New Lodge Cast Iron
I just bought a new seasoned Lodge cast Iron skillet from Wally World. It's working better than I thought it would. I'm impressed b/c based on some comments you'd think cast iron is the devil's me...
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Well Jerrybo66 I have to take exception with that. We have roughly 11 pieces we use. Most are Lodge in the 10 - 30 years range. One Wagner chicken fryer, thanks mom, that's about 75, a USA small skillet that has been around forever and a 9" Wagner skillet plus a few pieces of Lodge we bought in the last 10 years for the fiver.
They are all pretty smooth. We do use them however daily, some almost everyday and some not. I should also add we have 5 DO's from 5" to deep 12.
The secret getting to the smooth stage is all in the clean up.
The trivet is great for baking biscuits, drop a biscuit pan on it and the bottoms will be nice a brown, never burnt.
They are all pretty smooth. We do use them however daily, some almost everyday and some not. I should also add we have 5 DO's from 5" to deep 12.
The secret getting to the smooth stage is all in the clean up.
The trivet is great for baking biscuits, drop a biscuit pan on it and the bottoms will be nice a brown, never burnt.
