Bare cast iron fans: what size & shape?
After making the decision to get a cast iron pan, it took all week to figure out what KIND of pan to get. So many choices...
Thought I'd start with a Wagner Ware 11 3/4 inch polished skillet to replace a humongous 5.5 quart stainless steel saute pan that delaminated (bottom disc separated from the pan). The pan should arrive "within 3 weeks." I guess American Culinary Corp. has to mine the ore first :)
What size/kinds of pans do you guys use? I'm interested in a 10" chicken fryer because several owners in other forums have said they think it's the most versatile pan, and the size is just right. Agree? Disagree? Does anybody own a round griddle and love it? Any comments on cast iron Dutch ovens? Or pizza pans?