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[pmillen]

I'd like to see you bake something in the pit and get a heavy coating of smoke on it.  I'm curious about how well it cleans up.

Do you have anything in mind?  I was planning on doing the Johnny cake in the Memphis Pro, but that cooks at a baking temp which is not a smoking temp.  Or were you thinking a meat which could be smoked and then cooked at a higher temp?

Ummmm, I don't have anything in mind.  I put CI pans in the PG500 and I'm certain that they get smoke stains that are difficult to see on the seasoning and are difficult to remove without damaging the seasoning.  I was thinking that the nickel finish might be an improvement.  The Johnny cake might be a good enough test.

[Canadian John]

 Will the pan be seasoned prior to cooks?  Generally to get things started, new cast iron is seasoned 3X in the oven then cooked in..Certain nonstick foods such as mushrooms, onions etc, for the first few cooks help with seasoning build-up. Seasoning takes many cooks and proper cleanings to build up to the point the seasoning hardens enough to make it have more of a non stick quality..We tend to rush the seasoning process. Care must be taken seasoning not to burn the oil so it does not turn black. Black on a newer pan = burnt, and that leads to flaking of the seasoning. Small black specs. 

[Bentley]

Per the Manufacture, this unit does not require seasoning!

[pmillen]

Per the Manufacture, this unit does not require seasoning!

Yeah.  I gather that the manufacturer doesn't make any non-stick claims (reading the web site).  I'm guessing that I'd treat it like stainless steel and use ghee or such when cooking.

It appears that the features that the manufacturer promotes are the Specific Heat capacity of cast iron and no requirement for seasoning or the accompanying required care.

[Bentley]

Not to stick my nose in someone else's review, but I do think folks need to be aware that no non stick claims are made.  If it has that property great, but it would be like a pit saying its high temperature is 450° and someone complain about it not being able to hit 600°.

[pmillen]

I was looking at the photographs in the Product Review.  I see that it has two pouring spouts.  I will be interested in how well they function (dribbles and such).  It appears to have a nice front handle for gripping.  How easy is the rear handle grip and, when cooking, is it too hot to use without mitts?

[pmillen]

In the Product Review you write that the 12-inch Grizzly pan weighs 9½ lbs.  How does that compare to other 12-inch CI pans?  Maybe some members can weigh theirs and report.

[Kristin Meredith]

In the Product Review you write that the 12-inch Grizzly pan weighs 9½ lbs.  How does that compare to other 12-inch CI pans?  Maybe some members can weigh theirs and report.

If anyone has a comparably sized CI, could you weight and report please?

[BigDave83]

Cast iron is great for making candy, how about some peanut brittle, I like to use my beer (Yuenngling usually) instead of the water and i add a bit of cayenne to it. not much you just want enough to know it is there.

I think you should do a How To on that subject as I would be greatly interested in learning how you do that!

I have not done it for a few years the diabetes isn't fond of peanut brittle.  I may have to try to get things together and make some.
I am to dumb to be able to figure out the whole video and editing thing like some do on here  so it would have to be just pictures.

[Bar-B-Lew]

Pics and words are more than fine IMO

[Kristin Meredith]

In the Product Review you write that the 12-inch Grizzly pan weighs 9½ lbs.  How does that compare to other 12-inch CI pans?  Maybe some members can weigh theirs and report.

If anyone has a comparably sized CI, could you weight and report please?

The Lodge 12" weighs is 8.8 lbs.  Calphalon shows 6.75 lbs (info from online search).  The Stargrazer (which I have) is 6.5 lbs.

Thanks.