Big cast iron

[gearchow]

I inherited this 14 inch cast iron skillet from my parents. It's not marked, so I suspect it's Lodge and it dates at least to the mid 60s as I remember my dad frying mullet in it, in the backyard over a wood fire. The bottom is nice and smooth though, with a bit of a concave.

It's wonderful for frying hash browns! The only downside is you got to move the inside to the outside constantly as the temp difference at the middle was 400F compared to the outer part which only at +200. I would never have imagined such a huge temp difference unless I had measured it.





-jim

 

[redrako]

Nothing says lov'n like a big honk'n piece of cast iron. Congratulations on inheriting such a wonderful heirloom.

Last year I received a modern Lodge 15" pan and it's one of my favorites. Such a large pan is fantastic for cooking bacon and actually serves wonderfully for stir-fry's.

There's a common perception that cast iron heats evenly, which as you point out is not the case. Over time, over a gas flame the temperature will even out (i'm not sure how electric burners differ). What cast iron does offer is a tremendous ability to absorb and retain heat. The massive thermal density allows the pan to stay hot as cold foods are added to it.

Remember it's important to give the pan time to heat up before using and for a pan that large, pre-heating the pan in the oven sometimes makes more sense.

 

[Mick]

Large size pans are hard to come by. Enjoy that one. Anything larger and you almost need a griddle that spans multiple burners.

 

[Dusty1]

I love cast iron fry pans. You can fry something up then throw the pan in the oven to keep warm or finish cooking, although the clean-up might be my favorite part, I hate doing dishes.

 

[Greg1911]

Gearchow, post a pic of the bottom of that skillet.

Helps to determine the maker even if it isn't marked.

 

[gearchow]

hmm, didn't come out as nice as I hoped, I can barely make out the "14", but that really is all there is on the bottom.



-jim

 

[_JP_]

A gas burner would make a big difference in the performance of that skillet. It is too large for that electric burner.

 

[gearchow]

A gas burner would make a big difference in the performance of that skillet. It is too large for that electric burner.

agree, but an all electric house makes running a gas line in expensive. They only rebate the curb to house if you install a high volume gas appliance - like a heater or on demand water heater.

-jim

 

[jbaca]

Potatoes look great

 

[_JP_]

agree, but an all electric house makes running a gas line in expensive. They only rebate the curb to house if you install a high volume gas appliance - like a heater or on demand water heater.

-jim

I have the same problem. My 10 inch Lodge works well on the large electric burner, along with my 10 inch no name griddle pan. BTW, I'm convinced from the pictures that your skillet is an older Lodge, the bigger brother of my identical looking skillet.

 

[Isaac]

I believe I have a 14 Griswold. Its great for making 3 or 4 chicken fried steaks.

 

[Topgumby]

Marty Robbins would love that skillet!

 

[Talal]

i own a 14 inch pre 1925 griswold, and i love it to death.

I think yours might be a Wagner , If i was to guess, either way enjoy her!

 

[brucered]

we've been using cast iron more and more lately.

much easy to fried up potatoes, beef etc and little to now clean up...no teflon or non stick coating to worry about and it just feels better to cook with then other Frypans

i use one on the BBQ regularly too, to fry up onions etc.

we don't have on as big as that, but can only imagine how sweet that thing would be to use.

 

[gearchow]

The space inside is like a ballroom. Having a top end stove with a built in griddle must be even better.

-jim

 

[JoshuaNY]

That thing is Gigantaur. Love it

 

[alpster]

I have a 14" cast skillet very similar to yours and it's great. Your friends have nailed your uneven heat problem. Electric burners get very hot at the element, so you need a burner that matches the size of the bottom of the pan. You could try a butane or propane counter top burner. They are very inexpensive and might help you get the most out of your awesome skillet. Here's what they look like.

http://www.amazon.com/s/?ie=UTF8&ke...vpone=&hvptwo=&hvqmt=b&ref=pd_sl_12jfwalx9b_b

Ronnie

 

[gearchow]

I have a 14" cast skillet very similar to yours and it's great. Your friends have nailed your uneven heat problem. Electric burners get very hot at the element, so you need a burner that matches the size of the bottom of the pan. You could try a butane or propane counter top burner. They are very inexpensive and might help you get the most out of your awesome skillet. Here's what they look like.

http://www.amazon.com/s/?ie=UTF8&ke...vpone=&hvptwo=&hvqmt=b&ref=pd_sl_12jfwalx9b_b

Ronnie

I have a Bayou Classic (2 burner) which I use weekly outside for roasting coffee and we will fry fish out on it too, but the weather has to be nice for frying as it sits under a pine tree and it leaks something terrible.

-jim

 

[Mick]

I don't recall what the largest one we have as it is up at our other house. Griswold #18 stands out which would make it close to 20" across.

Quick pic of the iron sitting on the stove this morning after cleaning up.

 

[Mick]

I have a Bayou Classic (2 burner) which I use weekly outside for roasting coffee and we will fry fish out on it too, but the weather has to be nice for frying as it sits under a pine tree and it leaks something terrible.

-jim

Here is my portable outside fire

Don't know who made it but the burners are cast iron and it works very nicely