Kitchen

[winamac1]

ANY SUGGESTIONS LADIES?

Also, what's the best way to clean cast iron pans? I read somewhere no soap and not to put in dishwasher. No soap?? How do you get them clean then. TIA Win

[lolakimono]

Hi Win,

I think people like the MCM pan. K36357

For regular cast iron (non-enameled) I make sure it's well seasoned (bake with Crisco) and after I cook something non acidic, I splash water in the hot pan to get the crud off, rinse and then put it back on the burner with some Crisco until dry.

[winamac1]

On 6/14/2014 lolakimono said:

Hi Win,

I think people like the MCM pan. K36357

For regular cast iron (non-enameled) I make sure it's well seasoned (bake with Crisco) and after I cook something non acidic, I splash water in the hot pan to get the crud off, rinse and then put it back on the burner with some Crisco until dry.

thanks loads! I didn't think that was cast iron though. I thought it was ceramic nonstick. I'll check it out. THANKS

ETA: Wow--you're right--I bought his set of three fry pans a few weeks ago, and they are not cast iron. I probably should have tried this one. I don't want to waste postage sending 3 pans back . Thanks again.

Any other suggestions from non QVC retailers? TIA

Lola--these are the ones I bought!

http://www.qvc.com/Color-Anodized-Set-of-3-Skillets-by-MarkCharles-Misilli.product.K38788.html?refT...

[151949]

I doubt that you can find lightweight cast iron. cast iron is a heavy substance by nature.

[StylishLady]

^^^^^

I was thinking the same thing. Lightweight and cast iron are words that don't seem to go together. Maybe there is a newer technology that makes thin cast iron that would not break easily.

[Just Plain Crazy]

I have several from Technique and they are lighter weight than regular cast iron and I love them. Item #'s K38791, K36662, and K39697.

No seasoning to them. I just was in hot soapy water.

edited to say that they are heavier than my regular pans but not as heavy and clunky like the black cast iron. When I 1st bought them, they weighed the 2 to compare and was a difference. maybe watch a video, it might be on there.

HTH

JPC

[SydneyH]

Morning Win. You really don't 'want' a lightweight cast iron skillet/pan as it will start to warp over time. I recommend a black non-enameled one, like lodge or krazy kooker. I have three skillets of various sizes and occasionally use a little soap if necessary for cleaning, then I dry by heating over the store. Afterwards I grease them with coconut oil and store them upside down in my oven. I rarely use my other cookware now, that's how useful I find them. I wish I had started cooking with this cookware earlier.

[winamac1]

Thanks Sydney and others. I did buy a lodge, but everything seems to stick to it. I probably need to put more oil in it. Thanks for the info to all!

[winamac1]

On 6/14/2014 StylishLady said:

^^^^^

I was thinking the same thing. Lightweight and cast iron are words that don't seem to go together. Maybe there is a newer technology that makes thin cast iron that would not break easily.

Hi. They do make them. I found some online and on Amazon, but I didn't know if they'd be very good. Thanks

http://www.amazon.com/s/ref=nb_sb_ss_fb_0_21?url=search-alias%3Dgarden&field-keywords=lightweight+c...

[SydneyH]

On 6/14/2014 winamac1 said:

Thanks Sydney and others. I did buy a lodge, but everything seems to stick to it. I probably need to put more oil in it. Thanks for the info to all!

If you don't need to use right away, re-reason by heavily coating with Crisco, then stick it in a paper bag. Otherwise you can grease and 'bake' in a really slow oven (lowest setting possible) for several hours. Sometimes sticking occurs when the heat source is a wee too high.