Buying Tips for Cast Iron
Lots of folks stray away from cast iron because they’re overwhelmed by all the choices. Whether you’re brand new to cast iron or you’ve been using it forever, these helpful tips will make your cast iron experience a great one.
Tip #1 – Gotta be made in the USA
Unfortunately, lots of cast iron that is made overseas is cheaply made from automotive blocks. What does this mean for you when you start using it? It’ll warp, it won’t heat evenly, it could crack or get wobbly, and lids won’t fit well.
So when you pick out your cast iron, make sure you see that USA stamp.
Tip #2 – Inspect it well
It’s time to inspect it closely, folks.
- Make sure there’s no cracks or blemishes.
- Check the thickness on the skillet walls, is it uniform all around?
Tip #3 – What to look for when buying preloved cast iron
I’ve found great cast iron pieces at antique stores, estate sales, garage sales, eBay, and of course from those lovin’ family members that have handed them down to me. If you’re looking at cast iron that’s preloved and well used, inspect it just like you would a new piece of cast iron, but pay close attention to if it wobbles.
If you’re buying online, you can’t touch and feel it. Make sure you ask the seller:
- Is it guaranteed?
- Does it have any cracks in it?
- Can I return it if I find any issues with it?
Tip #4 – What to look for when buying a cast iron Dutch oven
Take the time to open up the box and slide out that dutch oven. If a salesman comes running over to you tellin’ you you can’t do that, you tell him Kent Rollins said I can!
- Make sure the oven walls are a uniform thickness all around.
- Check that the oven handles are attached at opposite ends. This’ll make sure it doesn’t wobble when you’re holding it. The last thing you want is hot cobbler down your leg, it ain’t pleasant!
- Check the legs on the oven to make sure they’re sealed up well on the edge. If they’re hollow, they’ll eventually rust and you’ll be left with a crippled oven when it ultimately loses a leg!
To wrap it up, my recommendation for new buyers of cast iron dutch ovens, is to buy one of each, 12” shallow and 12” deep. If it’s just two of you at home, you can go for the 10”. They make them in 10” shallow and 10” deep as well. But hey, this means less leftovers. I’d still go for the 12”!
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