Kitchen

[winamac1]

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@ECBG wrote:

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@winamac1 wrote:

I don't find my LODGE cast iron to be nonstick at all.  If I cook eggs, I have to put oil in it!

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@winamac1Cooking eggs is always the example of "what shouldn't do in cast iron" blogs.  Sorry.  The non stick means that cornbread comes out with a golden crust.  Meat will brown well in oil or a little Crisco and not stick.  

The "non stick" with manmade coatings came 100 years later.  That's a different type of non stick.

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Thanks!  YOu can tell I'm not a good cook, LOL!!!

[JeanLouiseFinch]

I've never had a cast iron skillet, but would really like one.  A resale shop would be the place to find one if you didn't want to buy brand new.  I'm waiting to see if I get one for Christmas.  And if I don't, I'll be purchasing one for myself soon.  I was watching an episode of Trisha Yearwood's show on the Food Network awhile back.  I don't know if it was a rerun or new.  She found a cast iron at a resale shop (said it's the best place) and there was a segment on how to restore it back to useful condition - how to remove the rust, clean, and reseason.  Here's the link:

Caring for a Cast Iron Skillet

[giddy up]

I have quite a few LeCreuset pots and pans in various colors that I like to use.  Expensive as heck though.   Heavy too, but not as heavy as the Staub pan that I once bought.  It was insanely heavy and I didn't like the dark interior cooking surface at all.  The LeCreuset with the light colored interior nonstick is better IMO.

[AuntMame]

In addition to two frying pans, a large one and a small, I also have a Lodge all-cast-iron dutch oven and a Lodge pizza pan. I got them both for about $35 each from Walmart.com.

I use the dutch oven for baking bread--it gives the bread a nice crisp crust, and for roasting chicken and occasionally beef roast.

The pizza pan is great and bakes a nice crackling crust. We have a pizza night about once a week when we make pizza from scratch.

My grandmother had a wood-burning cast-iron stove as well as a "modern stove" in her kitchen and she would always do her "good baking" in the cast-iron stove's oven. Cast iron's ability to hold heat bakes such nice crusts.

I've never been burned using cast iron. Though I'm careful and use Ove Gloves and sometimes wear oven mitts that go all the way to my elbows if I'm pulling heavy cast iron out of the oven. When I'm older and the arthritis kicks in I'm sure I'll have to trade in my cast iron for lighter gear.

[okaywitheasypay]

I have one that I think was called a 'chicken cooker' in my childhood. It is about 3 inches deep , probably 12 inches wide , & 70 + years old. Still cooking. It has been washed with detergent, scrubs, cleanser, --you name it and still retains it's lovely complexion as long as it is seasoned . Rub oil on it (any) , set on a low burner or oven for awhile and wipe off excess. It is heavy  , but I use it every now and then because it is a loyal and excellent worker and brings back wonderful memories of my mother using it.

I also have a round Lodge griddle /comal that I purchased thru Amazon about 5 years ago. It is great for pancakes and tortillas. I bought a cast iron tortilla press and a silicone handle cover for the griddle at the same time.

When I purchased the Lodge products I noticed on the packaging they proudly said they were made in America.

[jaxs mom]

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@AuntMame wrote:

In addition to two frying pans, a large one and a small, I also have a Lodge all-cast-iron dutch oven and a Lodge pizza pan. I got them both for about $35 each from Walmart.com.

I use the dutch oven for baking bread--it gives the bread a nice crisp crust, and for roasting chicken and occasionally beef roast.

The pizza pan is great and bakes a nice crackling crust. We have a pizza night about once a week when we make pizza from scratch.

My grandmother had a wood-burning cast-iron stove as well as a "modern stove" in her kitchen and she would always do her "good baking" in the cast-iron stove's oven. Cast iron's ability to hold heat bakes such nice crusts.

I've never been burned using cast iron. Though I'm careful and use Ove Gloves and sometimes wear oven mitts that go all the way to my elbows if I'm pulling heavy cast iron out of the oven. When I'm older and the arthritis kicks in I'm sure I'll have to trade in my cast iron for lighter gear.

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The pizza pan is really great for roasting vegetables in the oven too. 

[kathya1119]

I had one and hardly used it -- I just can't get past the not washing it bit. If I can find a nice enameled cast iron or cast aluminum pan that doesn't cost an arm and a leg (no Le Crueset for me), I'll get one. I like the Perfect Weight sets on Evine, but I have perfectly good Cuisinart stainless steel cookware that's only a few years old, but I can't see replacing the entire set. I just want one skillet!

[jaxs mom]

@kathya1119 Just wash it, the not washing this is an old wives tale. I've always washed mine and dried them. 

[poohbear1]

I have 2 Lodge skillets the 10 1/4" and the 12" and the covers for both which are great. I also have a Lodge griddle for pancakes and a Lodge Enamel Dutch oven in red. In fact, my son is getting married in June and I just bought them 2 sizes (10 1/2" and 9") I think they are are must have for certain things like brown meat and chicken