Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 I am highly opinionated, but for me any iron skillet that does not say " Wagner " on the bottom is not worth owning. It's been a long time since I bought one, and then from flea market or yard sale, so don't know if they are still being made. Could try ebay if you are interested. Judith Alta -----Original Message----- From: amiinmv [mailto:amiinmv@...] I am interested in purchasing an iron skillet. I never owned one so I have no idea what kind would be good. Any suggestions? When searching the net, I see " already seasoned " skillets for sale, but with what?, I am not sure. Thanks! Ami Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 I don't like the cheap iron skillets like at Walmart as the finish is too rough. Food tends to stick even if it's seasoned. I've never tried buying one of the pre-seasoned skillets since seasoning is a simple matter. When I look for one, my main concern is that it has a smooth finish and not a rough one. An alternative I like is a steel skillet. It's lighter than cast iron but seasons the same and cooks the same. I've actually had better success with non stick with the mild steel over the cast iron. >I am interested in purchasing an iron skillet. I never owned one so >I have no idea what kind would be good. > >Any suggestions? > >When searching the net, I see " already seasoned " skillets for sale, >but with what?, I am not sure. > >Thanks! > >Ami > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Wagner is still being made and my best skillets are that brand. >I am highly opinionated, but for me any iron skillet that does not say > " Wagner " on the bottom is not worth owning. It's been a long time since I >bought one, and then from flea market or yard sale, so don't know if they >are still being made. Could try ebay if you are interested. > >Judith Alta > >-----Original Message----- >From: amiinmv [mailto:amiinmv@...] > >I am interested in purchasing an iron skillet. I never owned one so >I have no idea what kind would be good. > >Any suggestions? > >When searching the net, I see " already seasoned " skillets for sale, >but with what?, I am not sure. > >Thanks! > >Ami > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Ami, I own and use a couple of cast iron skillets. I also give them as gifts-wedding, housewarming, cabin, health-conscious friend etc. I am not too snobby about them- have even bought old rusty ones at garage sales and they clean up great. I am also not too picky about the seasoning of them- I just lube them up with fat and keep in my oven so that they get heated whenever I cook something. Kathy > I am interested in purchasing an iron skillet. I never owned one so > I have no idea what kind would be good. > > Any suggestions? > > When searching the net, I see " already seasoned " skillets for sale, > but with what?, I am not sure. > > Thanks! > > Ami Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 I have a pre-seasoned Lodge skillet and I like it. I also have some Lodge from before they started pre-seasoning, and a skillet I got at IKEA. The pre-seasoning seems to last and is more even than the seasoning I did myself. By the way, since getting rid of my Teflon pans, I cook in cast iron constantly. I use stainless steel if steaming veggies, but more often than not I am doing everything in cast iron--so much easier to clean up than anything cooked in a stainless skillet, even if you use a lot of butter or oil. I've heard that too much inorganic iron from cast iron pans can cause problems. Anyone know more about this? What health issues should I be on the lookout for? Jill Re: Iron Skillet? I don't like the cheap iron skillets like at Walmart as the finish is too rough. Food tends to stick even if it's seasoned. I've never tried buying one of the pre-seasoned skillets since seasoning is a simple matter. When I look for one, my main concern is that it has a smooth finish and not a rough one. An alternative I like is a steel skillet. It's lighter than cast iron but seasons the same and cooks the same. I've actually had better success with non stick with the mild steel over the cast iron. >I am interested in purchasing an iron skillet. I never owned one so >I have no idea what kind would be good. > >Any suggestions? > >When searching the net, I see " already seasoned " skillets for sale, >but with what?, I am not sure. > >Thanks! > >Ami > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 only ceramic/glass doesnt have action with foods... nickle out of stainless, aluminum of course, and iron. The acidity of the foods has a big thing to do with it... tomato and such eat a lot from a metal pan. I have it on good report that if you are not overdoing organ meats or vitamins, you should be OK with minimal iron from cook ware...of course everyones needs are differents...folks who are more anemic need more iron. Re: Iron Skillet? I don't like the cheap iron skillets like at Walmart as the finish is too rough. Food tends to stick even if it's seasoned. I've never tried buying one of the pre-seasoned skillets since seasoning is a simple matter. When I look for one, my main concern is that it has a smooth finish and not a rough one. An alternative I like is a steel skillet. It's lighter than cast iron but seasons the same and cooks the same. I've actually had better success with non stick with the mild steel over the cast iron. >I am interested in purchasing an iron skillet. I never owned one so >I have no idea what kind would be good. > >Any suggestions? > >When searching the net, I see " already seasoned " skillets for sale, >but with what?, I am not sure. > >Thanks! > >Ami > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 >I've heard that too much inorganic iron from cast iron pans can cause problems. Anyone know more about this? What health issues should I be on the lookout for? Iron overload (Hemochromatosis) can be a serious, yet common and hidden, problem. This site has good info as far as I can see. If you eat a lot of red meat (high in absorbable iron) and never give blood you could be at risk of iron overload. Extra from use of cast iron might tip the balance the wrong way. Iron is not readily excreted except by blood loss. http://www.ironoverload.org/ http://www.ironoverload.org/anemia.htm http://www.ironoverload.org/facts.html http://www.ironoverload.org/hippocrates.html Peace, Kris , gardening in harmony with nature in northwest Ohio http://home.woh.rr.com/billkrisjohnson/ On the Fallacy of our Cheap Food policies: http://home.woh.rr.com/billkrisjohnson/Kris/Justice.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 I guess that would be true. . .but for someone like me who has always been low in iron everytime it was checked. One time it was so low after a surgery that had normal blood loss I had to have a blood transfussion. Sheryl Kris <Kris.@...> wrote: >I've heard that too much inorganic iron from cast iron pans can cause problems. Anyone know more about this? What health issues should I be on the lookout for? Iron overload (Hemochromatosis) can be a serious, yet common and hidden, problem. This site has good info as far as I can see. If you eat a lot of red meat (high in absorbable iron) and never give blood you could be at risk of iron overload. Extra from use of cast iron might tip the balance the wrong way. Iron is not readily excreted except by blood loss. http://www.ironoverload.org/ http://www.ironoverload.org/anemia.htm http://www.ironoverload.org/facts.html http://www.ironoverload.org/hippocrates.html Peace, Kris , gardening in harmony with nature in northwest Ohio http://home.woh.rr.com/billkrisjohnson/ On the Fallacy of our Cheap Food policies: http://home.woh.rr.com/billkrisjohnson/Kris/Justice.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 And what about the cyclical factor with women? We women do lose tons of blood every month.. Wouldn't that somehow lower the iron count in blood (kind of like donating blood maybe)? Ami --- In , Sheryl <dovedesignsrus@y...> wrote: > I guess that would be true. . .but for someone like me who has always been low in iron everytime it was checked. One time it was so low after a surgery that had normal blood loss I had to have a blood transfussion. > > Sheryl > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 >And what about the cyclical factor with women? We women do lose tons >of blood every month.. Wouldn't that somehow lower the iron count in >blood (kind of like donating blood maybe)? > >Ami That DOES lower one's iron count ... one reason women tend to get anemic. Donating blood is a good idea too ... for one thing, you get a free anemia test! Also if you want to " lose calories " a pint of blood is worth about 3,000 calories. And it does go for a good cause ... it might be healthy too, in the old days " bleeding " was considered a cure for a lot of things, I'm not sure why they thought that, but maybe it is like fasting, it stresses the body a little and stimulates the immune system. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Well, the site that Kris suggested (http://www.ironoverload.org/) says that people lose an average of 1mg through their skin every day, and women lose 1 1/2mg per day during menstruation. So in theory you don't need more than 1mg per day, 1 1/2 if you're menstruating. It also claims that iron overload is quite common, and that it's far easier to get too much iron than too little in America. It claims that there are other causes of anemia than just too little iron. Anyway, I eat red meat frequently, cook in cast iron just about every day, and take Vitamin C supplements. I do give blood a few times a year (feels like a moral imperative when you're B negative), and I do menstruate. So, hmm. Maybe I just need to have my iron tested to find out. Jill Re: Re: Iron Skillet? >And what about the cyclical factor with women? We women do lose tons >of blood every month.. Wouldn't that somehow lower the iron count in >blood (kind of like donating blood maybe)? > >Ami That DOES lower one's iron count ... one reason women tend to get anemic. Donating blood is a good idea too ... for one thing, you get a free anemia test! Also if you want to " lose calories " a pint of blood is worth about 3,000 calories. And it does go for a good cause ... it might be healthy too, in the old days " bleeding " was considered a cure for a lot of things, I'm not sure why they thought that, but maybe it is like fasting, it stresses the body a little and stimulates the immune system. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Heidi wrote: a pint of blood is worth about 3,000 calories. Sheryl wrote: Wow that is interestint and amazing. Heidi wrote:it might be healthy too, in the old days " bleeding " was considered a cure for a lot of things, I'm not sure why they thought that, but maybe it is like fasting, it stresses the body a little and stimulates the immune system. Sheryl wrote: My Dad has given blood on a regular basis. He is 74years old and had no health issues at all. Sheryl Illustrations http://dovedesignsrus.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Jill wrote: (feels like a moral imperative when you're B negative), Jill, That is exactly why my Dad gives blood. He is O positive. He feels it is his duty also. Sheryl Sheryl Illustrations http://dovedesignsrus.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Jill, Does it note that iron is added to commercial cereals and flours? > Well, the site that Kris suggested (http://www.ironoverload.org/) > It also claims that iron overload is quite common, and that it's far easier > to get too much iron than too little in America. Wanita Quote Link to comment Share on other sites More sharing options...
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