Is inexpensive cast iron safe?

[B3]

A few months ago I was walking through Sam's and found a 12 inch cast iron skillet for less than $30. I stopped walking and started looking for the catch. That couldn't be actual cast iron, right? It felt heavy enough to be.

http://www.samsclub.com/shopping/navigate.do?dest=5&item=484455 (This page is for either the dutch oven or the skillet.)

After about 5 minutes of inspection I figured it was worth the $30 and I bought it for at least frying chicken. Now that I've used it several times, and having never used a cast iron skillet before, I'm wondering what the differences are between the nice stuff and this "bargain." Does it cook differently? Worst of all... is it safe to eat out of?

 

[K-Barbecue]

Some say the small amount of iron that cooks into the food is acually good for you. I use lots of cast iron and love it.

 

[Bluesman]

Odd as it may seem. In another life I worked in a machine shop, were we machined tons of cast iron. The shop foreman would strain the cast iron chips off into a botlle of water and then drink the water. He's dead now, not sure if it was the cast iron, the water..or maybe becasue he was old.

 

[K-Barbecue]

Odd as it may seem. In another life I worked in a machine shop, were we machined tons of cast iron. The shop foreman would strain the cast iron chips off into a botlle of water and then drink the water. He's dead now, not sure if it was the cast iron, the water..or maybe becasue he was old.

Must have been the cutting oil :crazy:

 

[Chef Jim]

Season it, work with it and then think of what it might have cost a hundred years ago. You probably overpaid.

 

[BobBrisket]

For comparison, a Seasoned Lodge goes for about 35 or so. I say you did well. THe more you use em, the better they get.

 

[WestTexAG]

The main concern with the cheap cast iron is that it usually comes from China. They have no regulations on the materials they use for castings.

 

[chambersuac]

It is very dangerous. Send it to me for proper disposal You should be okay. Use it a few times. If you're still alive, it's good - if not, return it LOL

 

[landarc]

Worse come to worse and you lose your mind and you can just cut the handle off that sucker and use it as a heat sink in your kettle or smoker.

 

[justjack]

Must have been the cutting oil :crazy:

You don't actually use cutting oil on cast iron, do you? I never have, not even when cutting with HSS.

 

[BluesDaddy]

A few months ago I was walking through Sam's and found a 12 inch cast iron skillet for less than $30. I stopped walking and started looking for the catch. That couldn't be actual cast iron, right? It felt heavy enough to be.

http://www.samsclub.com/shopping/navigate.do?dest=5&item=484455 (This page is for either the dutch oven or the skillet.)

After about 5 minutes of inspection I figured it was worth the $30 and I bought it for at least frying chicken. Now that I've used it several times, and having never used a cast iron skillet before, I'm wondering what the differences are between the nice stuff and this "bargain." Does it cook differently? Worst of all... is it safe to eat out of?

Well, a Lodge 12" Cast Iron (made in America) is $18.95 at Wal-Mart. The 15" is $35. I suspect you got a 15" and not a 12"?

 

[maxwell7]

:clap2:I have skillets,bean pots,fish friers,dutch ovens etc.! Do fur trade reenactments and find nothing tastes as good as something cooked in cast iron--have some lodge as well as taiwan, great for cooking!!!If youpick it up and it feels like aluminum in weight---well, maybe rethink!:doh:

 

[K-Barbecue]

You don't actually use cutting oil on cast iron, do you? I never have, not even when cutting with HSS.

Dunno here...... I'm not a machinist ?:-D

 

[Learnin Querve]

Just don't wash it with soap.

Chris

 

[justjack]

To be honest, I'd be pretty sketchy about cheap chinese iron ware. Cast iron by its nature is extremely porous, and some of the impurities that may be found as an inclusion in the metal that might come from a Chinese foundry really don't bear thinking about.

My 0.02c of course.

 

[tjus77]

from an old timer I learned from, the only real difference in cheap CI and expensive CI is the fit of the lids and how porus they are. If the skillet is not that porus, don't worry about it. If it is, it just won't be as non-stick as it could be and yes if made in China it might be a little less that pure, but the way things are made here in the US now, I'm not so sure you wouldn't have the same with made in the USA.

Once it has a good seasoning on it, it doesn't matter anyway. my .02

 

[thirdeye]

A few months ago I was walking through Sam's and found a 12 inch cast iron skillet for less than $30. I stopped walking and started looking for the catch. That couldn't be actual cast iron, right? It felt heavy enough to be.

http://www.samsclub.com/shopping/navigate.do?dest=5&item=484455 (This page is for either the dutch oven or the skillet.)

After about 5 minutes of inspection I figured it was worth the $30 and I bought it for at least frying chicken. Now that I've used it several times, and having never used a cast iron skillet before, I'm wondering what the differences are between the nice stuff and this "bargain." Does it cook differently? Worst of all... is it safe to eat out of?

I think the main thing to check out is the country of origin, and do a visual to access the surface quality. There have been some issues with some China foundries, the most recent I remember was the recall of some of the Paula Dean cast iron skillets. (they were prone to cracking and shattering)

Cast iron cookware is made all over the world, and I would suspect that occurrences like the one mentioned above are rare.

 

[Wallaby]

I don't buy new CI. Hit almost any estate sale, yardsale or flea market and you will find great old CI for less than half of the new price. The older stuff is lighter and has a better surface finish.

Mike

 

[mj5580]

My first dutch oven was a $20.00 10 inch chinese knockoff. I still have that one as well as a lodge and a campchef. whether its a skillet or a dutch oven the main thing is to season it well and use it to learn how it cooks. I too have noticed that cheap cast iron has poorly fitting lids as well as varying thickness of the casting when compared to the name brands but just use and learn how it cooks, above all have fun with it.

 

[Chuckwagonbbqco]

I am missing the chromosones that cause catironitis. I am also missing the chromosones that cause one to want to cook over fire. As a result of these 2 inflictions I have a 30 year collection of cast iron and BBQ collection.

The main difference between fine quality cast iron and inexpensive cast iron is the finish. Cast iron was the original "non-stick" and vintage "Griswold" cast iron is thinner than todays production, and has a smooth glossy finish. I saw some 10 dollar skillets at "Big Lots" store last night and the cooking surface looks like coarse sandpaper---hard to get "non-stick" out of that even with excellant seasoning.

Do not be fooled by antique stores selling modern production pieces at a "high" antique price. Look for names like Griswold or Wagner. Look for a smooth, slick cooking surface.