Kitchen

[AuntMame]

Omigosh, I love cooking and baking with cast iron!

I have a Lodge dutch oven that I use for baking bread and roasting chicken. 

Have Lodge corn-stick pans for baking corn bread. 

Have a Lodge pizza pan and a tortilla pan. 

Also have two antique skillets from garage sales. 

The only other cookware I use are Farberware sauce pans we got as wedding gifts years ago. 

Love, love, love Lodge cast iron cookware! Plus it's sold for great prices at Wal-Mart. 

I do worry about dropping it as I get older, as it's so heavy. So I bought steel-toed shoes for the kitchen. 

[Cats3000]

@AuntMameHave had Lodge cast iron for years.  Made in USA.  Love them.  Yes, they are heavy and do need some periodic reseasoning.  They cook great.

[AuntMame]

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@Cats3000 wrote:

@AuntMameHave had Lodge cast iron for years.  Made in USA.  Love them.  Yes, they are heavy and do need some periodic reseasoning.  They cook great.

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I'm always surprised when people say that the seasoning is a hassle to maintain. I haven't found that to be the case at all. What I would find to be a hassle is keeping clean the enamel/porcelain finish on Le Creuset or Staub. I use Lodge cast iron every day for baking or stove-top cooking. Maybe once every six months there are a couple pieces I need to re-season in the oven--often I don't do it even that frequently. The frying pans rarely need to be re-seasoned. No big deal.