Searching for non-enameled cast-iron cookware

[mJai]

I learned that I am borderline anemic even though I cook mostly with cast itron. Then I realized that my most used cookware is enameled.

I love my Staub and Le Cruset pieces, but could not find any without enamel. My mom is not passing hers along any time soon . . . and I am not too keen on buying used cookware from strangers.

Do you have any suggestions? Are there any lines or companies which are better and have pretty, well designed non-enameled braisers, pans, etc?

[chantalemarie]

I am a huge fan of lodge cast iron pans. I especially like my 9 1/2 inch skillet. It's not so heavy that it is a burden to use. I find it easier to maintain than le creuset, staub and all clad. Don't have to worry about grease stains and scratches.

[c oliver]

I found this article about cast iron cook and the amount of iron in the foods really interesting:

http://whatscookingamerica.net/Inform...

I'm assuming that your doctor has suggested that you get more iron in your diet.

[mJai]

Thank you all for your comments.
Just to clarify, I have certain eating restrictions and really prefer to season my own cookware.
That said. . . from your comments, I gather that the Ford Model is the way to go. I was hoping someone could inform me of a model/maker with more color (sporty) options. But, I'm all for the classic american made version, too.

Thanks again, all.

[tanuki soup]

Lodge's Signature series cookware is a bit "sportier" than their plain cast iron stuff. The shiny stainless steel handles are a nice touch, IMO.

[paulj]

Plain cast iron cannot be painted or colored. So it going to start off a iron/steel gray. As the inside and out gets seasoned, it becomes black (i.e. carbon black).

Another option to look at is carbon steel. It's been discussed in a number of threads, either by that name, or as an alternative to non-stick.

I suspect that the best way of getting iron into your diet via a pan is to use an unseasoned cast iron or carbon steel pan, and keep it well scrubbed (with steel wool if necessary) so a seasoning does not build up. However food will stick badly.

[Sherri]

" ....................and I am not too keen on buying used cookware from strangers............."
Why? I'm not being snippy, I honestly do not understand the difference between buying used cookware from strangers and buying new cookware from strangers. This isn't like buying used socks or skivvies. Cast iron cookware lasts for generations. Stranger cooties can be eliminated by heating your pieces in a hot oven or over a burner. Used cookware is the only way you'll be able to own a piece of Griswold because they've been out of production for a long time.

Another producer, Lodge, is a well-respected name and has been making these pieces for over one hundred years. These items are widely available -- Target to Amazon to fishing/camping stores. You don't mention where you are located in your profile, so more helpful information is not possible.

Keep in mind that these are utilitarian pieces and not the pretty (read: brightly colored) LC and Staub that you've been used to using. Last time I looked, cast iron cookware comes in Henry Ford's favorite color (".... they can have any color they want as long as it's black").

[appycamper]

+1 on lodge. available at cracker barrel restaurants as well as many hardware stores.

[John E.]

I think your missing the boat if you pass on an old Wagner or other really old cast iron cookware. I got a really old Wagner 10" cast iron skillet at a flea market for $8 and a new but rusty Lodge 12" skillet for $6. That being said. You can get reasonably priced Lodge cast iron preseasoned (or not) cookware at almost any hardware store with a home furnishings department. I would pass on the Crate and Barrel, Williams-Sonoma type stores. They will charge way more than you need to pay for decent cast iron cookware. Walmart has them as well.

[c oliver]

Definitely on the used Lodge. I pulled a couple of awful looking pieces out of MIL's basement after she passed away. I'll be restoring them soon.

Just think about every time you eat in a restaurant. "Used cookware from strangers" :)