I would look around at the thrift stores to find one. I check a few out every now and then looking for something I need but doesn't need to be new. A couple weeks ago I went to four looking for just the right bar height stools with backs for my new deer stand. Any way, I have seen them in thrift stores and they go pretty cheap. This would be the way to go if cost is on issue.
I don't think there is a big difference between vintage ones and new ones. What is that company? Loge or Lodge or something that makes them? They put out pretty good cast iron. I found one of their Dutch ovens a few years ago on super duper clearance. Cost me 7 bucks. I like it.
Back to a pan though. I/we don't do any cooking that is so crucial as to require "even" heat. All the lightweight stuff out there these days, heck, even my 40 year old aluminum camp mess kit does the job. They all heat well. I'm not making popovers so I'm not worried about that perfect heat. Now the Dutch oven, different story. I am thinking of bringing that in someday.
I think if you really want to bring that kind of weight in, buy a new one, season it and then turn it into a family heirloom by using it a lot on the camp fire.
I apologize. I'm rambling. Buy a new one.

“What lies behind us and what lies before us are tiny matters compared to what lies within us.” Ralph Waldo Emerson...and...“Peace is that brief glorious moment in history when everybody stands around reloading".

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LuvMyBell

08/17/2012 02:19PM

I think it's a personal choice. It's hard to beat cast iron for frying fish, but it does come at a price ...extra weight.

There are several alternatives like the BWJ frypan that are lighter and I can say from personal experience the fish tastes great.

If you have room to carry cast iron and a few extra pounds, go for it.

Paddle Faster....I hear banjo music

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fitgers1

08/17/2012 02:29PM

I subscribe to BWJ but do not recall what their pan is. I did see some neat aluminum pans and griddles at Wilderness Outfitters recently. They looked kind of decent. I wonder if that's what the BWJ pan is. I'll have to look.

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bassnut

08/17/2012 02:33PM

At home I use cast iron. I only have to portage it from the shelf to the stove. But in the BW, we don't fry fish...too much stuff needed(frying pan, oil) that weighs. We just grill it over the coals of a birch or cedar fire. To each his own, as long as I(we) are in the BW!!!!

"Blessed are the cracked because they let in light."

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TrekScouter

08/17/2012 02:38PM

quote shock: "i,ve been thinking about purchasing a cast iron skillet for my next bw trip.whats your opinion on weight vs benefits. everyone seems to agree it heats more evenly. and would you purchase a true vintage pan which can go for descent $ or a more modern maker?" I'd say it depends on what you use at home. If you use cast iron at home because you appreciate the qualities of cast iron and wouldn't dream of using anything else, then you need to decide if the extra weight is worth the extra satisfaction. If you're happy using decent Teflon-coated aluminum at home, then you'll likely be happy with it in camp, too.

“If liberty means anything at all, it means the right to tell people what they do not want to hear.” - George Orwell

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Lakerloon

08/17/2012 02:54PM

used to bring a cast iron - not so much anymore. but we would always bring the flat kind, without the side walls. a bit less weight and packs easier. we always took a well-seasoned vintage pan.

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arctic

08/17/2012 05:45PM

I love cast iron pans, and have several here at home, but my tripping style is light and fast, so the cast iron stays home.

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LuvMyBell

08/17/2012 06:19PM

quote fitgers1: "I subscribe to BWJ but do not recall what their pan is. I did see some neat aluminum pans and griddles at Wilderness Outfitters recently. They looked kind of decent. I wonder if that's what the BWJ pan is. I'll have to look."

From the BWJ Website:

Our high-grade, cast-aluminum fry pan spreads campfire heat for unmatched uniform cooking, actually seasoning itself the more you use it. At 12" x 12" and a full 2" deep, you'll fry serious quantities of walleye and potatoes without spilling. The sturdy handle quickly attaches anywhere on the pan, and the steel claw gives a firm, positive grip. A bit heavier than most but worth every ounce on your next canoe trip. A real customer favorite. (3 lbs, 12 oz) .

Paddle Faster....I hear banjo music

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Savage Voyageur

08/17/2012 06:19PM

Our group is from 6-8 guys. We bring a 12" and a 14" cast iron fry pan. Cooking for groups they work so good. Heats even, food does not stick, and cleans up fast, just wipe out with a paper towel.

"So many lakes, so little time."

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fitgers1

08/17/2012 06:45PM

Thanks LMB. I think it was the same product.

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Beaverjack

08/17/2012 07:31PM

I too like to grill fish, but there's days when you gotta fry. I use my stove to fry up fish for breakfast with some eggs. Trout is really good that way, probably about the best way to make that fish unless you got some big boys. Lunch is also often on the go, so a quick fry job is in the cards. I still haven't found that perfect frying pan (I already did that thread). I'll definitely know it when I see it. The BW pan is not bad, but it doesn't hold a season, and it's too pourous (i.e. rough). I'll sell you one if you really want it.

Tony

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bruceye

08/17/2012 08:02PM

My cast iron skillet is the one and only compromise I will make regarding "unnecessary" weight. Gotta have it.

Bruceye

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overthehill

08/19/2012 01:08AM

I think the larger the group; the more weight efficient. They are such a dream to cook on. Personally prefer to buy older used ones. Griswold, Wagner, Sydney etc. They are usually more polished on the bottom from use and some are a bit thinner on the sidewalls; thus reducing by a hair. Some new ones are a bit rough on the frying surface compared to old ones.

Not to Hurry-Not to Worry

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Captn Tony

08/19/2012 06:23AM

I take a cast iron skillet. I think that it worth the weight because it fries fish so well. Just go to your yard sale days and look around you'll find them cheap. About any cast iron will work, just make sure it isn't pitted.

You're going to HELL and you're going to drag me with ya!! -Gunsmoke

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MrBreeze

08/22/2012 03:05PM

I found a great old dutch oven at an auction a while back for cheep. Took it once to the BW and then spent significant time removing the rust. Cast iron and water tend to not get along. Also the weight was significant. Also found out the lid made a great frisbe when the girl friend got mad and threw it at me.

It is now a house dutch oven and does not go outside anymore.

I also hid the lid, LOL

I wish I were, I wish I might, I wish I was in the BWCA tonite!

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CrookedPaddler1

08/22/2012 03:41PM

I have a cast iron fry pan that comes on all my trips! People make fun of it until they see how easy it is to use and clean. I would guess that about 90% of all my cooking is done in that fry pan. I do bring along a small pot, big enough to make a little pasta or rice but almost all of my cooking is done in the fry pan.

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Beaverjack

08/22/2012 07:38PM

quote MrBreeze: "I found a great old dutch oven at an auction a while back for cheep. Took it once to the BW and then spent significant time removing the rust. Cast iron and water tend to not get along. Also the weight was significant. Also found out the lid made a great frisbe when the girl friend got mad and threw it at me.

It is now a house dutch oven and does not go outside anymore.

I also hid the lid, LOL
"

You can't go swimming with cast iron, true, but I've never had a spot of rust on my ovens. When acquiring an old piece of cast iron, I always remove all surface rust with a wire brush on a drill. Do this BEFORE seasoning. Otherwise, you're just lubing the rust, not seasoning the iron. Season by oiling the piece all over with Crisco or some other dense oil, then heating it to 350 degrees in the oven UPSIDE DOWN on the rack above a cookie sheet. Then shut off the oven and let the cast iron cool slowly.

Now, about cleaning cast iron - DON'T EVER WASH IT WITH SOAP! You don't need too. Once seasoned, just use a nylon brush under some warm water (after the pan cools). If you cook a wet recipe (i.e. not frying or roasting) or if you have to use water on the hot surface to remove something that stuck, you will have to recoat the inside with oil after cleaning.

Some people aren't cut out for cast iron. Those that think soap is necessary to get something clean (heat kills bacteria just like on your grill), or those that won't clean a pan right away are probably not good candidates for cast iron custody. All my cast iron skillets, ovens and griddles are like family. They respond to loving care, warm oil, and a periodic massage. They're by far my most sensual cookware, even if they are a little "heavy set."

Tony

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