Besides Lodge, who makes a good cast iron skillet?
I need to get a 10" cast iron skillet. I already have a Lodge but was noticing on Good Eats last night that Alton's cast iron skillet had a curved handle, similar to the All-Clad style which is easier for me to hang on to.
Anyone have any idea who makes it or other suggestions?
I would suggest scouring garage sales, flea markets, vintage shops, vintage cookware shops, and Ebay. Look for Griswold or Lodge if you're on Ebay. I found what is now a shiny, black, beautifully seasoned 8 inch skillet two years ago at a Goodwill. It was greasy and rusty. I scoured and re-seasoned it (easy to find instructions on the web or on this site), and I am so in love with it.
What about out of production cast ironware like Griswold or McLary? There seems to be a fair amout of Griswold on eBay. Smooth/good? What else is there to chose from other than the cool sounding (but now out of production) Hoyang? I really like the idea of a machine-finished surface!
All I have is "no-name" skillets and a Lodge Dutch oven and griddle.
About buying more: Would these all work well with an induction stove? What if they have a "smoke ring" or non-flat bottom?
Depends how hard you want to try. I have a set of Hoyang cast iron that I use all the time. Hoyang? I bought is in Norway almost 30 years ago. The cast iron fry pans and sauce pot all have mahogany handles w/ brass knobs; very classy. The surfaces come machined very smooth (makes Lodge and Chinese pans look like a teen w/ bad acne.). Go to www.hoyangpolaris.no and then go to the section (You don't happen to read Norwegian do you?) labeled Brassierie.
I own the 10" Lodge Pro-Logic skillet. I just want to warn you that the actual cooking surface area of the pan seems very small to me--significantly smaller than my other 10" skillets. I don't own any of the regular Lodge Logic skillets, but it looks like they have more sharply sloped sides, hence possibly a larger diameter cooking surface. Maybe someone here owns both and can compare. If this is true, I wish I'd bought the regular Logic 10", or else the Pro-Logic 12", because the cooking surface of mine is too small to be useful for a lot of things. The design of the Pro-Logic is nice--just be prepared for the bottom diameter to be significantly smaller than the overall pan diameter.