I've found the knowledge contained in these forums a wonderful resource, and the community here is always very helpful.
Here is a little about my background, and how I found cast iron. The itch started with the purchase of my 2nd house. In the kitchen cabinet was a old rusty iron wok "My first though was "this piece of junk has got to go" At the time I had a nice new Calphalon non-stick cookware set, and thought I owned the best most technically advanced cookware that could possibly be purchased. (How little did I know, that entire set is now gone and has been donated to Goodwill)
After the first time I picked up that old Wok, I was surprised by its weight, and what looked to be hand hammered markings. I just knew there had to be something more to it than my first impression, (I spared it from the trash, and tossed it out in the garage). A few months later I once again found it and hit the internet. I found out some more information about it, and the process of seasoning.
At first the thought of cooking in it absolutely disgusted me, so before attempting to cook in it, I just had to scrub every last bit of seasoning off that old wok. I tried every thing, and ultimately got my results with power tools. By the time I was done with that old wok it glistened like a brand new stainless steal pot. Any seasoning from that point on, was going to be my own. Cooking in that Wok, led to more research, and the desire to achieve a perfect seasoning. This is what it looks like today, although it hasn't been used in a while.
Once I perfected my technique in the wok, my research led me to de buyer carbon steel skillets. I went through the same process I did with the wok. I learned a little here and a little more there, but this time I had just enough experience under my belt that I felt like I knew what I was doing. I became a avid collector and user of carbon steel cookware.
This new interest in carbon steel then led me into the world of carbon steel knives. I began collecting / restoring vintage knives.
About 2 years after my first encounter with the Wok, I was Christmas shopping at TJ MAX, they had a amazing sale on Lodge Cast Iron, I bought a few pieces, went home and read about lodge and its history. The next day I went back and bought several more pieces. I have been a avid lodge collector ever since.
My primary interests are still with lodge pieces, but if I find a piece of cast iron lodge does not make, I will add it to my collection.
For at least the last 5 years, 95% of my cooking has been on iron (both Carbon Steel, and Cast) Pretty much the only time I now stray away is when I'm using my stainless pressure cooker.
Here is a little about my background, and how I found cast iron. The itch started with the purchase of my 2nd house. In the kitchen cabinet was a old rusty iron wok "My first though was "this piece of junk has got to go" At the time I had a nice new Calphalon non-stick cookware set, and thought I owned the best most technically advanced cookware that could possibly be purchased. (How little did I know, that entire set is now gone and has been donated to Goodwill)
After the first time I picked up that old Wok, I was surprised by its weight, and what looked to be hand hammered markings. I just knew there had to be something more to it than my first impression, (I spared it from the trash, and tossed it out in the garage). A few months later I once again found it and hit the internet. I found out some more information about it, and the process of seasoning.
At first the thought of cooking in it absolutely disgusted me, so before attempting to cook in it, I just had to scrub every last bit of seasoning off that old wok. I tried every thing, and ultimately got my results with power tools. By the time I was done with that old wok it glistened like a brand new stainless steal pot. Any seasoning from that point on, was going to be my own. Cooking in that Wok, led to more research, and the desire to achieve a perfect seasoning. This is what it looks like today, although it hasn't been used in a while.
Once I perfected my technique in the wok, my research led me to de buyer carbon steel skillets. I went through the same process I did with the wok. I learned a little here and a little more there, but this time I had just enough experience under my belt that I felt like I knew what I was doing. I became a avid collector and user of carbon steel cookware.
This new interest in carbon steel then led me into the world of carbon steel knives. I began collecting / restoring vintage knives.
About 2 years after my first encounter with the Wok, I was Christmas shopping at TJ MAX, they had a amazing sale on Lodge Cast Iron, I bought a few pieces, went home and read about lodge and its history. The next day I went back and bought several more pieces. I have been a avid lodge collector ever since.
My primary interests are still with lodge pieces, but if I find a piece of cast iron lodge does not make, I will add it to my collection.
For at least the last 5 years, 95% of my cooking has been on iron (both Carbon Steel, and Cast) Pretty much the only time I now stray away is when I'm using my stainless pressure cooker.
Last edited:
