I was planning to buy some cast iron in the new year. Was going to get a 14" pan, a wok, and a 12" dutch oven from either Wagner or Lodge.
My wife got wind of my plan and got me a 14" pan from Cabelas. Anyone use this before? Thoughts and/or comments?
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I'd worry that they were made in China, where you don't know what kinds of metals they are made from.
I have one skillet that belonged to my grandmother, and a bunch of other Griswold cast iron I bought on ebay.
Once you learn how to season them, and keep them seasoned, they are amazingly non-stick. With a little butter, fried eggs literally slide right out of the skillet into your plate. No sticking, and they last literally forever.
