(Part 2) Top products from r/castiron
We found 94 product mentions on r/castiron. We ranked the 532 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
21. Blisstime Cast Iron Cleaner 15x15 Centimeter Premium Stainless Steel Chainmail Scrubber
Sentiment score: 4
Number of reviews: 5
Makes Cookware Cleanup Quick and Easy.Will Not Scratch Your Pans. Keeps Your Cast Iron Seasoned.Each Ring Smooth Welded for Strength and Comfort. Manufactured with Restaurant Quality 304 Grade Stainless SteelHandcrafted rings made from the highest grade stainless steel- the highest food grade steel ...
Show Reddit reviews22. Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch
Sentiment score: 2
Number of reviews: 5
20 x 10.5 cooking areaUse on all cooking surfaces, grills and campfiresOven safeSauté, sear, fry, bake and stir fry to heart's content
Show Reddit reviews23. Lodge 8 Inch Cast Iron Skillet. Small Pre-Seasoned Skillet for Stovetop, Oven, or Camp Cooking
Sentiment score: 3
Number of reviews: 5
8-inch Skillet can saute, sear, fry, bake and stir fryPre-Seasoned and ready-to-useSuperior heat retention and even cookingSturdy handle with hole for hanging when not in useMade in the USA
Show Reddit reviews24. OXO 1312580 Good Grips Cast Iron Pan Brush,Black
Sentiment score: 1
Number of reviews: 4
Ideal for cleaning flat and ridged grill pans and griddlesEffectively cleans cast iron pans without soap or detergent to preserve seasoningShort, stiff bristles remove cooked on foods without damaging surfaceAngled bristles for deeper cleaningScraper tip penetrates corners and groovesSoft, comfortab...
Show Reddit reviews25. Lodge Care Scrub Brush, 10 Inch, Off White
Sentiment score: 5
Number of reviews: 4
One Lodge Care Scrub Brush, 10 InchRubber wood handle with a natural lacquer finishPlastic head with stiff nylon bristles preserve your cookware's finishSturdy, ergonomic design
Show Reddit reviews26. Lodge L14SK3 Cast Iron Skillet, 15"
Sentiment score: 1
Number of reviews: 4
Foundry seasoned, ready to use upon purchaseUse on all cooking surfaces, grills and campfiresOven safeSauté, sear, fry, bake and stir fry to heart's contentMade in the USA
Show Reddit reviews27. Heavy Duty Pan Organizer, 5 Tier Rack - Holds up to 50 LB - Holds Cast Iron Skillets, Griddles and Shallow Pots - Durable Steel Construction - Space Saving Kitchen Storage - No Assembly Required
Sentiment score: 0
Number of reviews: 4
KEEP YOUR KITCHEN ORGANIZED: A tidy kitchen is a happy kitchen - that’s why with our pan organizer, you’ll be on your way to sheer bliss by keeping all your pots and pans neatly organized at all times!MULTIPURPOSE & VERSATILE: The perfect accessory for your kitchen - mount it vertically or horiz...
Show Reddit reviews28. OXO 1130900 Good Grips Fish Turner,Stainless Steel,1/2"W x 13.65"L/3-1/2"
Sentiment score: 3
Number of reviews: 4
Great for lifting, turning and transferring whole fish, filets, seafood cakes and moreSturdy, oversized, stainless steel headBeveled edge helps slide beneath foodsSlots in head allow grease to drainSoft, comfortable, non-slip handle
Show Reddit reviews29. Lodge Pro-Logic P7A3 Cast-Iron Aebleskiver Pan
Sentiment score: 2
Number of reviews: 4
Cast-iron aebleskiver pan with 7 slots for creating Danish pancake ballsPreseasoned with vegetable oil formula and ready for immediate useCast-iron surface heats slowly and evenly to prevent burningNonstick, rustproof finish cleans easily; hand wash onlyIncludes long handle and opposite helper handl...
Show Reddit reviews30. 3M Lead Check Swabs (Pack of 2), Instant Lead Test (LC-2S24C)
Sentiment score: 2
Number of reviews: 4
Detects lead on most surfaces within 30 secondsEPA recognizedSimple to use: just crush, shake and swab. Red means lead(TM)Test confirmation card to verify results in every kitSwabs are non-toxic, odorless, disposable and non-staining
Show Reddit reviews31. Whitmor Supreme Baker’s Rack with Food Safe Removable Wood Cutting Board - Chrome
Sentiment score: 4
Number of reviews: 4
Provides additional kitchen workspace and heavy duty storageRemovable wood shelf can be used like a butcher's block or for appliances and cookwareAdjustable hanging bar for extra storage includes 4 chromed hooks for dish towels, pots, pans and moreAssembled Dimensions: 14 x 36.25 x 55.25 inchesEasy ...
Show Reddit reviews32. Nordic Ware 8 Inch Heat Tamer and Burner Plate
Sentiment score: 2
Number of reviews: 4
Made of aluminized steelCreates flat cooking surfaceEasy to cleanMade in the USANot for use on ceramic or glass top stoves
Show Reddit reviews33. Lodge Pro-Logic Wok With Flat Base and Loop Handles, 14-inch, Black
Sentiment score: 2
Number of reviews: 3
One Lodge Pre-Seasoned 14 Inch Cast Iron WokLarge handles and flat base for easier handlingUnparalleled heat retention and even heatingPre-seasoned with 100% natural vegetable oilUse to sear, sauté, bake, broil, braise, fry, or grillUse in the oven, on the stove, on the grill, or over a campfireGre...
Show Reddit reviews34. Griswold Muffin Pans (Schiffer Book for Collectors)
Sentiment score: 3
Number of reviews: 3
Used Book in Good Condition
Show Reddit reviews35. Lodge 12 Inch Seasoned Carbon Steel Skillet. Large Steel Skillet for Family Size Cooking.
Sentiment score: 1
Number of reviews: 3
Takes high heat for best browning/searing12 gauge carbon steel heats quickly and retains heat for even cookingBrutally tough for decades of cooking. Steel riveted handleUse on gas, electric, induction stovetops, outdoor grills or open fireRefer user guide below before using the product .Made in the ...
Show Reddit reviews36. Lodge L8CB3 Seasoned Cornbread Pan, 9", Black
Sentiment score: 2
Number of reviews: 3
9-inch-diameter wedge pan for baking crispy cornbread, scones, and morePreseasoned with vegetable oil formula and ready for immediate useCast-iron construction heats slowly and evenlyIncludes looped cast-iron side handle and opposite helper handle; hand wash onlyEach wedge measures 3-1/2 by 1 inches
Show Reddit reviews37. Lodge L8DOT3 Cast Iron Meat Rack/Trivet, Pre-Seasoned, 8-inch
Sentiment score: 2
Number of reviews: 3
8-inch preseasoned cast-iron meat rack/trivet designed for all Lodge Dutch ovens 4 quarts or largerRaises meats, pies, and other foods off pan bottom to prevent scorchingUnparalleled in heat retention and even heatingEasy care: hand wash, dry, rub with cooking oilMade in the USA
Show Reddit reviews38. Lodge HHMT Max Temp Handle Mitt, Black
Sentiment score: 1
Number of reviews: 3
Protects hands from heat up to 450° FProvides a heavy duty outer fabric steam barrierHeavy duty batting with steam barrierMachine washableDesigned to fit on Lodge traditional-style handles
Show Reddit reviews39. Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)
Sentiment score: 0
Number of reviews: 3
Americas Test Kitchen
Show Reddit reviews40. Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle
Sentiment score: 1
Number of reviews: 3
5 Quart Seasoned Cast Iron Dutch Oven. A classic cooker that doesn't quit, the Lodge Cast Iron Dutch Oven is a classic that's great for preparing and serving memorable meals. Pre-seasoned and ready to go.SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 10...
Show Reddit reviews
I'll just list everything that I can, how's that?
The bakers rack on the left is This
The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.
Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.
Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.
All the way to the right is the Lodge Sauce Pot
I haven't used it a whole lot other than to make a few dips.
Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.
The griddle is just a double sided griddle from world market. It's my go to pancake tool.
Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.
On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.
In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.
And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.
On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.
Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.
Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.
Then there are some Lodge Stonewear on the other bakers rack
Here are a few suggestions:
Like /u/itgotthehoseagain said, kosher salt and hot water is great.
Or one of the chainmail scrubbers meant for cast iron that you can get on Amazon like this:
http://amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO
It's what I use and I love it.
But don't worry about removing your seasoning. If it's on there good, you really won't remove it. And if it's not on there very good and coming off from hard scrubbing, then it wasn't applied very well anyway and needs more time.
Your Lodge should serve you well. Here's a photo of mine after 30+ years of use.
By the way, I like this red silicone handle (link to Amazon page). I originally bought one for my 12" Lodge High Carbon Steel pan but I tried it on my 12" Lodge cast iron pan (as shown in my photo) and I think it works great. I had to firmly force it on the 12" Lodge cast iron pan handle but, once on, it stays in place great (there is an inch or so of extra length that hangs off the end of the handle but that doesn't bother me in the least).
Of course, that means that pan stays on the stove top and doesn't go in the oven anymore but I have other cast iron pans I use in the oven. This is my 17" Lodge that I mostly use in the oven.
Guy at work made about 200 of these one day for us at work. Said he did them all in one pan and got up at like 5am to start it all. They were great!
I had a modern Lodge pro-logic aebleskiver pan that I picked up with a bunch of other iron and cleaned up. I gave it to him with the hopes that he'll make more next time. :-)
Awesome find! But, do not forget to check for lead!! It's so quick and easy, but could seriously save your life. https://www.amazon.com/3M-051141936130-LeadCheck-Swabs-2-Pack/dp/B0051VARFG?ie=UTF8&ref_=cm_cr_arp_d_product_top is an example one, make sure you get it from a reputable brand.
make sure you're re-greasing after drying. also, over a weekend, just let it sit on low/mid-slow on a burner for a few hours while wiping it down with oil a few times. it all helps. I'd got my shitty Emeril skillet like glass after a few months of doing this and using it primarily for meats initially. Today, with a tab of butter, I could make sunny-side-up eggs perfectly.
Also, not sure how you're going about scrubbing, but you might consider a chainmail scrubber instead of a brush or sponge. That'll help get the grit off of it without scrubbing away the good stuff. http://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_3?ie=UTF8&qid=1450286841&sr=8-3&keywords=chainmail+scrubber
Ya, I'd use this Oxo brush for your grill pan.
Salt, of any sort is a good scrub. I have a chainmail, I use it when I can't get it off with my sponge and don't want to mess around with salt.
What I would do is after cleaning, dry with paper towels (to avoid any marks on your kitchen towels) and then lightly oil to store. I just use canola for that.
Sometimes I use soap and water after cooking something stinky ore particularly greasy. Fish, for example on the stinky end of things.
Best advice I can give you is as soon as your pan cools down enough to handle it safely, clean it. Don't leave it sit out. The residue can be bad for the seasoning.
Clean quickly, oil lightly, and have faith that short dropping it and breaking it, there is nothing you can do on the stove top that can't be fixed.
A flat front edge, like it is straight across with no curve whatsoever.
Here are some good options:
Well he's talking about roasting and you're talking about braising, which are two totally different things. I braise in my dutch oven, but rarely roast. Braising is low and slow, simmering in a liquid. Roasting is typically dry heat and cooked at a higher temperature and a faster rate than braising. Braising does better with meats with a lot of connective tissues (short ribs, chuck roast, pork shoulder). Roasting is typically for leaner meats like chicken breast, sirloin, and tenderloin. If you do want to roast in your dutch oven I recommend buying a trivet that fits your DO. It will keep your roast out of the liquid that accumulates.
They are most likely the Lodge branded ones (don’t own these but just guessing because these are pretty popular from what I can tell)
An added bonus is the lid also perfectly fits the Lodge 8" skillet.
https://www.amazon.com/Lodge-L5SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDG
red book
blue book
yellow book (griswold gem pans)
grey book (early gate marked stuff)
these are about the best we have at the moment... the red book and blue book cover a lot, but obviously not everything.. and they are a bit dated as far as their pricing goes... but good sources of info.. .lots of pictures.
To add to what you said, I purchase this little guy and it's fantastic.
Let the pan cool slowly on the stove, then run hot water and rinse the pan, scrub with this little guy, use the plastic edge to scrap any sticky chunks then the heavy bristles to brush the rest away.
I made chorizo last night in my pan and it only took like a minute to wash the layer of hot sticky chunks off the pan.
The best thing I've found to clean my ci is this https://www.amazon.com/dp/B00G0T3CE6/ref=asc_df_B00G0T3CE65402121/?tag=hyprod-20&creative=395033&creativeASIN=B00O1NV2NQ&linkCode=df0&hvadid=167145798705&hvpos=1o3&hvnetw=g&hvrand=15860207199199408846&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029717&hvtargid=pla-307970761879&th=1&psc=1
Throw an 8th a cup of salt, scrub and then rinse with water, immediately dry.
The "mini cake pan" is actually the Drop Biscuit Pan, and it's been cheaper on Amazon. I got it for $20 back in May with free (Prime) shipping.
The wedge pan is also cheaper on Amazon (only $15), and shipping is free if you have Prime.
https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6/
If the colour really bothers you, maybe try a heat diffuser of some sort?
It seems to be pretty localized, so it's probably from hot spots in your burner. At the very least a diffuser should discolour sacrificially, protecting your pan. As long as you don't look at the bottom, everything's fine.
They tend to be ugly, but this one is pretty sleek.
Coincidentally, just yesterday I bought a Lodge aebleskiver pan for $3.99 at Goodwill. It did not look like it had been used at all, and was clean and in very good condition. I just scrubbed it with a little soap on a scrubby, with hot water, towel dried it, and did a seasoning with Crisco in the oven. I haven't used it yet. I may do one more round of seasoning just to be sure. I will post a separate post with pics. This:
https://www.amazon.com/Lodge-Pro-Logic-P7A3-Cast-Iron-Aebleskiver/dp/B00063RXQA
Like the other person said, put the pan in and then rotate it. You can also go with a smaller cast iron pan, like the lodge 8 pan (https://www.amazon.co.uk/dp/B00008GKDG).
As far as the temp, I just wouldn't worry about it. 220 degrees C is only 428 F. The seasoning on pans is typically fine up to higher temperatures than that. 250 C is 482 F. You'd usually only put the pan that high if you are doing a manual seasoning. (Fahrenheit conversions there for reference).
blini pans I see are usually carbon steel, which do require seasoning like cast iron but are lighter.
They're also inexpensive and a lot of fun to use.
I think I can partially answer this! Anyone who has more information please add, or if I say something incorrect please correct me.
What I have found, is you can buy a relatively cheap test on amazon, basically you should strip the seasoning off your pan and use the test, let it sit for 24 hours (or whatever the test says) and it will have instructions on what the results mean. One post I came across mentioned the test itself took away the seasoning on the pan during the process, but, I'm not sure if that's a normal practice or just the test that user used.
Here is a link to a test kit I have found that others have recommended. The first one is an 8 count while the second link is a 2 count which is a bit cheaper.
I found one post on here that stated the tests may not range properly for cast irons, If I can find it again I will link it. It's something that added to my confusion but, did add an interesting twist on testing pans.
Edit: added a link
Oh and if you like cornbread, a Lodge Wedge pan is a total game changer. I get so many compliments on my cornbread because of this pan. Mine is a nice vintage one you can find them pretty easily, in addition to BSRs (who originally designed it) but a new one is only 16 bucks!
https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6
Grab one of these. Awesome for cleaning cast iron.
http://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_5?ie=UTF8&qid=1453078084&sr=8-5&keywords=stainless+scrubber
This thing is a blessing .
Cast Iron Cleaner XL 7x7 Inch Premium Stainless Steel Chainmail Scrubber https://www.amazon.com/dp/B00N7DCCEO/ref=cm_sw_r_sms_awd_QZDKwb9DHTSKJ
my tool of choice is the oxo fish turner. super thin. a chainmail scrubber is another must have.
https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK
I have the pro-grid grill/griddle combo. I thought I would use the grill portion more than the griddle but I find that I never use the grill side. It is definitely heavy!
It's this one
Amazon, it's pretty nice but won't hold a ton... I mean, it'll hold more depending on if you buy extra S-hooks or not!
https://www.amazon.com/dp/B0014QS1XC/ref=cm_sw_r_cp_apa_i_6YM0BbQFF6ZTW
Thanks! 5 Quarts
Ya definitely not my website, and apparently the recipe itself is from the book Cook it in Cast Iron.
I agree that site's appearance is a bit off-putting and I hate it when there's like 2 pages of random stories before they get to the actual recipe.
I've found several good deals on Lodge at TJ Maxx/Home Goods. I got the large double sided griddle for $25.
Perhaps you can buy or make something like this?
One of these things will help. They come in different sizes so get one that is the right size.
https://smile.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ/ref=sr_1_6?ie=UTF8&qid=1505070031&sr=8-6&keywords=heat+diffuser+for+gas+stove
For whatever it's worth, you can get a similar set of Lodge pans from Amazon for about $12 more (but only one silicon handle cover instead of 3):
​
Lodge 12 inch with silicone holder: https://www.amazon.com/dp/B00G2XGC88
Lodge 10.25 inch: https://www.amazon.com/dp/B00006JSUA
Lodge 8 inch: https://www.amazon.com/dp/B00008GKDG
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I got mine for $50 at Cabela's. It's the larger Lodge one. Like this https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ
Looks exactly like this bakers rack I bought
Yea it bothers me as well. The two on the right are https://www.amazon.com/AmazonBasics-Bakers-Rack-Wood-Chrome/dp/B073P1V6HR?. And the smaller one on the left is https://www.amazon.com/gp/product/B0014QS1XC/. I thought they discontinued the amazon basics one and bought this other one that has slightly different dimension.. :\
I use a combination of this brush (including the scraper if needed) and then a regular abrasive sponge and soap for tough jobs. Note that, while grills takes longer to season they do season with use and the job becomes noticeably easier.
https://www.amazon.com/gp/product/B004ZLAGN6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
http://www.amazon.com/Lodge-Pro-Logic-P7A3-Cast-Iron-Aebleskiver/dp/B00063RXQA
I wonder if I could use it as a takoyaki pan as well.
https://www.amazon.com/DeBuyer-Mineral-Element-Crepe-11-8-Inch/dp/B00462QP3O
http://www.ebay.com/itm/VINTAGE-WAGNER-WARE-CAST-IRON-CORN-BREAD-PAN-MOLD-034-C-034-/250970172142
http://www.ebay.com/itm/Vintage-Wagner-Ware-No-1101-Cast-Iron-Bacon-Egg-Breakfast-Skillet-Ex-Cond-/292080507123
https://www.amazon.com/Lodge-L8DOT3-Trivet-Pre-Seasoned-8-inch/dp/B00063RXKQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1492533826&sr=1-1&refinements=p_n_feature_keywords_browse-bin%3A2845534011
The crepe pan is for crepes and pancakes. The corn cob pans are for corn bread. The breakfast pan is for bacon and eggs. The trivet is for keeping meat off the bottom of a dutch oven. You put the trivet in the pot and then put the meat on top of it.
It's actually the 8", it's an add-on item on Amazon
They also have the 6.5" for $8, which isn't bad
Amazon: https://smile.amazon.com/dp/B07HFKD77Z/ref=cm_sw_r_cp_awdb_t1_FhOSCb10A4Q3J
According to Amazon, I bought the ones /u/Sendbeer linked here: https://www.amazon.com/Lodge-HHMT-Temp-Handle-Black/dp/B00063RWG6
Lodge makes a similar one for sale on Amazon. (Link) There are a few other brands with slightly different features but the Lodge is on sale right now.
I second the chainmail srcubber - I use this one (https://www.amazon.com/gp/product/B00N7DCCEO) when I need something more than the brush (https://www.amazon.com/gp/product/B00G0T3CE6/)
You might try This Guy Here. I have actually ordered this for my father for fathers day next month.
https://www.amazon.com/gp/product/B07HFKD77Z/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
Is this the cookbook you're talking about?
I have of the Lodge Cast Iron Griddles. Does that count??
https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ/ref=sr_1_1_sspa?crid=1OKWFLM7DLVG9&keywords=lodge+cast+iron+griddle&qid=1568242527&s=home-garden&sprefix=lodge+cast+iron+%2Cgarden%2C191&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyNlZWRE80OEcxTElYJmVuY3J5cHRlZElkPUEwMjI4OTM1TlZOMTJSSk5EOEtEJmVuY3J5cHRlZEFkSWQ9QTAyNDI2MDAzVkVWMTJBSk1WSFNKJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK
From the Subs FAQ: http://www.amazon.com/Lodge-HHMT-Temp-Handle-Black/dp/B00063RWG6/
http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/
15 inch Lodge skillet under $40...
https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00063RWUM/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1478199914&sr=1-1&keywords=lodge%2Bcast%2Biron&th=1
Lodge Pro-Logic P7A3 Cast-Iron Aebleskiver Pan https://www.amazon.com/dp/B00063RXQA/ref=cm_sw_r_other_apa_i_-pT4DbWK5QN0V
here’s a link to the cheap lodge pan! Lodge 8 Inch Cast Iron Skillet. Small Pre-Seasoned Skillet for Stovetop, Oven, or Camp Cooking https://www.amazon.com/dp/B00008GKDG/ref=cm_sw_r_cp_api_i_PKoRCb5BYBCQZ
You can buy kits like this online, or probably at your local hardware store.
I work in plumbing and HVAC so I keep a few of these around anyway but it's not really a common household item.
*Apologies if this breaks rule no. 4, 54% off is a deal
Direct link: https://www.amazon.com/dp/B00G0T3CE6/ref=cm_sw_r_other_apa_i_1bFVDb18TBCZ4
Heavy Duty Pan Organizer, 5 Tier Rack - Holds up to 50 LB - Holds Cast Iron Skillets, Griddles and Shallow Pots - Durable Steel Construction - Space Saving Kitchen Storage - No Assembly Required https://www.amazon.com/dp/B07HFKD77Z/ref=cm_sw_r_cp_api_i_nV12DbMKKYT88
i use this brush https://www.amazon.com/OXO-Good-Grips-Cast-Brush/dp/B004ZLAGN6/ref=asc_df_B004ZLAGN6/?tag=hyprod-20&linkCode=df0&hvadid=198056903981&hvpos=1o1&hvnetw=g&hvrand=15524463061525861359&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9053018&hvtargid=pla-348446237030&psc=1
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finish cooking, let pan cool down, put some water in it just to cover the ridges, put it on a low heat and wait for the wisps of steam to start coming off. You can use the brush to just move the burnt on stuff or dump out the water and scrub and rinse under hot sink water. usually i do both, get as much stuff off as i can as the pan is slowly heating up and then rinse it and really get at whatever is left. sounds like a lot of effort as im typing it but i swear its not, usually is like a 2 minute process
For the lazy: [Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All] (https://www.amazon.com/dp/1940352487/ref=cm_sw_r_cp_apa_Yxx6xbF8PG0NQ)
When people say cast iron and lighter in the same sentence I typically recommend carbon steel.
Similar to cast (seasons the same way, similar characteristics when cooking.) but is no where near the weight. That's what you lose, the thermal mass and heat retention that cast has. For a camping skillet I'd want the carbon steel every time.