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Lodge Cast Iron
mackcrane
Member Posts: 1,869 ✭✭✭✭✭
Just bought a Lodge skillet & it says Seasoned. Am frying sausage right now & when I flipped it I noticed a little Black. Is that OK?
Comments
Been looking at Lodge cookware for awhile now, not sure if I want to spend the $$ Lodge sells for. Are they worth the investment?
If you keep your eyes open as you travel they have factory outlet stores all over. I have gotten more than a few items from those outlets at substantially reduced prices. There is one east of Chattanooga I try to stop in when we pass through there.
The two bigger pans get the most use and the 12 inch one is my wife's go to for frying veggies for pizza or borritoes. Just season it after every use and cleanup is a breeze. She forgot about some chicken she was frying in the 10 inch pan this past summer and I've never seen a house with that much smoke. Couldn't see the kitchen from the door. She ran tap water off er the pan and it shocked(??) the pan. The chicken fell off leaving the charred stuff. That took some elbow grease to get off and the pan was a little discolored and food stuck to if for a bit. But now you can barely see the discoloration and foods not sticking so bad so it's coming back around.
I would recommend cast iron cookware.
I rarely cook on anythng but cast iron, and this works for me. Nothing sticks to my pans.
I might add, that if you watch garage sales and such, there are a lot of bargains out there on old Griswolds and Wagners. They are not difficult to restore as long as thye aren't burned or cracked. If you see a pan with a reddish tint to it, that generally means it has been burned and seasoning will not properly adhere to it. Hope this helps. Also, tif you do facebook, there is a cast iron cooking group there that is chock full of information. It is a closed group, and you have to request to be a member. They approve almost any new member, though.
Peace
Dan
Lodge is good cast iron. Even pre-seasoned, it should be rinsed thoroughtly with hot water and a nylon brush before using. Season a couple times on the stove top, and it should be good to go. The nature of the cast iron itself will sometimes leave black, but the more it is seasoned properly, the less this will happen. One thing I learned that makes a tremendous difference, is to grease it up food, (I use crisco) put it on the stovetop burner and heat it until the pan starts smoking. shut off the heat, wipe out the excess, and let it cool. The pan heeds to be at the smoke point of the oil being used for the seasoning to adhere to the pan.
I rarely cook on anythng but cast iron, and this works for me. Nothing sticks to my pans.
I might add, that if you watch garage sales and such, there are a lot of bargains out there on old Griswolds and Wagners. They are not difficult to restore as long as thye aren't burned or cracked. If you see a pan with a reddish tint to it, that generally means it has been burned and seasoning will not properly adhere to it. Hope this helps. Also, tif you do facebook, there is a cast iron cooking group there that is chock full of information. It is a closed group, and you have to request to be a member. They approve almost any new member, though.
Peace
Dan
+1 I own a lot of Lodge cast iron. Usually my go to cookware.
As Searcher has stated, yard sales are good to locate the old stuff Griswold, Wagner, etc. (And) some of that old cast iron is worth $$. There are not too many out there, that do not realize it, at this point, but they are out there.
If you get some. Just use hot water to clean, no soap, that kills the seasoning. Also, cooking tomato based stuff, not recommended, the acidity of the tomatoes also kills the seasoning of the pan.
I've got several cast iron specific cook books. I'm sold on em'. Great to bake foods on in the oven, as well as stovetop. The even heat distribution, can not be beat.
OK guys. How do you clean them?
Real hot water, (only) and a scrub pad.
I usually dry it immediately on a hot stove top, and oil it up again, right then.
As stated previously, Crisco is excellent for seasoning.
OK guys. How do you clean them?
Lot of different ways. Mine is seasoned well enough that a nylon brush and hot water cleans them. You can use salt and a scrubber and sponge, and there are chain mail scrubbers made for them. I don't like to use anything too abrasive on mine, though. Contrary to popular belief, if your pan is seasoned properly, and you rinse it good, soap will not hurt it. This was true in years past when lye was a primary ingredient in soap, and it will strip the seasoning. I will use soapy water if I have to, but I never have to. Like I said, if it is properly seasoned, hot water and a nylon brush works nearly all the time, sometimes just hot water.
Peace
Dan
edited to add: soap vs. no soap in the cast iron world is like .45 vs. 9mm in the gun world!
quote:Originally posted by Big Sky Redneck
Been looking at Lodge cookware for awhile now, not sure if I want to spend the $$ Lodge sells for. Are they worth the investment?
If you keep your eyes open as you travel they have factory outlet stores all over. I have gotten more than a few items from those outlets at substantially reduced prices. There is one east of Chattanooga I try to stop in when we pass through there.
There is also a lodge outlet outside of Gatlinburg on Kodiak TN.
My wife loves her lodge cookware, she's been using it for years.
Hmmnn.......this thread is making me hungry.
Yard sales are a great place to pick up stuff, that no one understands on how to cook or clean up.
This past some a friend gave me 4 fry pans that were is fathers and he had no idea on how to bring then back to life.
What has worked for me is if the pan is burned and stuff is stuck to it is to go at it with a wire brush in the drill and then fill it with water, let it boil for a few minutes and 98..0003% of the time it is good to go. I season it oil and put it in the oven for a while.
Got a small lodge pan that when you fry eyes, they will just slide right onto the plate.
I've asked Santa this year to get me a dutch oven to replace the one that da' wife dropped. It hit the floor and cracked. I cried myself to sleep that night. Like losing a good friend..........
Peace
Dan
quote:Originally posted by 84Bravo1
Their large griddles (with ridges,) are killer on the outside grill, or for stove top, or oven use. Fish, veggies, steaks.
Hmmnn.......this thread is making me hungry.
Cast iron is the only way to cook.
Yard sales are a great place to pick up stuff, that no one understands on how to cook or clean up.
This past some a friend gave me 4 fry pans that were is fathers and he had no idea on how to bring then back to life.
What has worked for me is if the pan is burned and stuff is stuck to it is to go at it with a wire brush in the drill and then fill it with water, let it boil for a few minutes and 98..0003% of the time it is good to go. I season it oil and put it in the oven for a while.
Got a small lodge pan that when you fry eyes, they will just slide right onto the plate.
I've asked Santa this year to get me a dutch oven to replace the one that da' wife dropped. It hit the floor and cracked. I cried myself to sleep that night. Like losing a good friend..........
Okay,...............I've got to ask. What do fried "eyes," taste like?? [:0][}:)]
Thanks Oakie. I've been out in the "Regular World" since the 1st of the year & doing good. Getting started from Ground Zero has been a trip but sort of fun. Got me some Goodies from the other side & been popping a few rounds. Don't have my Driver's License yet,Spayed the Tester Lady with the Windshield Washer. That Ain't a Good Start. I had a Full Set of Lodge before & they're good. Got this 8 inch at Wally World for 10 bucks. Got to learn to watch the Hot Handles though. Guess that's why Old Timers had Rough Hands. Sea Ya.
It's best to spay your tester ladies before they can reproduce![:D]
Better luck next time![;)]
And back on topic...
If you can find 'em the old Griswold CI is really good too!
One of the few things my wife encourages me to buy at yard sales.
Everyone makes a big deal about seasoning and many have elaborate rituals for how to do it but in a nutshell it isn't that complex. With seasoning what you are doing is making your own homemade "teflon" coating by applying a very thin layer of oil/fat and then baking it on the surface by raising the temp past the smoke point of the oil. Many thin coats baked on are the best and most people make the mistake of hurrying the process by trying to bake on too thick a coat and then the pan just turns gummy and not non-stick at all.
I use food grade flax seed oil which gives the hardest most durable coat. If something burns on to the bottom of the pan, bacon with all the sugars used in curing is prone to that , I just add a little water to the pan and turn the heat back on and work the gunk off with my stainless spatula. Dump the water in the sink, dry the pan on the burner, and reapply a super thin coat of oil. Done and ready for the next use.
I own a BUNCH of 'cast iron' , most here in the kitchen , some in our camping gear : Most of what I have is OLDER stuff I picked up @ the flea market : No Lodge brand stuff @ all : Good ( heavy ) cast iron is good cast iron : No Difference !!!
We properly clean and occasionally 'reseason' some of ours ! We cook with this stuff on a daily basis .....
Its great stuff .....
Thanks !!!
I Grew Old Too Fast (And Smart Too damn Slow !!!) !!!
Lodge is ok. It's not near as nice as the older Griswold or Erie or Wagner cast iron. Lodge would be much better if they finished their cast iron with a smoother finish on the cooking surfaces. It does beat the hell out of the Chinese junk you find at the discount stores. If you can find some older Griswold or Erie or Wagner cast iron that hasn't been overheated and warped you'll throw rocks at Lodge.
I have some old Griswold that belonged to to great grandmother that over many years of seasoning that is better than any modern coated cookware.
Peace
Dan
Damn, you fellers made me go to the backyard and pick up the dog food pans !!! [:D][:o)][:0]
These are some of the Griswold items that still need cleaning and seasoning,,,,,,,others I use on a daily basis and ol' who's her nose has some at her place. They belonged to my grandmother and G-grandmother,,,,,,
Nice collection there, Forge.
quote:Originally posted by 44pinshooter
Cast iron is the only way to cook.
Yard sales are a great place to pick up stuff, that no one understands on how to cook or clean up.
This past some a friend gave me 4 fry pans that were is fathers and he had no idea on how to bring then back to life.
What has worked for me is if the pan is burned and stuff is stuck to it is to go at it with a wire brush in the drill and then fill it with water, let it boil for a few minutes and 98..0003% of the time it is good to go. I season it oil and put it in the oven for a while.
Got a small lodge pan that when you fry eyes, they will just slide right onto the plate.
I've asked Santa this year to get me a dutch oven to replace the one that da' wife dropped. It hit the floor and cracked. I cried myself to sleep that night. Like losing a good friend..........
Okay,...............I've got to ask. What do fried "eyes," taste like?? [:0][}:)]
They taste like everything else, like chicken.......[:p]
I'll stick with my no name (Birmingham Stove Co.?) 12"/13" with just a fire ring and a 8"/10" Benjamin & "something" I got from Ross. They get the most use. Occasionally I'll use the 5" to roast/toast spices before grinding. I got others with names like Wagner I should just box up and stow.
Say anyone else using high carbon French style pans? I forget who made mines but for their size they're heavy. They take a nice seasoning.
Just bought a Lodge skillet & it says Seasoned. Am frying sausage right now & when I flipped it I noticed a little Black. Is that OK?
Yes that is normal with new cast iron cookware first few times you use it. Wipe a paper towel on it and see black after use.
Once it is completely seasoned and wiped with a paper towel it will will be a very dark brown after you use it.
Morrell and Armour are the best to use for seasoning. Crisco works, but I prefer pure lard over the Soybean oil based stuff..
Larry has a "thing" for cast iron. We have a few nicer hard to find items....but PILES of the beat to death, no name mess too. His latest "bug" is Birmingham cast iron. There is an OLD company that has been long gone....he paid a pretty penny for a bean pot with the Birmingham logo a while back. I wish he would hold off and just buy the ones that mean something and leave the $2 finds alone. I think we can spot weld these random skillets together and make a decent size archway and gate at this point.
Larry works at ACIPCO.... duh....
I would love some good old Griswold but have not run into any. Most of mine came from Lodge or my Grand/Great Grandmothers. No name, well used well seasoned.
When folks ask me how I clean them I answer gravy. If you make gravy after cooking whatever hot water and a scrubber will get the pot clean without any soap. Although as has been mentioned a little Joy or Ajax will not mess with seasoning like old lye soap would.
Some people say it's well worth the time and work to sand the cooking surfaces smooth before you season it the first time. It seems a waste to pay extra for pre-seasoned and then work your butt off to remove it, but there are those who wouldn't do it any other way.
I'm thinking about doing that to my Lodge fry pan.
His latest "bug" is Birmingham cast iron. There is an OLD company that has been long gone....he paid a pretty penny for a bean pot with the Birmingham logo a while back.
I've got a small 4 eye B'ham Stove Co. cast stove in great shape he might be interested in, nice for heat too [;)]. You'd really enjoy cooking him a complete meal on it for those special occasions [:D]
"Never do wrong to make a friend----or to keep one".....Robert E. Lee
Cast iron is the only way to cook.
Yard sales are a great place to pick up stuff, that no one understands on how to cook or clean up.
This past some a friend gave me 4 fry pans that were is fathers and he had no idea on how to bring then back to life.
What has worked for me is if the pan is burned and stuff is stuck to it is to go at it with a wire brush in the drill and then fill it with water, let it boil for a few minutes and 98..0003% of the time it is good to go. I season it oil and put it in the oven for a while.
Got a small lodge pan that when you fry eyes, they will just slide right onto the plate.
I've asked Santa this year to get me a dutch oven to replace the one that da' wife dropped. It hit the floor and cracked. I cried myself to sleep that night. Like losing a good friend..........
good hot campfire takes the rust off, then wash and re season
Have a couple 8-10" pans that I use outside every so often.
And a Lodge dutch Oven. Lodge makes decent stuff....