Thread: Cast iron?

Originally Posted by gssixgun

Seasoning a 10" Lodge Griddle today

Unfortunately re-seasoning my 10" Lodge Skillet along with it, Dumb Dumb Dumb move, thought I turned the front burner off after making Bacon and Eggs for us yesterday morning..
Went and took a shower came down to a smoky Kitchen and the seasoning burned off the Skillet

Scrubbed it out with some Steel Wool and started the process on both pans last night

Walmart had the last of the 15% off sale online Friday so I ordered the 10" Cast Iron Griddle and finished up want I wanted in their Carbon Steel to get the discount..


Pics coming after they all arrive

For a guy that is so smart you sure can be dumb sometimes,""Your Wife"" Ha,Ty

I hope you didn't warp or crack it.

Does anyone here have an opinion of these?

Lodge Logic Cast Iron Reversible Pro Grid Iron Griddle.

I have never used one but they look very gimmicky.

Putting the flame onto one or the other cooking surfaces doesn't seem like a good thing.....

P.S. and then they put their logo on the smooth side.......

Originally Posted by 32t

I hope you didn't warp or crack it.

Does anyone here have an opinion of these?

Lodge Logic Cast Iron Reversible Pro Grid Iron Griddle.

I have never used one but they look very gimmicky.

Putting the flame onto one or the other cooking surfaces doesn't seem like a good thing.....

This one?

https://www.amazon.com/gp/product/B0..._al_bw_c_x_4_w

Originally Posted by cudarunner

This one?

https://www.amazon.com/gp/product/B0..._al_bw_c_x_4_w

Yes.

At a minimum you would be burning off your seasoning on the bottom side without thinking about acid corrosion from the flame.

I don't think it would work on an electric stove because of the ridges on the sides.

Why is the logo on the "smooth" side and not on the other?

Originally Posted by 32t

Yes.

At a minimum you would be burning off your seasoning on the bottom side without thinking about acid corrosion from the flame.

I don't think it would work on an electric stove because of the ridges on the sides.

Why is the logo on the "smooth" side and not on the other?

Well I've used mine on an Electric Stove for several years with good results. You do lose the seasoning on one side, but I find it easy to reestablish.

With that said, I generally use the smooth side for pancakes, eggs, meats etc. Every once in awhile when the weather keeps me inside and the BBQ unused I'll use the 'Grill side' for steaks and such.

I find it a very useful tool and recommend it. But to each their own

Originally Posted by gssixgun

Seasoning a 10" Lodge Griddle today

Unfortunately re-seasoning my 10" Lodge Skillet along with it, Dumb Dumb Dumb move, thought I turned the front burner off after making Bacon and Eggs for us yesterday morning..
Went and took a shower came down to a smoky Kitchen and the seasoning burned off the Skillet

Scrubbed it out with some Steel Wool and started the process on both pans last night

Walmart had the last of the 15% off sale online Friday so I ordered the 10" Cast Iron Griddle and finished up want I wanted in their Carbon Steel to get the discount..


Pics coming after they all arrive

As long as it isn't cracked don't worry about it Glen. I had a smoke filled kitchen last month too. My Mother used to chuck her cast iron in the electric oven and set it on "clean" to burn the carbon crud off the outside of skillets. She would let it cool down slowly in the oven and when it was done I would blow the ash dust off with an air hose. Afterwards she would wash it with a Brillo and re-season. Happy cooking with your cast iron.

Originally Posted by cudarunner

Well I've used mine on an Electric Stove for several years with good results. You do lose the seasoning on one side, but I find it easy to reestablish.

With that said, I generally use the smooth side for pancakes, eggs, meats etc. Every once in awhile when the weather keeps me inside and the BBQ unused I'll use the 'Grill side' for steaks and such.

I find it a very useful tool and recommend it. But to each their own

I have used an electric stove only a few times and shouldn't the surface of the stove/burner touch the bottom of the pan for good heat transfer?

I have read this is a problem with cast that is old and warped or crusted on the bottom. Or if the heat ring holds it up.

The griddles work fine on electric, even the Flat Tops

You just have to take the time to figure out how to adjust two Burners so they are even temps and no setting both on "Five" or "Med" really means nothing at least on my stove hehehe

I just place mine across two of them on top of the stove, I also us it in the Oven for Broiling



These are pancakes on the smooth side





Edit:

Mine is a much older design it seems, (30+ years since I bought it) so keep that in mind, maybe the newer one doesn't work as well

Columbia River Steelhead

Done on the Lodge Griddle in the oven tonight

I cleaned and ran the Lodge Chicken Fryer that I picked up yesterday through three cycles in the oven to season. I used the process recommended by Glen. It looks like a nice finish.

I re-seasoned my 12 inch at the same time and scrambled some eggs and ham in it. I was able to just wipe it out with a paper towel afterwards. I like this method. Thanks Glen.