Thread: Cast iron?

Originally Posted by Wid

Looks like iron to me, take a magnet to it and see if it sticks. The back side looks like it has a bottom gate mark, Favorite did not use bottom gate marks. This could be a recast.

This is definitely nonferrous.

How did they put the gates on the molds? The position of this one in my experience would be the best.

Originally Posted by 32t

This is definitely nonferrous.

How did they put the gates on the molds? The position of this one in my experience would be the best.

I did a little looking and think that the difference is that most of my experience is with aluminium and from what i saw of how they pour cast iron is different.

Early on, mid 1800"s they did do bottom gates but at the end of the century they switched to a side gate. Normally by the pour spout.

New Lodge Pans

I found a youtube vid that made some sense about why these are simply "Different" when seasoning then the older smoother Vintage CI

I bought a couple of new pans for Christmas one of which was a Grill Pan and I decided to try a variation of it

First time using Olive Oil for Seasoning a Lodge CI pan

Use High Quality EVOO the Smoke Point is at 405 F

I used a graduated temp also,,

Set oven to 350°

Warm the pan,

Thin coat of EVOO just pour some in the pan then wipe it out using a Rag (not Paper towel)
Place pan bottom up in oven as normal
Once the temp hits 350° set timer for 15 minutes
Raise temp to 375° 15 minutes
Raise temp to 400° 15 minutes
Raise temp to 425° 15 minutes
Raise temp to 450° 15 minutes

Turn off oven and walk away

Repeat 2 more times

I have never had that kind of success that easy with a New Lodge CI piece...
I am sold on it

I have a Vid of a French Omelet I will try and get loaded showing just how Non stick it was

I also use cast iron on an almost daily basis. I learned from an old friend when seasoning to season everyday for a week , every week for a month and every month forever. He is still using his grandmothers cast iron and he is in his mid 60's.

Everyone has their way of seasoning, don't suppose any of them is wrong. I pretty much settled on using Pam on my initial seasoning. Makes the iron slick as teflon.

This is true, and the PAM idea sounds interesting to say the least.
What do you use after your done cooking on it?

I use a number of oils, it really doesn't matter.

Originally Posted by Wid

Everyone has their way of seasoning, don't suppose any of them is wrong. I pretty much settled on using Pam on my initial seasoning. Makes the iron slick as teflon.

Yep Pam or the CosCo equivalent is a well known method of seasoning,, basically for me the older more refined the pan, the easier and less critical the seasoning process I honestly like Pure Leaf Lard that I rendered..

But this process above was the easiest I have ever found success with on the new Lodge pans...

Can you share a link to the YouTube you saw? I'm hunting for it, but haven't found it yet.

Originally Posted by gssixgun

Yep Pam or the CosCo equivalent is a well known method of seasoning,, basically for me the older more refined the pan, the easier and less critical the seasoning process I honestly like Pure Leaf Lard that I rendered..

But this process above was the easiest I have ever found success with on the new Lodge pans...