Review of Stansport Cast Iron Fry Pans

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List Price: $34.99
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Having thrown out my latest "non stick" pan whose "non stick-ness" was peeling off, I decided to bow out of the process of moving products from the store shelf to the landfill with a brief stay in my kitchen.

This pan is nothing fancy, but works well. You could buy pre-seasoned pans for a little more money, but I recommend that you not bother. Once you have seasoned your own cookware, you will never need to throw them away. In the very worst case, you might scrape off the pan's seasoning (say, with a stainless steel scouring pad). Big deal! You can re-season it and be back in business tomorrow.

Lots of places on the Internet will tell you how to season pans. Very few will tell you about a very important initial step (and one which is only possible if you start with the bare cast iron cookware--not pre-seasoned). Buy a couple sheets of 60, 120, and 220 grit sandpaper. Start with 60 (the roughest) and sand all the inside surface with successively finer sandpaper grits. Don't rush it! Just carefully sand with each grit until the surface is as refined as that grit can make it. When you're done with the 220 grit, the whole inside will feel silky smooth. Wash with soap and warm water to get all the grit and mess out. *Now* you can season the pan. By getting rid of that initial roughness, your pan will perform better from day one, and only get better as its seasoning matures.

Enjoy your pan! It will probably become one of your favorites, and be loved just as much by your grandchildren's grandchildren.

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Do not waste your time. I had an exchange sent and the second one is worse then the first. These are obvious seconds and rejects that should have been melted down and recast. Both pans are extremely porous with sharp edges all over. The second one had the inside ground in places with a hand grinder to take down rough spots.I have been using cast pans for over 30 years and have never seen pans this bad.

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Slowly but surely, several years ago, I started bringing the cast iron camping gear into the kitchen and retiring the standard pots and pans. It started out with just the skillet, since it does such a great job with eggs in the morning. Then came the griddle because it leaves those grill lines in the chicken breast and is so much healthier when the fat runs off steaks & burgers. Think stove-top, reverse engineered version of George Foreman Grill. Then the dutch over came indoors because roasts & casseroles turn out so much better. Can you see now how we even toss wood into the old Weber to use as a fire pit & oven? There is no better stir fry than an open flame in the Weber with a cast iron wok. Dutch ovens with hot coals on top of the lids have produced some of the tastiest stews. Our home now has a "hybrid" kitchen with cooking being done indoors & outdoors, and the traditional outdoors cast iron cookware seeing equal time on the stovetop & in the oven.

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The pan is made of typical thickness and weight, the shape is normal, but the inside bottom was not very smooth and would take some conditioning. for my uses as an indirect plate in my charcoal kamado grill on the spider, it works great, I just cut the handle off. It catches drips and can withstand a LOT of heat so works for me.

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Love this, it cooks so well, even on my old school gas oven and it makes the flavor in food come out. Just wish they were easier to clean.