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...
Forum Discussion
Stars101 wrote:
UPDATE:
My "new" skillet is actually a Wagner 10 1/2" skillet, with the pour lip on both sides.
DH cup wheeled it for me and I scrubbed it with fine steel wool and hot water/soap. Then dried, seasoned with Crisco and heated according to directions I found. It came out very smooth and I am pleased. It is cast smoother than the Lodge piece just looks like a different manufacturing process.
Cooked 2 pans of bacon in it today and loved how it looks/works.
I also cooked scrambled eggs on my Wally World Lodge skillet (using a liberal amount of bacon grease) and they just slid right off the pan, despite the rough surface and "lumps". So it's all good. Use vintage pieces or old pieces cast iron seems pretty damn nice.
Thanks again for everyone's suggestions.
Welcome to our Cast Iron Chef fraternity.
