Anonymous wrote:Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

I have had a couple Lodge pans and really dislike cooking with them and cleaning up. I’ve kid they weigh so much. I spent “triple digits” for a Field pan and cook a lot more with cast iron. Light, noticeably smoother, no need to reseason or be fussy about cleaning.

Anonymous wrote:Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

DP: Anyone who thinks that you have to pay that much doesn’t know how to shop. I have some Lodge pans, and they seemed very different to me vs the Staubs. I’ve kept my uncoated Lodge pans for things like fried chicken and bacon. I used the enameled Staubs for almost everything else, except eggs, which I usually cook in nonstick pans.

IMO, anyone who doesn’t recognize different levels of quality really is better off with the least expensive option that meets their needs.

you can get stub on a discount - like for $100 on food52 and willing. Staub is a lot easier to keep seasoned plus its lighter than lodge but if you have strong wrists, lodge is great.

I have a Staub pan — not sure of the name, but it has 2 short handles and a glass lid. I love it for stir-fries, braising, and sautéing, and even quick grilled cheese sandwiches. I don’t like it for egg dishes, and use a non-stick pan for those.

I saw Yeti is selling a cast iron skillet for $400. 🙀

Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

I make a lot of stir fries, egg scrambles, sautéed foods, braises. I have been using the ceramic nonstick Green Pan but am tired of replacing every 2-3 years. And I assume cast iron is better for health reasons?

Looking online, it looks like Staub Daily with glass lid would fit the bill. Does anyone have this pan or a different one from Staub? Should I go with the cast iron lid instead?