One thing that frightens people from the use of cast iron skillets and frying pans is that they have a tendency to stick. Its probably at least 70 years old and possibly as much as a 100+ but I really have no way of knowing. Edit: I was referring to the preseasoned Lodge, not their enamel coated line. I always dry it completely after washing by warming it on stovetop then coat is lightly with oil. In short it was not a very good day to have a yard sale. For those not in Maryland or not reading this the same day I posted it, please note that today it rained, was quite cold, and later on sleeted and finally snowed. ARGH! Where should I put my money? Nervous about spending that much on LC, great deal or not it can't beat the price of the Lodge.
Place the cast iron skillet or frying pan that just feels right. Its probably at least 70 years old and possibly as much as a 100+ but I really have no way of knowing. Using a clean dishcloth, gently work a thin layer of Crisco (or store brand equivalent)
There should be somewhat of a shine to the pan, but not a lot of excess shortening. One thing that frightens people from the use of cast iron skillets and frying pans is that they have a tendency to stick. The even better news is that I found something of interest at the yard sale! Specifically I found an old 8" cast iron skillet and a 6" copper sauce pan. On this note, any tip on cleaning the rust on the grills without removing the preseasoning? Thanks. By that I mean tin lined pans can not be used over 400 degrees, can't be used with metal utensils, and many folks say can't be used with soap or even scour pads like scotch-brite. However, when properly seasoned and broken in a cast iron skillet or frying pan into the oven for another 30 minutes. Maybe I should just go with completely stainless steel? I have
The ups of the LC to me is that: #1 I can cook acidic food (tomato based, vinegar reduction) without worrying about affecting the patina build-up, #2 it's enamel coating which supposedly is less sticky than the preseasoned Lodge, #3 it's pretty but this is trivial to me. Place the skillet or frying pan back into the oven at 250 F and leave it for about 30 minutes. As can be seen in these pictures: The outside of the pot with its cast iron handle is alright but the inside needs to be redone. In fact its so damn bad that except for cooking eggs and candy, everyone lines their copper cookware with either tin (the purists) or stainless steel (the new age hippies) . One thing that frightens people from the use of cast iron skillets and frying pans is that they have a tendency to stick. Remove the cast iron cookware from the oven
Maybe I should just go with completely stainless steel? I have one small stainless steel Calphalon skillet which works great too but it's small. I am SO confused! Just bought the LC 10 and 12 inch skillets at 40% off amazon price (is that a good deal? ) , but still when I see the Lodge at a fraction of the cost I am considering and reconsidering. After this, remove the frying pan and leave it on top of the stove for 5 minutes. . The LC has wide pouring spouts on the sides and rounder bottom for its own uses. For those not in Maryland or not reading this the same day I posted it, please note that today it rained, was quite cold, and later on sleeted and finally snowed. This bulk allows for a more consistent temperature when cooking delicate foods. As can be seen in these pictures: The outside of the pot with
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