Cheap pre seasoned iron skillets?

AhhBisto

AhhBisto

AhhBisto

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Joined
23 Feb 2019
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461
So I've tried every frying pan tefal to ceramic and they all eventually end up in the bin. I've always wanted a iron skillet, I love the durability, usability and care that goes into them but really never got one for some reason.

I saw these 3 Utopia pans on amazon https://www.amazon.co.uk/Utopia-Kitchen-Pre-Seasoned-Cast-Skillet/dp/B06X8ZFGHP

They seem too cheap, but they are cast iron pans so what could be bad?

Is there a reason I spend more on perhaps Lodge brand etc, as far as I'm aware as long as they are cared for it's the same?
 
So I went with a impulse buy of a carbon steel 28 inch pan at a local Charlies for just under £10 and it's ace.

Quite heavy obviously and compared to my tefals holds heat and heats up extremely quickly across the pan on my electric cook top. The carbon steel whilst and impulse buy is logical for my cooking, it has a very smooth cook surface and even an idiot like me got a really lovely season.

I've made some lovely meats and epic burger patties on it and it's been a better non stick then my tefals by far.
 
seabiscuit said:
We've made it (well, close(ish) to this recipe anyway) 2-3 times now, and yes, it's brillaint. To be fair we've just done it with packs of chicken thighs, rather than buchering a whole chicken, mainly for ease. Parboil some veg and new potatoes and put in the same pan. Once everything is cooked take cooked things out of the pan, wipe away the excess oil from cooking (and the fat from chicken skins) then put some stock in the pan with a little flour to make a gravy from the remaining juices and browned bits.


Keep the chicken carcass to make your own stock. It's what we've used to make the gravy, and it ended up incredible.
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Will definitely try this, i like straight forward recipes.

I've always bought my chicken stock as you can probably tell by the name :P
 
soulhunter123 said:
Lodge is definitely worth the premium.

My best possible tip: use a very thin layer of flaxseed oil after each time you clean the pan; just make sure it's food grade and not stuff for mixing paint! It's a "drying oil" which means it leaves a hard residue instead of staying sticky. You can find it in Asian shops as "alsi oil".
Click to expand...

Seasonings been going really good on the carbon steel I got, nothing sticks defiantly my fav pan.
 
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