Vintage vs new, maintenance tips for my first cast iron

[h0ffmann_952]

I'm finally diving into cast iron and I'm looking for a 10-inch or 12-inch skillet for everyday cooking. I haven't read much as I just joined this forum but I've noticed most topics talk about vintage finds. This makes me think if I should hunt for a vintage Griswold or Wagner or if there are more benefits to buying a newer one. Which route is worth the cost and effort for a beginner like me? I'm also very intimidated by the maintenance so I'm hoping to get the best simple tips for initial seasoning and then day-to-day cleaning. I'd like to know this is something I can keep up with in the long-term before dropping any money into it. Any solid recommendations for a first skillet are welcome! TIA!

 

[Avocado_Paradox]

Just buy a Lodge 12 inch. New fancy ones and old vintage ones can offer some advantages (smoother surface, a bit lighter), but the Lodge is still quite nice- and inexpensive and widely available.

Care is not difficult at all. Just use it a lot, and then if things start to stick, season it (the Lodge comes pre-seasoned). I like to season on the stovetop. Just clean very clean with a green scrubby. Put a small bit of oil on a cloth or paper towel. Spread it around. Heat the skillet until it starts to smoke. Put a lid on it, and continue heating for 60 seconds, then turn it off. At this point, I put the thing outside. When it cools a bit, give it another wipe with the cloth or paper towel. Done.

Usually, though, just wash it with water and a stiff brush. Don't use soap- but it won't kill it if you do.

Helpful accessories: chain-mail scrubber. Good hot pads. Aggressive metal or wood utensils (the silicone stuff that Teflon likes kind of suck on cast iron). And a lid. Check out a thrift store to find something that fits. The cast iron lids Lodge offers are overkill.

 

[Paul9ray]

I'm finally diving into cast iron and I'm looking for a 10-inch or 12-inch skillet for everyday cooking. I haven't read much as I just joined this forum but I've noticed most topics talk about vintage finds. This makes me think if I should hunt for a vintage Griswold or Wagner or if there are more benefits to buying a newer one. Which route is worth the cost and effort for a beginner like me? I'm also very intimidated by the maintenance so I'm hoping to get the best simple tips for initial seasoning and then day-to-day cleaning. I'd like to know this is something I can keep up with in the long-term before dropping any money into it. Any solid recommendations for a first skillet are welcome! TIA!

oh, the stovetop seasoning method mentioned above works great for quick fixes, but for your initial seasoning, you should use the oven method for a more even coat.
Wipe it down with a super thin coat of high smoke point oil (like Crisco or grapeseed). Wipe it down again, like you made a mistake and put too much oil on. Then, stick it in the oven upside down at 450°F for an hour.
that way you'll get a hard, non sticky seasoning