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  1. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Is 10” or thereabouts your preferred size? Just curious. I might be an atypical home cook. I like 12” for pans (seems a lot of folks other 10”), while I prefer a 6” knife (and it seems most prefer 8”).
  2. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Oooo! I’ve seen those but never had a chance to use one. Let’s just put it this way… my childhood camping experiences were unique, and as an adult I’ve come to understand that what my family called “camping” is not what everyone else would call “camping” :D So I think the deal with those is...
  3. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Pans I have work right now but will keep in mind if that changes - thanks Dave! :)
  4. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    I don’t want to clutter up your cast iron thread with stainless recipes but when and if you ever want a few simple pan sauce dish recipes let me know - something like a chicken Marsala with chicken cutlets and mushrooms and a little wine sauce is a simple and quick weeknight meal once you get...
  5. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Nice! Speaking only for myself, I tend to like a heavier stainless pan. Part of that is that the stove I’m stuck with is a very high heat stove, so for a thinner/lighter pan, even the lowest setting produces extremely high heat in the pan - there’s not enough range of temperatures possible for...
  6. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    My Lodge was where your Smithey is and then it got mishandled - one of those family gatherings where you ask people not to help with cleanup and some well intentioned soul doesn’t heed that request. Six years of beautiful seasoning quite literally down the drain. I think this fall I’ll put some...
  7. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    You guys are making me want to reseason my Lodge after sitting unused for several months. I feel like I overestimate the cleanup fuss when I think about it. In truth, especially in the times when I was able to let it live on top of the stove in perpetuity, it was the easiest thing to take care...
  8. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    Always happy to offer some pointers if you ever want to get more into that kind of cooking. :) I agree, the cast iron does fine with the fond itself, but that’s not the pan I want to go dumping a cup of vinegar or wine into on a regular basis. I don’t have as much of a space issue as I did in...
  9. Josh Steinberg

    Cast iron and carbon steel cookware: or I'll never trade in convenience for quality (and health) again!

    I’m the cook in my household (for lunch and dinner) and I use a mixture of different pans - stainless, nonstick, cast iron and enameled iron. I think they each have their strengths and weaknesses so I wouldn’t want to lose any of them in my arsenal. The cast iron is ideal for a lot of things -...
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