Dutch Oven/Cast Iron Skillet Questions

[debbatx]

Okay, so for once people looked at the Christmas lists they requested of me and DH, and bought off of it. We now have 2 Lodge cast-iron skillets, and 2 Lodge Dutch ovens.

So. Do I *need* two Dutch ovens? If not, which one do I keep? I got a 5qt and a 6qt. Right now, it's just me, DH, and Reid, with a baby on the way. The 5qt is plain ol' cast iron, the 6qt is enameled cast iron, if that makes a difference in your advice.

Do I need two skillets? They're the same size - 12" around and 2" deep. Whatever we keep will replace our old nonstick skillet that's starting to show a lot of wear. I still have a small non-nonstick (so... sticky?).... uh.... sauté pan? I rarely use it, but it's there if I need it.

The skillets claim to be pre-seasoned. Is there anything I need to do before I use them? I know the tag that came with them says to just wash after use and then rub some oil in after drying. Anything else? If it involves a dremel, it ain't happening, just FYI.

Help! I really want to use and love these things - I'm super excited about them.

Also, any recipes would be great!

[merigayle]

I say keep the enamel cast iron dutch oven. I do not see a reason to have two of those, but skillets, something you use daily, you may want more than one. Our dutch oven was well over $200 and worth every penny. The enameled cast iron clean up super easy.

[cgraz]

See, and I was going to say two skillets the same size is not necessary - I find the 12" ones a little unwieldy, so I'd exchange one for a 10" so you have both sizes for use as needed.

[Run Amok]

I vote for 1 dutch oven and I'd keep the enameled one.

I have a number of cast iron pans and find it handy to have several of them. But, I mostly use all of them when I'm making pancakes (I like to run all 4 burners at once). I will tell you that while I LOVE my cast iron... I wouldn't make it my only pan. They are just too heavy and unwieldy for me. They also take a long time to heat up/cool down-which is great for some things and not so much for others.

[Magic Microbe]

I vote for 1 dutch oven and I'd keep the enameled one.

I have a number of cast iron pans and find it handy to have several of them. But, I mostly use all of them when I'm making pancakes (I like to run all 4 burners at once). I will tell you that while I LOVE my cast iron... I wouldn't make it my only pan. They are just too heavy and unwieldy for me. They also take a long time to heat up/cool down-which is great for some things and not so much for others.

I also find that cast iron doesnt work well for everything. Eggs for me always stick in the cast iron pan.

[debbatx]

So maybe I should swap out one of the skillets for another kind of pan? Hmmmm..... That's good to know about the heating part of it.

[Courtney]

I don't have a cast iron skillet, I'm always afraid I'll break my glass top stove...

I have some calphalon pans that I LOVE.  They are non-stick, but they aren't teflon.  Annodized, maybe?  They are great pans. 

[debbatx]

So, keep the enameled dutch oven. Keep one skillet. Maybe get a second skillet, but not cast-iron?

[cgraz]

Yeah, I love cast iron, but not for everything. The tomato thing is a good point - I forgot about that once when making short ribs, and I seared them in the cast iron, which it is great for - except that then the recipe calls for deglazing the pan with a bunch of stuff like chili sauce, vinegar, etc. My poor pan was not happy.

I do think having a non-stick around is useful for some things, like eggs - although I just get whatever looks good at Marshall's or TJ Maxx, because inevitably they don't last long before getting scratched. And 10" is my go-to size unless I'm doing something bigger than usual.

Courtney I have Calphalon too - I love the anodized aluminum but I know not everyone is a fan. It does take some getting used to for certain things.

I pretty much alternate between the Calphalon 10" skillet and a larger le Creuset piece (enameled cast iron) that I guess is a braiser, but is a great all-purpose pan for me for all kinds of things. And as needed (ie, for eggs!) I used the non-stick.

[debbatx]

Well, whatever I end up doing, it will be coming from Target.

[Courtney]

Well, whatever I end up doing, it will be coming from Target.

  I love me some target!

The only thing I don't love about the annodized stuff (I don't know that it's aluminum for mine?) is that it shouldn't go in the dishwasher. 

[nadra24]

Do you guys ever camp?  If so I'd keep the cast iron dutch oven.  I've never used a dutch oven inside, but looove it for outside cooking.  I only have a tiny one that I use for cobbler, but I really want a bigger one for potatoes and such. 

[debbatx]

Nah, we don't camp. That's good to know, though!

And everything we got came from Target, so that's where I'll be going for exchanges. I love that store. I don't mind that the pans can't go in the dishwasher - we usually wash them by hand anyway.

[caribougrrl]

I would exchange one cast iron skillet for a smaller one.  I have an 8" one I use all the time.  I need a 12" one because, well, I need it for stuff the other one is too small for.  Until I had a cast iron skillet, I had no idea how much I would love it.

Keep the enamelled dutch oven.  I can't think of a single instance in the last 5 years where I wished we had more than one dutch oven. 


Regarding the seasoning:  I would still oil the skillets before the first use... wash, dry, oil.  And I'd use it almost exclusively to cook fatty foods for the first little while... which is an excellent excuse to have bacon.

[cgraz]

Heh, caribougrrl is wise. Bacon. Mmm.

[debbatx]

I would exchange one cast iron skillet for a smaller one.  I have an 8" one I use all the time.  I need a 12" one because, well, I need it for stuff the other one is too small for.  Until I had a cast iron skillet, I had no idea how much I would love it.

Keep the enamelled dutch oven.  I can't think of a single instance in the last 5 years where I wished we had more than one dutch oven. 


Regarding the seasoning:  I would still oil the skillets before the first use... wash, dry, oil.  And I'd use it almost exclusively to cook fatty foods for the first little while... which is an excellent excuse to have bacon.

I have a smaller skillet, it's just not cast iron. I don't use it much, though. Right now, I'm thinking I'll take back one skillet and the non-enamelled dutch oven and get store credit and then hang onto that until I decide if I want another skillet or what.

And the instructions that came with the skillet did say to wash/dry/oil before first use, so I'd planned on that. And any excuse for bacon works for me!! I could also do chili baked potatoes - the ground beef is usually pretty fatty.

[Courtney]

I have a smaller skillet, it's just not cast iron. I don't use it much, though. Right now, I'm thinking I'll take back one skillet and the non-enamelled dutch oven and get store credit and then hang onto that until I decide if I want another skillet or what.

And the instructions that came with the skillet did say to wash/dry/oil before first use, so I'd planned on that. And any excuse for bacon works for me!! I could also do chili baked potatoes - the ground beef is usually pretty fatty.

Store credit at target is pretty awesome. 

[debbatx]

Indeed it is!!

[The Turtle Whisperer]

I would exchange one cast iron skillet for a smaller one. I have an 8" one I use all the time.  I need a 12" one because, well, I need it for stuff the other one is too small for.  Until I had a cast iron skillet, I had no idea how much I would love it.

Keep the enamelled dutch oven.  I can't think of a single instance in the last 5 years where I wished we had more than one dutch oven. 


Regarding the seasoning:  I would still oil the skillets before the first use... wash, dry, oil.  And I'd use it almost exclusively to cook fatty foods for the first little while... which is an excellent excuse to have bacon.

big 1!

[debbatx]

Awesome - so now I have one skillet, one dutch oven, and a good amount of store credit at target.

Now to *use* them.