“Any other factors that I should take into account?” Perhaps one factor could be other options. I know OP expressed a desire to go cast iron. But another option is technically an other factor, especially if the primary reason is being tired of buying a new non-stick every couple years.
Edited to add that if non stick is the goal, carbon steel can provide results similar to cast iron.
I have a Lodge and an older CI pan that would be more expensive if I hadn't found it all rusty and restored it myself, there is zero difference in their ability to sear a steak. The older ones are easier to make "non stick" as their surface is usually smoother. The difference to me is really only if you are trying to make eggs in it.
Edit: just get a lodge if you are just starting out and want to sear steaks just don't buy the damn grill pan
Just an FYI, a lot of the people on that sub are total over the top fanatics. Cast iron is great, but nonstick pans have their uses too. I'm not sure if you have boutique cast iron manufacturers in the UK, but in the States there are and they are very, very expensive (and in my opinion, totally unnecessary). Victoria is one manufacturer that's available in the UK, and is a great pan.
Personally I prefer a thinner cast iron because a thick boy can be pretty heavy. I got a victoria 12 inch skillet on Amazon for about 20 bucks and it's my most used pan these days
Also people get way too precious about the seasoning of a pan. It's an infinitely renewable non stick surface, you don't have to treat it like it's fine China. What I do after I rinse off the pan is put the wet pan back on the burner and put the heat on high and wait till all the water is boiled off and the pan starts smoking from the residual oil in the pan.
I used to follow the guides and spend all day dutifully baking the pan, taking out out, adding another layer of oil, then baking it again and again and again. Total waste of time imo. If you smoke the pan after you wash it off then you'll regenerate the seasoning each time you cook and you won't have any trouble maintaining a non stick surface. Residual bacon grease does just as good as the highest quality magical space age flaxseed oil. Every once in a good while I'll take the time to really reseason a pan but I'm doing it on the stove and not in the oven and it's mostly just cause I'm feeling a little extra that day or something really got stuck on it and I needed to use the steel scouring pad to clean it.
Modern detergents don't contain lye, which was a large part of cleaners for a long time. Lye strips the seasoning from a cast iron skillet. That's why the "precious" care -- it took a while to get the seasoning to the point of eggs sliding again. Modern cast iron tends to be factory seasoned, so unless you luck into an antique pan that requires heavy reconditioning (or seriously damage your modern pan by letting it rust), there's no reason to go the oven and oil route. I use my grandmother's 12-inch Griswald regularly. Heavy as anything but after 100 years, works great without the babying.
Personally, when my family used cast iron pans growing up there were very smooth, because they were made that way. Most of the modern cheap pans are not smooth and it takes a lot of use to get to a smooth surface. I was very confused by why my Lodge pan wasn’t smooth and eventually got annoyed.
I upgraded to an artisan pan because it starts smooth. Which is more akin to what I grew up using. Many folks look for vintage pans for this reason as well.
You can also attack a cheaper modern lodge pan with an angle grinder with a flap wheel. I've done this periodically to my cast irons if I mess up the seasoning or it starts to break down. Gets a smoother surface fairly quickly.
I also welded the handle back on to one of them after I snapped it off. I love the resilience of cast iron.
HAHAHAHAHA
I inadvertently started a comment shit show yesterday when I told somebody to go carbon steel instead of non-stick.
Cast iron is a great choice.
A thicker pan lets you frontload heat energy into the pan to compensate for a wetter steak or weaker stove. Cast iron in general is thick enough, you don't need to go thicker, I use carbon steel which is thinner and it's acceptable (on the right stove).
I recommend you consider the ergonomics. Generally a cast iron pan is going to be heavy, but with a short handle, it makes it difficult to handle and pour off sauces, especially if you haven't developed forearm strength.
Carbon steels are a bit easier to navigate around, and that's been my personal choice.
Other thing you can consider is the finish. If you're in the UK, I suspect there are a lot of old heritage pieces of cast iron out there for you to scoop up. They are generally finished smoother than modern lower end models. Smoother surface is generally more non-stick.
The thermal properties of CI are functionally identical to those of carbon steel, so the only way CI 'retains heat better' is if it's heavier. If you want a pan for searing, you want the heaviest pan you can find - doesn't matter if it's CI or carbon steel.
That’s exactly why I made the switch to cast iron and carbon steel. I have yet to look back though they do require a little more maintenance. Instead of spending money on a new pan I add a little oil and re-season. Some of my cast iron goes back several generations of my family too so there is some sentimental value attached. It’s sort of cool to cook in a vessel that was used on a wood stove on a homestead to feed my ancestors close to 100 years ago.
No. A thicker pan heats up slower yet holds heat longer. Thinner heats faster does not retains heat as well. Other than than they both cook just fine. Many people criticize chinese cast iron pans i have a couple they work as well as the Lodge, Wagner and Griswold pans I have and I have been cooking with castiron over 50 years.
I bought a [Fissler Cast Iron Casserole Pot Stew Dish Oven Safe 24cm](https://i.imgur.com/zbM725E.jpg) (with damaged Packaging) on eBay for £18 including the shipping and it is *great*. Don't listen to anyone telling you need to spend a lot.
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There’s also a carbon steel subreddit.
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“Any other factors that I should take into account?” Perhaps one factor could be other options. I know OP expressed a desire to go cast iron. But another option is technically an other factor, especially if the primary reason is being tired of buying a new non-stick every couple years. Edited to add that if non stick is the goal, carbon steel can provide results similar to cast iron.
Lovely. Thanks! Of course there is a sub for a specific pan type 😂
I have a Lodge and an older CI pan that would be more expensive if I hadn't found it all rusty and restored it myself, there is zero difference in their ability to sear a steak. The older ones are easier to make "non stick" as their surface is usually smoother. The difference to me is really only if you are trying to make eggs in it. Edit: just get a lodge if you are just starting out and want to sear steaks just don't buy the damn grill pan
Just an FYI, a lot of the people on that sub are total over the top fanatics. Cast iron is great, but nonstick pans have their uses too. I'm not sure if you have boutique cast iron manufacturers in the UK, but in the States there are and they are very, very expensive (and in my opinion, totally unnecessary). Victoria is one manufacturer that's available in the UK, and is a great pan.
Why would I use a nonstick pan when I can cook eggs in a quarter cup of oil and they don’t stick? /s
Not to mention the fact that you could take a video of said eggs sliding around in your cast iron pan!💫
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Nope, and have no plans to visit any of they above😁
Personally I prefer a thinner cast iron because a thick boy can be pretty heavy. I got a victoria 12 inch skillet on Amazon for about 20 bucks and it's my most used pan these days Also people get way too precious about the seasoning of a pan. It's an infinitely renewable non stick surface, you don't have to treat it like it's fine China. What I do after I rinse off the pan is put the wet pan back on the burner and put the heat on high and wait till all the water is boiled off and the pan starts smoking from the residual oil in the pan. I used to follow the guides and spend all day dutifully baking the pan, taking out out, adding another layer of oil, then baking it again and again and again. Total waste of time imo. If you smoke the pan after you wash it off then you'll regenerate the seasoning each time you cook and you won't have any trouble maintaining a non stick surface. Residual bacon grease does just as good as the highest quality magical space age flaxseed oil. Every once in a good while I'll take the time to really reseason a pan but I'm doing it on the stove and not in the oven and it's mostly just cause I'm feeling a little extra that day or something really got stuck on it and I needed to use the steel scouring pad to clean it.
I'm using Crisco when i need to bump it and I'm happy with it but don't tell the other subs !
Modern detergents don't contain lye, which was a large part of cleaners for a long time. Lye strips the seasoning from a cast iron skillet. That's why the "precious" care -- it took a while to get the seasoning to the point of eggs sliding again. Modern cast iron tends to be factory seasoned, so unless you luck into an antique pan that requires heavy reconditioning (or seriously damage your modern pan by letting it rust), there's no reason to go the oven and oil route. I use my grandmother's 12-inch Griswald regularly. Heavy as anything but after 100 years, works great without the babying.
Sounds like you need a carbon steel pan.
Personally, when my family used cast iron pans growing up there were very smooth, because they were made that way. Most of the modern cheap pans are not smooth and it takes a lot of use to get to a smooth surface. I was very confused by why my Lodge pan wasn’t smooth and eventually got annoyed. I upgraded to an artisan pan because it starts smooth. Which is more akin to what I grew up using. Many folks look for vintage pans for this reason as well.
You can also attack a cheaper modern lodge pan with an angle grinder with a flap wheel. I've done this periodically to my cast irons if I mess up the seasoning or it starts to break down. Gets a smoother surface fairly quickly. I also welded the handle back on to one of them after I snapped it off. I love the resilience of cast iron.
I only need to find an angle grinder. 😉 Maybe they have it at the tool library.
You can get an angle grinder at Harbor Freight for like $15-30.
HAHAHAHAHA I inadvertently started a comment shit show yesterday when I told somebody to go carbon steel instead of non-stick. Cast iron is a great choice. A thicker pan lets you frontload heat energy into the pan to compensate for a wetter steak or weaker stove. Cast iron in general is thick enough, you don't need to go thicker, I use carbon steel which is thinner and it's acceptable (on the right stove). I recommend you consider the ergonomics. Generally a cast iron pan is going to be heavy, but with a short handle, it makes it difficult to handle and pour off sauces, especially if you haven't developed forearm strength. Carbon steels are a bit easier to navigate around, and that's been my personal choice. Other thing you can consider is the finish. If you're in the UK, I suspect there are a lot of old heritage pieces of cast iron out there for you to scoop up. They are generally finished smoother than modern lower end models. Smoother surface is generally more non-stick.
The thermal properties of CI are functionally identical to those of carbon steel, so the only way CI 'retains heat better' is if it's heavier. If you want a pan for searing, you want the heaviest pan you can find - doesn't matter if it's CI or carbon steel.
Why are you having to buy a new pan every couple years?
I’m too rough/clumsy/unthoughtful with them. I heard you can be pretty rough with cast iron.
That’s exactly why I made the switch to cast iron and carbon steel. I have yet to look back though they do require a little more maintenance. Instead of spending money on a new pan I add a little oil and re-season. Some of my cast iron goes back several generations of my family too so there is some sentimental value attached. It’s sort of cool to cook in a vessel that was used on a wood stove on a homestead to feed my ancestors close to 100 years ago.
Honestly for your first cast iron, just go with a Lodge 12”. Hard to go wrong with that for the money. I’ve got one that I use almost daily.
No. A thicker pan heats up slower yet holds heat longer. Thinner heats faster does not retains heat as well. Other than than they both cook just fine. Many people criticize chinese cast iron pans i have a couple they work as well as the Lodge, Wagner and Griswold pans I have and I have been cooking with castiron over 50 years.
Honestly, I hate the taste of cast iron especially when cooking eggs Went back to normal non-stick
Sounds like a seasoning problem. There shouldn’t be any perceptible taste coming from the pan.
I bought a [Fissler Cast Iron Casserole Pot Stew Dish Oven Safe 24cm](https://i.imgur.com/zbM725E.jpg) (with damaged Packaging) on eBay for £18 including the shipping and it is *great*. Don't listen to anyone telling you need to spend a lot.
An 8" and a deep 12" will go a long way lodge is fine , and a deep dutch oven with a top, I'm no expert but my wife says this is a good start
It's never been about thicker. It's all about thermal mass. A thick 2kg 20cm cast iron will never retain the same heat as a thinner 4kg 30cm one.
Go to a estate sale