Rummaging around back home, found a skillet! Is it any good?

[silkiechicken]

Sweet! I've got some reading to do on the care of this heavy pan. I've got to read those other threads and links now.

 

[BarkerChickens]

Great find!!! I love my cast iron skillets! If I could only cook with one type of skillet, it'd be a cast iron! Yes, they are heavy, but worth their weight in gold!

 

[Sportsterjeep]

Quote:
My stove is 5 years old, glass top. I use cast iron from 5 inch up to 20 inch on it. And dont believe the nonsense about not using a pressure canner on it either, does the trick rather nicely, but you do need the canner that has the thicker base to spread the heat.

 

[CoyoteMagic]

Quote:
My stove is 5 years old, glass top. I use cast iron from 5 inch up to 20 inch on it. And dont believe the nonsense about not using a pressure canner on it either, does the trick rather nicely, but you do need the canner that has the thicker base to spread the heat.

Yup, I got rid of my pefectly seasoned skillet when we got this stove.

should have just gotten a different stove!

What is it with the glass tops that doesn't heat light weight alum well? I've got a great canner that uses steam (not a pressure canner) Looks like and upside down pot. Love it! It takes forever to heat the water and then I don't think it even boiled!

 

[debilorrah]

That pan is cast iron, and it is in PERFECT shape!!! What a find!!! Season it and treat it well. It will serve you many meals for the rest of your life!!! That is a rare find!!!!!

 

[Sportsterjeep]

Quote:
My stove is 5 years old, glass top. I use cast iron from 5 inch up to 20 inch on it. And dont believe the nonsense about not using a pressure canner on it either, does the trick rather nicely, but you do need the canner that has the thicker base to spread the heat.

Yup, I got rid of my pefectly seasoned skillet when we got this stove.

should have just gotten a different stove!

What is it with the glass tops that doesn't heat light weight alum well? I've got a great canner that uses steam (not a pressure canner) Looks like and upside down pot. Love it! It takes forever to heat the water and then I don't think it even boiled!

Hmm, not sure. For what it's worth though, I'm not a fan of those canners. USDA even recommends boiling water bath and pressure only. Jackie Clay has written some articles on the canner you have about not heating throughout the way it needs to. About the only thing I would use that for is Jams/jellies, which is only being heated enough to create a seal. My pressure canner works absolutely fine. Water bath requires a lid on it to get it to a boil.

 

[Cetawin]

Quote:
I agree with Terrie...it i disgusting send it to her.

That is a great find.

 

[EweSheep]

I've heard that you could not use the cast iron on the glasstop stoves either however you can still use it IF you are super careful with it. Use the cast iron skillets on it but do NOT scoot or drag the pan over, it needs to be picked up and set down, pick up and set down, etc. Due to the heaviness, I would rather drag the pan so I still have my burners and still happy with my cast iron.

 

[StupidBird]

That's a beautiful cast iron skillet. Since you're all chatting about it here, can anyone tell me how to get some sort of stupid black paint or finish off an old cast iron deep pan and lid? I was so excited to find it at a flea market, TOLD the seller I planned on cooking with it, but it leaves a nasty smell/taste in the food. Metallic bad. I didn't use it but once.

Or if hopeless, how do I check for that sort of thing in the future?

I have a brand new super modern kitchen with the nicest appliances (DH did it all) but the sorriest stove because that's all that is made with all electric and non-glass cook top. I have teens and other sloppy cooks, so no matter how careful I might be, it'd better be bomb-proof for them using cast iron and canners and such.

 

[Surehatch]

Awesome find!