Lodge Cast Iron Review



Today, I’m going to show you one of my favorite types of cookware, cast iron. LINK TO Lodge LCC3 Pre-Seasoned Combo Cooker http://amzn.to/GUbQHa
Lodge L9OG3 Pre-Seasoned Round Griddle, 10.5-inch http://amzn.to/188VXpS
Lodge 5-Piece Cast Iron Cookware Set http://amzn.to/19uiAn8
I’ve had these pans for a few years and they are built to last pretty much forever.
This is the Lodge 3qt deep skillet and 10.25 inch shallow skillet, it’s sold as a set on amazon. Lodge has been around since 1896 and is made in America.
They are both pre-seasoned with oil and ready to use. That doesn’t mean it is completely non-stick. You need just a bit of oil for cooking. Over time though, the pans really do become non-stick. Both skillets are heavy and retain heat really well. Make sure to use pot holders because the handles will get very hot. I like the helper handle on the other side of the skillet because it is very easy to pick up using both hands….and you will need both hands. This handle is also for hanging the pot in your kitchen.

The surface is almost non-stick. The longer you use it, the more non-stick it gets. Before you start cooking, rub a little oil on the skillet and heat slowly.

Caring for these pans is not as hard as you might expect. After you finish cooking, clean the pot with a brush or scrubber and hot water. Dry immediately with a cloth and rub a thin layer of oil all over. If you forgot to wash the skillet after cooking and food has crusted on to the pot, boil some water in it. You can then use a brush to get all the stuck on food off. If you’ve forgotten this pan in your oven for a long time and it has rust on it, scrub it off and wash with hot water. Rub a little oil over the entire surface of the pan, outside and inside. Place a piece of foil on the bottom rack of your oven. Place this pan upside down on the middle rack of your oven. Bake at 350 degrees for 1hour and let it cool in the oven. That process is called seasoning.This cannot go in your dishwasher!

I use the shallow skillet most often to make fried or scrambled eggs, dutch apple pancakes in the oven, hash browns, sautee chicken, peppers and onions for fajitas, pork chops with mushroom gravy and blackened fish. Anything you put in these skillets will brown beautifully. You can sear steak, make burgers, mac & cheese and even make bread from scratch in the oven. If you reverse this, you can use it as a pizza stone for homemade pizza in the oven. The deep skillet I use to fry chicken once in a while. The chicken turns out less greasy because once the oil gets hot, it stays hot because the pan retains heat. I’ve also made stews in this because it’s deep and holds quite a bit of food. Another convenient feature of cast iron is that you could serve the food right out of the pot since it will stay hot for a long time. You don’t have to worry about reheating the food if your family is late for a meal. Dessert is another great use for these pans. You can make pineapple upside down cake, fruit cobbler, corn bread and cinnamon rolls.

From breakfast to lunch to dinner and dessert, everything can be made in these pans. I can’t forget my 10.5 inch round griddle. This, I use mostly for toast, pancakes, heating up wraps for fajitas, grilled cheese or any hot sandwich. Fried eggs are great on this also. It stays on my stovetop because it gets used every day.

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