I watch KENT Rollins all the time!Carbon steel skillets
I second Cowboy Kent Rollins, great resource.
I've also found that carbon steel skillets can function as a good tradeoff between weight and cooking characteristics. They're seasoned like cast iron but much lower in weight. Cast iron holds a lot more heat but you can still get an excellent sear and crisp off of carbon. Food for thought if/when weight does become an issue. Only picture I could dig up of the carbon steel in action but they cook very similarly to cast iron, just thinner.
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If you are having this problem, you aren’t taking care of your cast iron properly. Here’s how you do it:I like the idea of cast iron but i cant keep them from rusting same with my wood stove in my house. Just too much humidity floating around here. Ive went through quite a few pans and dutch ovens before i figured out its not for me.
Ever try packing them with a small mesh bag of rice while they're not in use? And how often do you oil the stove?I like the idea of cast iron but i cant keep them from rusting same with my wood stove in my house. Just too much humidity floating around here. Ive went through quite a few pans and dutch ovens before i figured out its not for me.
I prefer cast iron as well. I have an OLD smooth cast iron small skillet (3eggs) that was my grandmother's that cooks great on a burner or on the coals. It's only a few pounds, so it always goes with me. If there will be a lot of folks to cook for, I take the big (13") skillet with lid. HEAVY but cooks great. Love to cook with a Dutch Oven, my last one was "borrowed" & I need to replace. Get the best quality you can afford, you won't regret it. Also keep your eyes peeled at yard sales, etc. for old ones!I carry cast iron to use with my stoves. I just prefer cooking on it to anything else. That said, leave the briquttes at home and learn to use coals from your camp fire instead. You'll never have to worry about not having them and you'll save that weight of the get go. This is my opinion though.