Category — Cast Iron Skillet

Here is a powerful bit of information I came across online today on Cast Iron Skillet:

Allows the cast iron cookware can be used to keep food warm as it takes quite awhile for the large chunk of metal to cool down. In fact, I prefer the shape of the Lodge, and it's deeper. This bulk allows for a more consistent temperature when cooking delicate foods. 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) . 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. Whether we all watched the Waltons too much, or if the food indeed tastes better, cast iron is a very popular method

The LC has wide pouring spouts on the sides and rounder bottom for its own uses. In short it was not a very good day to have a yard sale. Tin is cheaper but steel is less of an asshole. 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. One thing that frightens people from the use of cast iron skillets and frying pans is that they have a tendency to stick. Allows the cast iron cookware can be used to keep food warm as it takes quite awhile for the large chunk of metal to cool down. Remove the cast iron cookware from the oven and gently wipe away the excess shortening. The even better news is that I found something of interest at

Remove the cast iron cookware from the oven and gently wipe away the excess shortening. Then gently wipe the pan with a clean dry cloth or paper towel. Very very disappointed. On this note, any tip on cleaning the rust on the grills without removing the preseasoning? Thanks. I have never owned a piece of copper before and the education I am giving myself reading about proper care and maintenance of copper cookware is rather staggering. 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. After this, remove the frying pan and leave it on top of the stove for 5 minutes. 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) . Its apparent that the bottom

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. Season Your Cast Iron Cookware for Best ResultsThere is something about cooking on a cast iron skillet or frying pan is remarkably nonstick. Here are the instructions to perform the initial seasoning. Edit: I was referring to the preseasoned Lodge, not their enamel coated line. While a brand new cast iron skillet will probably not do well making eggs, after a surprisingly few uses, the eggs will come off quite easily. Lots of folks offer retinning, but almost no one offers a service that applies stainless steel. Remove the cast iron cookware from the oven and gently wipe away the excess shortening. The ups of the LC to me is that: #1 I can cook acidic