Lodge Cast Iron at Woot!

[BadgeBunny]

Speaking of toys, we're still waiting on the video of GC sitting down and the chickens hopping into his lap

I dunno ... He has this thing about me making fun of him ... ... I don't think he'll let me video tape him so I can offer him up for scathing comments about his choice of pets ... But I'll ask ... Besides, the girls are molting right now and they look ... errrrrrr ... a little like outcasts from some shipwreck movie ... Let me see what I can do when the weather gets really really nice -- and the girls get their feathers back.

 

[bettingpython]

Lodge's enameled cast iron is made in China.

Unless it's rusted plumb through old cast iron can be refinished.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

My only worry about flea market pieces would be coming across a cast iron piece someone used to melt lead in for sinkers bullets.

 

[DanB]

I have an old 10" pan with lid in my garage. One of the days I need to get it out and convince the wife to use it.

 

[nich018]

I have an old 10" pan with lid in my garage. One of the days I need to get it out and convince the wife to use it.

my wife does not like cast iron either!!

 

[DanB]

Uphill battle going from Alclad to cast iron.

 

[Brandi]

Woot! is Woot.com. They basically do close-outs; sometimes they're outstanding deals, and sometimes they're just ok deals.

Woot! is owned by Amazon, BTW.

Cool, thanks!

 

[Brandi]

I'm a Lodge fanboy, when it comes to buying brand new CI. With each new piece of Lodge CI, I soak it in hot soapy water (though not necessarily required for the next step) and once dry, I take a wire wheel or orbital sander, depending on the piece, to the cooking surface. Within a few minutes I have a glass smooth surface that's ready to take a seasoning. After 3-4 season rounds in the oven, I can cook eggs with just a little butter and no sticking at all.

If you don't want to do this, that orange peel texture will eventually smooth out after prolonged use, but it does take a while. Seriously, do it right on day 1 and you won't regret it.

I've thought about doing that to mine to shave a few years off of smoothing out the normal way. Got any tips to the process or is it just smooth it, wash it and re-season?

 

[Brandi]

Uphill battle going from Alclad to cast iron.

I love my Allclad cookware but everyone should have at least one cast iron skillet.

 

[Danny Tanner]

I've thought about doing that to mine to shave a few years off of smoothing out the normal way. Got any tips to the process or is it just smooth it, wash it and re-season?

Sorry for the late response. With any new Lodge CI, I grind the cooking surface smooth after a hot soapy wash (though the initial wash isn't really necessary considering you're grinding off the surface anyway, but I still do it). After grinding, I wash with hot soapy water again to remove any dusty residue. The CI will look gray at this point. I then put it in a pre-heated oven at 200 degrees for 15 minutes. Take it out, crank the heat up to 300 degrees. Wipe the inside and out of the CI with Crisco. With a clean rag/blue shop towel/paper towel, I wipe up the Crisco (don't worry, some has been absorbed into the CI) and put it back in the oven for another 15. After that, I take it out, crank it up to 400 and wipe it down again with a clean towel/rag to clean up any extra excess Crisco (again, don't worry, it's still absorbed into the CI). Pop it back in the oven for an hour. Turn the heat off, let the CI cool naturally within the oven and repeat the process.

You can watch the shade grow darker after each season. Like I mentioned earlier, after 3 or 4 seasons I can fry eggs over easy that skate around the skillet with just a little butter. You'll spend an afternoon taking care of your new CI, but after that it's set it go forever. I clean using a non-scratch abrasive pad, vegetable oil, and if need be, a little course Kosher salt. Wipe clean with a towel, heat up on the stove top for 10 minutes, wipe down with Crisco, wipe up any excess, and there it sets until next use.

All of my cast iron has a beautiful dark patina and performs beautifully, whether it's Lodge or not.

Sorry if that answered more than what you asked.

 

[subprep]

I love those guitar shaped pans! I'm going to have to hunt some down.