Mar 5 # 46 of 56
thank you will get my finger dirty tomorrow
never thought of the 50%solution of white vinegar and water ... what won't that clean
Mar 7 # 47 of 56
I have a 17 inch, 2-13 inch, and a miniature one. I season mine on top of the stove. After I wash them, I put them on top and turn on the burner and wipe the excess water with a paper towel until the water is evaporated, and then pour grease or oil into the pan and wipe with the burner still on until it is shiny.
Aug 3 # 48 of 56
I love my cast iron cookware. After reading the horror stories about how dangerous teflon can be, I went back to cast iron heavily. For those who want to give them as gifts, but don't want to burden someone with the seasoning, check out Amazon for a company called Lodge Logic. I have bought a lot of cast iron from them and it comes PRE-SEASONED!
A few tips on cast iron. Don't leave acidic food in it for a long period of time (when not cooking), i.e. spaghetti sauce. It will eat through the seasoning and could pit the cookware. Don't put cold liquids on it when it is hot or you could warp or crack it.
I love the skillet because I can brown up say a pork roast in it, and then throw the whole thing right into the oven without using another dish (i.e. roasting pan).
Aug 4 # 49 of 56
You can also find Lodge Logic at Wal*Mart, in the camping section of all places. There is a wider selection the Lodge website,
Lodge Manufacturing. I ordered a 12" Cast Iron Frying Pan and a burger press (a flat chunk of iron with a handle) from them in June and received it very quickly. I need to get a lid from them. They also sell a bunch of stuff for dutch ovens including a cooking table similar to the one C Dubb Butch Welch uses on his 'Dutch Oven and Camp Cooking' show.
Aug 4 # 50 of 56
R3dD0g wrote:
"Flavorizing Bars" I assume are grill ridges.
Yes, this are 1/2 raised bars spaced about 3/4" apart. The work great with steaks but are a lot of work to clean up.