Just got an e-mail that Grizzly Cookware is having a 24% off sale until Midnight on 3/17. If you haven't seen their stuff before, they have a very small line of nickel infused cast iron that needs no seasoning. I have one of their 12" skillets and love it. It's the only cast iron I use fairly regularly. I wash it with tons of soap, dry it, and throw it in the cupboard.
Man, those look nice, but a little out of my range right now. I have gotten so used to using my old Lodge CI now that it is second nature; we have another set of expensive SS pans that I haven't used in a few years now.
I see nothing wrong with classic cast iron, I just never seem to take the time to learn the right process for keeping it seasoned optimally. Having the Grizzly makes that even less desirable to learn. I alway end up with sticky spots from a little too much oil or forget that I had one in the oven seasoning - I usually just put pan into 350 degree oven and immediately turn it off. Then I go to preheat the oven for something a couple days later and stink up the whole house.
glitchy I hear you. It took me years amd lots of ruined food to finally get the hang of cooking on ci. I can see me getting one of these pans at some point though. Are they lighter than regular ci?
Mother's Day is coming quick, you can buy her the Grizzly ;-) Then she'll be able to beat you with it when the SS MAK 2 * arrives. The blood won't require re-seasoning the pan, it will wash right off.
To be fair, I tried to compromise saying I would just get the Super Smoker Box and the Grilla flat top, which would still be cheaper than what I'm doing... but she said no more stuff on the deck. I did plan on expanding the deck but lumber prices are up over 500% so that's a no go.
LOL, I did the same thing and then bought it. Never told the boss how much it costs. She looks at me funny when she’s cleaning up and I say just leave that pan I’ll take care of that one. If she gives too long of a funny look, I just say because it’s so heavy.
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