Thread: cast iron pans

Allright !........I did it !! I cannot lie........I gave in and bought a Lodge logic 5 qt. dutch oven with handles .I protest this whole pre seasoned thing,but I just don't have the energy to search for a good Griswold or Wagner and I know that at the very least as far as uniformity and all that Lodge is still good as far as modern cast iron goes.I'm sure that it will be fine and I will not die......but if I do...Mick..I leave you my Dovo Special and Vic My best quality and you both can fight over the strops and the bulldog mug.And Mick...don't you even think about pullin out that Ghurka Knife ha ha ! So on widdit as they say (grumble).

thank you.. and in my death.. i shall leave you the artist club.

i have 5 lodge camp ovens. nothing at all wrong with them. cook great and food tastes better.

Originally Posted by SonOf1337

I have a 10" cast iron skillet I purchased at Academy a few years ago, and I absolutely love it. I had it all the way black and seasoned, then my wife decided she needed to clean it after frying some hamburger. It's gonna take a long time to reseason it...

Not as long as you might think.

Try making a grilled cheese sandwich or toast
lightly brush buttered bread and pan toast it.

Pan toasting lightly buttered bread seems to have
the right amount of oil/grease and also the
correct temperature.

Then clean with a green Scotch Brite with no
soap and you are good to go again. Clean the
green thing with soap and water....

Works for me... YMMV.

or do like me and dip it in the deep fryer.

Originally Posted by vthomlinson

or do like me and dip it in the deep fryer.

Now that's a novel approach......that work out pretty well does it ?

works out great.. boiling vegetable oil seasons well.. i use one of those barbeque hooks to catch the notch on the handle and fish it out..

Very nice !! And creative as well.Also a good excuse to make deep fried yummy things....can't let that hot oil go to waste y'know hehehe

well. .the way i figure it... my oven only gets so hot.. an deep fryer gets much more hot and it can fully season every surface of my pan..

on the other hand.. not everyone has a giant deep fryer at their disposal.

I wanted a cast iron pan, but I don't have an oven to help season it. This idea about boiling a pan in oil has given me hope. We have an outdoor burner and some large pots. So all I need now is a cast iron pan and a heap of oil.