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Viking Cast Iron Fry Pans
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Viking Cast Iron Fry Pans
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Product Description
Valued for its heat-retention properties, cast iron makes a reliable companion in any kitchen—and, when treated correctly, it will last a lifetime. Available in four styles, these cast iron pans from Viking are no different Read More
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keyboard_arrow_downseedeevee
97
May 23, 2019
Are these the Made in Mongolia Viking pans? I can't seem to find out where they are made. Drop doesn't provide enough information here!
jimbolaya
104
May 23, 2019
"Note: The base price is for the 12-inch fry pan. or the 20-inch reversible griddle. At checkout, you can also choose the 20-inch reversible griddle(-$20), 10-inch grill pan (- $20) or the 11-inch fry pan (- $10)."
20-inch reversible griddle is mentioned twice. I suspect the second should be "11-inch grill pan."
boolean-julien
257
Feb 25, 2019
This is actually a really good deal. Got two pans (10" and 12") for less than the price of the 12" on Amazon.
thesaint001
0
Jan 16, 2019
I ordered the 11-inch grill pan. I just received the MAssdrop member order and wanted to ensure I'm receiving the grill pan.
ScroogeMcDuck
260
Jan 10, 2019
Sure Viking is very nice but a Lodge on Amazon is $15 and for $10 more than this Viking you can get Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” Lid
TCat
60
Nov 11, 2018
Not really grasping the goal, over e.g. a Stargazer. Cast iron has several benefits and detriments: It holds heat well, so you can sear both sides of those steaks. Food leeches iron from the pan, a significant health benefit. It's low-stick when properly seasoned. But... it's not non-stick, and it's slow to heat.
A Stargazer or Finex or Field or Smithey keep all those advantages but reduce stickiness relative to a Lodge (the standard cast-iron you're used to, with the bumpy interior.) I use a Stargazer; it works.
Enamel is not non-stick, and can't be seasoned, but also doesn't leech iron into the food. The main benefits would seem to be that using soap or cooking with acids (wine, tomatos) won't eat through the coating (seasoning - not really a big problem to redo), but at the cost of not being able to use metal tools, can't put enamel under the broiler for finishing, can't stack other pans in it.
What's the win for this pan?
Sparticles
10
Feb 27, 2019
I can do math just fine. Did you actually read the full article? Because you quote the abstract ("significantly more iron..."), and then claim a number that, as far as I can tell, is completely made up ("nearly 8g"). The maximum increase they observed in the foods they studied was in Applesauce, which showed an increase of 6mg per 100ml (baseline is about 0.3mg). To get a dosage of 8g you would have to consume over 130 liters of applesauce. For the metric challenged, that's 137 US quarts, or 548 1-cup servings. I like applesauce, but not that much. Two servings would get you to about the minimum RDA of iron for an adult. And keep in mind, this was the most leeching they observed from cooking a number of acidic foods in cast iron. Everything else saw smaller increases.
If you had bothered to check your own math, you would have realized that your claim was probably wrong. A 12 inch cast iron skillet weighs about 3 kg. 3000 / 8 = 375. Given that the majority of leeching happens on the bottom of the pan, if you were leeching 8g of iron from the pan every day, it would have significant pitting in a few weeks, and holes all the way through the bottom in probably less than a year. Also, 8g of iron is well above the acute toxicity threshold for an average adult (60mg per kg of body weight, or about 4g for someone who weighs 150lbs ) which is the point at which organs start shutting down. If you were right, this should be happening all the time. But it doesn't. As of 2013, in the US there were a total of 3 cases in the medical records of acute iron toxicity in people over the age of 15, and one of those was a woman who was attempting suicide by consuming an entire bottle of iron supplements. I don't have details for the others, but I highly doubt they were poisoned from binging on applesauce.
So I repeat: Iron toxicity from cooking with cast iron is not and never has been a thing. Whoever told you that was probably badly informed.
captain
240
Feb 28, 2019
SparticlesYep. I’m a moron. %-p I’ve corrected my post above. Still, my initial contention stands: too much iron is not a good thing, nor is too little—but iron loss is minimal, so iron intake should just balance the minimal daily loss. Also, note that the study indicates that the older the pan gets, apparently the less iron leeches into foods.
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