Don’t use high temps. BTW. I’m of Italian descent. Olive oil is sacrosanct
LOL, understood.
Of course there are old pieces to be found on EBay or at flea markets, etc.
Maybe the most cost-effective thing for people just now rediscovering cast iron is to buy the commonly-available USA-made brand that's sold at a favorable price point, (that would be Lodge) and take it home and carefully clamp it down and use a power tool to remove the factory seasoning and to polish the cooking surface down smooth instead of bumpy, and then re-season it in the oven. It's easy to do.
After that first seasoning, cook some bacon in it to test the non-stick of the surface. Also I've heard that it's good to cook potatoes in a newly finished skillet because the carbs contribute to the skillet's seasoning, although I have yet to test this theory.
Think twice about buying cast iron NOT made in the USA. Is that pure cast iron you're buying, or are you getting something extra with it too? Are you going to eat out of it?
High temperatures are necessary if you want to caramelize/sear the outside without over cooking the interior. I do fried eggs this way, in bacon grease. Crispy bottoms, yum.
“Don’t use high temps. BTW. I’m of Italian descent. Olive oil is sacrosanct”
Ditto on the descent, and the sanctity of olive oil! Try a good 100% (light) olive oil for cooking. Better smoke point, and doesn’t get bitter with heat. Save the extra-special-good extra virgin for salads and as a finisher....mmmmmmmmm
Dang, ramen for lunch... maybe spaghetti alioligo...
KYPD